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Transformational Plant Meat Formula

By Henk Hoogenkamp

The transformational road to concoct a “veggie burger” that is juicy and flavorful with the right bite and texture is quite long and not easy to navigate. Fortunately, with the arrival of cellular agriculture and improved extrusion knowhow, major development hurdles can now be successfully taken. In fact, assembling certain compounds and ingredients from plants allows for a more level playing field when compared to the traditional formulated meat products, like burgers and chicken strips.

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The Value and Issues of Soy Plant Protein

By Henk Hoogenkamp

It was not long ago that soy ruled the global plant-based kingdom. Perhaps that is an overreaction due to some bad soy protein headlines, such as: the destruction of the Amazon rain forest, hormonal-induced medical issues, GMO or allergenicity. The fact is that soy will remain an important protein for the rapidly growing “plant meat” category.

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Soy Protein and The Ecosystem

By Henk Hoogenkamp

The upside of soy is that the crop contains the highest protein and oil content. The downside is that soy has only four main harvest regions - US, Brazil, Argentina, and Paraguay – mostly due to climate restrictions. A vast area of virgin forest is lost to the unrelenting expansion of soy agriculture in environmentally sensitive areas. The forests cover about 30 percent of the planet’s landmass – but they are disappearing at an alarming rate.

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Consumer Confusion

By Henk Hoogenkamp

In the old days or in traditional societies, people were not incessantly being bombarded with the temptation to eat. However, today’s contemporary consumers are constantly reminded to eat, even when they are not hungry. The main reason is the wide availability of ready-to-eat convenience foods in a setting of a 24/7 society. The modern food environment, engineered for maximum enjoyment, will trigger compulsive overeating that ultimately results in obesity and lead to developing degenerative diseases.

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The Digitalization of Fast Food

By Henk Hoogenkamp

Wellbeing, health, great taste, clean label and ecological sustainability are today’s key drivers influencing consumers’ purchase decisions, particularly in the affluent societies. This is especially true for the Millennial and Generation X-consumers. Knowing all these wants and needs, it can be expected that the food industry continues to go through a disruptive transition and the end is nowhere in sight.

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Natural & Organic Food Paradigms

By Henk Hoogenkamp

Clean labels are rapidly moving from trend to industry standard. Consumers of today have a great desire to see clean labels on food products in which artificially and mysteriously sourced additives are eliminated. The emerging young American millennial generation increasingly rejects artificial dyes, flavorings, preservatives and GMO, and demand food formulated with ingredients they recognize which are, preferably, of natural origin.

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