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When taste is your daily business, what do you have for lunch? Every day we offer our customers the choice of more than 300 savoury tastes.
Our employees love tasty food, so we asked them to let us take a peek into their lunchbox. With colleagues all over the world we saw a huge variety!
From cheese sandwiches to pad thai and pesmol ikan. Get ready to get inspired! What are you going to have for lunch?
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What's for Lunch
Did you ever hear of plastics made of crustaceans? Four designers have developed a series of machines that turn seafood waste into a biodegradable and recyclable bioplastic.
The project, called Shellworks the designers transform the shells of crustaceans into a paper-like material that could act as a sustainable alternative to single-use plastics.
The material consists of a mixture of vinegar and a biopolymer called chitin.
To see how it works watch this incredible video on their website.
At Mediametic in Amsterdam you can have a delicious plant-based dinner in little greenhouses on the Amsterdam water side of the Oosterdok.
The restaurant is currently testing this new setup and waits for permission to re-open the restaurant and art space in this setting.
Photo credit: Willem Velthoven for Mediamatic Amsterdam.
Next to all the plant-based options such as burgers and sausages consumers also like to have options in the pizza aisle. Good Planet Foods launched a new Plant-Based Frozen Pizza made with plant-based cheese and Beyond Meat sausage.
In launching this new frozen pizza, Good Planet is furthering its own mission to “do good and be good for consumers and the planet.”
The pizza is plant-based, kosher, halal, gluten free and Non-GMO Project Verified, as well as free from the top eight most common allergens which relatively new in the pizza category.https://goodplanetfoods.com/
The origins of our process are vegetable or animal based proteins. These raw materials can vary widely to bring choice to the growing world food needs. Many of these raw materials are high value side stream materials, and by using these streams we bring a positive contribution to a circular economy.
After cooking these materials they become a protein source and form the base of our Savoury Taste Ingredients.
Interested in more about sides streams we recommend the following article on Food Navigator. From organic soybean pulp to brewers' spent grain and rice husks, by-products are attracting increased interest from start-ups looking to upcycle food waste: Side-stream innovation: Rice, barley, and soy by-products take centre stage