Wageningen University

Isabella Righini and Luuk Graamans

Isabella Righini and Luuk Graamans © Wageningen University & Research
Interviews

Wageningen Research: Assessing the Role of Vertical Farming in Accelerating the Global Protein Transition

In this interview, we discuss with Isabella Righini and Luuk Graamans, researchers in Greenhouse Horticulture at Wageningen University & Research, the role of vertical farming in advancing the global protein transition. Graamans and Righini shed light on promising technological advancements that may soon allow precise control of protein levels in crops. This forward-looking conversation unveils how vertical farming could support protein production to meet future global demands sustainably. You investigated the production of protein-rich crops in your Vertical Farm. Why is it important to prioritize protein-rich crops? Consumers are focusing evermore on new sources of protein, to transition away from meat and dairy consumption. Key motivators for this transition are the diversification of diet and the reduction of the environmental impact associated with food production. …

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cows factory farming

© Michael Eichhammer - stock.adobe.com
Sustainability / Environment

Report: EU Livestock Farming Has “Major Negative Consequences”, Consumption Patterns Must Change

Wageningen University & Research (WUR) recently hosted its annual Mansholt Lecture, which aims to “inspire European policymakers and stakeholders on critical societal issues, particularly those related to sustainable agri-food systems and the living environment”. This year’s lecture focused on land use, and is accompanied by a report titled Key dilemmas on future land use for agriculture, forestry and nature in the EU. A significant theme is the negative impact of livestock farming and the need for a change in consumption patterns. The report discusses five key dilemmas: Self-sufficiency While the EU has a high level of food security, it is highly dependent on imported raw materials such as fertilisers, energy, and animal feed. The region could produce more protein crops and oilseeds, but it would …

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© Mosa Meat
Cultivated, Cell-Cultured & Biotechnology

Study Predicts Cultivated Meat Could Slash Social Costs of Animal Meat by Over Half

Does cultivated meat have the potential to reduce the impact of traditional meat production on the environment, workers, and animals? A recent study by the Dutch project PPP True Price: from Insight to Action reveals that by 2030, the overall social costs of cultivated meat from RESPECTfarms could be 2 to 3.5 times lower than conventional meat from dairy cows, chicken, and pork produced in the Netherlands. The research, conducted by Wageningen Economic Research and CE Delft, employed the True Cost Accounting (TCA) method to analyze how the impact of meat production relates to the production of cultured meat and express it in euros. Switching to cultivated meat According to Pelle Sinke, a researcher at CE Delft, the advantage of cultivated meat relies on its more efficient conversion of feed …

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IFF, Unilever and WUR address flavor challenges associated with alt meats

© IFF
Science

IFF Partners With Unilever and Wageningen University to Address Alt Meat Flavor Challenges

International flavor and fragrance producer IFF has announced it will be collaborating with Unilever and the Netherlands’ Wageningen University and Research (WUR) to address flavor challenges associated with plant-based meat. Plant-based proteins can sometimes have beany or bitter off-notes, which manufacturers of meat alternatives usually mask with other flavors. However, this may result in undesirable aroma characteristics. As part of a four-year project, IFF and Unilever will explore how flavors bind to protein molecules, with the aim of developing new flavoring strategies to improve the sensory qualities of meat alternatives. “Our mission is to understand and improve flavor quality in plant-based meat alternatives by unravelling the intricacies of protein interactions, to investigate flavor loss and elevate the overall flavor profile,” said Neil Da Costa, lead …

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Wageningen University partners with Protein Industries Canada

© Wageningen University
Protein

Protein Industries Canada Partners With Dutch University to Accelerate Alt Protein Transition

Protein Industries Canada (PIC) has announced a collaboration with Netherlands-based Wageningen University & Research (WUR) to support the transition to healthier and more sustainable proteins. As part of the collaboration, the organizations will commit to exchanging knowledge in order to accelerate the alt protein transition on both sides of the Atlantic. Canada and the Netherlands both have significant agricultural sectors, meaning they have considerable potential to contribute to a more plant-based future. Additionally, WUR is one of 36 universities worldwide with a chapter of the Alternative Protein Project — a student movement dedicated to alt protein education, research, and innovation. “I believe that living within the planetary boundaries is humanity’s greatest challenge. And we need each other’s knowledge and expertise for that. Canada is a …

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a graphic of a burger with the word plant based between the bread buns

© iStock 1151930343
Ingredients

Project Investigates Microbial Contaminants in 80+ Plant-Based Ingredients

A public-private consortium is studying the prevalence of microbial contaminants in a range of plant-based foods. Animal-free foods are now more widely consumed than ever, but there is a lack of research into relevant food safety issues. The consortium aims to address this by studying the types of contaminants in over 80 different plant-based ingredients. More specifically, the project will investigate which pathogens are found in plant-based foods, whether they can survive processing, and how much of a risk they pose. It is hoped that this will improve food safety and reduce waste. The consortium consists of NIZO Food Research, Wageningen University & Research, and HAS Green Academy, along with numerous companies including Ripple Foods, Coca-Cola, and Tetra Pak. Funding has been contributed by Topsector …

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A vegan whole-cut

©Rival Foods
Fundraising

Rival Foods Raises €6M for High Tech Vegan Whole Cuts

Rival Foods, a company dedicated to plant-based whole cuts, recently announced the completion of its €6M Series A funding round. The raised funds will be invested in developing new formulations with next-generation protein sources, scaling up its technologies, and expanding its operational capabilities.   Based in the Netherlands, it was founded in 2019 by Birgit Dekkers and Ernst Breel as a technology spin-off company from Wageningen University & Research. Rival Foods’ aim is to develop plant-based whole cuts and future products using new technologies and processes. Rival Foods claims that by developing technologies, equipment, processes, and product compositions, it can make plant-based whole cuts that deliver the same fibrous texture, rich mouthfeel, and juiciness experience of an animal cut. Its processes also can turn a wide …

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national food security fungi-based solution

© NTU Singapore
Cultivated, Cell-Cultured & Biotechnology

Singapore’s NTU Develops Highly Nutritious Fungi-Based Solution to National Food Insecurity

Researchers at NTU Singapore’s Food Science and Technology (FST) program have developed a new method for growing nutritious fungi-based solutions to address Singapore’s national food security issues. With more than 90% of its food currently being imported, Singapore is highly dependent on international food imports and highly affected by food security issues. In light of the complexity around Singapore’s food security, NTU FST was established as a cross-disciplinary effort to develop solutions for the issues arising in the city-state. Together with the prestigious Wageningen University and Research (WUR) from the Netherlands, Nanyang Technological University and NTU FST created the Food Science and Technology Program in 2014. Highly nutritious cultivated products According to the research program, the fungi that are utilized to produce the product are …

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