Articles

Health and environmental agendas are not always aligned with the current dietary recommendations. For example, in affluent countries, the recommended amount of meat consumption is significantly less than current consumption levels. People are encouraged to eat more vegetables, fruits, wholegrain, low-fat dairy products, and omega-rich seafood. However, they instead consume more hyper-processed foods containing hidden […]

In the previous issue, protein technology expert Henk Hoogenkamp discussed why global ecosystems need a reimagining of food systems to operate within nature’s boundaries. For Part 2 in this series, Henk continues to discuss how the food industry needs to transform and revolutionalise the way food is produced.

AI and machine learning algorithms will continue to grow rapidly Well-being, health, great taste, clean labels, and ecological sustainability are today’s key drivers influencing food purchase in affluent societies. This is especially true for the un- der-30-age consumers. Knowing all these wants and needs, the food industry is expected to undergo disruptive transition cycles with […]

All ecosystems are connected to food. Given what we know of climate change, the food industry needs to transform and revolutionalise the way food is produced. Only then can we create an environment-friendly supply chain that takes no more than what planet Earth can give. Contributed by protein technology expert Henk Hoogenkamp.

People, plants, animals, soil, water, sunshine, and eco-systems are all connected to food. New thinking will be necessary to allow the global food industry to transform and revolutionize the way food is produced by creating an environment-friendly supply chain that takes no more than what planet Earth can give.

ONDANKS DE STEEDS VERDERGAANDE CONSOLIDATIE VAN HET INEENSCHUIVEN VAN
TOELEVERINGSBEDRIJVEN VOOR DE VLEESINDUSTRIE, GEVOED DOOR DE OORLOG OP OEKRAÏENS
GRONDGEBIED, IS DE RECENTE IFFA TOCH WEER EEN SUCCESVERHAAL GEWORDEN.

The evolving plant protein and fiber trend present challenges and opportunities for the
processed meat industry. Even though health and wellness in processed meat products are not really seen as trending, consumers do pay attention and desire traditional flavor and texture, as well as keeping a clean & natural label.

Modern farming must balance environmental impact and nutritional value

Meat without animal suffering and environmental burden, but with taste and texture

Cellular agriculture on the rise – Biology from the laboratory will replace familiar structures

he colossal global meat industry is increasingly facing multiple challenges ranging from interrelated ethical, environmental, and business concerns. In the future, the words “meat” and “animal” will be decoupled.

When it comes to protein,
consumers have a lot to
choose from. Globally
speaking, soy protein is by far
the largest source of plantbased soy protein, and unique
alternative sources -including
pea protein and mycoproteinare gaining traction. For some
plant protein ingredients,
infrastructure, investments, and
production capacity, including
extrusion facilities, the supply
chain has not kept up with the
fast-growing consumer demand.

As families redefine meal
occasions, demand for
at-home deliveries is
increasing. The COVID-19 pandemic
has given additional segment
growth. As a result, food brands
are adapting their business
strategy and branching out of
traditional platforms so as not
to lose consumer engagement.

The transformational road to concoct a “veggie burger” that is juicy and flavorful with the right bite and texture is quite long and not easy to navigate.

MODERN CONSUMERS ARE TRULY CONFUSED ABOUT THE POTENTIAL
BENEFITS OF SOY BEANS—IS IT HEALTHY OR NOT?

HET HEEFT LANG GEDUURD, MAAR EINDELIJK KOMT ER BEWEGING IN DE FINANCIERINGSBESLOMMERINGEN
VAN DE VELE STARTUPS DIE GROTE BUSINESSES VERWACHTEN HEBBEN VAN SLACHTVRIJ VLEES EN VIS.

In the old days or in traditional
societies, people were not
incessantly being bombarded
with the temptation to eat.

Sustainable and renewable food production is a fundamental human need

The harvest of soy was 370 million metric ton in 2018, compared to 270 million metric ton in 2012 and 130 million metric ton in 1996.

Henk Hoogenkamp doesn’t consider
himself a scientist per se,
but the internationally recognized
protein technology and sustainability
specialist has long taken a scientific
approach to innovation in the field.

Clean labels are rapidly moving from trend to industry standard.

The renowned food technologist shares his insights on the pitfalls of explosive growth and what’s next for alternative “meat”.

The dairy industry awaits a paradigm shift as a growing number of consumers question their daily intake of animal-derived products, including meat, eggs and milk, over concerns about their own health, environmental damage and animal welfare.

For years, it seemed that
marketing low-sodium foods
was a thing of the past, when
suddenly low-sodium and reducedsodium food re-appeared in the
limelight. That change is partly due
to the Centers for Disease Control
and Prevention (CDC) and the
Institute of Medicine, along with
proactive food companies that
have weighed in on the urgent
need for sodium reduction.

The meat industry is one of the oldest producing industries in the world

Op de keper beschouwd is het een gotspe dat de discussie over genetische modificatie (GMO) overboord gegooid wordt wanneer de impossible burger gegeten wordt.