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8 Nov 2011 |
Bread with 50% less salt is just as appetising
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| People are just as willing to eat bread containing half the amount of salt as regular bread, according to a study published in the scientific periodical Journal of Nutrition. The study was carried... more |
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22 Sep 2011 |
New edition Food & Biobased News
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| Food & Biobased News is our digital newsletter that's offering you a glimpse of a number of current developments in our work. You can read more about the work of our three areas: healthy food,... more |
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20 Sep 2011 |
'Beter Eten 2011' Conference: Less waste, responsibly tasty
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| On Monday 7 November the 2011 Beter Eten (‘Better Eating’) Conference will begin. The theme of the second edition of this conference is ‘less waste, responsibly tasty’. The conference focuses on food... more |
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31 Aug 2011 |
Advanced research equipment available for multiple users
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| The Minister of Economic Affairs, Agriculture and Innovation (EL&I) Mr Maxime Verhagen will officially open the Centre for Advanced Technology in the Agro and Food sector (CAT-AgroFood) on Monday 5... more |
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Collaboration between food sciences and the business community yields concrete results
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| Nutrition, health and eating behaviour is one of the main research domains of Wageningen UR (University & Research Centre). The recently published book ‘Food, Nutrition & Behaviour - Research for... more |
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14 Jul 2011 |
New edition newsletter Restaurant of the Future
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| The new digital newsletter of the Restaurant of the Future offers you a glimpse into a number of current developments. This edition focuses e.g. on consumer acceptance of sterile salmon, CO2-labels... more |
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30 Jun 2011 |
New edition Food & Biobased News
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| Food & Biobased News is our digital newsletter that's offering you a glimpse of a number of current developments in our work. You can read more about the work of our three areas: healthy food,... more |
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24 Jun 2011 |
Consortium starts research into stimulating sustainable and healthy food
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| Large numbers of consumers claim to regard sustainability and health as important. Can you help these consumers by, for example, placing sustainable products in a prominent position on the... more |
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Interaction between mouth movements and perceptions studied
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| Anyone who takes a mouthful of food notices straightaway how solid or liquid it is. If the teeth and tongue then go to work on this mouthful, you will notice attributes such as whether the food is... more |
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23 Jun 2011 |
Food industry and retail invest heavily in sustainability
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| In the next four years the food industry and retail will invest heavily in scientific and applied research on food chain sustainability. With a new approach the food sector will take the lead in... more |
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6 Jun 2011 |
Nanotechnology in food and agriculture barely an issue among consumers
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| Consumers in the Netherlands do not really know what nanotechnology is. They are critical, but not dismissive. This is the conclusion of a team of researchers from Wageningen UR (University &... more |
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1 Jun 2011 |
Less food in the rubbish bin
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| Dutch households throw away a lot of food: approximately 40 kg per person per year. This can and must be reduced. Researchers from Wageningen UR Food & Biobased Research are helping to find ways of... more |
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13 Apr 2011 |
New edition Food & Biobased News
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| Food & Biobased News is our digital newsletter that's offering you a glimpse of a number of current developments in our work. You can read more about the work of our three areas: healthy food,... more |
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9 Mar 2011 |
Patient’s mealtime experience limits food waste
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| Eating is more than just partaking of a meal. For this reason, bed patients at the Máxima Medical Centre in Veldhoven (NL) are allowed to decide what and how much they would like to eat. Research at... more |
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28 Feb 2011 |
New edition newsletter Restaurant of the Future
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| The new digital newsletter of the Restaurant of the Future offers you a glimpse into a number of current developments. This edition focuses on how to support consumers in making healthier and more... more |
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17 Feb 2011 |
First newsletter Food & Biobased Research
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| Food & Biobased News is our digital newsletter and offers you a glimpse of a number of our current developments. We are proud to present the latest research, interesting background stories, a... more |
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27 Jan 2011 |
Slow cooking now a matter of seconds
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| It is not a microwave oven. However, the Nutri-Pulse, developed by IXL Nederland BV in Schalkwijk and Wageningen UR Food & Biobased Research, may well replace the microwave in our kitchens in the... more |