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In a world striving towards a sustainable future, one's diet is a highly important aspect which needs improvement. Decreasing meat consumption and incorporating legumes has a great potential to aid in this. Legumes have been consumed since ancient times and are still important to us as...

In its last meeting of 2020, KFS confirmed the appointment of Flip van Straaten to its board. Flip is a retired biologist, educated at Wageningen, Salk and Cambridge. He specialised in whole grain fibres. He was director of the Dutch Bakery Centre and also worked at...

This year Keep Food Simple has started a tomato research and development project. It focuses on improving the bio-availability of nutrients in tomatoes by applying different types of processing. In so doing we aim to reduce waste and find more sustainable and innovative ways to...

Industrial bakeries are increasingly producing sourdough bread in response to a call for healthier foods. A longer fermentation process of approximately 24 hours has been shown to be beneficial in this. Additionally a long dough resting time makes the use of additives unnecessary, which is...

We are proud to announce that the ‘Gravin van Bylandt Foundation’ has decided to become a sponsor of Keep Food Simple and will support our work on legumes. Their support is of great value, not only for financial reasons but also as a recognition for...

Nowadays consumer demand for highly nutritional and sustainable food products, without additives and preservatives, is increasing. As a consequence, old processing methods such as lactic acid bacteria (LAB) fermentation are making a comeback. Fermented foods sit at the intersection of two growing trends in the...

Recently TKI (Top Consortium of Knowledge and Innovation In Agriculture and Food) has, with an annual budget of 170 million euros, launched a call for public and private innovation projects . The response was overwhelming: 375 ideas, together with a request for subsidy four times...

Through cooperation with partners in the baking sector, Keep Food Simple supports traditional bread making: a slow process of 30 hours which results in healthier bread, a lower gluten content, an improved digestibility and a better overall quality and taste. As the utilisation of raw...

A dedicated group of very experienced scientists and technologists available for hands on work on projects which really contribute to healthier and more sustainable food. Almost too good to be true, but possible because KFS consists of food experts in their “return to society" phase of...

There is a growing interest in society in authentic, high quality bread. Artisanal bread making methods include the use of untreated flour, water and yeast; long fermentation times; no use of additives. Nowadays these old principles have been re-introduced on an industrial scale using contemporary technologies....