Category: news

Over the past five years we have developed a portfolio of scientifically outstanding projects, each of them following our ambition of the better utilisation of so far unused raw plant materials, less waste and healthier food products.

Of course we have to ensure that the results of our work reach the consumer so we have developed a business model in which co-operation with leading business partners is the key. In return we expect to receive financial support, which is essential in developing future projects (revolving fund principle). All this will be carried out within the scope of our ANBI status.

The transfer of KFS project results into attractive products and/or processes that will be accomplished under custom-made agreements with interested partners. KFS collaborates with Eunite, an external group with a proven track record in food-related business development. Additionally our KFS Advisory Board, with an extensive network in food businesses and valorisation, provides important guidance in these projects.

Interested? Please contact Miel Margherita or Peter Folstar.

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 the mix from different plant sources will determine the beneficial effects. This mixture serves as a substrate for bacteria in the gut-microbiome. These bacteria produce small bio-active components that have positive effects on the fat and protein metabolism as well as on the  immune response. They also lower the risk of cancer and other chronic diseases.

More research, however, is necessary to substantiate these effects. Within its aim of better utilising plant sources in a sustainable way, Keep Food Simple is delighted to have found considerable interest from our partners in Maastricht and Wageningen Universities, and we are also actively approaching food producing companies to participate. At this moment we are looking into funding opportunities. So, if you feel able to participate, please contact Dr Flip van Straaten by e-mail.

More information on our projects can be found here.

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 Wageningen University and Research, Photanol, Mycelium Materials Europe, Boltthreads and VALA.

Driving Sustainable Innovation in Food and Agriculture is her passion.

Together with the other members of the KFS board, Caroline is committed to support the best possible use of agricultural raw materials.

The project will be executed by a team consisting of Tania Utami (MSc Food Science), Nadi Nordkamp (student FHML Maastricht campus Venlo) under the guidance of Prof Koen Venema. Partners in this project include Wageningen University & Research, SmaakPark Ede and Looye Growers. Information: Em Prof Fons Voragen

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 and avoiding waste. It is supported by an impressive group of ambassadors consisting of top restaurants and their chefs, for whom a great source of inspiration is traditional recipes. Dutch Cuisine has a large communication platform for professionals as well as the general public.

Through scientific research Keep Food Simple aims to support the complete usage of the harvested vegetables. In doing so waste will be minimalised, and the full nutritional benefits will be made more readily available. As a part of this work, it has been shown that the regular consumption of combinations of different vegetable products (e.g. beets and carrots, fruits, pulses and legumes, grains and cabbages) has substantial health benefits, giving our body more resilience and making it less susceptible to chronic diseases.

Together Dutch Cuisine and Keep Food Simple have complementary expertise in a wide field from science and production to communication. Therefore, it is expected that our co-operation will help to make significant steps to better food for everyone.

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 wide experience and an extensive network in many areas of Food Science and Technology, both nationally and internationally.

The strengths of FTB are its state of the art technical facilities, the execution and the further development of projects and the implementation of innovative technologies which have already been proven to work (TRL level 6 to 8).
This co-operation has begun with a joint project on the utilisation of bell pepper rejects.

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 they are highly nutritious foods which also contribute to food security and the mitigation of climate change. Unfortunately, consumption remains low due to perceptions regarding taste, structure and gastro-intestinal properties.

As a part of her Bsc thesis at Wageningen University & Research, Alyssa Be is studying processes on how to reduce these undesirable aspects. A promising method is through fermentation, but the exact influende of this on the properties of legumes is not as yet clear.

More information on KFS projects can be found here.

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 process tomatoes into healthy and tasty products.
As a part of her MSc Internship Food Quality and Design (Wageningen University and Research), Tania Utami has made a comprehensive literature study of our knowledge of available processing methods and their influence on the quality of tomato products.

The choice of specific processing methods, such as hot and cold break heating and microwaving, will affect viscosity, flavour, and nutritional content. For instance, because of longer holding times in cold break, endogenous enzymes have time to break down the pectin and the unsaturated fatty acids, which results in lower viscosity and a fresher aroma of the final product. Higher temperatures such as in hot break though, will not only increase the viscosity but also the bio-availability of lycopene, one of the key nutrients in tomatoes.
High pressure processing will lead to an increase of redness, viscosity and the bio-availability of lycopene.

Introducing fermentation as a processing method, in combination with one of the methods mentioned before, will support the development of more digestible products, with specific nutritional benefits and more flavour.

More information on our projects can be found here.

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 not the case in shorter resting times.

Customers are generally unaware of the effect of these resting times on the healthiness and authenticity of the bread . Under the guidance of Prof. Caroline Goukens (Maastricht University), Anna van der Scheer made a study of this, together with the effects on buying behaviour.

Using a random approach, it was concluded that respondents did not perceive a bread product with a longer resting period to be more authentic than that with a shorter period or with no mention of a rest time at all. Interestingly, though, bread with a rest period was perceived to be healthier than bread without. Finally an understanding of the rest period did not lead to a willingness to pay more for the product. So in the future more information and education will be crucial to highlight the benefits of a longer fermentation process.