Protein

The technology, also termed “post-agriculture food production,” has the potential to make cleaner, cheaper as well as more flexible food production,
while leaving fewer “fingerprints.”

It is clear that innovative extruded structured plant protein products have reached a high degree of technology, which enables a successful synthesis of authentic meat texture.

It is clear that innovative extruded structured plant protein products have reached a high degree of technology, which enables a successful synthesis of authentic meat texture.

Vleesanaloge voedingsmiddelen, beter bekend als vleesvervangers, staan al jaren op het menu van de vege- of flexitariër. (Article in Dutch)

Legumes are a curious food. Some say they are a superfood. They are indeed the only food that gets prominent double billing in the USDA’s new dietary guidelines, which sets out rationale for the optimal American diet. 
Legumes include most beans, peas, and lentils, and these are categorized both as a recommended vegetable, and a protein source, alongside meat and poultry, nuts, seeds, and soy. 

Millennials are the drivers of change in many areas of food production – Part II

Millennials are the drivers of change in many areas of food production – Part I

Henk Hoogenkamp is a world renown protein technology expert and globetrotting, trusted advisor for food companies, academies and contributor to leading food journals.

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.

Alternative choices to soy protein may have preferential benefits
like superior flavor, hypoallergenicity, gluten free, positive name
association, and preferred consumer labeling.