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. [...]
Shifts to more protein-rich diets and a growing demand will exceed sustainable supply capacities [...]
HET IS NATUURLIJK GOED VOOR MIJN EGO. NOEM HET GERUST BORSTKLOPPERIJ. MAAR JA, WAT WIL JE ALS JE AL EEN PAAR JAAR DE MENING VERKONDIGD TIJDENS SEMINARS EN OPLEIDINGEN, DAT MCDONALD'S VROEG OF LAAT HAAR EIGEN MERK VEGETARISCHE BURGERS EN NUGGETS ZOU GAAN VERKOPEN. NU IS HET DAN EINDELIJK ZOVER. [...]
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. [...]
We kunnen blij zijn dat de storm van politiek correcte namen en begrippen, de oer-Hollandse woorden 'worstenbroodje' en 'saucijzenbroodje' ongemoeid heeft gelaten. [...]
Zelfs de traditionele zuivellanden België en Nederland ontsnappen niet aan de sterk teruglopende consumptie van melk, waarbij kaas, kwark en yoghurt als enig lichtpuntje blijven fonkelen. [...]
MODERN CONSUMERS ARE TRULY CONFUSED ABOUT THE POTENTIAL BENEFITS OF SOY BEANS—IS IT HEALTHY OR NOT? [...]
DE STIJGENDE WELVAART IN ONTWIKKELINGSLANDEN RESULTEERT IN EEN GROTERE KOOPKRACHT EN ÉÉN VAN DE MEEST PRIMAIRE LEVENSBEHOEFTEN IS ALTIJD HET CONSUMEREN VAN VLEES- EN MELKPRODUCTEN [...]
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. [...]
Terwijl in Nederland het kalfsvlees tegen de plinten van de koel- en vrieshuizen klotst, is het in de Verenigde Staten alle hens aan dek om de enorme vraag naar vlees- en vleesproducten bij te benen. Tijdens de coronacrisis -met veel tegenstrijdige informatie- verbleken zelfs de meest zwarte scenario’s en kunnen alle marketingtheorieën over het consumentengedrag bij het grof vuil gezet worden. [...]
NU ALLE MOGELIJKE MEDIA 24/7 CORONABERICHTEN DE WERELD INSTUREN, KAN EEN COLUMNIST NATUURLIJK NIET DOEN ALSOF ER NIETS AAN DE HAND IS. [...]
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. [...]
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. [...]
The Arrival of Artificial Intelligence (AI) and Plant-Meat [...]
Ruwe schattingen geven een indicatie dat in 2020 een ‘vleestekort’ van ongeveer 18 miljoen ton gaat ontstaan omdat simpelweg de reproductiesnelheid de vraag op korte termijn niet aankan. [...]
Sustainable and renewable food production is a fundamental human need [...]
Ik hoef niet te zeggen van wie de gevleugelde woorden ‘elk nadeel heeft zijn voordeel’ afkomstig is. [...]
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”. [...]
Ga er maar aanstaan; ondanks alle pogingen de vleesconsumptie terug te dringen gaat het omgekeerde gebeuren. Het is meer dan natte vingerwerk, en als de huidige trends zich voortzetten zal de mondiale vleesconsumptie tot 2050 met circa 70% stijgen. [...]
IN AMERIKA ZEGGEN ZE ‘DOUBLE WHAMMY’, ALS DE ONHEIL OMSCHREVEN WORDT DIE ZICH MOMENTEEL OVER NEDERLAND UITSTORT. [...]
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. [...]
In a world of rapidly changing meat processing paradigms the processing variables have significantly changed [...]
You can call it an overreaction to some bad soy headlines, or chalk it up to concerns about the environmental impacts of meat. Either way, it’s hard to ignore the food industry’s new favourite protein source: peas. [...]
Although the sale of pea protein isolate is trending and has become a formidable competitor to soy protein, the sales of its by-products does not see a similar growth curve. [...]
foodsAccording to Henk Hoogenkamp, a protein application specialist in the field of hybrid foods, there is no ideal ratio for hybrid products. “For developing countries, the bottom line is cost, although I have always tried to formulate the products with the same nutritional protein content as the original,” he says. [...]
ALS KIP HET MEEST VEELZIJDIGE STUKJE VLEES IS, DAN IS SOJA DE MEEST VEELZIJDIGE BOON. VAN DE MEGA-LANDBOUW VERDWIJNT ONGEVEER 98% VAN DE WERELDOOGST IN VEEVOER, TERWIJL HET RESTANT RECHTSTREEKS IN VELERLEI CONSUMENTENPRODUCTEN ALS EIWITBRON -MAAR VOORAL OOK ALS VET- EN WATEREMULGATOR- GEBRUIKT WORDT. [...]
Texture and color are considered the Holy Grail when it comes to using plant-protein ingredients to mimic meat. It is a fine art to duplicate the textural subtleties such as chewiness, fibrosity, and flakiness of the meat or fish. Proprietary innovative manufacturing and formulation technologies have become available and are now increasingly used for animal protein replacement. [...]
Global demand for protein is booming partly due to rising incomes in emerging markets. Higher income also translates to consumers’ demand for improved organoleptic and nutritive quality, while shifting the diet preferences to include more protein, says Henk Hoogenkamp, Protein Specialist & Author. [...]
The combination of population growth and rising environmental pressures means the new protein demand will have to be met by more than animals. [...]
In the future, cellular biotechnology is going to be the second domestication [...]
A CONCERTED EFFORT WITH THE HELP OF EDUCATIONAL INITIATIVES MUST BE MADE TO DISPEL FURTHER NEGATIVE CONSUMER IMPRESSIONS REGARDING THE BENEFITS OF FIBRE, SAYS HENK HOOGENKAMP, AUTHOR & PROTEIN APPLICATION SPECIALIST. [...]
ER IS GEEN ONTKOMEN MEER AAN. PLANT-BASED MEATS HEBBEN DEFINITIEF EEN PLAATS VEROVERD IN DE SCHAPPEN VAN DE SUPERS, DE MENUKAARTEN EN DE FOOD SERVICE-INDUSTRIE. IN VELE GEVALLEN IS HET ALLE HENS AAN DEK VOOR DE NIEUWE GENERATIE CONSUMENTEN (MILLENNIALS, 1982-2004) DIERVRIJE VOEDING TE FACILITEREN. [...]
No Self Reliance Increasing meat consumption has manifested itself in China, losing its near self-sufficiency in soybeans. Chinese soybeans imports have steadily increased and now represent about 85 percent of consumption. Similarly, corn imports are now also at the beginning of the soy-trajectory as compared to the past when China was self-sufficient. [...]
IMPACT VAN DE AMERIKAANSE VEGA-BEDRIJVEN BEYOND MEAT EN IMPOSSIBLE FOODS ENORM. MET NAME DE BESCHIKBAARHEID VAN SCHIER ONUITPUTTELIJKE FINANCIERINGSMIDDELEN VIA VENTURE CAPITAL GEEFT EEN BELANGRIJKE IMPULS DIE DEZE ‘ENTREPRENEURIAL COMPANIES’ EEN GIGAVOORSPRONG GEVEN IN DE ‘PLANTAARDIGE VLEESINDUSTRIE’. [...]
There is a growing awareness of the role of fibers in gut health, including healthy digestion. Particularly in developed countries, disorders of the digestive system are a significant public health issue. [...]
Meat without animals is the new notion of cellular biotechnology using stem cells and bioreactors as the basic platform to “brew” healthy and nutritious clean meat. [...]
Meat without animals is the new notion of cellular biotechnology using stem cells and bioreactors as the basic platform to “brew” healthy and nutritious clean meat. [...]
Meat & Column 2018 [...]
Cellular agriculture is the key to meeting future global demands for protein, says Henk Hoogenkamp, author of Protein Transition:Technological, Economic & Societal Impact of Global Protein Sustainability. [...]
Now that Starbucks has satisfied customers’ morning caffeine cravings, it will set its sights on the lunch meal business. Starbucks and other coffee stores generate about 50 percent of its business before 11 am, and the challenge is to draw non-traditional coffee traffic and entice them to stop by for lunch. [...]
Over time, these innovative food will ease into the supply chain [...]
Lifestyle food marketing is segmentspecific but can broadly be defined by coupling widely available, affordable, and tasty foods throughout life to enhance nutrition for general wellbeing, as well as to promote optimal health. In this emerging arena, the boundaries between grocery and food service continue to blur. [...]
Perfect Day is a start-up specializing in the production of environmentally friendly and nutritious sources of protein - without the use of animals. The Silicon Valley-based innovator is collaborating with food companies and food investors to bring its proteins to market and has raised US$24.7 million in funding and received its first patent for the use of animal-free dairy proteins in food applications. [...]
De ‘meatfree lifestyle’ heeft duidelijk de wind in de zeilen. De uitgekiende reclamecampagnes van onder andere Green Monday doen geloven dat minder of geen vlees eten goed is voor milieu en gezondheid. [...]
Impossible Foods????????????????? Impossible Foods has received funding and support from strong investors [...]
Consumers are becoming more aware of the environmental threat posed by livestock. But what if we could get milk protein, that wasn’t from milk? [...]
Hoe heeft het zover kunnen komen dat de World Health Organization (WHO) een speciale dag heeft uitgeroepen om de noodklok te luiden over het alsmaar uitdijende lichaamsgewicht van de wereldbevolking? [...]
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. [...]
The world of food science is quickly marching into new territories using post-animal biotechnology and bioeconomy models to provide sustainable and healthy food security and nourishment for a rapidly growing global population. [...]
The world’s future is the (r)evolution of society where animal products are animal-free [...]
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. [...]
Starke Investoren stehen hinter Impossible Foods und der Entwicklung des pflanzlichen Fleischsafts [...]
Starke Investoren stehen hinter Impossible Foods und der Entwicklung des pflanzlichen Fleischsafts [...]
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. [...]
Column Henk Hoogenkamp [...]
Impossible Foods has received funding and support from strong investors [...]
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. [...]
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. [...]
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. [...]
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. [...]
There are many disruptions in the socio-economic and demographic settings of our daily life. Seemingly the whole planet Earth is being disrupted right now. Brexit, Trump and Leicester City all in one sentence! Unbelievable but true. [...]
Increasing population, climate change, ecosystem degradation, energy- water- and land scarcity are making today's food production increasingly unsustainable. [...]
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. [...]
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. [...]
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. [...]
Column Henk Hoogenkamp [...]
A plant meat and a traditional meat company have announced an investment agreement whereby Springdale, Arkansas based Tyson Foods Inc. will own a five percent stake in Beyond Meat. [...]
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. [...]
Post-animal food is going forward to assure every day’s food consumption [...]
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. [...]
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.” [...]
If you haven’t heard of rice bran, this is likely because only 1 percent of the available rice bran in the world is currently utilized for the human food market. [...]
Post-animal food is going forward to assure every day’s food consumption [...]
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. [...]
There is a growing consensus among food and health policy leaders in America that transitioning to a plant-based diet is essential for our health, and that of the planet. [...]
It is clear that innovative extruded structured plant protein products have reached a high degree of technology, which enables a successful synthesis of authentic meat texture. [...]
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. [...]
The fast-casual segment is currently outgrowing the fast food sector. [...]
Vleesanaloge voedingsmiddelen, beter bekend als vleesvervangers, staan al jaren op het menu van de vege- of flexitariër. (Article in Dutch) [...]
?Post-animal food is going forward to assure every day’s food consumption (Chinese). [...]
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. [...]
Early puberty in girls under 10 is the new normal. There is a fast growing percentage of girls with beginning breast development at the age of 7 and even some girls as young as 6. Parents and doctors are alarmed, especially since at such a young age, girls don’t seem to feel comfortable about their changing bodies. [...]
It is clear that innovative extruded structured plant protein products have reached a high degree of technology, which enables a successful synthesis of authentic meat texture. [...]
Column (Dutch) [...]
Column Henk Hoogenkamp (Article in Dutch) [...]
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. [...]
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. [...]
Die WHO schreibt Fleischerzeugnissen wie Schinken ein erhöhtes Darmkrebsrisiko zu [...]
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 [...]
The WHO determined that processed meats like bacon raise the risk of colorectal cancer [...]
COLUMN HENK HOOGENKAMP (Dutch) [...]
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, 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. [...]
Hybrid hamburges gain popularity [...]
Chicken is a unique fit for contemporary lifestyles – the most protein delivering meat, still affordable [...]
Millennials are the drivers of change in many areas of food production - Part II [...]
Millennials are the drivers of change in many areas of food production - Part I [...]
De breinactiviteit van mensen verandert bij het zien van vertrouwde merken. Ons geheugencentrum, de hippocampus, draait op volle toeren bij positieve herinneringen. [...]
Frikandellen (article in Dutch) [...]
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. [...]
Column Henk Hoogenkamp in Meat & Co. (AUG 2015) [...]
The fast-casual segment is currently outgrowing the fast food sector [...]
Henk Hoogenkamp is a world renown protein technology expert and globetrotting, trusted advisor for food companies, academies and contributor to leading food journals. [...]
In a world with rapidly increasing populations and a growing number of people moving up the food chain consuming grain-intensive animal proteins such as meat and dairy, changes are for real that a major disruption in food supplies is looming. [...]
Plant en dier [...]
Meat & Co. [...]
Column Henk Hoogenkamp [...]
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. [...]
Chicken is a unique fit for contemporary lifestyles – the most protein delivering meat, still affordable [...]
COLUMN HENK HOOGENKAMP [...]
Cosmeceuticals are usually based on the performance of specific antioxidants, collagen or protein peptides, and other bioactive compounds, such as flavanols and polyphenols. [...]
A look at strain-specific effects of lactobacilli probiotics for vaginal health. Probiotics and microbiota concepts will ultimately be translated to successful academia-industry interactions. [...]
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. [...]
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. [...]
Stem cell cultivated meat – companion or doomed to fail? [...]
Under pressure to provide healthier meals, McDonald’s will gradually implement a program and no longer make less nutritional options available to children. [...]
Evidence suggests that increasing dietary protein may be beneficial for aging population by slowing the effects of sarcopenia. Healthy aging and premium protein supplementation are the new mantra. [...]
Mandatory labelling genetically-modified foods sold in stores and fast food restaurants could radically alter the food industry. [...]
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. [...]
Hydrogenated oil will be put under the magnifying glass now that the US FDA has announced the elimination of trans fat from formulated food and meat products. [...]
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. [...]
Alternative choices to soy protein may have preferential benefits like superior flavor, hypoallergenicity, gluten free, positive name association, and preferred consumer labeling. [...]
Fleisch aus Stammzellen - "Jenseits der Zukunft der Hamburger aus dem Labor" [...]
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. [...]
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. [...]
Stem cell technology is slowly growing out of its role in the clinical armamentarium against disease and ultimately may make its way to our refrigerators and fast food menu boards. [...]
Demographic and socio-economic changes make it difficult to predict long-term shifts (part 2) [...]
Demographic and socio-economic changes make it difficult to predict long-term shifts (part 1) [...]
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. [...]
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. [...]
The production of burgers shows an impressive progress – Part 1 [...]
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. [...]
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. [...]
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. [...]
It seemed that for years marketing low sodium foods was a thing of the past, but suddenly low sodium and reduced sodium foods have re-appeared in the limelight. [...]
Tantalise your customers with new infused glucose-free fruit. [...]
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. [...]
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. [...]
Emerging markets - particularly Asia and the Middle East - demand more food, especially meat and dairy away from traditional staples such as rice and vegetables. [...]
The human brain holds many of the secrets to why people react differently to the lure of food. By way of using brain-imaging technology, scientists have been able to pinpoint how the brain reacts. [...]
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. [...]
Taking Soy Protein beyond milk By H. Hoogenkamp and P. Evers [...]
With meat production and ingredient technology impacting the soy protein industry, the rice bran isolate is slowly rising up its ranks. [...]
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 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. [...]
The pendulum swings back from excess supplementation to downright formulating affordable, tasty and nutritious meat products. [...]
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. [...]
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 first part of a two part report on the history, future, markets, capacity and dynamics of functional soy protein. [...]
Not only sports performance, but also ageing and physical fitness during the ‘Golden Years’, has prompted much interest in creatine lately. [...]