Food
Blogs
Articles
Hanze University of Applied Sciences investigates substances in cherry pits
The most delicious Danish wine is made from cherries and comes from the island of Lolland,…
“Agriculture: a fully-fledged partner in biobased value chains”
The bio-economy starts on the fields. That is where the agricultural biomass originates. Active participation of…
The new DuPont stands for more openness
To be a technology-driven innovation leader, is the ambition of the ‘new DuPont’ that in June…
BIC launches joint Vision for a European circular bio-society
‘In the circular bio-society, informed citizens choose more sustainable means to live and acknowledge and benefit…
News
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Variable biofuel production improves food security
Variable biofuel production can improve food security. That is one of the conclusions of an international…
The Protein Brewery raises €22 million investment
The Protein Brewery in Breda, an innovative developer of protein-rich food ingredients, replacing animals in the…
Prize winner Better Nature grows 4,500% in one year
"I wasn't aware it was a competition." Christopher Kong of the UK based start-up Better Nature…
The Protein Cluster supports sustainable protein ambitions
Helping entrepreneurs to increase their national and international impact on the way to a future-proof protein…
Taste tests with hybrid bacon from the lab
Meat lovers who have ever tasted 'vegetarian bacon' will conclude that in a sustainable plant-based society…
Webinar: scaling up innovations in food, feed and nutrition
Sustainability is transforming the food industry, now more than ever. A growing number of stakeholders is…
Events
Mansholt Lecture 2019
| Koninklijke Vlaamse Academie van België voor Wetenschappen en Kunsten, Bruxelles |