Henk Hoogenkamp

"The harvest transforms plants into premium and sustainable protein foods to feed the world"

A world renown protein technology expert and globe-trotting, trusted advisor for food companies, academies and contributor to leading food journals. A powerful thinker and communicator about sustainable protein solutions.

Henk Hoogenkamp has a worldwide reach designing and implementing strategic technologies to advance sustainable, nutritionally sound, tasty, and healthy food products. A Board member of public listed companies and also serves on the Advisory Boards of the world’s leading food (ingredient & equipment) companies. Henk is probably the world’s most referenced publicist in food technology, related to implementing animal and plant protein solutions, including sustainable and ecologically-sound hybrid and meat-free foods. Henk has pioneered and continues to be involved using transitional protein solutions in structured meat analog foods.

Hoogenkamp’s grand vision has clearly turned into reality now that world’s largest food service companies are using plant protein solutions to provide wholesome and affordable nutrition to meet or exceed the consumer expectations.

As evolving lifestyles, food choices and its related dynamic society diagnostics, continue to accelerate. Henk’s latest work on plant protein solutions is timely and enlightening for the food and meat industry to better anticipate the world of tomorrow.

Author's books

Sustainable Protein Solutions

A socioeconomic, nutrition and marketing deep dive into the world of supply chains that are feeding us today and tomorrow

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.


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.


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

Vegetable Protein Marketing

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


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.