Dezelfde planeet in een andere wereld
IN AMERIKA ZEGGEN ZE ‘DOUBLE WHAMMY’, ALS DE ONHEIL OMSCHREVEN WORDT DIE ZICH MOMENTEEL OVER
NEDERLAND UITSTORT.
Flora-Based Milk Protein, No Cows About It!
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.
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.
A fast forward history of meat processing
The meat industry is one of the oldest producing industries in the world
Vega of flex-snack (Dutch)
Op de keper beschouwd is het een gotspe dat de discussie over genetische modificatie (GMO) overboord gegooid wordt wanneer de impossible burger gegeten wordt.
Protein performance in emulsion stability
In a world of rapidly changing meat processing paradigms the processing variables have significantly changed
The mighty pea is the new favourite plant-based protein
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.
A Finger on the Pulse of the Pea Protein Market
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.
Best of both worlds? Meat innovators consider taking the hybrid leap
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.
PLANT MEAT, CARNIVORE NO MORE
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.