Author: KeepFoodSimple

There is a large waste flow of odd shaped and sized bell  peppers, since there is little or no application. Even as animal feed they are not a success. The idea to do something with these rejects arose during a conversation between FoodTech Brainport, Bodec...

In February 2021 Food Tech Brainport and Keep Food Simple signed a co-operation contract aimed at the joint acquisition and execution of new and innovative research and valorization projects. This co-operation is based on the corresponding objectives and complementary competences of both parties. KFS has a...

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 Unilever...

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...

Legumes have great potential in the transition to a more sustainable agriculture and a more sustainable diet. Unfortunately, legumes also have properties that are often not appreciated by consumers: beany taste, mealy structure and they cause flatulence. Asian cuisine has a centuries old tradition of using...

Bread is an important part of our daily nutrition. There is growing evidence that longer dough fermentation times result in tastier and healthier bread (‘slow or traditional breadmaking’) and this will improve our intestinal health. Consumers, though, are particularly overwhelmed by the information supplied by the...

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...