Ruitenberg spotlight

Welkom!

Hoewel we het liefst persoonlijk kennis willen maken met al onze klanten, gunnen we u via deze rubriek graag ook een digitaal kijkje in onze keuken. Zodat u ons alvast een beetje leert kennen.

Zo willen we u op de hoogte houden van nieuwe ontwikkelingen en trends op voedingsgebied, voor zover die raken aan onze activiteiten in de keten. Verder vindt u hier aankondigingen en (pers)berichten over samenwerkingsverbanden met kennisinstituten of over onze aanwezigheid op vakbeurzen zoals de IBA en de IFFA. Vanzelfsprekend delen we met alle plezier artikelen en verslagen over nieuwe ontwikkelingen of toepassingen. En af en toe vindt u hier een bijdrage van een van onze collega’s over een van onze functionele toepassingen.

We wensen u veel leesplezier!

Reageren? We stellen uw reactie zeer op prijs en ontvangen die graag per mail op ma@ruitenberg.com

GreenProtein project

2 december 2018

 

Ruitenberg Ingredients b.v. is taking part in the EU funded project GreenProtein. The GreenProtein project aims at producing high-added value, food-grade and fully functional proteins and other food ingredients, out of vegetable residues from the packed salad processing.

Our role within the project will be to translate the functional properties of the protein into selected applications in order to reduce the time to market. We focus on meat and meat replacement as well as bakery and convenience products.

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Fibre structure perfect replacement for meat

29 mei 2018

Interview EVMI May 2018

From savoury fillings for bakery markets to animal-friendly sources of protein with the characteristic fibre structure of real meat. Ruitenberg Ingredients focuses on niches with added value in the international market for ingredients and semi-finished products. One new addition is Rudin ProVega: thanks to its fibre structure, this meat substitute perfectly replaces chicken, pulled pork and fibrous meat.

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New consortium starts PULSE project, aimed at protein transition

13 oktober 2017

Research on pea, faba bean and lupin provides impulse into application of plant-based proteins in our diet

We need to increase the proportion of plant-based proteins in our diet if we are to meet future global food demand in a sustainable way. Legumes are a good source of these proteins, ideally locally grown. But further research is needed. PULSE, a recently approved SIA-RAAK consortium, focusses on developing high-quality protein ingredients from legumes.

PULSE (Protein Utilisation from Legumes for a Sustainable European crop) is a collaboration between HAS University of Applied Sciences and contract research organisation NIZO,

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Developing vegetable protein fibres

1 juli 2015

At the start of this year a collaboration was launched between NIZO food research and Ruitenberg Ingredients. At Ruitenberg, we are using technology developed by NIZO in order to bring a new ingredient to the market: fibrous plant proteins.

The collaboration is based on Ruitenberg’s years of experience in the meat and bakery products field and NIZO Food Research’s world-leading expertise in the field of protein. At Ruitenberg, we also have our own production facilities.

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