Keep Food Simple

Author: Admin

  • Slow bread

    Slow bread

    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.

  • Top “learn, earn, return” network for your project

    Top “learn, earn, return” network for your project

    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

  • Bread and dough fermentation

    Bread and dough fermentation

    Research suggests that longer processing and fermentation times lead to bread with a superior quality, a longer shelf-life, lower GI, less gluten, more soluble fibre and a greater availability of micro-nutrients and minerals (M.Gobetti et al, University of Bari; M.G.Gänzle, University of Alberta). In a number of bakeries authentic bread-making has been re-established. Keep Food Simple is actively supporting this development with science, technology and expertise.

  • Products from Artichokes

    Products from Artichokes

    Only the heart and leaves  (10 -15% of the plant) are used for human consumption, though the entire plant is known for its health-promoting properties and as an excellent source of fibre, folic acid, minerals and phytonutrients.

    In co-operation with the University of Maastricht (Prof Koen Venema,University College Venlo)  healthy food products have been developed using edible parts of the plant that are currently not considered for human consumption. In this way we focus on nutritional value, taste, quality and the demands of the consumer . The project is generously supported by the foundation Noord-Wolfsbergen and is executed together with our partners in Italy.