Articles

Column McDelivery (Dutch)

Heel langzaam trekken de donkere wolken weg boven McDonald's Amerika. Er is nog wel een discrepantie tussen de klagende franchisers en de opgewekte aandeelhouders, maar het lek schijnt boven te zijn. [...]

IMPOSSIBLE IS POSSIBLE

TO CATER TO INCREASING CONSUMER DEMANDS FOR LESS MEAT AND MEAT-FREE OPTIONS, PLANT MEAT FOODS NEED TO GET MORE REALISTIC, SUCH AS WITH THE ‘PLANT BLOOD’ BY IMPOSSIBLE FOODS. HENK HOOGENKAMP ADDRESSES THE FLEXITARIAN TREND AND RECENT DEVELOPMENTS WITH MEAT-FREE FOOD. [...]

Plant meat is niet langer wishful thinking (Dutch)

Als Meat&Co.-columnist heeft u Henk Hoogenkamp al vaak voorbij zien komen binnen onze redactionele kolommen. In zijn columns laat deze wereldwijd gerespecteerde eiwitgoeroe zijn licht schijnen op brandende ontwikkelingen binnen zijn vakgebied. [...]

The Impossible is Now Possible

Meat happens to be incredibly tasty and nutritious. Perhaps the only way to compete is to develop a superior plant based product that is at least equally good in organoleptic performance. [...]

Meat of the Matter Bye, Bye Burgers

The Golden Arches are as ubiquitous a sight along American roadways as stop signs and red lights, both of which are symbolic of the response consumers have been delivering to the global fast-food chain of late. [...]

Column McDown (Dutch)

Mijn recente Engelstalige publicatie ‘Burgers That Matter’ heeft nogal wat tongen losgemaakt. Maar ja, het zal niet de eerste keer zijn dat bedrijven zoals McDonald’s niet alleen supergroot en log worden, maar ook vet en arrogant. [...]

Disruptive (Dutch)

Voorspellen blijft een kwestie van een forse dosis geluk en koffiedik kijken. Als er echter één woord in 2017 is dat furore zal maken, dan is dat ‘disruptive’. Het Nederlandse woord ontwrichten is een aardige vertaling, maar niet veel meer dan dat. Disruption is als een doordravende stoomwals, die alles nivelleert en daarna geschiedenis schrijft met een nieuwe visie. [...]

MCDONALD’S BURGERS THAT MATTER

The verdict is out: as far as Millennials (born 1982-2004) are concerned, McDonald’s flagship product “Big Mac” has gotten less relevant. It is shocking to know that just one in five Millennials –the fast-food core target group- has ever eaten a Big Mac hamburger. [...]

Trumpisms (Dutch)

In de slipstream van Brexit heeft nu ook Donald Trump alle zelfbenoemde pundits en experts in grote verlegenheid gebracht. Maar ja, als vier van de vijf Millennials, geboren tussen 1982 en 2004, nog nooit een Big Mac gegeten hebben, is het niet vreemd dat alle pollsters ofwel verkiezingexperts nu met een flinke kater rondlopen. [...]

Weniger ist mehr (German)

Bluthochdruck, Darmkrebs, Herz-Kreislauf-Probleme: Fu¨r viele Krankheiten wird ein u¨bermäßiger Verzehr von Fleisch und Fleischwaren verantwortlich gemacht. Stattdessen macht es mehr Sinn, Rezepturen zu modifizieren oder Zubereitungsarten zu ändern. [...]

GMO (column)

In het soms verhitte debat over de pro’s & con’s van genetisch gemanipuleerde voeding – GMO’s – is er al lang geen sprake meer van zuivere argumentatie. [...]

Post-Animal Cellular Agriculture

The technology, also termed “post-agriculture food production,” has the potential to make cleaner, cheaper as well as more flexible food production, while leaving fewer “fingerprints.” [...]

Are Natural and Organic Foods Environmentally Sustainable?

The emerging young American generation increasingly rejects artificial dyes, flavourings, preservatives and GMO, and demand food formulated with ingredients they recognise and are, preferably, of natural origin. Sales of many legacy or mainstream brands known to make processed food with artificial ingredients and additives have suffered, while many startup entrepreneurial natural-food companies have grown. It seems the bigger the food company; the fewer consumers trust it. [...]

Eet (syn)dromen

Het schrijven van columns voor Meat&Co. heeft ook onbedoelde voordelen. Zo kreeg ik het verzoek het voedingsgedrag te observeren tijdens een trans-pacific cruise van Hong Kong naar San Francisco. Cruisen is natuurlijk vele malen aangenamer dan in een vleesfabriek de ideale processing flow van gecoëxtrudeerde rookworst te analyseren. [...]

Plants - The Future of Meat

The past is our guide, but it need not dictate tomorrow. A real revolution is unfolding in the food world resulting in meat analogs that taste like the real thing. The only catch? It is made purely of plant protein, but that seems to be the future of meat. [...]

How Pea Protein Became a Star Ingredient

Legumes are a curious food. Some say they are a superfood. They are indeed the only food that gets prominent double billing in the USDA’s new dietary guidelines, which sets out rationale for the optimal American diet.  Legumes include most beans, peas, and lentils, and these are categorized both as a recommended vegetable, and a protein source, alongside meat and poultry, nuts, seeds, and soy.  [...]

Hybrid Burgers gain popularity (part 2)

The rapid global population growth puts pressure on the available food resources. Subsequently, innovative technology needs to be implemented to increase food and meat production without damaging the ecological infrastructure. Manufacturing hybrid-meat products is such an example of how to safeguard sustainability, nutrition, and affordability. [...]

Olie en Vlees (Dutch)

De wereldvoedselsituatie wordt niet zelden opgevoerd in de discussies over al dan niet duurzame vleesconsumptie. De voedselprijzen zijn sinds een piek in 2011 continu gedaald. In combinatie met dalende olieprijzen biedt dit zowel uitdagingen als kansen voor onze voedselsystemen [...]

Silicon Valley Food Revolution (Dutch) part II

In Silicon Valley lopen nogal wat ondernemersgeesten rond die schathemeltjerijk zijn geworden door tegen de stroom in te zwemmen. Door miljarden te besteden, voelen sommige ondernemers zich met jeugdig elan geroepen om pro-actief een oplossing te vinden voor de wereldvoedselproblematiek. In dit nummer het tweede deel van het artikel over de Silicon Valley Food Revolution. [...]

Silicon Valley Food Revolution (Dutch)

Silicon Valley, het gebied ten zuiden van San Francisco, is hard op weg om met hulp van bij de ontwikkeling van social media verkregen knowhow nu ook de voedingsmiddelenindustrie te transformeren. [...]

Neuro- of pseudowetenschap

De breinactiviteit van mensen verandert bij het zien van vertrouwde merken. Ons geheugencentrum, de hippocampus, draait op volle toeren bij positieve herinneringen. [...]

McDonald’s Fast Food has Slowed Down

McDonald’s is seen as the mother of all burger joints and together with Apple the most potent symbol of America around the globe. The US is by far the largest market for McDonald’s, where it has 14,200 of its 35,000 restaurants. McDonald’s is squeezed by competition; not only from a revitalized Burger King, but also from other fast-food companies such as KFC, Chick-Fil-A, Five Guys, In-NOut, Subway and Starbucks. [...]

Book Promo

Henk Hoogenkamp is a world renown protein technology expert and globetrotting, trusted advisor for food companies, academies and contributor to leading food journals. [...]

McDonald's Fast Food has Slowed Down

McDonald’s is seen as the mother of all burger joints and together with Apple the most potent symbol of America around the globe. The US is by far the largest market for McDonald’s, where it has 14,200 of its 35,000 restaurants. McDonald’s is squeezed by competition; not only from a revitalized Burger King, but also from other fast food companies such as KFC, Chick-Fil-A, Five Guys, In-N-Out, Subway and Starbucks. [...]

Forever Young Cosmeceuticals

Cosmeceuticals are usually based on the performance of specific antioxidants, collagen or protein peptides, and other bioactive compounds, such as flavanols and polyphenols. [...]

Beyond The Future Of Lab-Grown Hamburgers

Besides reducing land and labour needs, impacts on environment, and the risk of animal-borne diseases, cultured beef can also help improve food security. There is a long way to go before it makes it way to restaurant menus, but this technology may well change the future. [...]

HAMBURGUESAS de carne creada en laboratorio

In "The World of Food Ingredients", a professional journal that presents itself as "a leader in nutrition" and it costs 25 euros a copy (!), I read that in August 2013 he had served for the first time in a living in London, created a hamburger meat fully grown. [...]

Butter is back

Butter is back in fashion and so are the saturated fats. The meta-analysis evaluating 72 different scientific studies, published in the Journal Annals of Internal Medicine (March 2014), found there is no evidence to support the claims that saturated fat increases the risk of heart disease and other cardiac events. [...]

Easiness of preparation is a welcome bonus

Batter and breaded foods originated in northern England during the Industrial Revolution in the early 1820's. Cotton mill workers and other industrial labourers often had their main meal of the day in the factory canteens. These meals often consisted of battered, oil-fried fish in combination with potatoe fries. These "fish and chips" meals, wrapped in old newspapers, were a staple for generations and are the basic of today's modern convenience foods. [...]

The Cultured Meat Debut

It is obvious that cultured beef should be considered as a serious alternative in the future. However, many hurdles stand in its way before it arrives onto the consumer’s plate. [...]

Stabilised Rice Bran The Better Alternative

Rice bran is well known and researched. However, stabilisation technology has only recently become available which has catapulted rice bran into the limelight for functional and nutritional use in processed food and meat products. [...]

Building a better hybrid burger

The rapid global population growth puts pressure on the available food resources. Subsequently innovative technologies will become paramount to increase food and meat production without further damage to the ecological infrastructure. Hybrid-meat products are a way forward to safeguard sustainability, nutrition, and affordability. Key remains consumer acceptance of quality, purchase price, and organoleptic preference. [...]

GMO – For Profit and Humanity

The fear of biotechnology can be slowly changed to a more positive awareness that, with strict controls, the science will ultimately become a cornerstone for sustainable food production and health improvement. [...]

Power of the Bran

With its plethora of benefits, rice bran is taking a leaf from whey protein in becoming a valuable ingredient from a waste by-product. The second of this two-part series will discuss some possible applications of rice bran. [...]

Rice Bran The Next White Gold

With its plethora of benefits, rice bran is taking a leaf from whey protein in becoming a valuable ingredient from a waste by-product. The first of this two-part series will discuss some possible applications of rice bran. [...]

Rice Bran Solutions and Expectations

The food price predicament Never before has food been such a global issue. On both sides of the spectrum are overweight and obese people sharing the planet with chronically malnourished and hungry populations. From whichever angle this issue is observed, the bottomline is how to produce more food from less land, reduce waste and improve equal access to wholesome food at less price volatility. [...]

Restructured and protein-enhanced meat (Chinese)

A rapidly increasingly world population grows by some 70 million people a year, coupled with demographic changes and evolving social infrastructures in which more women enter the professional work place. All that greatly influences food production preparation and consumption patterns. [...]

Emerging markets fuel the debate on GMO

When it comes to opposing views on gm-biotechnology the world is mainly divided into America and the EU. Emerging markets – particularly Asia and the Middle East – demand more food, especially meat and dairy away from traditional staples such as rice and vegetables. [...]

Cultured Cereal Beverages

By Henk Hoogenkamp & Paul Evers: Growth in natural beverages is likely to focus on healthier options, as consumers demand more than a refreshment moment. Cereal beverages are an innovative platform for consumers’ favourite agetested drinks. [...]

Slow Response

Why is diabetes so much on the back-burner when millions of adults have the illness and many more do not even know they are affected with this disease? [...]

Soy juice beverages

Soy milk is not a new product; it has been consumed for hundreds of years in Asia. It is believed that soy milk was developed in China in 164BC and its manufacturing process based on water extraction of whole soybeans. For a great many centuries soy milk consumption was restricted to Asian countries such as China and Japan. [...]

Food for Oil

The interest in bio-fuels and other industrial opportunities has expanded exceptionally. Major companies are rapidly moving beyond food and are looking for ways to embrace renewable fuel. [...]

Taking Soy Further

It is realistic to say that the current world production capacity of soy protein concentrate and soy protein isolate is close to, or even exceeds 1MM ton. Please observe that listed approximate quantities are the theoretical equivalent manufacturing capacities of SPI and SPC for the entire food and feed chain [...]

The Roots of Soy

The first part of a two part report on the history, future, markets, capacity and dynamics of functional soy protein. [...]