TOP bv has succeeded in developing a full vegan variant of Dutch sour meat. With some minor adaptations this technology could also be used to make a vegan beef bourguignon or beef rendang. “When we started this project, we had applications for the snack...
Posted on: 23 February 2023
In earlier phases of the development of plant-based dairy analogues food technologists like Babet Waterink have mostly been working on products with a neutral flavour. “Still supermarkets sell many plant-based dairy analogue products that taste like the...
Posted on: 23 February 2023
At the moment a new food factory is being built in Eastern Europe for a catering company that has a high standard for product quality. TOP bv contributed to the mechanical part of the production process development. In the fall of 2022 TOP bv was assisting...
Posted on: 23 February 2023
Imagine a cake that is made completely out of vegetal ingredients, yet in no way it is inferior to a cake that contains milk, butter and eggs. To food technologists this may sound impossible, but TOP has developed a chickpea-protein-based egg substitute...
Posted on: 16 January 2023
Despite the millions that governments, companies and philanthropists have invested in cultured meat, the take-off of meat formed in bioreactors has not been realised. This is due to the mushy mouthfeel of the products that companies were able to develop...
Posted on: 16 January 2023
The technologists of TOP bv from Wageningen have licensed a patent on a process that prevents the growth of the ‘botulism bacteria’ Clostridium botulinum in meat, meat substitute and hybride products without having to use nitrate and nitrite...
Posted on: 16 January 2023
Preserving all health benefits of fruit juice choosing the optimal production technologies Fruit juice contains essential nutrients that are important for the human body and is naturally healthy with the potential to improve immunity. Cold-pressed...
Posted on: 17 August 2022
TOP is finalising the conceptual design of a Fresh Convenience manufacturing plant for its client in Saudi Arabia. The state-of-the-art plant is equipped with selected advanced processing technologies and assures the production of a customised...
Posted on: 17 March 2022
TOP bv from Wageningen and Polish company Blue Fifty from Krakow are joining forces. Together they are researching possibilities to produce new vegetable proteins within the EU. This way, they offer a cost-effective solution for the emerging market....
Posted on: 24 February 2022
Protein transition and veganism are indispensable trends. TOP-BV will therefore invest in the development of ingredients, products and systems to create a vegan alternative to the egg in the near future. The expectation is to offer these products for use...
Posted on: 9 February 2022