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The growth potential of the protein transition

Agriculture and livestock farming are responsible for a substantial part of our impact on the environment: globally, these sectors account for some 20% of greenhouse gas emissions (FAO, 2016). In order to meet the climate targets set in Paris, and because it fits in with a healthy diet, the Food Centre and the Health Council of the Netherlands, among others, stimulate the Dutch to reduce their meat consumption and to obtain more protein from vegetable sources. The protein transition is in full swing. What are the biggest challenges for the industry?

All kinds of food companies, both established names and new start-ups, are working on the development and sale of vegetable alternatives to meat and dairy. For example, last autumn VION introduced Me-At; a soy-based vegetarian product line. Meat company Equinox introduced hybrid meat with oyster mushrooms. Stegeman developed sandwich fillings in which part of the meat has been replaced by vegetables, and develops entirely vegetarian meat products and meat substitutes. Newcomers storm the vegatarian and vegan market: BeefyGreen processes the heart of oyster mushrooms into vegetarian and hybrid products (a part of the mushroom that is usually thrown away as a waste stream or used as animal feed). Jaap Korteweg threw himself into a new adventure this spring with Niko Kofferman and founded ‘Those Vegan Cowboys’: a company that will develop vegetable dairy substitutes. Together with Givaudan and Kraft Heinz, TOP is developing a factory line to make beef substitutes on a large scale.

Read the full article on the website Vakblad Voedingsindustrie

Source: Vakblad Voedingsindustrie 2020

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