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ONDANKS DE STEEDS VERDERGAANDE CONSOLIDATIE VAN HET INEENSCHUIVEN VAN TOELEVERINGSBEDRIJVEN VOOR DE VLEESINDUSTRIE, GEVOED DOOR DE OORLOG OP OEKRAÏENS GRONDGEBIED, IS DE RECENTE IFFA TOCH WEER EEN SUCCESVERHAAL GEWORDEN. [...]
Articles
THE BARLEY PROTEIN BREWING STORY
The evolving plant protein and fiber trend present challenges and opportunities for the processed meat industry. Even though health and wellness in processed meat products are not really seen as trending, consumers do pay attention and desire traditional flavor and texture, as well as keeping a clean & natural label. [...]
The future of agriculture
Modern farming must balance environmental impact and nutritional value [...]
Global need for cell-cultured meat
Meat without animal suffering and environmental burden, but with taste and texture [...]
In the cell lies the power
Cellular agriculture on the rise – Biology from the laboratory will replace familiar structures [...]
THE ARRIVAL OF CELL-CULTURED MEAT
he colossal global meat industry is increasingly facing multiple challenges ranging from interrelated ethical, environmental, and business concerns. In the future, the words “meat” and “animal” will be decoupled. [...]
Protein, Rebalancing of Alternatives
When it comes to protein, consumers have a lot to choose from. Globally speaking, soy protein is by far the largest source of plantbased soy protein, and unique alternative sources -including pea protein and mycoproteinare gaining traction. For some plant protein ingredients, infrastructure, investments, and production capacity, including extrusion facilities, the supply chain has not kept up with the fast-growing consumer demand. [...]
DISRUPTIVE FOOD CHANGES
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. [...]
TRANSFORMATIONAL PLANT MEAT FORMULA
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. [...]
THE LEGACY OF SOY BEANS
MODERN CONSUMERS ARE TRULY CONFUSED ABOUT THE POTENTIAL BENEFITS OF SOY BEANS—IS IT HEALTHY OR NOT? [...]
Vlees zonder slacht
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. [...]
CONSUMER CONFUSION
In the old days or in traditional societies, people were not incessantly being bombarded with the temptation to eat. [...]
Nutrition in harmony
Sustainable and renewable food production is a fundamental human need [...]
Spotlight on Soy Plant Protein
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. [...]
NATURAL & ORGANIC FOOD PARADIGMS
Clean labels are rapidly moving from trend to industry standard. [...]
Protein Possible
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 Future of Plant Protein
The renowned food technologist shares his insights on the pitfalls of explosive growth and what’s next for alternative “meat”. [...]
Flora-Based Milk Protein, No Cows About It!
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. [...]
SALT, TASTE AND HEALTH CONSIDERATIONS
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. [...]
A fast forward history of meat processing
The meat industry is one of the oldest producing industries in the world [...]
Vega of flex-snack (Dutch)
Op de keper beschouwd is het een gotspe dat de discussie over genetische modificatie (GMO) overboord gegooid wordt wanneer de impossible burger gegeten wordt. [...]
Best of both worlds? Meat innovators consider taking the hybrid leap
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. [...]
Cell-cultured meat for today’s future
In the future, cellular biotechnology is going to be the second domestication [...]
FIBRE, GOOD NUTRITION WITH A BAD RAP
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. [...]
Fiber, The Natural Need For Much More
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. [...]
CULTURED MEAT, NO MORE SLAUGHTERING
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. [...]
CULTURED MEAT, NO MORE SLAUGHTERING
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. [...]
FAST GOOD FOOD and FAMILY (part 2)
Now that Starbucks has satisfied customers’ morning caffeine cravings, it will set its sights on the lunch meal business. Starbucks and other coffee stores generate about 50 percent of its business before 11 am, and the challenge is to draw non-traditional coffee traffic and entice them to stop by for lunch. [...]
FAST GOOD FOOD and FAMILY (part 1)
Lifestyle food marketing is segmentspecific but can broadly be defined by coupling widely available, affordable, and tasty foods throughout life to enhance nutrition for general wellbeing, as well as to promote optimal health. In this emerging arena, the boundaries between grocery and food service continue to blur. [...]
Impossible Is Possible
To cater to increasing consumer demands for less meat and meat-free options, plant meat foods need to get more realistic, such as with the ‘plant blood’ by impossible foods. Henk Hoogenkamp addresses the flexitarian trend and recent developments with meat-free food. [...]
Cellular Agriculture, The Magic Touch
The world of food science is quickly marching into new territories using post-animal biotechnology and bioeconomy models to provide sustainable and healthy food security and nourishment for a rapidly growing global population. [...]
The magic touch of Silicon Valley
The world’s future is the (r)evolution of society where animal products are animal-free [...]
Column McDelivery (Dutch)
Heel langzaam trekken de donkere wolken weg boven McDonald's Amerika. Er is nog wel een discrepantie tussen de klagende franchisers en de opgewekte aandeelhouders, maar het lek schijnt boven te zijn. [...]
Impossible is possible
Impossible Foods has received funding and support from strong investors [...]
Fleischlose Burger aus dem Silicon Valley (German)
Starke Investoren stehen hinter Impossible Foods und der Entwicklung des pflanzlichen Fleischsafts [...]
Plant meat is niet langer wishful thinking (Dutch)
Als Meat&Co.-columnist heeft u Henk Hoogenkamp al vaak voorbij zien komen binnen onze redactionele kolommen. In zijn columns laat deze wereldwijd gerespecteerde eiwitgoeroe zijn licht schijnen op brandende ontwikkelingen binnen zijn vakgebied. [...]
The Impossible is Now Possible
Meat happens to be incredibly tasty and nutritious. Perhaps the only way to compete is to develop a superior plant based product that is at least equally good in organoleptic performance. [...]
Meat of the Matter Bye, Bye Burgers
The Golden Arches are as ubiquitous a sight along American roadways as stop signs and red lights, both of which are symbolic of the response consumers have been delivering to the global fast-food chain of late. [...]
IT IS NOT JUST THE FOOD INDUSTRY WHICH IS UNDERGOING METAPHORICAL CHANGES
There are many disruptions in the socio-economic and demographic settings of our daily life. Seemingly the whole planet Earth is being disrupted right now. Brexit, Trump and Leicester City all in one sentence! Unbelievable but true. [...]
MCDONALD’S BURGERS THAT MATTER
The verdict is out: as far as Millennials (born 1982-2004) are concerned, McDonald’s flagship product “Big Mac” has gotten less relevant. It is shocking to know that just one in five Millennials –the fast-food core target group- has ever eaten a Big Mac hamburger. [...]
Why Beyond Meat’s Founder Is Welcoming Tyson Foods as Investor
A plant meat and a traditional meat company have announced an investment agreement whereby Springdale, Arkansas based Tyson Foods Inc. will own a five percent stake in Beyond Meat. [...]
Weniger ist mehr (German)
Bluthochdruck, Darmkrebs, Herz-Kreislauf-Probleme: Fu¨r viele Krankheiten wird ein u¨bermäßiger Verzehr von Fleisch und Fleischwaren verantwortlich gemacht. Stattdessen macht es mehr Sinn, Rezepturen zu modifizieren oder Zubereitungsarten zu ändern. [...]
One Company Turns Food Waste Into Superfood
If you haven’t heard of rice bran, this is likely because only 1 percent of the available rice bran in the world is currently utilized for the human food market. [...]
Cellular agriculture shows future potential
Post-animal food is going forward to assure every day’s food consumption [...]
Are Natural and Organic Foods Environmentally Sustainable?
The emerging young American generation increasingly rejects artificial dyes, flavourings, preservatives and GMO, and demand food formulated with ingredients they recognise and are, preferably, of natural origin. Sales of many legacy or mainstream brands known to make processed food with artificial ingredients and additives have suffered, while many startup entrepreneurial natural-food companies have grown. It seems the bigger the food company; the fewer consumers trust it. [...]
The American Dinner Plate Is Getting Greener
There is a growing consensus among food and health policy leaders in America that transitioning to a plant-based diet is essential for our health, and that of the planet. [...]
Fast Food has slowed down (Chinese)
The fast-casual segment is currently outgrowing the fast food sector. [...]
Cellular agriculture shows future potential (Chinese)
?Post-animal food is going forward to assure every day’s food consumption (Chinese). [...]
Diet and social stress factors the major culprits in girls early puberty
Early puberty in girls under 10 is the new normal. There is a fast growing percentage of girls with beginning breast development at the age of 7 and even some girls as young as 6. Parents and doctors are alarmed, especially since at such a young age, girls don’t seem to feel comfortable about their changing bodies. [...]
Plants - The Future of Meat
The past is our guide, but it need not dictate tomorrow. A real revolution is unfolding in the food world resulting in meat analogs that taste like the real thing. The only catch? It is made purely of plant protein, but that seems to be the future of meat. [...]
Weniger ist mehr (German)
Die WHO schreibt Fleischerzeugnissen wie Schinken ein erhöhtes Darmkrebsrisiko zu [...]
Less is More
The WHO determined that processed meats like bacon raise the risk of colorectal cancer [...]
Silicon Valley Food Revolution (Dutch) part II
In Silicon Valley lopen nogal wat ondernemersgeesten rond die schathemeltjerijk zijn geworden door tegen de stroom in te zwemmen. Door miljarden te besteden, voelen sommige ondernemers zich met jeugdig elan geroepen om pro-actief een oplossing te vinden voor de wereldvoedselproblematiek. In dit nummer het tweede deel van het artikel over de Silicon Valley Food Revolution. [...]
Silicon Valley Food Revolution (Dutch)
Silicon Valley, het gebied ten zuiden van San Francisco, is hard op weg om met hulp van bij de ontwikkeling van social media verkregen knowhow nu ook de voedingsmiddelenindustrie te transformeren. [...]
The domination keeps on growing (Chinese)
Chicken is a unique fit for contemporary lifestyles – the most protein delivering meat, still affordable [...]
Neuro- of pseudowetenschap
De breinactiviteit van mensen verandert bij het zien van vertrouwde merken. Ons geheugencentrum, de hippocampus, draait op volle toeren bij positieve herinneringen. [...]
Frikadelicious
Frikandellen (article in Dutch) [...]
McDonald’s Fast Food has Slowed Down
McDonald’s is seen as the mother of all burger joints and together with Apple the most potent symbol of America around the globe. The US is by far the largest market for McDonald’s, where it has 14,200 of its 35,000 restaurants. McDonald’s is squeezed by competition; not only from a revitalized Burger King, but also from other fast-food companies such as KFC, Chick-Fil-A, Five Guys, In-NOut, Subway and Starbucks. [...]
Eat your heart out
Column Henk Hoogenkamp in Meat & Co. (AUG 2015) [...]
Fast Food has slowed down
The fast-casual segment is currently outgrowing the fast food sector [...]
Column Wim Busser (Dutch)
Plant en dier [...]
Book Promo
Meat & Co. [...]
Too Slow for Fast Food
Column Henk Hoogenkamp [...]
Vion moet nog veel leren
COLUMN HENK HOOGENKAMP [...]
Forever Young Cosmeceuticals
Cosmeceuticals are usually based on the performance of specific antioxidants, collagen or protein peptides, and other bioactive compounds, such as flavanols and polyphenols. [...]
Probiotics A Growing Role in Women’s Health
A look at strain-specific effects of lactobacilli probiotics for vaginal health. Probiotics and microbiota concepts will ultimately be translated to successful academia-industry interactions. [...]
GMO – For Profit and Humanity
The fear of biotechnology can be slowly changed to a more positive awareness that, with strict controls, the science will ultimately become a cornerstone for sustainable food production and health improvement. [...]
Sodium: Too Much or Too Little
It seemed that for years marketing low sodium foods was a thing of the past, but suddenly low sodium and reduced sodium foods have re-appeared in the limelight. [...]
Emerging markets fuel the debate on GMO (Chinese)
Emerging markets - particularly Asia and the Middle East - demand more food, especially meat and dairy away from traditional staples such as rice and vegetables. [...]
Emerging markets fuel the debate on GMO
When it comes to opposing views on gm-biotechnology the world is mainly divided into America and the EU. Emerging markets – particularly Asia and the Middle East – demand more food, especially meat and dairy away from traditional staples such as rice and vegetables. [...]
Food for Oil
The interest in bio-fuels and other industrial opportunities has expanded exceptionally. Major companies are rapidly moving beyond food and are looking for ways to embrace renewable fuel. [...]