Transformational Plant Meat

By Henk Hoogenkamp

The transformational journey from animal protein nutrition to plant protein nutrition is a long and winding road. It has taken years of trial and error to create a plant-based meat analog product that is almost indistinguishable from animal meat. The science and technology are not quite there yet, but a little progress is made every day.

Read more ...

Soy Protein Too Big to Fail

By Henk Hoogenkamp

The term “soy protein” was changed to “vegetable protein”, as a strategic move to ease the consumers’ concern and improve their negative perception of soy in the early 1990s. Fast forward, consumer soy negativism still lingers. This is primarily due to the ill attempts of the US-dominated soy industry to position its protein source as a pseudo-pharmaceutical ingredient to alleviate symptoms like high cholesterol, pre-menstrual symptoms (PMS), and some forms of cancer.

Read more ...

Social Media Foods: “McWHOPPER”

By Henk Hoogenkamp

Social media platforms have captured a rapidly increasing number of consumers driving food and beverage purchase behavior. Trends can achieve quick momentum especially for the consumers aged under 30, who are connected 24 hours a day. Platforms such as Facebook, Twitter, Snapchat, Podcast, and Instagram, stimulate ultra-connectedness and even create visual food appeal and authenticity by sharing photographs and ideas in a setting that influences awareness, and ultimately, purchase decisions.

Read more ...

The Barley Protein Brewing Story

By Henk Hoogenkamp

The evolving plant protein and fiber trend present challenges and opportunities for the processed meat industry. Even though health and wellness in processed meat products are not really seen as trending, consumers do pay attention and desire traditional flavor and texture, as well as keeping a clean & natural label.

Read more ...

To Live Life, The World Needs to Preserve

By Henk Hoogenkamp

It looks like the world is accelerating the transition towards animal-free protein. That shift is good for the planetary wellbeing, human health, and animal welfare. Going forward, personal health and global food sustainability are considered the strong drivers of consumer choice. The planet’s health on the heels of taste, nutrition, and natural clean labeling, will elevate into sharper focus by the younger generations.

Read more ...

The Arrival of Cell-Cultured Meat /Part 2/

By Henk Hoogenkamp

Biomedical Expertise
The ongoing challenges include finding better cell lines and nutrient media to feed those cells, scaffolding systems to shape the cells into tissue meat, as well as building bioreactors for large-scale production of meat that is eco-friendly and ethically sound.

Read more ...