Health benefits of fibre from different plant sources
In the Netherlands, over 1 million people suffer from chronic bowel di...
11 juli, 2021
Nieuws
Caroline van der Horst treedt toe tot KFS-bestuur
Caroline studeerde Food Science and Technology aan Wageningen Universi...
20 mei, 2021
Samenwerking Dutch Cuisine en KFS
In april 2021 tekenden Dutch Cuisine en Keep Food Simple een samenwerk...
15 april, 2021
Samenwerking Food Tech Brainport
In februari 2021 tekenden Food Tech Brainport en Keep Food Simple een ...
19 februari, 2021
Fermentation of legumes
In a world striving towards a sustainable future, one’s diet is ...
20 januari, 2021
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