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Cultured Meat: No More Slaughtering

By Henk Hoogenkamp

To bring these cultured meat products to the market successfully, it will be essential to aggressively lower production costs in order to meet traditional food store fresh meat prices. Theoretically, cultivating meat should have high startup costs, but low operational costs. The main factor governing costs is the nutrient-rich medium (broth) in which the cells grow.

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Fast Good Food & Family /Part 2/

By Henk Hoogenkamp

Now that Starbucks has satisfied customers’ morning caffeine cravings, it will set its sights on the lunch meal business. Starbucks and other coffee stores generate about 50 percent of its business before 11 am, and the challenge is to draw non-traditional coffee traffic and entice them to stop by for lunch.

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Fast Good Food & Family /Part 1/

By Henk Hoogenkamp

Lifestyle food marketing is segment-specific but can broadly be defined by coupling widely available, affordable, and tasty foods throughout life to enhance nutrition for general wellbeing, as well as to promote optimal health. In this emerging arena, the boundaries between grocery and food service continue to blur.

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Protein: A Journey to a New Reality /Part 2/

By Henk Hoogenkamp

The consumer landscape is changing rather quickly and especially Millennial consumers (born 1982- 2004) are driving change in areas such as clean and clear labels, natural, and recognisable ingredients. This powerful group of consumers is looking for unique meals or meat snacks with less or no preparation time. However, they also want foods to fit a holistic wellness that is perceived as foundationally nutritious.

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Protein: A Journey to a New Reality /Part 1/

By Henk Hoogenkamp

By 2050, the global population is predicted to reach 9.8 billion of which more than 8 billion will live in the developing world of today. The expected increase in income per capita will confer increased competition for resources and subsequently there will be great need to “produce more and using less”.

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Societal Food: Globesitas

By Henk Hoogenkamp

In the Western world, the obesity problem is fostered by a food environment that encourages people to eat more frequently in more places, in larger amounts, and at any time of the day. About one-third of adults in the US are obese, which is roughly 15 kilos or more over a healthy weight. To top it off, one-third of children and teens are overweight or obese, which can be considered a precursor for degenerative diseases later in life.

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