Food Reflects A New Reality /Part 1/

By Henk Hoogenkamp, Protein Applications Expert

Disruptive innovation for disrupted consumers accelerated population growth, climate change, ecosystem degradation, energy- water- and land scarcity are making today’s food production increasingly unsustainable. Disruptive innovation can be defined as the introduction of new technologies and products –such as generated by cellular biotechnology- that unexpectedly displace an established technology and often “disrupts” the status quo.

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Cellular agriculture: meat for today’s future

By Henk Hoogenkamp, Protein Applications Expert

Major changes often upend people and societies. It is no surprise really that breakthrough technologies such as cellular agriculture are so overwhelming, especially since they will have a cataclysmic impact on the world. Many of the new technologies are all converging at the same time and interconnectness and complexity might very well strangle corporate marketing communication with the core consumers.

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Are Natural and Organic Foods Environmentally Sustainable?

By Henk Hoogenkamp, Protein Applications Expert

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, Protein Applications Expert

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, Protein Applications Expert

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, Protein Applications Expert

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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