Fermentation of legumes
In a world striving towards a sustainable future, one’s diet is ...
20 januari, 2021
Nieuws
Flip van Straaten joins KFS Board
In its last meeting of 2020, KFS confirmed the appointment of Flip van...
29 december, 2020
Healthy and Sustainable Tomato Products
This year Keep Food Simple has started a tomato research and developme...
20 oktober, 2020
Consumers’ Perception of authentic Bread
Industrial bakeries are increasingly producing sourdough bread in resp...
30 september, 2020
Our new partner ‘Gravin van Bylandt Foundation’
We are proud to announce that the ‘Gravin van Bylandt Foundation’ has ...
16 augustus, 2020
Positive expectations for fermented tomato products
Nowadays consumer demand for highly nutritional and sustainable food p...
30 juni, 2020
KFS invited to submit a TKI proposal
Recently TKI (Top Consortium of Knowledge and Innovation In Agricultur...
29 juni, 2020
Top “learn, earn, return” network for your project
A dedicated group of very experienced scientists and technologists ava...
16 maart, 2020
Sourdough bread and consumer perceptions
There is a growing interest in society in authentic, high quality brea...
01 maart, 2020
Vegetable waste streams: how to match consumer preferences
Keep Food Simple initiated this MSc study that Leandra Schmitz conduct...
01 maart, 2020
Our new partner ‘Goeie Grutten’
We are proud to announce that the Foundation ‘Goeie Grutten’ has decid...
30 september, 2019
Healthy and Sustainable Tomato Products
Tomatoes are an important part of consumption patterns worldwide. Annu...
30 september, 2019
Artichoke pesto products
In co-operation with Maastricht University (College Venlo), our partne...
31 juli, 2019