News

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
If you have been reading TOP’s newsletter regularly, your already know that developing meat analogue recipes for products to be cooked, baked or grilled has been part of our regular daily business for quite some time now. Our food technologists have learned...
Posted on: 30 November 2020
Only when something is no longer there, will a person perceive what exactly he is missing. De Dijk put this into words some time ago in a song about heartbreak, but of course this applies to all kinds of self-evident things, this holds true for chewing too....
Posted on: 30 November 2020
TOP believes in the power of collaboration to develop a portfolio of food products based on vegetable proteins faster and more efficiently. That is why TOP is joining The Protein Cluster, the business network of Foodvalley’s innovation field Protein Shift....
Posted on: 20 August 2020