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....
Keep Food Simple initiated this MSc study that Leandra Schmitz conducted in 2017. She currently leads innovation projects at Arvalis, an agri-food consultancy firm created by the ‘Limburgse Land- en Tuinbouwbond’. Because of the growing food demand and the need for more sustainable foods the use of food waste...
We are proud to announce that the Foundation ‘Goeie Grutten’ has decided to become a sponsor of Keep Food Simple and will generously support our Tomato Innovation Project. ‘Goeie Grutten’ has an outstanding reputation in the area of food and sustainability. Their support is of...
Tomatoes are an important part of consumption patterns worldwide. Annually 150 mln tons of tomatoes are produced around the globe, and that makes tomatoes a major crop. They are not just outstanding in flavour and consistency, they also provide a large variety of nutrients such...
In co-operation with Maastricht University (College Venlo), our partners in Italy and generous financial support from the foundation Noord-Wolfsbergen we have developed a range of health promoting pesto products on the basis of edible parts of the artichoke plant that are currently not used for human consumption. These...