Food, Nutrition and Health - News and Projects
What we eat and drink has a major impact on our daily lives, regardless of our age. Many people across the world are eating suboptimal diets, on the one hand leading to malnutrition and on the other to chronic diseases such as obesity, cardiovascular disease, diabetes and cancer. At the same time, the world's natural resources are becoming more scarce, calling for the replacement of animal protein with sustainable plant-based foods. Discover which angle on nutrition & health fits your interests.
News and Projects
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Creating tasty plant-based alternatives with FLAVOUR-AI, an AI-powered fermentation screening approach
- In response to the growing demand for delicious and affordable plant-based alternatives, Wageningen Food & Biobased Research (WFBR) is proud to... -
Food technologist Remko Boom wins lifetime achievement award
- Professor Remko Boom has been awarded the 23rd Gold Medal by the Hoogewerff-Fonds, a special recognition for his lifetime achievements. Making food... -
Low-sugar ice cream, but without a grainy texture
- Wageningen researcher Qi Wang has developed a new variant of low-sugar ice cream that mimics the texture and melting properties of traditional ice... -
New research on the effect of dietary fiber and fermented foods on the gut microbiome
- Researchers from Wageningen Food & Biobased Research (WFBR) and the Vrije Universiteit Amsterdam have conducted a unique study in collaboration... -
Food waste supermarkets
- Since 2018, the supermarket industry has been mapping food waste. Participating supermarket chains voluntarily report on their food waste and, on the... -
Waste figures lunch meetings and office drinks
- At banqueting (pre-ordered catering for meetings and events), 21% of the food is not eaten. At coffee meetings and company drinks, over 40% of the... -
One million euro grant for studying pathogens in plant-based products
- Researchers from Wageningen have received one million euros through the international platform Plant2Food. With this funding, they will genetically... -
Gerry Jager and Sanne Boesveldt at the annual conference of VoedingNL | Nutrition and the brain
- On the 5th of June, VoedingNL had its annual conference in De Reehorst in Ede. This year’s theme was Nutrition and the Brain. -
Fresh, regional and seasonal products at the WUR restaurants
- A fresh product of the season and from the region. Not only very tasty but also something that WUR and many staff and students find important.... -
Incentives to combat food waste in the chain
- “Actually, all companies in the food chain want to waste less food, but in practice this is often quite difficult,” says Sanne...