Joost Blankestijn on LinkedIn: Call for Partners | tAIstify: Leveraging AI to create tasty, healthy &… (2024)

🌟 📣 Call for Partners: Join the SnackSense Project! 📣 🌟Are you passionate about revolutionizing the snacking industry? 💡 Join us, , in the quest for innovative food structures that enhance the sensory delight of healthy snacks! 🔊 Discover more about the Public-Private-Partnership SnackSense project and how you can become an partner in shaping the future of snacking via the link below. For further questions, please contact me via joost.blankestijn@wur.nl 📧. #WUR #foodproduction #foodresearch #healthyfood, #FoodInnovation #HealthySnacking #CollaborationOpportunity Together with , Dieuwerke Bolhuis, Stefano Renzetti, Catrienus de Jong and Karen de Rosa Spierings.

25

2 Comments

Are you joining me in Wageningen for the 3rd Conference of Science and Technology for meat and dairy analogues on July 2-3?

15

1 Comment

Over the past two days, I had the pleasure of attending and presenting at the "Sustainable Sourcing" conference, expertly organized by Food Matters Live at the picturesque horse racetrack facility in Ascot (UK). It was a valuable experience delving into the evolving landscape of this crucial topic and witnessing how companies are grappling with their responsibility to make sustainable choices.One particularly panel discussion revolved around understanding how consumer demand and sustainable ambitions will shape the future trends in food and ingredients. Panelist Gail Stevenson, Head of Product Insight at Tesco, shared invaluable insights gathered from customer interviews. Despite indicating a concern for sustainability, it appears that this sentiment often doesn't translate into purchasing decisions, where taste and price / affordability remain paramount. Gail passionately advocated for the industry (incl. Tesco) to step up and enhance affordable sustainable and nutritious foods, a sentiment I passionately echo.However, the challenge lies in translating how individual food manufacturers can effectively improve sustainability practices and especially on this challenge we can step in. At Wageningen Food & Biobased Research, we provide a range of tools to assess the efficiency and sustainability of supply chains and processing methods, yielding crucial insights into areas for improvement. Resulting hotspots and causes help stakeholders to prioritise efforts towards impactful measures.I'm excited to collaborate with Martijntje Vollebregt and others to explore how we can support you in fulfilling your company responsibility towards sustainability. Let's connect and discuss how we can drive positive change together! #WUR # #SustainableNutritiousFoods

36

1 Comment

Excited to present at the Sustainable Sourcing Forum organised by Food Matters Live, April 16-17 at Ascot Racecourse within the session: The global R&D landscape: how is R&D supporting the application of sustainable products?I'll be highlighting some ongoing Public-Private-Partnerships out of my programme "Sustainable Nutritious Foods", showcasing our collaborations with many (global) industrial partners. Additionally, I'll be pitching exciting ideas for potential new partnerships. Don't miss this opportunity to discover how collaboration is shaping the future of sustainability. See you there! Together with Vincenzo di Bari from the University of Nottingham and colleague Sanne Stroosnijder # #WUR #SustainableR&D #Partnerships #Innovation

38

2 Comments

It was so nice to be part of this great event and had the opportunity to explain how we work together with US based companies out of ! Thank you so much for inviting me Pieter de Boer and organizing this, much appreciated!

30

3 Comments

Thrilled to announce that we're exhibiting at the Future Food-Tech in San Francisco next week! Looking forward to diving into the latest innovations and trends shaping the future of food. If you're attending, swing by our booth to connect and discover more! Together with Sanne Stroosnijder. #FutureFoodTech #SanFrancisco

42

6 Comments

Searching for a expert in marketing & nutrition? Please drop my old classmate (pfff feels a long time ago 😊) Ruud a line for more info!!

8

My program manager colleague Marjolijn Bragt on stage at the Food ingredients Europe in Frankfurt talking about the importance of the quantity and quality of nutrients in dairy and dairy alternatives! She explained the difference between cow’s milk and plant-based milk. At we can assist you with assessing and improving the health value of your plant-based protein ingredients and products! #WUR

22

2 Comments