is this due to a generational shift in thinking? HOOGENKAMP: The millennials especially are the drivers of change. Born
Published November 2019 in meatingplace magazine
growth of and demand for plant-based proteins, and why? HOOGENKAMP: Perhaps I stand alone in my observation but in
Published November 2019 in meatingplace magazine
“plant-forward” movement having on the conventional animal protein industry? HOOGENKAMP: Let us keep this “plant-meat movement” in perspective. Of
Published November 2019 in meatingplace magazine
HOOGENKAMP: It is quite logical that there is pushback from
Published November 2019 in meatingplace magazine
meat and poultry produc- ers and processors remain competitive? HOOGENKAMP: The ‘clean and green’ label drive may have unintended
Published November 2019 in meatingplace magazine
poultry processors in the next five or 10 years? HOOGENKAMP: In the next five to 10 years, we will
Published November 2019 in meatingplace magazine
simply good luck, he adds, but throughout his career Hoogenkamp has been the first to uncover new protein applications,
Published November 2019 in meatingplace magazine
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:
Published November 2019 in meatingplace magazine
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
products present to conven- tional meat and poultry processors? HOOGENKAMP: First, it is important to distinguish between food security
Published November 2019 in meatingplace magazine