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.
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 […]
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 […]
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.
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.
In the US market, it appears that the initial excitement surrounding plant-based meat has subsided. Various plant-based meat formats, such as burgers and sausages, are experiencing a decline in net data revenue in 2023 compared to the previous year.
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.
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 […]
April 2023 We kunnen het wentelen of keren, maar vroeg of laat gaat de huidige vegavlees-discussie kantelen. Van beide zijden gaan de scherpe kantjes eraf en wordt de noodzaak ingezien om de ongebreidelde vleesconsumptie in de Westerse landen te minderen, terwijl de ‘vega-idioten’ inzien dat voor grote groepen consumenten een aanslag op de gezondheid gepleegd […]
This second installment on upcycled barley continues from the previous April/May issue on barley protein application opportunities. Contributed by Henk Hoogenkamp.