News

  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
Last December, TOP CEO Wouter de Heij answered questions about the food industry in the informative webinar ‘The Future of Food in the post-covid era’. A highly relevant subject. So if you missed it, now is the chance to watch it. Wouter de Heij tells...
Posted on: 22 February 2021
TOP BV (TOP) from Wageningen is going to collaborate with Airofiller Equipment Solutions BV (Airofiller) from Houten which means that machine designs will be realized faster and better. TOP has the experience and knowledge designing new machines, Airofiller...
Posted on: 22 February 2021
Top is developing a special treatment chamber in Wageningen in which pH-neutral protein-rich products can be pasteurised by using Pulsed Electric Field (PEF). An energy-saving pasteurisation in which the taste, colour, texture and nutritional value are...
Posted on: 22 February 2021
TOP is doing a pilot study on the possibilities of producing stable, transparent oil-in-water emulsions without the need for artificial additives. By using physical processes emulsifiers and sugars will be made redundant. That is how we make beverages that...
Posted on: 22 February 2021
When: December 15 4:00 pm - 5:00 pm Where: Online, link follows For whom: For anyone working or interested in the food industry Registration: Public, so not necessary Language: English Save the date! On Tuesday December 15, TOP's CEO Wouter de...
Posted on: 30 November 2020
After years of internal research and constant experimenting TOP has developed a technology platform to closely mimic animal fat tissue. The texture and mouthfeel of a piece of meat is not only determined by the muscle tissue in the meat, but also by other...
Posted on: 30 November 2020
The actual demand for vegetable meat substitutes is growing very fast. That explains the importance of increasing the global production of meat substitutes. To support those entrepreneurs active in the production of tasty and cost-efficient products TOP and...
Posted on: 30 November 2020