Shop – Henk Hoogenkamp

Sustainable Protein Solutions

rizwan — Sat, 13 May 2023 06:27:46 +0000

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

Global Transition- Food Marketing

rizwan — Mon, 15 Apr 2019 12:04:23 +0000

“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.

Protein Transition- Technological, Economic & Societal Impact

rizwan — Mon, 05 Feb 2018 11:55:46 +0000

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. By 2050, the global population is predicted to reach 9.8 billion of which more than 8 billion will live in the developing world of today. The expected increase in income per capita will confer increased competition for resources and, subsequently, there will be great need to “produce more and using less”. Population growth, climate change, ecosystem degradation, as well as scarcity of energy, water and land are making today’s food production increasingly unsustainable. Land, water and energy are three major but limited resources needed to increasing future food production, which may particularly challenge resource-intensive livestock industry. Extensive production systems tend to increase environmental impacts, especially when considering that sustainability is the balance of responsibility, economic viability and social acceptability. Especially for the growing population in developing countries, the availability of animal protein sources i.e. meat, dairy and eggs should not be underestimated. Consumption of these foods, which are deeply embedded in social culture and are signs of wellbeing and prosperity, will continue to increase.

PLANT PROTEIN VISION- RICE BRAN PROTEIN, PEA PROTEIN, SOY PROTEIN

rizwan — Mon, 01 Jun 2015 11:50:42 +0000

Hoogenkamp is well recognized as an innovative industry-leader. His visionary skills have been instrumental in expanding functional protein performance across the globe. Henk’s acute business sense helped revolutionize both dairy and plant protein industry. Being often ahead of the curve, he is known for finding solutions of problems that don’t exist (yet)!

Henk Hoogenkamp has a worldwide reach in designing and implementing strategic technologies to advance sustainable, tasty, and healthy food products. A Board Member of public listed enterprises and also serves on the Advisory Boards of food ingredient and equipment companies.

Hoogenkamp’s name is synonymous with emerging food technologies and he is known throughout the industry as a solid entrepreneurial-driven person who consistently takes the high road, including acting as a mentor for young aspiring technologists. His heart is as big as his writers’ ethics are strong. His career spans more than three decades and boasts a long list of milestone protein applications discoveries, including sport nutrition, cream cordials, whole muscle injectables, hydrolyzed milk protein, and plant protein for extruded meat-free foods. Hoogenkamp’s grand vision has clearly turned into reality now that world’s largest fast food companies are using plant protein solutions to provide wholesome and affordable nutrition to meet or exceed consumer expectations.

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

Rice Protein & Beyond

rizwan — Wed, 17 Jul 2013 11:42:07 +0000

In his groundbreaking book Rice Protein & Beyond, Henk Hoogenkamp, world renowned protein expert and author, explores the areas of emerging plant protein solutions which will shape the future of formulated foods. Henk takes us into a new dimension of combined food protein strategies that he believes will drive health, affordability and sustainability issues in the years to come.

As a pioneer of protein solutions, Henk Hoogenkamp examines the influence of protein selection criteria and the profound effects on (sub)related variables such as ecology, sustainability, protein quality, societal diagnostics. Besides an ongoing food evolution there is a revolution which is emerging to serve the rapidly expanding world population together with its spin-off developments such as protein supplementation, meatfree, glutenfree, hypoallergenicity, diabetes mellitus, sarcopenia and calorie intake management.

This book contains intentional repetition; a concept that supports learning. Functional rice protein and rice bran ingredients have emerged at the scene only recently. Subsequently, many observations in this book are evidence-based and empirical of nature.

I trust that my readers will tolerate when I state that rice protein is part of a multi-factorial solution, with multi mechanisms to optimize formulated food criteria. I hope to portray how rice bran and rice protein may interact to provide synergistic interventions that may promote health, longevity, organoleptic performance, and food cost efficiency.

RICE BRAN PROTEIN

rizwan — Wed, 13 Jun 2012 11:34:19 +0000

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

The global consumption of concentrated forms of protein is increasing rapidly. It is estimated that the use of concentrated sources of protein will double by 2025. In the EU and U.S. protein of plant or vegetable origin accounts currently (2012) for just 44 percent of the total amount of protein consumed. For now, research on how to further increase use of vegetable protein is stagnating, especially when considering emerging developments such as human and animal nutrition, biomaterial, agroprocessing and, industrial usage. It will be important to harness the full potential of vegetable protein applications to ease the strain on the global total protein demand as well as to enhance the competitiveness of agro-harvest commodities. The world food landscape is quickly changing not only because of food security to avoid food conflicts, but also due to the dramatic socioeconomic changes, anthropologically and demographically, on how people respond to food. This book unravels and discusses many seemingly unrelated topics where rice bran protein can make a difference, be it malnutrition, T2 diabetes, beverages, gluten-free foods or hybrid meat products.

Vegetable Protein Marketing

rizwan — Mon, 10 Jan 2011 07:29:30 +0000

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

SOY PROTEIN AND FORMULATED MEAT PRODUCTS

rizwan — Thu, 17 Mar 2005 07:14:40 +0000

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.

This book provides an authoritative review of soy protein science and technology, particularly in relation to meat formations. These topics are related to the major issues that face consumers and manufacturers, including health lifestyles, food safety, and market dynamics. One key feature of the book is the large number of tables providing formulations for a range of products, including emulsified meats, sausage, pate, poultry-and other meat-based foods. The author has vast experience in the industry and has been a pioneer of the use of soy proteins, of the concept or “lifestyle foods” and of the growing impact of vegetarian food preferences.