Wageningen University

The production of dairy severely impacts the environment, making the development of alternatives critical. To achieve the desired flavour in the products, palm oil and coconut oil are currently used. These ingredients are, however, not…

With Sli defined, breeders can implement hybrid breeding which will allow for faster and focused rather than opportunistic breeding. This focused breeding can quickly bring new resilient and nutritious varieties to the market that will…

Mix of polyelectrolytesThe possible alternative for aluminium in thin food packaging was discovered in the Advanced Research Center Chemical Building Blocks Consortium (ARC CBBC), a consortium in which various chemical companies and…

Circular agriculture with nitrogen in balance is the title of the knowledge base programme in which six Wageningen research institutes have worked together to explore the potential of technology to tackle the nitrogen problem. There is a…

In spite of the need for reform, the CAP remains characterised by a high degree of path dependency, meaning it is still functioning in accordance with decisions made in the past which severely constrain current policy options or the…

Currently, to compensate for the lower functional quality of many sustainable proteins in structuring and texturizing, plant-based food products contain a relatively large number of additives, often with much longer ingredient lists than…

Plants are under constant threat from all kinds of pathogens. A number of these intruders bearing the difficult name Phytophthora (literally: plant destroyer), cause enormous damage yearly to all kinds of crops, such as potatoes,…

Flavour of horticultural products is important to consumers. That is why many growers and breeders have their products tested by the flavour panel of the Business Unit Greenhouse Horticulture of Wageningen University & Research. Due…

Team Cultivated won the Grand Finale of the Rethink Protein Challenge with their dairy-fat alternative produced with precision yeast fermentation. They won in the most demanding category, Prototyping, and were awarded the prize money of…

Team ‘Cultivated’ won the Grand Finale of the Rethink Protein Challenge with their dairy-fat alternative produced with precision yeast fermentation. They won in the most demanding category, Prototyping, and were awarded the prize money of…