Innovation project “Transition to Plant Proteins”

Now 1 year ago, The Protein Cluster clustered 13 Dutch SME’s with innovative plant protein ingredients, concepts and technologies in an Innovation Performance Contract (IPC) titled “Transition to Plant Proteins”. In a two year period, the companies will work in 5 sub-projects on vegetable ice-cream, spreads, sausages and other products based on algae, fava beans, seaweed, hemp and soy.

Last week, at the half of the project, the members of the IPC gathered at the Foodvalley NL office in Wageningen to share their progress during the first year. I was very pleased to hear that […]

The consumption of plant-based proteins is growing rapidly. Pioneers in the field explained to the 250 participants of the Foodvalley Summit Proteins of the Future, on 10 October in Ede, that their growth is accelerating, and demands exceed production capacity. But there are still challenges to overcome.

Growing demand
Frank Giezen, CEO of Ojah, was one of the pioneers of green proteins. He started the company 10 years ago with 3 people. Now there are 45. Ojah develops and produces meat alternatives with long fibres, also called third generation meat alternatives. Giezen emphasizes the importance of co-creation. “That means that you […]

We are proud to inform you that TPC member Green Meat Products is now holder of the World Record Vegan Döner Kebab!

August the 23^th, the last day of the student introduction week of TU Delft, was a very special day for Green Meat Products. On the University Campus they set the world record for eating Vegan Döner Kebab: a total of 3562 free sandwiches were consumed within five hours. By choosing this plant-based Döner Kebab instead of the traditional variant with meat, 2.5 million liters of water and a little less than 4000 kg of animal feed have been saved.

The […]