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The renowned food technologist shares his insights on the pitfalls of explosive growth and what’s next for alternative “meat”.

Op de keper beschouwd is het een gotspe dat de discussie over genetische modificatie (GMO) overboord gegooid wordt wanneer de impossible burger gegeten wordt.

The meat industry is one of the oldest producing industries in the world

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.

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.

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.

In the future, cellular biotechnology is going to be the second domestication

A CONCERTED EFFORT WITH THE HELP OF EDUCATIONAL INITIATIVES
MUST BE MADE TO DISPEL FURTHER NEGATIVE CONSUMER IMPRESSIONS
REGARDING THE BENEFITS OF FIBRE, SAYS HENK HOOGENKAMP,
AUTHOR & PROTEIN APPLICATION SPECIALIST.

There is a growing awareness of the role of fibers in gut
health, including healthy digestion. Particularly
in developed countries, disorders of the digestive
system are a significant public health issue.

Meat without animals is the new notion of cellular biotechnology using stem cells and
bioreactors as the basic platform to “brew” healthy and nutritious clean meat.