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In the Netherlands, over 1 million people suffer from chronic bowel disorders, one major factor of this being that people do not eat sufficient fibre. However, research in recent years has indicated that the story is more complex. Not only the amount of fibre but also...

Caroline studied Food Science and Technology at Wageningen University. She worked in various positions in R&D and Innovation Projects at NIZO Food Research, Hahn, Tate & Lyle and CNC. She is now active as an independent consultant in the agricultural and food industry working among others for...

In May 2021 KFS started a project to utilise the sort scrap of vine tomatoes. Our aim is to create innovative, attractive and healthy tomato-based products with unique sensory properties with a focus on drinks as well as on pastas. Potential combinations with other vegetables,...

In April 2021 Dutch Cuisine and Keep Food Simple signed a co-operation agreement in which we aim to reach a wider audience with a clearer message on the health benefits of vegetable food products. Dutch Cuisine promotes the preparation of good quality food using local ingredients...

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...

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...