In this podcast NIZO Food Research Division Manager Food René Floris continues his exploration of the protein transition by looking at the food safety for plant-based foods.

The market for meat- and dairy alternatives is growing at a massive rate. But while these plant-based products may deliver as close an eating experience as possible to their animal-based counterparts, the food safety challenge they present can be very different.

In this episode we talk about Food Safety. All too often, controlling pathogenic and spoilage microbes in a new or reformulated food product comes at the end of the development process. In this podcast you can find out how a more holistic approach from the start can solve potential problems as part of the product development itself.

To find out more, René spoke to Marjon Wells-Bennik, Principal Scientist Food Safety, who has over 20 years academic and industrial experience in food safety and microbiology.

Any questions?

René Floris is happy to answer all your questions.

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