Nothum

Salt: Not A Sweet Story /Part 2/

By Henk Hoogenkamp

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- can become addictive. Salt and fat are especially pleasing to the mouthfeel. With the addition of crunch and sugar, it becomes hard to control compulsive eating. There is a clear correlation between marketing of products high in fat, sugar, and salt and the dietary habits of (young) people. Curbing exposure to junk food advertisements on TV and streaming platforms can be an effective tool to help people make healthy diet choices.

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Salt: Not A Sweet Story /Part 1/

By Henk Hoogenkamp

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 (batters/breading), canned soups, brines, and marinades in processed meat and plant meat products.

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Reimagining Plant Meat

By Henk Hoogenkamp

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

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.

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The World in Transition: Cleaner Consumption

By Henk Hoogenkamp

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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Protein Equivalency

By Henk Hoogenkamp

For most people, meat happens to be incredibly tasty and nutritious, and perhaps the only way to successfully replace it is to develop a superior plant-based product that is equally good in organoleptic performance, such as taste and texture. Plant-based burgers such as those marketed by Impossible Foods, Beyond Meat, and Nestle’s Garden Gourmet, are well on their way being at par with the beef burger equivalent.

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