News

Before the product developers at the Wageningen technology center TOP started the titanic task of making a vegan bratwurst, TOP had already made a vegetarian bratwurst. “The challenge was to not only make it completely plant-based, but also healthier and...
Posted on: 22 February 2024
It looks like liquid egg, it smells like liquid egg and the consumer or professional chef can use it as liquid egg. Yet it contains no egg whatsoever. The Wageningen technology company TOP has succeeded in making a full-fledged and completely plant-based...
Posted on: 22 February 2024
Thermal pasteurisation of milk is a necessary step to kill pathogens, but it reduces the nutritional value of milk. Pasteurisation also damages milk proteins, causing them to lose some of their protective properties. However, an innovation from the technology...
Posted on: 7 December 2023
Many European consumers are wary of E-numbers. The fewer E-numbers or charged ingredients on their food labels, the better. "Within TOP, we have the expertise to design food with the cleanest possible label," says food technologist Babet Waterink. "But there...
Posted on: 6 December 2023
The market for vegetarian versions of dried meat snacks, such as jerky and dried sausages, is growing. A product like vegetarian salami, in particular, has tremendous potential. Food companies looking to enter this market can gain a competitive edge with a...
Posted on: 30 November 2023
An ingredient supplier has a new raw material that likely holds some potential. But what kind of potential? Within TOP BV, specialists like Wouter Franken can uncover the answer to that question. Not because TOP is knowledgeable about musical notation,...
Posted on: 25 August 2023
The research into plant-based dairy products within TOP BV has resulted in the development of a vegan pourable yoghurt. In the same project, the Wageningen-based technology company also achieved a plant-based airy custard and an equally entirely plant-based...
Posted on: 25 August 2023
Over 15 years ago, our team at TOP b.v. (Wageningen) embarked on a journey to develop innovative meat substitutes and plant-based products. Our focus was specifically directed towards creating textures using extruders and other technologies. We firmly...
Posted on: 24 August 2023
If the project that Wouter Franken is about to embark on within the technology company TOP is successful, it may bring a bit more variety to the shelves of meat substitutes in supermarkets. However, this time it won't be with the introduction of yet another...
Posted on: 7 June 2023
"By conducting a risk analysis for our clients and identifying the microbiological risks in their chilled products, our primary objective is usually to determine shelf life," says Justus Veenemans, a food technologist at TOP BV. "But the analysis can offer...
Posted on: 7 June 2023