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One in three employees sees AI as a threat

AI is gaining a foothold on the production floor, but employees have concerns. More than a third (34%) see the technology as a threat to their skills and expertise. In addition, 58% feel that decisions about digitalizati..

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Archive Archive

Coffee grounds as raw material for plastic products

23 March 2023

Flevoland Province is supporting start-up OVDesigns from Lelystad to set up a local circular chain around coffee grounds. OVDesigns will turn coffee grounds and recycled plastic into products such as trays and wall panel...

The relation between diet and the immune system

23 March 2023

What is the role of nutrition on the immune system? Within the grant round "Nutrition-responsiveness of the immune system: interplay between infectious diseases and diet-related metabolic diseases and the potential for f...

TurtleTree launches first-ever animal-free lactoferrin

23 March 2023

TurtleTree, a global leader in animal-free functional dairy proteins, will today debut the world's first precision fermentation-produced lactoferrin —LF+—a high-value bioactive milk protein and one of the most powerful p...

Health Council wants integrated view on biotechnology

23 March 2023

Developments in biotechnology are moving fast. The promises are great: biotechnology can make an important contribution to achieving the United Nations' sustainable development goals and European and national objectives ...

'Meat successors are under a magnifying glass'

21 March 2023

Sales figures seem to be stagnating and the debate about low nutritional values is boiling over. Nevertheless, the Jan Zandbergen Group, one of the largest meat suppliers in Europe, is fully committed to meat substitutes...

New method for iron fortification of foods

15 March 2023

Iron deficiency is one of the most common nutritional problems in the world. PhD candidate at Utrecht University Neshat Moslehi has designed compounds that could potentially be used for iron fortification of foods. This ...

Marel and ADM realise innovation center in Wageningen

08 March 2023

Marel announces a partnership with ADM to open a state-of-the-art taste and texture innovation center, in the heart of Wageningen Campus in the Netherlands. The anticipated opening is scheduled to occur in the second hal...

Are algae the food of the future?

07 March 2023

The European Commission wants to stimulate the cultivation of algae. These microscopic creatures are filled with fats and proteins and are therefore a useful addition to our diet. Are algae the food of the future? Mar...

New book with visions on our future proteins

07 March 2023

On 7 March 2023, the book Our Future Proteins was launched. In this book, 100+ experts present their views on the transition to sustainable protein production and consumption. Their visions cover a wide range of transiti...

Packaging: sustainable versus political gain

06 March 2023

The European Commission is 'through with it': the EU's packaging waste policy has failed. That is why the EU is intervening with new legislation. Which is SO detailed that it is going to have a lot of impact on the food ...

NIZO studies microbial risks plant-based

02 March 2023

Consumers are embracing the trend to include more plant-based foods in their diet, leading to a strong increase in the development of plant protein-based foods. New plant ingredients, however, often contain unknown types...

Will seaweed soon be an everyday product?

02 March 2023

Seaweed is not yet an everyday product for many people, but people are positively surprised when they find out, for instance, that seaweed can replace plastic packaging material or that it improves the quality and taste ...

European food systems: Sustainable with data

01 March 2023

Can data help us make European food systems more sustainable? 'Yes,' argue researchers from the Data4Food2030 project, '...provided we manage data well and build trust among all stakeholders.' There is still work to be d...

Plant protein from the Netherlands: wanted and unknown

01 March 2023

Interest in foods containing protein produced in the Netherlands has risen sharply over the past five years. However, the recognition and value of plant proteins such as legumes and nuts is low, unlike meat and dairy. Su...

Monkeys by the Sea wins Agrifoodpluim

27 February 2023

The young start-up 'Monkeys by the Sea' from Roosendaal makes fish substitutes with healthy ingredients from the neighbourhood. In doing so, it contributes to Brabant's protein transition goals, the transition to more pl...