exp Search Results (up to 10 per page) for "Hoogenkamp"
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...opinion, is this due to a generational shift in thinking? HOOGENKAMP: The millennials especially are the drivers of change. Born between
Published November 2019 in meatingplace magazine...the growth of and demand for plant-based proteins, and why? HOOGENKAMP: Perhaps I stand alone in my observation but in my
Published November 2019 in meatingplace magazine...the “plant-forward” movement having on the conventional animal protein industry? HOOGENKAMP: Let us keep this “plant-meat movement” in perspective. Of course,
Published November 2019 in meatingplace magazineHOOGENKAMP: It is quite logical that there is pushback from the
Published November 2019 in meatingplace magazine...conventional meat and poultry produc- ers and processors remain competitive? HOOGENKAMP: The ‘clean and green’ label drive may have unintended consequences
Published November 2019 in meatingplace magazine...and poultry processors in the next five or 10 years? HOOGENKAMP: In the next five to 10 years, we will see
Published November 2019 in meatingplace magazine...or simply good luck, he adds, but throughout his career Hoogenkamp has been the first to uncover new protein applications, sev-
Published November 2019 in meatingplace magazine...ISSUES: MEAT SNACKS meatm.ag/snacks19 ISSUES: COLD STORAGE meatm.ag/cloverleaf SCIENCE PROFILE: HOOGENKAMP meatm.ag/meat-hybrid COMPANY PROFILE: COSTCO/LPP meatm.ag/shafer-qa R&D MATTERS AMSA EXCLUSIVE: MUSCLE-SPECIFIC
Published November 2019 in meatingplace magazine...processors cut costs. COLD WAVE meatm.ag/cloverleaf Protein sustainability expert Henk Hoogenkamp says that as demand for protein increases, all sources —
Published November 2019 in meatingplace magazine...plant-based products present to conven- tional meat and poultry processors? HOOGENKAMP: First, it is important to distinguish between food security and
Published November 2019 in meatingplace magazine
