SUSTAINABLE PLANT PROTEIN INGREDIENTS
All protein starts with plants. Protein is the only macronutrient that has not been demonized. On the contrary, people living in developed and affluent countries can’t seem to get enough of it. Yet, society should not close its eyes to climate change, especially extreme weather and rapid population growth, which is intensifying pressure on traditional […]
Biomass hype or reality?
Cultivated meat faces hurdles amidst technological promise As the world seeks alternatives to conventional livestock farming, innovative food technologies like molecular agriculture, regenerative agriculture, and precision fermentation hold promise. However, the journey towards cultivated meat faces a reality check as challenges mount against lofty expectations. Despite significant investments and scientific advancements, the commercialization of cultivated […]
TASTE AND PRICE ARE KEY IN PLANT MEAT SALES
Even though plant meat companies have struggled to universally prove that their products are more nutritionally sound than conventional meat, the explosive sales growth of the early 2020s has come to a halt, with a significant decline seen in 2022 and continuing into 2025.
PLANTS: QUESTIONS FOR THE FUTURE
The global population mainly relies on animals to convert plants into dairy milk, eggs, and meat. In the future, a smarter approach will prevail, with meat made from plants, or milk and egg albumen protein produced via precision fermentation. These emerging technologies are expected to ultimately transform the global food system, offering significant environmental, ecological, […]
US Anti-Dumping Tariffs Restrict Chinese Pea Protein
Some years ago, China converted several soy protein processing facilities to produce pea protein concentrates and isolates as well as high-protein ingredients from pulses.
Healthy ageing: sacropenia & longevity
Discover how balanced nutrition and physical activity can combat sacropenia and promote healthy ageing, ensuring vitality and longevity in your golden years.
CULTURED MEAT: MISSION IMPOSSIBLE?
Despite the many optimistic stories about cell-cultivated meat production, the reality in 2024 is that only a small fraction of the grand visions articulated in 2013—when the first $300,000 Mosa Meat burger was unveiled—have been realized. Even with a massive $1.6 billion in venture capital investments in 2021 and 2022, the anticipated market breakthroughs have […]
Dementia and the Food Fitness Factor
This article explores the impact of diet and exercise on dementia, highlighting AI’s role in early diagnosis and the importance of proactive health-focussed lifestyles.
VEGANIZING ANIMAL FOODS
There is no question that the projected growth of meat production is intimately associated with many ecological issues. It is safe to predict that meat sustainability and ecology are on a collision course. The huge requirements of fresh water, particularly for meat-producing animals, could eventually have a catastrophic impact on the environment. The world needs […]
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 […]
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 […]
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 […]
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 […]
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.
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 […]
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 […]
REIMAGINING PLANT MEAT
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.
Plant-based Beverages
The booming interest in plant proteins is driven both by changes in lifestyles and a deepening awareness of the importance of health, wellness, and sustainability. Contributed by Henk Hoogenkamp.
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.
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 […]
Upcycled Barley: The Protein Brewery Part 2
This second installment on upcycled barley continues from the previous April/May issue on barley protein application opportunities. Contributed by Henk Hoogenkamp.
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.
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.
Plant-based Beverages
The booming interest in plant proteins is driven both by changes in lifestyles and a deepening awareness of the importance of health, wellness, and sustainability.
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.
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.
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.
SOY PROTEIN TOO BIG TO FAIL
The term “soy protein” was changed to “vegetable protein”, as a strategic move o ease the consumers’ concern and improve their negative perception of soy in the early 1990s.
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.
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.
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.
The future of agriculture
Modern farming must balance environmental impact and nutritional value
Global need for cell-cultured meat
Meat without animal suffering and environmental burden, but with taste and texture
‘JE ZOU VERWACHTEN DAT NEDERLAND MEER ZOU INVESTEREN IN ALTERNATIEVE TECHNIEKEN OM EIWITTEN TE PRODUCEREN’ (Dutch)
HENK HOOGENKAMP IS EEN AUTORITEIT OP HET GEBIED VAN PROTEÏNEN EN KRITISCH VOLGER VAN ALLES WAT MET DE WERELDWIJDE
EIWITTRANSITIE HEEFT TE MAKEN.
In the cell lies the power
Cellular agriculture on the rise – Biology from the laboratory will replace familiar structures
THE ARRIVAL OF CELL-CULTURED MEAT
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.
IMAGINING THE FUTURE CELLULAR AGRICULTURE
When talking about meat consumption, something has to be done sooner rather than later.
Non-stop protein growth
Dry fractioning allows
all-natural protein ingredient
processing without the use of
water and chemicals
Beyond Meat Sparked a Run on Peas and a Protein Revolution
Food producers suddenly have an insatiable demand for the vegetable, which is a key ingredient in plant-based meat alternatives.
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.
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.
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.
Plant proteins are not a self-evident fact
Shifts to more protein-rich diets and a growing demand will exceed sustainable supply capacities
TRANSFORMATIONAL PLANT MEAT FORMULA
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.
THE LEGACY OF SOY BEANS
MODERN CONSUMERS ARE TRULY CONFUSED ABOUT THE POTENTIAL
BENEFITS OF SOY BEANS—IS IT HEALTHY OR NOT?
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.
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.
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.
CONSUMER CONFUSION
In the old days or in traditional
societies, people were not
incessantly being bombarded
with the temptation to eat.
THE DIGITALIZATION OF FAST FOOD
The Arrival of Artificial Intelligence (AI) and Plant-Meat