How does the sea fit into the circular bio-economy?

By: Saskia Visser · 10 April 2020
Category: Food

Authors: Saskia Visser, Tammo Bult, Simkje Kruiderink   Merely transitioning to circular farming systems is not sufficient for the sustainable production of enough food for the global population. We must develop a fully integrated food system, that includes marine food production as well as land-based food production. Only with a…

Bio-based plastics: inspired by nature

Bio-based plastics
By: Jules Beekwilder · 2 December 2016
Category: Biobased products, Biomass, Materials

We want to move away from the use of petroleum-based plastics. The downsides of petroleum are well known: its use results in considerable CO2 emissions and it will eventually run out, and therefore also become expensive. Plastics can also be produced using sustainable raw materials such as starch or lactic acid. The problem, however, is that petroplastics have some important properties that we do not want to have to give up.

Fermentation offers food producers infinite possibilities

Fermentation

Bacteria, fungi, yeast, algae… Although it’s not something we’re aware of every day, much of what we eat and drink is processed by these microscopic organisms. Fermentation is the natural process which determines the flavour, aroma, colour, nutritional value and shelf-life of many products. As a process it offers food producers infinite possibilities, only a fraction of which are currently being used.