Industry insights from NIZO: The protein transition

The first topic under the microscope is the protein transition – the growing move away from animal proteins to alternative sources. Floris explores this theme in conversation with Fred van de Velde, head of NIZO’s Protein Functionality Expertise Group.With 20 years’ professional experience in protein functionality, van de Velde oversees NIZO’s “source-to-society” activities in protein food technology…

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First Nutri-Score for nutrition, now Eco-Score for the environment: New FOP lands in France

Consumers are increasingly aware that what we eat has an impact on both human and planetary health.Food production is responsible for a quarter of all greenhouse gas (GHG) emissions. But there is hope: research from WWF and environmental consultancy ECO2 Initiative suggests our individual GHG contribution can be halved by changing our diets.In France, it…

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