Meat substitutes produced from new sustainable protein sources or snacks with less salt: for the food industry, health and sustainability are now fundamental to product development and reformulation. Wageningen Food & Biobased Research supplies companies with the knowledge and understanding to take targeted action. This approach accelerates the development process and increases the chance of market success.
From idea to product
Can I make my process more sustainable without affecting product quality? How can I reduce the salt or fat content of my product without compromising taste, texture or shelf life? Companies developing or improving a product face many challenging questions. Wageningen Food & Biobased Research supports them throughout these processes: from idea to product and from lab scale on to pilot and into full production. We help companies to understand and steer processes and product characteristics and provide insight into consumer behaviour and perception. We also bring together parties wishing to collaborate in taking innovative concepts to market.
Wageningen Food & Biobased Research has over 25 years experience in product development for the food industry. Our approach is applied, multidisciplinary and based on leading-edge scientific insight. In addition to our knowledge of ingredients, food and processes we offer substantial expertise in the field of (sensory) consumer research.
Wageningen Food & Biobased Research has modern in-house research facilities and is the only research organization in the Netherlands with state of the art XRT facilities to visualise three-dimensional structures in food. We investigate every aspect of the relationship between product and consumer.
Wageningen Food & Biobased Research works closely with Wageningen University and TI Food and Nutrition.
Tools for product development
Wageningen Food & Biobased Research has developed several applied tools for companies. One is the VALUE Scan: a roadmap for solving product and process issues on a structural basis.