How circular are biobased products?

8 February 2024 | Category: Biobased products, Circular & Climate-neutral

This is the second blog in a blog series on ‘Circular & Climate-neutral’. This research programme (KB-34) focuses on research that contributes simultaneously to circular and climate-positive food and non-food production systems. This blog is by Iris Vural Gürsel, Senior Scientist in Biobased Products at Wageningen Food & Biobased Research….

Cooking without scissors

29 April 2021 | Category: Biobased products

Updated 31 augustus 2022. “Nowadays you can no longer cook without scissors”. I once heard this sentence somewhere, I do not remember exactly where and when, but it regularly haunts my mind. And in the context of my intention to shape my life in a more sustainable way, I decided…

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

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
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
28 September 2016 | Category: Biobased products, Biorefinery and conversion, Food

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.