Most beginning food forests face the following challenge: how do we get the harvest to the consumer? At food forest 't Mortelke they had the same question. The following research presents the answer to the following question: 'What are potential outlets for the harvest of Voedselbos 't Mortelke and how can these collaborations be realized?' The research provides more clarity on the needs of the market regarding potential collaborations with Voedselbos 't Mortelke. Interviews with interested parties (restaurants, country stores, organic supermarkets, individuals) revealed that the most appropriate form of cooperation with the food forest lies with fine-dining restaurants in the Eindhoven area. To initiate these collaborations an experimental phase is needed in which the chefs can get to know the products of the food forest. As a result of this research, several collaborations with restaurants have been initiated! Due to privacy reasons, certain parts of the research have been removed from the publication version.
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Due to a growing challenge to feed the world’s population and an increased awareness to minimize the impact of our food choices on climate change, a more plant-based diet has gained popularity with a growing number of plant-based products on the market. To stimulate a plant-based diet that also improves long-term health, data are needed to monitor whether these products are healthy alternatives to animal-based foods. Therefore, this study inventoried 916 plant-based meat, fish, and dairy alternatives from eight Dutch supermarkets. The nutritional quality of each product was assessed by (1) the Dutch food-based dietary guidelines and (2) the Nutri-Score. The results show that over 70% of meat, fish, and dairy alternatives have an A/B Nutri-Score (indicating high nutritional quality), but do not comply with the Dutch dietary guidelines. This is mainly due to high salt and low vitamin B12 and iron content (meat and fish alternatives) or low protein and calcium levels (dairy alternatives). In conclusion, the majority of plant-based products are nutritionally not full alternatives of the animal-based equivalents; however, there are still opportunities for reformulation. To aid the consumer in making healthy plant-based food choices, a better alignment between the Nutri-Score and the recommended dietary guidelines is needed.
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Docentonderzoeker Rob van Diepenbeek was een van de sprekers op de Intelligent Food processing & packaging Virtual Summit, een online platform waar foodprofessionals kunnen netwerken, ideeën en kennis uitwisselen en van elkaar leren waar het gaat om toekomst van ons voedsel. Rob ging onder meer in op de nauwe samenwerking van HAS Hogeschool met Food Tech Brainport in Helmond, een belangrijke experimenteerruimte als het gaat om het terugdringen van voedselverspilling en bij- en reststromen te verwaarden door middel van milde conservering en milde scheidingstechnieken. Veelbelovende productapplicatie-kansen en energiebesparingen kwamen aan bod.
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