Intrafood News

Protein-enriched food products offer convenience for those who should or would like to consume more protein. Generally, it is not necessary to consume these products.

As a founding member of the Institute ‘Bread & Health’, Unifa, along with the other members, will focus on wholemeal and proteins in 2024-2025. Sustainability is on the agenda as well. “Amongst others, this was recently adjusted in the statutes of the Institute”, chairwoman Nathalie De Grauwe proudly announces.

Hybrid dairy products can help ingredient suppliers conquer different challenges involving 100% animal-based or alternative products. “Product development starts from a holistic approach”, says Nikolaas Vles of NIZO Food Research. The Dutch research firm took the initiative with the foundation of a consortium.

The priorities of the ‘Just Transition’ programme of federal minister Khattabi include more environment-friendly methods and processes and combatting food waste”, says Ann Nachtergaele of Fevia.

“In my opinion, the number one challenge for the future in the world of sensory science is the evolution of AI and its impact on new products developed by ingredient and food companies and on traditional consumer testing”, says Inge Dirinck of SENSTECH.

Thanks to automation, Yummy Bakery has managed to save 8% on raw materials by controlling the weight of each pancake. “In the past we gave away too much pancake”, says Sara Geldhof.

'Eating a healthy diet is already a challenge. Vegan and vegetarian diets only make this more complex,’ says Inge Coene of NICE. ‘You cannot simply replace foods 1-on-1.' There is a need for nutritional guidelines for alternative plant-based products, such as in the Netherlands.

When it comes to ingredient regulations on packaging, consumers often cannot see the forest for the trees. Thierry Cattoir from Remarkable refers to the ingredients list and logos. He argues for simplification. He also raises questions about the various logos.

The ProteInn Club supports, facilitates, and accelerates the development of companies involved with fermentation-based proteins. ‘The developments offer them many opportunities,’ says Karen Verstraete of ILVO. She also discusses some challenges.

'Eating a healthy diet is already a challenge. Vegan and vegetarian diets only make this more complex,’ says Inge Coene of NICE. ‘You cannot simply replace foods 1-on-1.' There is a need for nutritional guidelines for alternative plant-based products, such as in the Netherlands.

"The biggest challenge for food companies offering healthy products is ensuring that the label is understandable and transparent to Generation Z," says trend watcher Tom Palmaerts of Trendwolves. "They pay close attention to price."

Quinten Masijn, a doctoral student at KU Leuven, is researching how globular plant proteins can be applied in emulsified meat analogues, such as cooked sausage. His research focuses on drip loss and texture.