DOCSLIB.ORG

Product Year Confidential?

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Product Year Confidential? Product overview Blonk Consultants - 2019 Product Year Confidential? Activated carbon 2015 No Alaska Pollack fillet 2015 No Algae protein 2010 Yes Almonds 2017 No alstroemeria 2009 Yes Ammonia, as 100% NH3 (NPK 82-0-0) 2015 No Ammonium nitrate, as 100% (NH4)(NO3) (NPK 35-0-0) 2015 No Ammonium sulphate, as 100% (NH4)2SO4 (NPK 21-0-0) 2015 No Animal meal, from dry rendering 2015 No Apple 2017 No Apricots 2017 No Artificial grass 2012 Yes Asbestos 2015 No Aubergine 2011 Yes Avocado 2017 No Bacon rashers streaky 2015 No Banana 2015 No Barley grain 2015 No Barley straw 2015 No Beans, dry 2017 No Beans, dry, canned 2016 No Beef frying steak 2015 No Beef meat, fresh, from beef cattle 2015 No Beef meat, fresh, from dairy cattle 2015 No Beef meat, from Argentina 2010 No Beef meat, from Brazil 2010 No Beef meat, from Ireland 2015 Yes Beef meat, from nature reserve 2010 No Beef meat, organic, from dairy cattle 2018 Ja Beef roast prepared 2015 No Beef rump steak 2015 No Beef smoke-dried 2014 No Beef smoke-dried 2015 No Beef steak tartare spiced filet americ 2015 No Beer 2015 No beer bottles (one way) 2012 Yes beer bottles (returnable) 2012 Yes beer cans 2012 Yes Beet protein 2010 Yes Bell pepper 2011 Yes Black current 2011 Yes Black current concentrate 2011 Yes Black current puree 2011 Yes Bleaching earth 2015 No Blood meal, spray dried, from blood processing 2015 No Borecole 2015 No Bread crumbs 2009 No Bread dough (for pizza/ savory pie) 2016 No Bread multigrain w sev seeds av 2016 No Brewer's grains, wet 2015 No Broad bean 2015 No Broad bean flour NL 2016 No Broad bean, hulls 2015 No Broad bean, meal 2015 No Broccoli 2017 No Broiler parents <20 weeks, breeding 2015 No Broiler parents >20 weeks, for slaughter 2015 No Broilers, for slaughter 2015 No Page 1 of 10 Product overview Blonk Consultants - 2019 Product Year Confidential? Brown beans 2012 No Butter salted 2015 No Butter unsalted 2015 No Buttermilk 2015 No Calcium ammonium nitrate (CAN), (NPK 26.5-0-0) 2015 No Cappuccino fresh 2016 No carnation 2009 Yes Carrots 2017 No Casein 2013 No Cashewnut 2017 No Cassava 2015 No Cassava root dried 2015 No Cat 3 animal fat 2017 Yes Cat 3 animal meal 2017 Yes Cat 3 poultry fat 2017 Yes Cat 3 poultry meal 2017 Yes Cauliflower 2015 No Cheese 2015 No Cheese 20+ 2015 No Cheese Edam 40+ 2015 No Cheese goat hard 2015 No Cheese Gouda 48+ average 2015 No Cheese spread full fat 48+ 2016 No Cheese, hard, organic 2018 Ja Cheese, soft, organic 2018 Ja Chicken egg protein 2008 No Chicken fillet 2015 No Chicken meat, future scenarios 2016 No Chicken with skin 2015 No Chickpea 2015 No Chickpea flour NL 2016 No Chickpea protein concentrate 2017 No Chickpea protein isolate 2017 No chicory 2012 Yes Chicory (root cultivation and forcing) 2017 No Chips av 2016 No Chlorine gas, from amalgam technology 2015 No Chlorine gas, from diaphragm technology 2015 No Chlorine gas, from membrane technology 2015 No Chocolate confetti milk 2014 No Chocolate confetti plain 2014 No Chocolate flakes milk 2014 No Chocolate spread white 2014 No chrysanthemum 2009 Yes Citrus pulp dried 2015 No Claresse fillet 2015 No Coco growing media 2011 Yes Coco pith 2013 Yes Cocoa beans 2017 No Cocoa butter 2014 No Cocoa liquor 2014 No Cocoa powder 2014 No Coconut 2015 No Coconut bread sweetened sliced 2014 No Coconut copra meal 2015 No Coconut husk 2015 No Coconut, dehusked 2015 No Cod fillet 2015 No Coffee 2016 No Page 2 of 10 Product overview Blonk Consultants - 2019 Product Year Confidential? Coffee, green 2017 No Collagen protein 2010 Yes Coloured confetti fruit-flavoured 2014 No Compound feed 2015 Yes Compound feed beef cattle 2015 No Compound feed breeding broiler parents <20 weeks 2015 No Compound feed breeding laying hens <17 weeks 2015 No Compound feed broiler parents >20 weeks 2015 No Compound feed broilers 2013 Yes Compound feed broilers 2015 No Compound feed dairy cattle 2015 No Compound feed dairy cows 2013 Yes compound feed fish 2015 Yes Compound feed layers 2013 Yes Compound feed laying hens >17 weeks 2015 No Compound feed milk goats 2013 Yes Compound feed pigs 2013 Yes compound feed turkey 2015 Yes Cream 2011 Yes Cream 42%, skimmed, organic 2018 Ja Cream, full 2015 No Cream, skimmed 2015 No Croissant av 2016 No Croquette meat ragout deep-fried 2014 No Croquette meat ragout deep-fried 2015 No Crude coconut oil 2015 No Crude maize germ oil (pressing) 2015 No Crude maize germ oil (solvent) 2015 No Crude palm kernel oil 2015 No Crude palm oil 2015 No Crude rapeseed oil 2015 No Crude rapeseed oil 2015 No Crude rice bran oil 2015 No Crude soybean oil 2015 No Crude soybean oil 2015 No Crude sunflower oil (pressing) 2015 No Crude sunflower oil (solvent) 2015 No Cucumber 2015 No Custard several flavours full fat 2015 No Custard vanilla full fat 2015 No Dates 2017 No Di ammonium phosphate, as 100% (NH3)2HPO4 (NPK 22-57-0) 2015 No Dolomite 2015 No Dry Pea 2017 No Egg, chicken, organic 2018 Ja Eggs chicken boiled average 2015 No Electricity mix, AC, consumption mix, at consumer, < 1kV 2015 No Energy, from diesel burned in machinery 2015 No Ethanol, from ethene 2015 No Fat from animals 2015 No Fatty acid distillates (palm oil production) 2015 No Feather meal 2017 Yes Figs, dried 2017 No Figs, fresh 2017 No Fish fingers 2015 No Fodder beet 2015 No Food grade fat 2017 Yes Food grade fat, from fat melting 2015 No Formaldehyde 2015 No Page 3 of 10 Product overview Blonk Consultants - 2019 Product Year Confidential? French fries 2016 No Fromage frais full fat 2015 No Frying fat horeca 2016 No Fulvic acid 2017 Yes gelatin 2016 Yes Gelatin continuous Yes germini/gerbera 2009 Yes Gin young 2016 No Glucose syrup 2014 No Glucose-fructose syrup 2017 Yes Grape 2017 No Grass 2015 No Grass silage 2015 No Greaves meal 2015 No Green bean 2015 No Green bean 2015 No Ground Calcium Carbonate 2015 Yes Groundnuts 2015 No Hair meal 2017 Yes Ham lean boiled 2015 No Ham shoulder medium fat boiled 2015 No Ham smoked raw 2014 No Ham vegetarian 2014 No Hamburger 2015 No Hatching eggs 2015 No Hazelnut 2017 No Heamoglobin 2017 Yes hemoglobin powder 2012 Yes Herring in tomato sauce 2015 No Herring marinated 2015 No Herring soused 2015 No Hexane 2015 No hog casings 2011 Yes Humic acid 2017 Yes Hummus 2017 No Humus 2013 Yes Hybride meat based on collagen protein 2010 Yes Hydrochloric acid, Mannheim process (30% HCl) 2015 No Hydrogen gas, from amalgam technology 2015 No Hydroxypropyl methylcellulose 2016 Yes Ice cream 2015 No Icetea 2016 No Insects 2017 No inulin powder 2012 Yes Juice apple 2016 No Kibbeling 2015 No Kiwi fruit 2015 No Lab meat 2017 No Lactose 2013 No Lamb >10 g fat 2015 Yes Laying hens <17 weeks 2015 No Leek 2016 Yes Lekkerbekje 2015 No Lemon 2017 No Lemonade fruit 2016 No Lemonade fruit light 2016 No Lemonade fruit w sugar and sweetener 2016 No Lentil 2015 No Lentil, canned 2015 No Page 4 of 10 Product overview Blonk Consultants - 2019 Product Year Confidential? Lettuce 2011 Yes Lettuce 2015 No lily 2009 Yes Lime fertilizer 2015 No Linseed 2015 No Liquid urea-ammonium nitrate solution (NPK 30-0-0) 2015 No Liquid whey 2015 No Liver pate 2014 No Liver pate sausage 2015 No Liver pork boiled 2014 No Low fat margarine 40% fat 2016 No Lucerne protein NL 2016 No Lupin protein isolate 2017 No Lupine 2015 No Lupine flour NL 2016 No Lupine meal 2015 No Lupine protein concentrate 2017 No lupine protein concentrate NL 2016 No Lupine, hulls 2015 No Lysine 2011 No Mackerel 2015 No Maize 2015 No Maize bran 2015 No Maize degermed 2015 No Maize fibre bran 2015 No Maize flour 2015 No Maize germ meal 2015 No Maize germ, dried 2015 No Maize germ, wet 2015 No Maize gluten 2015 No Maize gluten feed 2015 No Maize gluten meal 2015 No Maize middlings 2015 No Maize silage 2015 No Maize solubles 2015 No Maize starch 2015 No Maize starch and gluten slurry 2015 No Maize steepwater 2015 No Maize, steeped 2015 No Mango 2017 No Mannitol 2019 No Margarine 30% fat 2016 Yes Margarine 38% fat 2016 Yes Margarine 39% fat 2016 Yes Margarine 45% fat 2016 Yes Margarine 60% fat 2016 Yes Margarine 70% fat 2016 Yes Margarine 80% fat < 24 g saturates 2016 No Meat bone meal 2015 No Melon 2017 No Mercury 2015 No Methionine 2011 No Milk chocolate full 2016 No Milk chocolate skimmed 2016 No Milk organic 2010 No Milk powder 2011 Yes Milk powder, skimmed 2015 No Milk powder, skimmed, organic 2018 Ja Milk powder, whole 2015 No Page 5 of 10 Product overview Blonk Consultants - 2019 Product Year Confidential? Milk raw 2015 No Milk semi-skimmed 2015 No Milk skimmed 2015 No Milk whole 2015 No Milk, future scenarios 2016 No Minced beef 2015 No Minced beef/pork 2015 No Minced meat loaf fried 2015 No modified maize starch 2016 Yes Mozzarella (bio) 2009 No Mushrooms 2016 No Nitric acid, in water (60% HNO3) (NPK 13.2-0-0) 2015 No NPK compound (NPK 15-15-15) 2015 No Oat grain 2015 No Oat grain, peeled 2015 No Oat husk meal 2015 No Oat mill feed meal high grade 2015 No Oat straw 2015 No Oil palm fruit bunch 2015 No oligo-fructose powder 2012 Yes oligo-fructose syrup 2012 Yes Olive oil 2016 No Olives 2017 No One-day-chickens 2015 No Onion 2015 No Onion 2017 No Orange 2017 No Orange juice 2016 No Palm kernel expeller 2015 No Palm kernels 2015 No Palm oil 2015 No Pangasius fillet 2015 No Pasta white average boiled 2016 No Pate vegetarian 2014 No Pea 2015 No Pea meal 2012 No Pea protein concentrate 2017 No Pea protein isolate 2017 No Pea, canned 2015 No Pea, fibres 2015 No Pea, hulls 2015 No Pea, meal 2015 No Pea, protein-concentrate 2015 No Pea, slurry 2015 No Pea, starch 2015 No Peach 2015 No Peanut butter 2014 No Peas and carrots in can/glass 2016 No Pectin 2016
Load more

Recommended publications
  • Organic Food Consumption During Pregnancy Is Associated with Different Consumer Profiles, Food Patterns and Intake: the KOALA Birth Cohort Study
    Public Health Nutrition: page 1 of 11 doi:10.1017/S1368980017000842 Organic food consumption during pregnancy is associated with different consumer profiles, food patterns and intake: the KOALA Birth Cohort Study Ana Paula Simões-Wüst1,2,*, Carolina Moltó-Puigmartí3, Martien CJM van Dongen3,4, Pieter C Dagnelie3,4 and Carel Thijs3 1Research Department, Clinic Arlesheim, Arlesheim, Switzerland: 2Department of Obstetrics, Perinatal Pharmacology, Zurich University Hospital, Schmelzbergstrasse 12/PF 125, Path G 51a, 8091 Zurich, Switzerland: 3Maastricht University, Department of Epidemiology, CAPHRI School for Public Health and Primary Care, Maastricht, The Netherlands: 4Maastricht University, CARIM School for Cardiovascular Disease, Maastricht, The Netherlands Submitted 26 October 2016: Final revision received 29 March 2017: Accepted 7 April 2017 Abstract Objective: To find out how the consumption of organic food during pregnancy is associated with consumer characteristics, dietary patterns and macro- and micro- nutrient intakes. Design: Cross-sectional description of consumer characteristics, dietary patterns and macro- and micronutrient intakes associated with consumption of organic food during pregnancy. Setting: Healthy, pregnant women recruited to a prospective cohort study at midwives’ practices in the southern part of the Netherlands; to enrich the study with participants adhering to alternative lifestyles, pregnant women were recruited through various specific channels. Subjects: Participants who filled in questionnaires on food frequency
    [Show full text]
  • HET HÉLE JAAR Deze Pakketten Al Bestellen Vanaf 4 Personen
    BARBECUE COMPLETE BBQ-PAKKETTEN Onze slagers stellen gevarieerde BBQ-pakketten voor u BBQ-BIJGERECHTEN samen met het mooiste vlees uit onze slagerij. U kunt HET HÉLE JAAR deze pakketten al bestellen vanaf 4 personen. PAKKET BBQ BIJGERECHTEN (714) p.p. € 7,25 BIJGERECHTEN Bestelbaar vanaf 10 personen. Los te bestellen. Huzarensalade Traditioneel, uit eigen keuken BBQ PUUR (704)* p.p. € 15,30 BBQ LUXE (709)* p.p. € 11,50 Huzarensalade traditioneel Uit eigen keuken BARBECUE! Prei, appel, selderij, mandarijn, ananas, De smaak van puur vlees Luxe vleessoorten, lekker genieten! Engelse preisalade 500 gram € 4,75 rode ui, dressing Te bestellen vanaf 4 personen. Te bestellen vanaf 4 personen. Boeren aardappelsalade De barbecue gaat niet alleen op zomerse dagen aan. Echte liefhebbers Claziensalade Wortel, appel, selderij, prei en dressing Entrecote Duke of Berkshire De filet met een randje vet, Picanha Black Garlic Biefstukspies van staartstuk met zachte 400 gram € 5.60 barbecuen het hele jaar! Niet zo gek, want de mogelijkheden zijn eindeloos Pikante knoflooksaus 18 dagen dry aged gefermenteerde knoflook Wereldsaus Russisch ei rundvleessalade en dat maakt dat barbecuen nooit gaat vervelen. In onze winkel vindt u Cocktailsaus Zacht van smaak Ribeye Nieuw-Zeeland Supermals, eerlijk van smaak, Medaillonspies varkenshaas Medaillons omwikkeld met Gegarneerd met cocktailsaus en ei voor ieder moment inspiratie. Van een compleet verzorgd BBQ-pakket 1000-eilandensaus Met verse groene kruiden met een heerlijk vetrandje gerookt spek 300 gram € 4.50 tot prachtige vleesdelen. Zoekt u iets speciaals? We helpen u graag. Aioli Huisgemaakt volgens Spaans recept Kalfsbrochette Van malse kalfsoester met zontomaat Kipbrochette Kipfilet met lichte kerrie met rode ui Pastasalade Met pesto-mayonaise Stokbrood Kipfilet Poulet des Landes Label Rouge *** Chipolata Chili-gerookte paprika Fijne worst 500 gram € 8,00 Kruidenboter Premiumselectie met een beetje pit Rauwkostsalades Diverse soorten 100 gram € 1,15 BBQ EXTRA (708) p.p.
    [Show full text]
  • Organic Food Consumption During Pregnancy Is Associated with Different Consumer Profiles, Food Patterns and Intake: the KOALA Birth Cohort Study
    Public Health Nutrition: 20(12), 2134–2144 doi:10.1017/S1368980017000842 Organic food consumption during pregnancy is associated with different consumer profiles, food patterns and intake: the KOALA Birth Cohort Study Ana Paula Simões-Wüst1,2,*, Carolina Moltó-Puigmartí3, Martien CJM van Dongen3,4, Pieter C Dagnelie3,4 and Carel Thijs3 1Research Department, Clinic Arlesheim, Arlesheim, Switzerland: 2Department of Obstetrics, Perinatal Pharmacology, Zurich University Hospital, Schmelzbergstrasse 12/PF 125, Path G 51a, 8091 Zurich, Switzerland: 3Maastricht University, Department of Epidemiology, CAPHRI School for Public Health and Primary Care, Maastricht, The Netherlands: 4Maastricht University, CARIM School for Cardiovascular Disease, Maastricht, The Netherlands Submitted 26 October 2016: Final revision received 29 March 2017: Accepted 7 April 2017: First published online 31 May 2017 Abstract Objective: To find out how the consumption of organic food during pregnancy is associated with consumer characteristics, dietary patterns and macro- and micro- nutrient intakes. Design: Cross-sectional description of consumer characteristics, dietary patterns and macro- and micronutrient intakes associated with consumption of organic food during pregnancy. Setting: Healthy, pregnant women recruited to a prospective cohort study at midwives’ practices in the southern part of the Netherlands; to enrich the study with participants adhering to alternative lifestyles, pregnant women were recruited through various specific channels. Subjects: Participants who filled in questionnaires on food frequency in gestational week 34 (n 2786). Participant groups were defined based on the share of organic products within various food types. Results: Consumers of organic food more often adhere to specific lifestyle rules, such as vegetarianism or anthroposophy, than do participants who consume conventional food only (reference group).
    [Show full text]
  • Food Consumption Impact Datasets – Questions and Answers
    v Food Consumption Impact Datasets – Questions and Answers Farm-to-Fork & Farm-to-Retail Datasets DATE: 19-6-2020 Blonk Consultants helps companies, governments and civil society organisations put sustainability into practice. Our team of dedicated consultants works closely with our clients to deliver clear and practical advice based on sound, independent research. To ensure optimal outcomes we take an integrated approach that encompasses the whole production chain. Title Food Consumption Impact Datasets – Questions and Answers Date 19-6-2020 Place Gouda, NL Authors Mike van Paassen Blonk Consultants Roline Broekema Blonk Consultants Laura Wolf Blonk Consultants Blonk Consultants (+31) 0182 579970 Gravin Beatrixstraat 34 www.blonkconsultants.nl 2805 PJ Gouda [email protected] Contents The Food Consumption Impact Datasets – Q&A..................................................................................................... 2 1. What are the Food Consumption Impact Datasets and what can I use them for? ........................................ 2 How am I allowed to use the datasets? ......................................................................................................... 2 2. In which formats are the datasets available? ................................................................................................. 3 3. What are the differences between the Farm-to-Fork and Farm-to-Retail datasets? .................................... 3 System Boundaries ........................................................................................................................................
    [Show full text]
  • The Morrocan Food
    GASTRONOMY FROM THE WORLD INDEX MOROCCAN FOOD Moroccan cuisine is influenced by Morocco's interactions and exchanges with other cultures and nations over the centuries. Moroccan cuisine is typically a mixture of Mediterranean, Arabic, Andalusian and Berber cuisine. The cooks in the royal kitchens of Fes, Meknes, Marrakech, Rabat and Tetouan created the basis for what is known as Moroccan cuisine today. COUS COUS THE COUS COUS main product of the north of Africa where from it seems that it comes is the national dish of Morocco, Algeria and Tunisia. The cous- cous doesn´t have certain roots, even if the historians say to us that the Berbers were using it already in the11 th century. The first reference written in a book dated from the 12th century. The Moroccans prepare it with tomato, a great variety of vegetables and saffron. The base ingredients are vegetables of the season, meat or fish. HARIRA The Harira is a thick soup of noodles, chick-peas, veal, tomato, onion and celery. The origin of the Harira goes back up to the 13th century, during the domination of the Almohade Empire. Though it is a soup that can be prepared in the restaurants or in the houses along all the year round, especially at Ramadan after sunset. The main ingredients are: chick-peas tomatoes onion noodles saffron black Pepper … GERMAN FOOD German cuisine has evolved as a national cuisine through centuries of social and political change with variations from region to region. The southern regions of Germany, including Bavaria and neighbouring Swabia, share many dishes.
    [Show full text]
  • Plates Fish Dessert Hot Drinks Cold Drinks Cold Beverage
    Plates Hot drinks Cold drinks - continuation • Meatball € 9,10 Coffee € 1,95 bottle 0.4 liter • Half chicken € 12,20 Latte € 2,15 Fuze Tea peach € 2,85 • Chicken sateh € 11,10 Tea (several flavours) € 1,65 Fuze Tea green € 2,85 • Pork tenderlion sateh € 12,75 Hot Chocolate € 2,30 Fuze Tea sparkling € 2,85 • Escalope € 10,25 Hot Chocolate with whipped cream € 2,75 Fuze Tea peach hibiscus € 2,85 • Chickenburger € 10,10 Fuze Tea mango chamonille € 2,85 • Hamburger € 10,10 Cold drinks Fuze Tea lemon € 2,85 All plates will be served with chips, Milk € 1,65 bottle 0.5 liter apple mash or lettuce. Buttermilk € 1,65 Coca Cola € 2,85 extra vegetables € 0,55 Fristi € 2,60 Fanta € 2,85 Chocolatemilk € 2,60 Sprite € 2,85 Fish bottle 0.2 liter Spa blue - still water € 2,10 soda water • Salmon salad € 2,95 Capri Sun € 1,30 Spa red - € 2,10 • Garnalenkroket (shrimp croquette) € 2,05 Coca Cola € 1,75 Cristal Clear lemon € 2,35 Fanta € 1,75 Dessert Bitter lemon € 1,75 Cold beverage • Ice cream (see icecard) tin / bottle 0.33 liter Amstel Radler beer lemon, tin € 2,35 • Sorbet € 4,95 Coca Cola € 2,10 Heineken beer, bottle € 2,10 • Milkshake from € 2,35 3 Coca Cola light € 2,10 Heineken beer, tin € 2,35 Coca Cola zero € 2,10 Sweet white wine, small bottle € 3,60 The waitress can tell you about our Fanta € 2,10 Dry white wine, small bottle € 3,60 catering service off cold and hot snacks.
    [Show full text]
  • Jedilni List
    Jedilni list LISTA DEI CIBI LISTA DE PLATOS CARTE DES METS JELOVNIK SPEISEKARTE MENU BILL OF FARE МЕНЮ Triglavska cesta 13 | 4264 Bohinjska Bistrica | Tel.: 00386 (0)4 828 0120 Fax: 00386 (0)4 828 0124 | [email protected] | www.hotel-bohinj.si DRAGI GOSTJE! V naši kuhinji pripravljamo raznovrstne jedi, ki vsebujejo tudi alergene, kot so: žita, ki vsebujejo gluten, raki, jajca, ribe, arašidi (kikiriki), zrnje soje, mleko in mlečni proizvodi, ki vsebujejo laktozo, oreški, zelena, gorčično seme, sezamovo seme, žveplov dioksid in sulfiti, volčji bob ter mehkužci. Sledovi le- teh se lahko nahajajo v vsaki jedi, ne samo tam, kjer smo jih dodali in označili kot osnovno sestavino. Prosimo vas, da v primeru alergije in/ali preobčutljivosti na določeno sestavino na to opozorite strežno osebje. Na željo gosta lahko pripravimo tudi brezglutenske obroke (pica iz brezglutenskega testa, testenine iz brezglutenskih sestavin). Pisne informacije o tem, katere alergene vsebuje posamezna jed, so na voljo v katalogu v restavraciji. DEAR GUESTS! We prepare different dishes in our kitchen, and some of them may contain allergens such as: cereals which contain gluten, crabs, eggs, fish, peanuts, soya, milk and dairy products that contain lactose, nuts, celery, mustard seeds, sesame seeds, sulfur dioxide, sulphides, wolf bean and mollusks. Traces from these allergens can be found in all food on our menu, not only in the dishes where they are specifically stated as part of the basic ingredients. We kindly ask you to consult our staff in case of allergy or hypersensitivity on specific ingredient. On your request, our kitchen staff can prepare also gluten-free meals such as pizza with gluten-free dough, or gluten-free pasta.
    [Show full text]
  • Functionality of Ingredients and Additives in Plant-Based Meat Analogues
    foods Review Functionality of Ingredients and Additives in Plant-Based Meat Analogues Konstantina Kyriakopoulou * , Julia K. Keppler and Atze Jan van der Goot Food Process Engineering, Wageningen University, P.O. Box 17, 6700 AA Wageningen, The Netherlands; [email protected] (J.K.K.); [email protected] (A.J.v.d.G.) * Correspondence: [email protected] Abstract: Meat analogue research and development focuses on the production of sustainable products that recreate conventional meat in its physical sensations (texture, appearance, taste, etc.) and nutritional aspects. Minced products, like burger patties and nuggets, muscle-type products, like chicken or steak-like cuts, and emulsion products, like Frankfurter and Mortadella type sausages, are the major categories of meat analogues. In this review, we discuss key ingredients for the production of these novel products, with special focus on protein sources, and underline the importance of ingredient functionality. Our observation is that structuring processes are optimized based on ingredients that were not originally designed for meat analogues applications. Therefore, mixing and blending different plant materials to obtain superior functionality is for now the common practice. We observed though that an alternative approach towards the use of ingredients such as flours, is gaining more interest. The emphasis, in this case, is on functionality towards use in meat analogues, rather than classical functionality such as purity and solubility. Another trend is the exploration of novel protein sources such as seaweed, algae and proteins produced via fermentation (cellular agriculture). Citation: Kyriakopoulou, K.; Keywords: plant protein; meat analogues; vegetarian sausage; vegetarian burger; vegetarian steak; Keppler, J.K.; van der Goot, A.J.
    [Show full text]
  • Lijst Met Voedingsmiddelen Liste Des Différents
    LIJST MET VOEDINGSMIDDELEN LISTE DES DIFFÉRENTS ALIMENTS LISTE MIT LEBENSMITTELN LISTA COM OS DIFERENTES ALIMENTOS Brood, gebak & granen 10 Maïs & Sla 22 Varkensvlees 38 Brood 10 Paddenstoelen 23 Kalfsvlees 38 Ontbijt & Muesli-repen 11 Uien 23 Wild 39 Meel 12 Kruiden 24 Muffins, pannenkoeken 13 Gemengde vleeswaren 39 Erwten 24 en beleg & taartkorst Pepers & Paprika’s 25 Taart 14 Vis & Zeevruchten 40 Aardappelen 25 Gedroogde bonen & 43 Granen (gekookt of 14 Aardappelproducten 26 ongekookt) noten Spinazie 27 Ontbijtgranen, kant-en- 15 Bonen 43 Zoete aardappelen 27 klaar Gedroogde bonen in blik 43 Tomaten 27 Pasta 18 Noten 43 Diversen 28 Rijst 19 Sojaproducten 45 Fruit 30 Groenten 19 Eieren 45 Vlees & Gevogelte 34 Bonen 19 Zuivel 46 Rundvlees 34 Bieten 20 Kaas 46 Lamsvlees 35 Broccoli 20 Zoete room 47 Kip 35 Kolen 21 Zure room 47 Eend 37 Wortelen 22 Zoete roomproducten 47 Gans 37 Selder 22 Bevroren nagerechten 48 Kalkoen 37 Melk 48 Melk 48 Gemengde maaltijden, 60 Koolzuurhoudende 67 Melkdrankjes 48 kant-en-klaar dranken Yoghurt 49 Gemengd 60 Koffie 68 Versnaperingen 49 Fast food en ontbijtar- 61 Vruchtensappen 68 Cake, gebakjes & do- 49 tikelen Citroenlimonade 69 nuts Soepen & sauzen 64 Thee 70 Snoep 51 Bereid met melk 64 Chocolade 52 Bereid met water 64 Koekjes 52 In blik, kant-en-klaar, 65 Crackers 54 met stukken Pudding 54 In blik, kant-en-klaar, 65 weinig vet en zout Snacks en chips 55 Bouillon, droge mix, nog 65 Suiker 56 water toe te voegen Siroop 56 Gedroogd, bereid met 66 Andere zoete producten 57 water Boter, olie & dressings 57
    [Show full text]
  • Entrepans Bocadillos Baguette Sandwiches Broodjes Sandwiches Belegte Brtchen
    ENTREPANS BOCADILLOS BAGUETTE SANDWICHES BROODJES SANDWICHES BELEGTE BRTCHEN BIKINI ENTREPÀ DE BOTIFARRA DE PAGÈS ENTREPÀ CÈSAR amb tires de pollastre, Bikini amb pebrot verd. parmesà i salsa Cèsar. Cheese and ham toasted sandwich BOCADILLO DE BUTIFARRA DE PAYES con pimiento BOCADILLO CÉSAR con tiras de pollo, parmesano y salsa Tosti verde. César. Croque-Monsieur CATALAN SAUSAGE with green pepper sandwich. CAESAR SANDWICH with chicken strips, parmesan cheese Schinken-Käse-Toast SANDWICH MET BOERENWORST en groene parika. and Cesar sauce. 3,40€ 134678qwrt SANDWICH DE SAUCISSON DE CAMPAGNE avec CAESARSANDWICH met stroken kip, parmezaan en Caesar poivron vert. dressing. FLEISCHWURSTSANDWICH mit grüner Paprikaschote. SANDWICH CÉSAR avec lanières de poulet, parmesan et SANDVITX VEGETAL: Pa multicereals, enciam, 5,80 € 1 sauce César. formatge edam, tomàquet i ou dur - maionesa a banda CÉSAR-SANDWICH mit Hähnchen, Parmesan und César- SÁNDWICH VEGETAL: Pan multicereales, lechuga, queso Sauce. edam, tomate y huevo duro - mayonesa a parte ENTREPÀ DE TONYINA amb pebrot rostit, 5,80 € 147 VEGETARIAN: Multi-grain bread, lettuce, cheese, tomato olives i anxoves. and hard-boiled egg - mayonnaise served separately BOCADILLO DE ATÚN con pimiento asado, aceitunas y VEGETARISCHE SANDWICH: Multigranenbrood, sla, anchoas. FAJITAS DE POLLASTRE A L’AST edammer kaas, tomaat en gekookt ei - mayonaise apart TUNA SANDWICH with braised peppers, olives and amb espècies i verduretes VÉGÉTAL: Pain multicéréales, salade, fromage, tomate anchovies. FAJITAS DE POLLO ASADO con especias y verduritas. etoeuf dur - mayonnaise à part TONIJNSANDWICH met geroosterde peper, olijven en CHICKEN FAJITAS with peppers and vegetables. SANDWICH VEGETARISCH: Vollkornbrot, Blattsalat, ansjovis. FAIJTAS VAN GEGRILDE KIP met kruiden en groenten Tomate, hardgekochtes Ei - Mayonnaise beiseite SANDWICH DE THON avec poivron grillés, olives et anchois.
    [Show full text]
  • Keurslager Bastiaens
    BASTIAENS CHARCUTERIE REEPATÉ CAMENBERT RUSTIQUE GEBAKKEN PATÉ PERE JOSEPH GEBAKKEN HESP GROENE PEPER PATE FRANSE BRIE NATUURHESP NORMANDISCHE PATE CAMBOZOLA BEENHESP BOERE PATÉ RAMBOL MET KRUIDEN KEURSLAGERSHAM BLOKPATÉ RAMBOL MET NOTEN DUITS GEBRAAD RILLETTE D’ANJOU CHAUMES BOSHAM BOSDUIFMOUSSE SAINT ALBRAY BREUGELHESP EVERZWIJNTERRINE VIEUX PANE GEBAKKEN ROSBIEF EENDENFILET GEMENGDE GEMALEN KAAS GEBAKKEN VARKENSGEBRAAD PLATTE KAAS OSSENVLEES ZOET BRUGSE BLOMME PAARDENVLEES ZOET PARMEZAANKAAS GEMALEN ARDEENSE HAM SALADES EPOISSE SERRANOHAM SPAANSE SCHAAPKAAS MET KRUIDEN BICKYSALADE PARMAHAM 17 MAANDEN GEDROOGD ANTWERPS PIKANTJE FRANSE VLEESSALADE BOERE HAM WITTE VAN ROTSELAER CHAMPIGNONS A LA GREQUE GANDA HAM SUPREME DE DOCS BOULLIE-SALADE SAN DANNIELLE WIJNENDAELE SPEK MET EIERENSALADE BACON LE VIEUX PANE VLEESSALADE FILET DE SAX GARNAALSALADE PANCETTA HARINGSALADE COPPA DI PARMA VERSE ZALMSALADE PASTRAMI HARING DILLE VERS VLEES PANKLAAR KIPPEWIT TONIJNSALADE KIPPEWIT MET KRUIDEN GEZINSBIEFSTEAK KRABSALADE GEROOKTE KALKOEN GEPELDE BIEFSTEAK GEROOKTE VISSALADE MET KALKOENGEBRAAD ENTRE COTE GRIJZE GARNALEN KALKOEN MET KRUIDEN KAMPIOEN BIEFSTEAK ZALM MET COCKTAIL VITELLO TONNATO BIEFSTEAK TONIJNSALADE NATUUR ZIGEUNERSALAMI PEPERSTEAK KIP CURRY FIJNKOST SALAMI FILET PUR KIP HAWAI DIEET SALAMI COTE A L’OS EXOTISCH KIP LICHT PIKANT PEPER SALAMI STEAK D’ANVERS BRETOENSE KIPSLA SALAMI EXTRA ROSBIEF EI-BIESLOOKSLA SALAMI MET LOOK STEAK KOMKOMMERSLA SALAMI NOTEN STEAK MAISON SELDERSLA SALAMI MET ZONGEDROOGDE RIB EYE TOMATEN SCHOTSE BLACK ANGUS
    [Show full text]
  • Intake Assessment of the Food Additives Nitrites (E 249 and E 250) and Nitrates (E 251 and E 252)
    Intake assessment of the food additives nitrites (E 249 and E 250) and nitrates (E 251 and E 252) RIVM Letter report 2016-0208 R.C. Sprong│E.M. Niekerk│M.H. Beukers Intake assessment of the food additives nitrites (E 249 and E 250) and nitrates (E 251 and E 252) RIVM Letter report 2016-0208 R.C. Sprong│E.M. Niekerk│M.H. Beukers RIVM letter report 2016-0208 Colophon © RIVM 2017 Parts of this publication may be reproduced, provided acknowledgement is given to: National Institute for Public Health and the Environment, along with the title and year of publication. R.C. Sprong (author),RIVM E.M. Niekerk (author),RIVM M.H. Beukers (author),RIVM Contact: Corinne Sprong Centre for Nutrition, Prevention and Health Services, Department of Food Safety [email protected] This investigation has been performed by order and for the account of the Ministry of Public Health, Welfare and Sports, within the framework of KV 5.1.5 This is a publication of: National Institute for Public Health and the Environment P.O. Box 1 | 3720 BA Bilthoven The Netherlands www.rivm.nl/en Page 2 of 61 RIVM Letter report 2016-0208 Synopsis Intake assessment of the food additives nitrite (E 249 and E 250) and nitrate (E 251 and E 252). Nitrate and nitrite are authorised as preservatives in certain food products, such as salami, ham (nitrite) and cheese (nitrate). They prevent food spoilage and protect the consumer against food-borne pathogens. Next to that, nitrate and nitrite play a role in food colour retention and contribute to flavour formation of the food.
    [Show full text]