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So far tpc18admin has created 8 blog entries.
15 01, 2018

13 Dutch SME’s start TPC-Innovation Performance Contract ‘Transition to Plant Proteins’

The Protein Cluster initiated the IPC project Transition to Plant Proteins. Thirteen Dutch SME’s receive funding to join forces in developing novel plant protein ingredients and applications. Further information in the Press Release (in Dutch).

31 10, 2017

Green Proteins: Connect Technology with Creativity

Products with green proteins often look like meat products. The name ‘meat replacer or ‘meat alternative’ refers to something second best. Therefore, a new identity has to be developed for these products. The category offers opportunities for the food sector. Companies can meet challenges by co-creation. This can be concluded from the Green Protein summit in October 2017.

A fast growing worldwide population and increasing demands from growing middle classes in Asia and elsewhere, the large amount of land and water used to grow cattle, and health issues related to a high intake of (red) meat; the need of a transition […]

11 10, 2017

TPC-launch/Green Protein Summit big hit

Close to 200 international stakeholders met during the first Green Protein summit, organized by Food Valley NL, marking the official launch of The Protein Cluster. Dutch and international renown plant protein entrepreneurs showed how creativity and technology are both ingredients for Green Protein impact.

During the Food Valley Green Proteins Summit on 11 October, the Protein Cluster was launched to a national and international audience. A collaboration between the provinces of Gelderland and Overijssel, Food Valley NL and Oost NL, the Protein Cluster (TPC) will function as an international center for entrepreneurs – in the plant based protein chain – who […]

3 10, 2017

Green proteins ripe for investment

Innovation in green proteins has become a hot target for investors, with many predicting that demand for healthy, environmentally friendly protein sources is set to skyrocket in the coming years.

Robert Vreeman set up Corpeq’s Green Protein Fund in early 2016. He was first inspired to get involved in start-ups while studying for his MBA at Stanford and saw what his peers were achieving with a more hands-on investment approach. The decision to focus on green proteins came later, from observing general trends in food and nutrition, and the venture capital fund is now keeping an eye on a database of […]

18 09, 2017

Oumph! aims to take green proteins beyond meat replacement

Flavour is important for plant-based proteins, but to spark real change in what people eat, texture is everything, says Anna-Kajsa Lidell, co-founder of Swedish plant protein firm Food for Progress.

Using a Dutch extrusion technology for soybeans, the company developed Oumph!, a range of soy-based strips, chunks and fillets, available unseasoned, or in varieties like Thyme & Garlic, Salty & Smoky, and Grill Spiced. Although the brand is clearly meat-like in its texture and flavours, its creators have deliberately avoided calling Oumph! a meat substitute.

“What makes it different is that we decided not to look at it as a meat replacer. […]

13 09, 2017

DSM: Rapeseed Canola protein, turning a by-product into a valuable Food Protein

How can we provide the growing world population with high-quality protein? Gertjan Smolders, and his colleagues at the DSM Biotechnology Center in Delft, researched the possibilities and developed a unique technology that produces high-quality protein from the inedible parts of the rapeseed plant.

“Our research team soon realized that our focus needed to be on new methods for protein production. This nutrient is essential to the body, yet, many people around the world have a protein intake that is too low, “says Smolders, RT&D Manager of DSM’s Rapeseed Protein Venture. “It also seemed smart to use an existing plant raw-material stream, […]

3 09, 2017

Food designer Katja Gruijters: Green Proteins. The time is ripe for innovation and creativity

Products made using green proteins have an increasing presence in stores, but often look suspiciously like meat. The food industry is missing opportunities, says food designer Katja Gruijters: “Vegetable proteins have so much more to offer.”

“New products often come onto the market in the form of a successful existing product,” says the food designer. The iconic hamburger was the model for the first meat substitute, roughly twenty years ago. Later, came spreads, meatballs and other products, all inspired by meat. “Maybe a smart move commercially, but not very creative,” says Gruijters.

This tactic also leads many consumers to regard products with […]