Industry Insights from NIZO: The Protein Transition

Each month, some of the key challenges and issues facing the food and health industry today, will be discussed by René Floris, Division Manager Food at NIZO, in a column in FoodNavigator. The areas of these key challenges are: the protein transition, smart processing, food safety and health issues. The topic of the first guest column is the protein transition – the growing move away from animal proteins to alternative sources. René interviews this topic with Fred van de Velde.

Fred van de Velde, head of NIZO’s Protein Functionality Expertise Group has more than 20 years’ professional experience in protein functionality, Fred oversees NIZO’s “source-to-society” activities in protein food technology covering the full range of protein sources. He is also professor of protein transition in food through his chair at the HAS University of Applied Sciences in the Netherlands.