Category: Contributors
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Plants: Questions for the Future
By Henk Hoogenkamp – Author & Protein Technology Expert The global population mainly relies on animals to convert plants into dairy milk, eggs, and meat. In the future, a smarter approach will prevail, with meat made from plants, or milk and egg albumen protein produced via precision fermentation. These emerging technologies are expected to ultimately…
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Cultured Meat: Mission Impossible?
By Henk Hoogenkamp – Author & Protein Technology Expert Despite the many optimistic stories about cell-cultivated meat production, the reality in 2024 is that only a small fraction of the grand visions articulated in 2013 – when the first $300,000 Mosa Meat burger was unveiled – have been realized. Even with a massive $1.6 billion…
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The Pulse of Protein Solutions
By Henk Hoogenkamp – Protein Applications & Author The word “pulse” is a general reference to the dried seed of plants from the legume family like yellow peas, green peas, chickpeas, lupin, kidney beans, fava beans, fenugreek, mung bean and lentils. Pulses are often chosen for their healthy properties and ecological benefits. Pulses offer great…
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Veganizing Animal Foods
By Henk Hoogenkamp – Protein Applications & Author There is no question that the projected growth of meat production is intimately associated with many ecological issues. It is safe to predict that meat sustainability and ecology are on a collision course. The huge requirements of fresh water, particularly for meat-producing animals, could eventually have a…
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Conflicting Alignment & Disruptive Choices
By Henk Hoogenkamp, Protein Applications Expert Health and environmental agendas are not always aligned with the current dietary recommendations. For example, in affluent countries, the recommended amount of meat consumption is significantly less than current consumption levels. People are encouraged to eat more vegetables, fruits, wholegrain, lowfat dairy products, and omega-rich seafood. However, they instead…
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Salt: Not A Sweet Story /Part 2/
By Henk Hoogenkamp, Protein Applications Expert Salt and Junk Addiction Prominent world societies like those in the UK, US, and China are consuming dangerous levels of sodium. In China, most of the salt is added while preparing and cooking their own meals. Eating lots of processed foods and “compulsive-eating snacks” -also classified as junk foods-…
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Salt: Not A Sweet Story /Part 1/
By Henk Hoogenkamp, Protein Applications Expert Sodium reduction in food products can be challenging. Salt (sodium chloride) is a highly functional ingredient. It not only makes food taste better, but it also allows a clean label, binds water, inhibits microbial growth, and costs cheap. Sodium in foods comes from multiple sources like bread, pastry, coatings…
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Reimagining Plant Meat
By Henk Hoogenkamp, Protein Applications Expert People, plants, animals, soil, water, sunshine, and ecosystems are all connected to food. New thinking will be necessary to allow the global food industry to transform and revolutionize the way food is produced by creating an environment-friendly supply chain that takes no more than what planet Earth can give.…
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Plant-Based Meat: The Bambi Factor
By Henk Hoogenkamp, Protein Applications Expert In the US market, it appears that the initial excitement surrounding plant-based meat has subsided. Various plant-based meat formats, such as burgers and sausages, are experiencing a decline in net data revenue in 2023 compared to the previous year. Read more …
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The World in Transition: Cleaner Consumption
By Henk Hoogenkamp, Protein Applications Expert People, plants, animals, soil, water, sunshine, and ecosystems are all connected to food. New thinking will be necessary to allow the global food industry to transform and revolutionize the way food is produced by creating an environment-friendly supply chain that takes no more than what planet Earth can give.…
