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...
We are proud to announce that the Foundation ‘Goeie Grutten’ has decided to become a sponsor of Keep Food Simple and will generously support our Tomato Innovation Project. ‘Goeie Grutten’ has an outstanding reputation in the area of food and sustainability. Their support is of...
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...
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...
In co-operation with Maastricht University (College Venlo), our partners in Italy and generous financial support from the foundation Noord-Wolfsbergen we have developed a range of health promoting pesto products on the basis of edible parts of the artichoke plant that are currently not used for human consumption. These...
In today’ s methods of vegetable processing not all parts of the plant are being used, but some of these contain considerable amounts of nutrients. There is an interest in transforming these parts into healthy food products by the use of fermentation technology. Recent scientific...
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...
Research suggests that longer processing and fermentation times lead to bread with a superior quality, a longer shelf-life, lower GI, less gluten, more soluble fibre and a greater availability of micro-nutrients and minerals (M.Gobetti et al, University of Bari; M.G.Gänzle, University of Alberta). In a...
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...