Hoogenkamp's Publications

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  2019

  Global Transition- Food Marketing

  "Global Transition" provides valuable insights into the complexity of the various plant protein and animal protein groups needed to secure food security, while safeguarding nutritional optimization. This book offers ingredient suppliers, R&D Teams, food companies and capital venture companies vital in-depth current and future trends that will help enhance competitive intelligence.

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  2018

  Protein Transition- Technological, Economic & Societal Impact

  Disruptive innovation can be defined as the introduction of new technologies and products -such as generated by cellular biotechnology- that unexpectedly displaces an established technology and often "disrupts" the status quo

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  2015

  Plant Protein Vision- Rice Bran Protein, Pea Protein, Soy Protein

  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. Even now, some areas of the world can be seen as a "food bubble" which is the result of using unsustainable agricultural methods like overpumping of groundwater in order to keep farming yields to unrealistic inflated high levels.

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  2013

  Rice Protein & Beyond

  Sustainable Food Solutions, Nutrition, Health, Security & Dynamic Societal Diagnosis

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  2012

  Rice Bran Protein

  Biotechnology of Ecologically Sustainable Food and Neutraceutical Products; Food Security, Health, Social Demographic Marketing of Formulated Food, Meat-Hybrids and Beverages

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  2011

  Vegetable Protein Marketing

  “Food Psychology, Nutrition & Health, Sustainability, Food Security, Biotechnology, Protein Applications in Meat, Food & Beverages”

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  2005

  Soy Protein and Formulated Meat Products

  ?Soy-based foods represent a growing sector in today's food industry markets. They tend to be low in fat and high in protein and in overall nutritional quality. Soy protein offers a broad spectrum of functionality and is now a key component of many processed meat products.