Categorie: nieuws

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 European market: ‘natural’ products, also defined as ‘clean label’, and food that delivers added health benefits.

Keep Food Simple believes that the market size of fermented plant-based products will grow significantly over the next years. Existing examples of such products are cucumbers, cabbages and olives, but we are investigating opportunities for other plant-based foods.Together with Maastricht University Campus Venlo, MSc student Cosimo Cisternino is studying the market potential of fermented tomato products and in a consumer survey, respondents had overall positive expectations for such foods. 53% of the participants in the study believed that fermentation could improve the healthiness of a product, whereas 58% thought that the taste might be better. Moreover, the study shows that a lack of consumer knowledge about fermentation negatively infuences product acceptance. Therefore educating consumers in this particular area will be benefit opportunities with these products.

According to FAO, global annual production of tomatoes reaches 150 million tonnes. In Europe annual production is 23 million tonnes from which 60% is intended for industrial processing while waste amounts to 3 million tons per year.

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 the available budget.

In response to this, KFS has proposed an idea ‘to improve the bio-availability of nutrients in vegetables through mild technologies and fermentation’. Our objective is to make available in food products high concentrations of (micro)nutrients and bio-active food constituents that normally end up as waste. In spite of intense competition, KFS has received a highly positive feedback and has therefore been invited to develop a full project proposal. This will be developed by a consortium consisting of specialists from Maastricht University Campus Venlo and Wageningen University and Research as well as food businesses. Ultimately we are aiming to build a platform of expertise for vegetable products using tomatoes and legumes as examples.

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 materials is higher there is less waste and there is no necessity for the use of additives.

How could we improve the awareness of consumers for this type of bread?
This question is subject of a research project in cooperation with the group of Prof. Caroline Goukens of Maastricht University; this project is also initiated by Keep Food Simple.

Please feel free to contact us if you would like to join our network: +31 (0) 6 53 97 70 37 or keepfoodsimple@gmail.com.

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 career, working closely together with leading Universities.

I wish an organisation like this would have been available when I started working on healthy living and climate action many years ago for Ahold, because some projects and dreams are just a little too big or complicated to be handled within your own organisation and network.

Please look at our criteria and our way of working on www.keepfoodsimple.nl to see if your product would be a good fit.
Then contact us if you would like to join our network: +31 (0) 6 53 97 70 37 or keepfoodsimple@gmail.com.

Onno Franse
Chairman Advisory Council

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 as a potential resource becomes a higher priority.

In her study Leandra explored how the negative perception by consumers of waste could be altered and, therefore, how products made from vegetable waste should be positioned on the Dutch market. It was shown that product claims, such as ‘natural’, ‘healthy’ or ‘sustainable’ would be preferred over ‘made of vegetable waste’. Additional benefit would be obtained from a combination of these attributes, for instance a nutritional claim for a sustainable product. Pricing was seen as most important regardless of the claims made for the product. High preference for the lowest price suggests that caution should be taken with premium pricing strategies.

The research was conducted focusing on a target group of millennials. As an example Leandra used a pesto made from artichoke stems, which are currently waste material.

Over the past years the number of start-ups and products using ‘waste’ has increased. The exploitation of ‘waste’ is increasingly becoming an unique selling point. Therefore knowledge of the perception of the consumers with regard to this new category of products is of increasing relevance

Reference: Leandra Schmitz, Vegetable waste streams: how to give them a new purpose, MSc thesis Maastricht University, July 2017.
More information on our projects can be found here.

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 great value, not just for financial reasons but also as a recognition for our goals and work.

Also interested in sponsoring?
Keep Food Simple is an ANBI approved organisation which means that the Dutch Tax Administratation has officially designated us as a Charitable Organisation, so any contribution is tax deductable for you. Please contact us to discuss opportunities in various projects and activities.

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 as lycopene, beta-carotene, potassium and vitamin C.

About 20% of tomatoes is consumed fresh. 80% is processed and offered to consumers in a variety of products such as paste, sauces and pizzas; during this processing, 40% of the nutrients are eliminated.

Keep Food Simple has inititated a research project to explore ways to reduce waste during processing and to create healthier products. Special attention will be given to the effect of processing conditions on the so-called bio-availability of the nutrients in the intestinal system. Ultimately our work should lead to products that are healthy, tasty and affordable.

The project is executed by a consortium of University Maastricht/Venlo, Dutch Cuisine, Wageningen University and Looije Producers.
For further information contact us through keepfoodsimple@gmail.com.