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. Additionally there is growing scientific evidence that not only the amount of fibre but also combinations from different plant sources...
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...
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...
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...
Oatelli develops tasty and healthy food products that will support the intake of sufficient fibre, using the outside layer of the oatkernel (oatbran). This is the most nutritious part of the kernel and is a residual part in oat-processing. Oatelli uses oatbran because it is rich...
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...