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Are Natural and Organic Foods Environmentally Sustainable?

By Henk Hoogenkamp

The emerging young American generation increasingly rejects artificial dyes, flavourings, preservatives and GMO, and demand food formulated with ingredients they recognise and are, preferably, of natural origin. Sales of many legacy or mainstream brands known to make processed food with artificial ingredients and additives have suffered, while many startup entrepreneurial natural-food companies have grown. It seems the bigger the food company; the fewer consumers trust it.

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Protein Innovators Look Beyond Meat

By Henk Hoogenkamp

By 2050, global meat consumption is expected to increase by a staggering 40-50 percent compared to 2016. Growth in population and disposable income will accelerate meat consumption for the foreseeable future. The growth curve of meat consumption has risen from 110 million metric tons in 1975 to about 320 million in 2014, and could reach some 470 million metric tons in 2050 (FAO: How to Feed the World in 2050).

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Diet and social stress factors the major culprits in girls early puberty

By Henk Hoogenkamp

Early puberty in girls under 10 is the new normal. There is a fast growing percentage of girls with beginning breast development at the age of 7 and even some girls as young as 6. Parents and doctors are alarmed, especially since at such a young age, girls don’t seem to feel comfortable about their changing bodies.

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Hybrid Burgers gain popularity /Part 2/

By Henk Hoogenkamp

Before discussing processing equipment and its relation to functional ingredient interactions, it is best to first tackle the meat of the matter: “Knowledge is not power. The power of knowledge is in its application.” Breakthrough innovations are rare, and are seldom immediately propelled into the limelight. Smaller entrepreneurial companies searching for an edge are usually compelled to experiment with innovative ideas and techniques. Apparently, innovation is usually an incremental step forward, based on existing designs and ingredients.

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Hybrid Burgers gain popularity /Part 1/

By Henk Hoogenkamp

The rapid global population growth puts pressure on the available food resources. Subsequently, innovative technology needs to be implemented to increase food and meat production without damaging the ecological infrastructure. Manufacturing hybrid-meat products is such an example of how to safeguard sustainability, nutrition, and affordability.

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McDonald’s: Fast Food has Slowed Down

By Henk Hoogenkamp

McDonald’s is seen as the mother of all burger joints and together with Apple the most potent symbol of America around the globe. The US is by far the largest market for McDonald’s, where it has 14,200 of its 35,000 restaurants. McDonald’s is squeezed by competition; not only from a revitalized Burger King, but also from other fast-food companies such as KFC, Chick-Fil-A, Five Guys, In-N-Out, Subway and Starbucks.

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