Insect Valley Europe, as the beating heart of the European Insect Cultivation – Interview with Eric Michels, CJ Wildbird Foods

Eric Michels

Insect Valley Europe, as the beating heart of the European Insect Cultivation – Interview with Eric Michels, CJ Wildbird Foods/ Vivara

This will be presented by Eric Michels, CJ Wildbird Foods Ltd. / Vivara at the Healthy Nutrition Conference, which takes place on June 29th, 2017, at Villa Flora, Venlo, Netherlands.

Eric Michels studied Agricultural Engineering and has a Master’s degree in Business Administration. He worked as a General Manager in the feed mill industry. Nowadays he works as a Business Developer in the Insect Business.

There are very concrete and advanced plans to realize an ‘Insect Valley Europe’ at Greenport Venlo. This is an open and innovative collaboration platform between various triple helix partners (governments, businesses and research and education institutions). Will this be the future beating heart of European insect cultivation to start up the flywheel and boost the insect industry? CJ Wildbird Foods Ltd. / Vivara has become a leading specialist in the development and sale of products for small wildlife (mostly wild birds). The main USP is the exclusive relationship, with many nature conservation associations at home and abroad, which millions of members represent. They are mainly active in the European market (10 countries) which grows autonomously annually. The relationships with green partners, product diversity and infrastructure in B2B and B2C markets give CJ Wildbird Foods Ltd. / Vivara a strong position in this niche market. Continue reading “Insect Valley Europe, as the beating heart of the European Insect Cultivation – Interview with Eric Michels, CJ Wildbird Foods”

Health claims on foods – when can you use them? – Interview with Alie de Boer, Maastricht University

interview alie de boer

Health claims on foods – when can you use them? – Interview Alie de Boer, Maastricht University, Campus Venlo

This will be presented by Alie de Boer from Maastricht University, Campus Venlo at the Healthy Nutrition Conference which takes place on June 29th, 2017, at Villa Flora, Venlo, Netherlands. Continue reading “Health claims on foods – when can you use them? – Interview with Alie de Boer, Maastricht University”

Insects as a sustainable food source – Presented by Catriona Lakemond, Wageningen University

Catriona Lakemond

Insects as a sustainable food source – Presented by Catriona Lakemond, Wageningen University at the Healthy Nutrition Conference which takes place on June 29, 2017, at Villa Flora, Venlo, The Netherlands.

About Catriona Lakemond
Catriona Lakemond is an Assistant professor in the goup “Food Quality and Design” of Wageningen University, the Netherlands. Her research focusses on insect as a food source. She studies processing of insects to make them suitable for human consumption. This includes biofractionation of insect species with a focus on the protein fraction.

About Wageningen University
Wageningen UR is a research institution that focuses on the domain ‘healthy food and living conditions’ to explore the potential of nature to improve the quality of life. We do fundamental research all over the world. We also train professionals who, in the near and distant future, will discover breakthroughs in science and technology. Continue reading “Insects as a sustainable food source – Presented by Catriona Lakemond, Wageningen University”

Light technology improving food safety – Presented by Lien Smeesters, B-PHOT Brussels Photonics – VUB

lien smeesters

Light technology improving food safety – Presented by Lien Smeesters, B-PHOT Brussels Photonics – Vrije Universiteit Brussel (VUB) at the Healthy Nutrition Conference which takes place on June 29, 2017, at Villa Flora, Venlo, The Netherlands.

Food safety and quality has become increasingly important in our society. Agriculture industries can benefit from photonics technologies to reduce the presence of contaminants in the food chain, protect personal health and limit food waste. We developed real-time, accurate and non-destructive sensing technologies that are indispensable for the detection of carcinogens in food. As an example, we illustrate the use of optical spectroscopy to monitor the acrylamide formation in potatoes, enabling the exclusion of potatoes unsuited for French fries production. Finally, we demonstrate the integration of optical sensing technologies into laser-based scanning systems, paving the way to an industrial implementation.

About Lien Smeesters
Lien Smeesters is a post-doctoral researcher at the B-PHOT Brussels Photonics Team, at Vrije Universiteit Brussel. Her main research is situated in the field of optical spectroscopy, and the use of optical sensing techniques for the detection of carcinogens. She is actively involved in applied-oriented research projects in collaboration with industry. Continue reading “Light technology improving food safety – Presented by Lien Smeesters, B-PHOT Brussels Photonics – VUB”

Sensor solution chips could help to prevent toxic substances entering the food chain

Sensor solution chips

Sensor solution chips could help to prevent toxic substances entering the food chain.

Earlier this year the Food Standards Agency launched a campaign called “Go for Gold”, designed to alert consumers to the dangers of a carcinogenic substance called acrylamide. This can be formed when starchy foods such as potatoes and bread are cooked at high temperatures.

Now a new technique, developed by Lien Smeesters, a researcher in the B-PHOT Brussels Photonics Team at the University of Brussels, alongside Tomra Sorting Solutions, has been designed to spot potatoes that will go on to form high levels of acrylamide, before they are cooked.

A similar sensor can also detect other carcinogenic contaminants – mycotoxins – which can be found in food stuffs including cereals, nuts and dried fruits.

Existing chemical analysis techniques used to spot harmful substances are typically slow and destructive, meaning the product cannot be used once it has been tested. Continue reading “Sensor solution chips could help to prevent toxic substances entering the food chain”

Insects, imitation meat to cut environmental impact of livestock

livestock

Insects, imitation meat to cut environmental impact of livestock.

Insects and imitation meat are the best alternatives to real meat in tackling the huge and growing environmental impact of livestock on the planet, new research has shown.

The world’s appetite for meat is rising fast as incomes grow but the resulting greenhouse gas emissions, already 12% of the total, are also soaring and taming global warming will be impossible unless the trend is reversed. Rising demand is also leading to more of the world’s natural areas being converted to farmland, a key factor in the mass extinction of species currently unfolding.

Globally, twice as much land is used to raise cattle, pigs and other animals than is used to grow crops. Furthermore, a third of those crops harvested are fed back to livestock. The new research is the first systematic comparison of the environmental impact of various sources of food, and found that imitation meat and insects are vastly more efficient than raising livestock. Continue reading “Insects, imitation meat to cut environmental impact of livestock”

Insect Valley Europe as the beating heart of the European Insect Cultivation – Presented by Eric Michels, CJ Wildbird Foods / Vivara

Eric Michels

Insect Valley Europe as the beating heart of the European Insect Cultivation – Presented by Eric Michels, CJ Wildbird Foods Ltd. / Vivara at the Healthy Nutrition Conference which takes place on June 29, 2017, at Villa Flora, Venlo, The Netherlands.

There are very concrete and advanced plans to realize an ‘Insect Valley Europe’ at Greenport Venlo. This is an open and innovative collaboration platform between various triple helix partners (governments, business and research- and education institutions). Will this be the future beating heart of European insect cultivation to start up the flywheel and boost the insect industry?

About Eric Michels
Educated in Agricultural Engineering and Master Business Administration. Worked as General Manager in Feedmill Industry. Nowadays as Business Developer in Insects Business.

About CJ Wildbird Foods Ltd. / Vivara 
CJ Wildbird Foods Ltd. / Vivara has become a leading specialist in the development and sale of products for small wildlife (mostly wild birds). The main USP is the exclusive relationship with many nature conservation associations at home and abroad, which millions of members represent. We are mainly active in the European market (10 countries) which grows autonomously annually. The relationships with green partners, product diversity and infrastructure in B2B and B2C markets give CJ Wildbird Foods Ltd. / Vivara a strong position in this niche market. Continue reading “Insect Valley Europe as the beating heart of the European Insect Cultivation – Presented by Eric Michels, CJ Wildbird Foods / Vivara”

Health and Nutrition Research and Food Inovation at Maastricht University Campus Venlo – Presented by Freddy Troost

Freddy Troost

Health and Nutrition Research and Food Inovation at Maastricht University Campus Venlo – Presented by Freddy Troost  at the Healthy Nutrition Conference which takes place on June 29, 2017, at Villa Flora, Venlo, The Netherlands.

In 2017, Maastricht University will start a research centre on food innovation and health at campus Venlo, thereby expanding the University infrastructure in Venlo. This currently involves bachelor- and master study programmes at a university satellite location. In the new researchcentre, knowledge obtained in the biomedical research facilities at the Maastricht campus will be combined with innovations in the food- and agriculture sectors. The mission is to provide scientific substantiation of the health aspects of food, and to drive innovations in the food and beverage industry in order to develop and produce healthier products to prevent and treat diet related diseases. Research facilities at Villa Flora, ongoing and future research projects will be presented and discussed. Continue reading “Health and Nutrition Research and Food Inovation at Maastricht University Campus Venlo – Presented by Freddy Troost”

Health claims on foods – when can you use them? – Presented by Alie de Boer, Maastricht University, Campus Venlo

interview alie de boer

Health claims on foods – when can you use them? – Presented by Alie de Boer, Maastricht University, Campus Venlo at the Healthy Nutrition Conference which takes place on June 29, 2017, at Villa Flora, Venlo, The Netherlands.

Already since 2006, European law regulates which voluntary statements about healthiness can be made on food products. After more then 10 years, this regulation is still controversial and it is unclear whether it reaches it goals: protect consumers from misleading and stimulate innovation. In this presentation, an overview of the regulation and its consequences will be given, and hands-on information will be provided on how to use claims on foods. Continue reading “Health claims on foods – when can you use them? – Presented by Alie de Boer, Maastricht University, Campus Venlo”

Safeguarding food chain authenticity: the consumer co-operative twist – Presented by Silvia Schmidt, Euro Coop

Silvia Schmidt

Safeguarding food chain authenticity: the consumer co-operative twist – Presented by Silvia Schmidt, Euro Coop at the Healthy Nutrition Conference which takes place on June 29, 2017, at Villa Flora, Venlo, The Netherlands.

Consumer co-operatives are retailers owned by consumers. Therefore, coops’ mission is to answer to consumers’ needs and expectations, and coop consumers expect food to be safe, authentic, and locally produced. Therefore, coops are committed to ensuring integrity of the food chain and to prevent fraudulent practices. During this speech we will see how different coops are addressing food chain authenticity and integrity, as well as food fraud. Also, we will delve into the role that innovation can play in demonstrating the authenticity of a food product. Continue reading “Safeguarding food chain authenticity: the consumer co-operative twist – Presented by Silvia Schmidt, Euro Coop”