As families redefine meal
occasions, demand for
at-home deliveries is
increasing. The COVID-19 pandemic
has given additional segment
growth. As a result, food brands
are adapting their business
strategy and branching out of
traditional platforms so as not
to lose consumer engagement.
The transformational road to concoct a “veggie burger” that is juicy and flavorful with the right bite and texture is quite long and not easy to navigate.
MODERN CONSUMERS ARE TRULY CONFUSED ABOUT THE POTENTIAL
BENEFITS OF SOY BEANS—IS IT HEALTHY OR NOT?
HET HEEFT LANG GEDUURD, MAAR EINDELIJK KOMT ER BEWEGING IN DE FINANCIERINGSBESLOMMERINGEN
VAN DE VELE STARTUPS DIE GROTE BUSINESSES VERWACHTEN HEBBEN VAN SLACHTVRIJ VLEES EN VIS.
In the old days or in traditional
societies, people were not
incessantly being bombarded
with the temptation to eat.
Sustainable and renewable food production is a fundamental human need
The harvest of soy was 370 million metric ton in 2018, compared to 270 million metric ton in 2012 and 130 million metric ton in 1996.
Clean labels are rapidly moving from trend to industry standard.
Henk Hoogenkamp doesn’t consider
himself a scientist per se,
but the internationally recognized
protein technology and sustainability
specialist has long taken a scientific
approach to innovation in the field.
The renowned food technologist shares his insights on the pitfalls of explosive growth and what’s next for alternative “meat”.