Articles

Algorithm driven e-health & nutrition

Henk Hoogenkamp, Author & Protein Specialist, explores the profound impact of technology, particularly artificial intelligence, on healthcare and nutrition. The relevance to the food industry lies in the transformative potential of personalised nutrition, leveraging AI and wearable technologies. The integration of e-health and nutrition not only addresses medical challenges but also presents opportunities for the […]

Read more

Gut glory

The gut is your brain Dietary fibre is well accepted as an important part of the diet and can exert a long range of health benefits, such as reducing plasma cholesterol, decreasing blood pressure, as well as decreasing the risk of cardiovascular diseases. It has been well documented that dietary fibres play a key role […]

Read more

CONFLICTING ALIGNMENT & DISRUPTIVE CHOICES

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 […]

Read more

SALT: NOT A SWEET STORY Part 2

Prominent world societies like those in the UK, US, and China are consuming dangerous levels of sodium. In China, most of the salt is added while preparing and cooking their own meals. Eating lots of processed foods and “compulsive-eating snacks” -also classified as junk foods- can become addictive. Salt and fat are especially pleasing to […]

Read more

The World in Transition: Cleaner Consumption (Part 2)

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.

Read more

SALT: NOT A SWEET STORY

Sodium reduction in food products can be challenging. Salt (sodium chloride) is a highly functional ingredient. It not only makes food taste better, but it also allows a clean label, binds water, inhibits microbial growth, and costs cheap. Sodium in foods comes from multiple sources like bread, pastry, coatings (batters/ breading), canned soups, brines, and […]

Read more

The artificial intelligence of fast food

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 […]

Read more

The World In Transition, Cleaner Consumption (Part 1)

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.

Read more

Soy Protein too Big to Fail

Author & Protein Application Specialist, Henk Hoogenkamp, gives his expert opinion on the potential of soy protein. SOYBEANS are known to contain specific proteins that cause allergic reactions or inhibit the absorption of other nutrients such as the so-called anti- nutritional proteins like trypsin inhibitors and lectins (carbohydrate-binding proteins). Humans and some animals have intolerances […]

Read more

Upcycled Barley: The protein brewery

The beer brewing industry has made significant strides in upcycling spent grains into valuable protein ingredients. What matters is discovering natural barley protein application opportunities and proprietary technologies that are responsible for sustainable sourcing while amplifying the best from nature, taste, nutrition, and health. Contributed by Henk Hoogenkamp.

Read more

The world in transition, cleaner consumption

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.

Read more

PROTEIN EQUIVALENCY

For most people, meat happens to be incredibly tasty and nutritious, and perhaps the
only way to successfully replace it is to develop a superior plant-based product that is equally good in organoleptic performance, such as taste and texture. Plant-based burgers such as those marketed by Impossible Foods, Beyond Meat, and Nestle’s Garden Gourmet, are well on their way being at par with the beef burger equivalent.

Read more

In the aftermath of the hype

Although plant meat companies like to paint a different picture, it is a fact that – except for the food service sector – sales in the US and some EU countries have decreased by double digits since 2022. Plant meat sales are stagnating, and that is quite a departure from the mega- growth numbers in the years pre- ceding 2022.

Read more

TRANSFORMATIONAL PLANT MEAT

The transformational journey from animal protein nutrition to plant protein nutrition is a long and winding road. It has taken years of trial and error to create a plant-based meat analog product that is almost indistinguishable from animal meat. The science and technology are not quite there yet, but a little progress is made every day.

Read more

FROM SPENT BARLEY GRAINS TO BEVERAGES

Spent barley grains can be seen as a game-changer as they are highly sustainable. At the end of the beer fermentation processes, the spent barley grains can get
a second life by using them for beverage formulations. Discover the authentic natural barley protein solution platform and learn how proprietary technologies and responsible sustainable sourcing can provide the best from nature. By Henk Hoogenkamp, author and protein application expert.

Read more

BIERBOSTEL

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.

Read more

THE BARLEY PROTEIN BREWING STORY

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.

Read more

Protein, Rebalancing of Alternatives

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.

Read more

FOOD TRANSITION

The global food industry is
undergoing a major transformation,
and revolutionizing the way
food is produced, creating an
environment-friendly supply chain
that takes no more than what
planet Earth can give.

Read more

DISRUPTIVE FOOD CHANGES

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.

Read more

SOY PROTEIN AND THE ECOSYSTEM

The upside of soy is that the
crop contains the highest
protein and oil content. The
downside is that soy has only four
main harvest regions – US, Brazil,
Argentina, and Paraguay – mostly
due to climate restrictions.

Read more

NEW AGE MILK PROTEIN

CURRENT MODELS OF AGRICULTURAL METHODS ARE TOO RESOURCE-INTENSE: TOO MUCH LAND IS USED
FOR CROPS AND LIVESTOCK, LAND IS FERTILISED TOO HEAVILY AND IRRIGATED TOO EXTENSIVELY. WE
NEED TO RETHINK HOW FOOD IS PRODUCED, AS DICTATED BY NECESSITY. EXAMINING HOW ALTERNATIVE PROTEINS ARE CULTIVATED IS A GOOD PLACE TO START.

Read more

Vlees zonder slacht

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.

Read more

Protein Possible

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.

Read more

SALT, TASTE AND HEALTH CONSIDERATIONS

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.

Read more