Consumers’ perception of authentic bread

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...

Recently TKI (Top Consortium of Knowledge and Innovation In Agriculture and Food) has, with an annual budget of 170 million euros, launched a call for public and private innovation projects . The response was overwhelming: 375 ideas, together with a request for subsidy four times...

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...

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...

There is a growing interest in society in authentic, high quality bread. Artisanal bread making methods include the use of untreated flour, water and yeast; long fermentation times; no use of additives. Nowadays these old principles have been re-introduced on an industrial scale using contemporary technologies....

Keep Food Simple initiated this MSc study that Leandra Schmitz conducted in 2017. She  currently leads innovation projects at Arvalis, an agri-food consultancy firm created by the ‘Limburgse Land- en Tuinbouwbond’. Because of the growing food demand and the need for more sustainable foods the use of food waste...