Safety of alternative proteins in food and feed
The Dutch government wants to shift consumers' protein consumption from the current ratio of 40% vegetable and 60% animal to 50/50 by 2030. After 2030, a further shift to 60% vegetable and 40% animal protein is targeted. In this context, several alternative protein sources are being researched and developed, such as cultured meat, insects, single-cell proteins and plant-based proteins.
Research is needed because less is known about potential food safety risks of these new protein sources than of traditional sources.
By investigating the potential food safety risks of alternative protein sources at an early stage, a safe-by-design approach can be applied in their development and production. This means that potential food safety hazards are considered from the outset in the design and production of these protein sources.
Wageningen University & Research studies chemical and microbiological hazards, as well as possible toxicity and allergenicity of alternative protein sources, in relation to their production methods. We investigate a wide range of sources, including macro- and microalgae, insects, plant proteins, cultured meat and single-cell proteins. In doing so, we use toxicity testing, allergenicity testing, artificial intelligence (AI), and analytical methods that can measure many substances simultaneously.
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Chemical food safety
The safety of our food and feed is partly determined by the (unwanted) presence of chemical substances such as pesticides, drugs, natural toxins and organic contaminants such as PFAS.
Wageningen Food Safety Research (WFSR) contributes to chemical food safety by developing methods and performing analyses to detect these substances.
Chemical food safety
The safety of our food and feed is partly determined by the (unwanted) presence of chemical substances such as pesticides, drugs, natural toxins and organic contaminants such as PFAS.
Wageningen Food Safety Research (WFSR) contributes to chemical food safety by developing methods and performing analyses to detect these substances.
Microbiological food safety
Wageningen Food Safety Research conducts research to the safety of our food every day.
We also do so in the field of microbiological hazards. We test products for bacteria and viruses, such as salmonella in chicken or norovirus in oysters. We alsoanalyse antibiotic-resistant bacteria.
Physical food safety
Wageningen Food Safety Research researches the safety of our food every day. We also do so in the field of physical hazards.
These are objects or materials that can accidentally end up in food. Think of plastics, pieces of glass, metals or toxic seeds. Consumption of these can pose a risk to human and animal health.
Biomolecular food safety
At Wageningen Food Safety Research, we focus on biomolecular food safety.
We examine potential hazards at the level of the smallest building blocks of food, such as DNA, RNA and proteins. This includes pathogens (such as bacteria and viruses), genetically modified organisms (GMOs), allergens, and verifying the authenticity of products — for example, whether an egg is organic or not.
Fraud and food safety
Food fraud can be dangerous to health. This is because it is then unknown what exactly is in the product or where it comes from. It may contain harmful substances or substances to which people are allergic. Also, products that were actually expired may be sold again.
Toxicology and food safety
Wageningen Food Safety Research studies the effects of substances in food that may be potentially toxic.
Toxic substances in food are contaminants and natural toxins, including chemicals such as PFAS, pesticides, heavy metals and mycotoxins (fungal toxins). These substances enter food through environmental pollution, agricultural processes and processing or may be naturally present.
Data science and AI in food safety
Data science and artificial intelligence (AI) are driving scientific innovation in food safety.
For example, data science and AI enable analyses that were previously unthinkable and automate existing work, allowing us to work faster and more efficiently.
Models for food safe chains
Researchers at Wageningen Food Safety Research contribute to safe food production chains by identifying potential hazards in a timely manner (early warning).
We use advanced (data) models for this purpose. These models map complex processes – from raw materials to end products – and help identify risks of contamination, fraud or waste at an early stage.
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Focus areas
Food and feed safety in the circular production system
Food and feed production is now largely linear, with many raw material losses. Circular chains should reduce these by reusing by-products as raw materials. However, this can create new or displaced food safety risks, making early research during the transition to circular systems essential.
Food and feed safety in the circular production system
Food and feed production is now largely linear, with many raw material losses. Circular chains should reduce these by reusing by-products as raw materials. However, this can create new or displaced food safety risks, making early research during the transition to circular systems essential.
Safety of alternative proteins in food and feed
The Dutch government wants to shift consumers' protein consumption from the current ratio of 40% vegetable and 60% animal to 50/50 by 2030. After 2030, a further shift to 60% vegetable and 40% animal protein is targeted. In this context, several alternative protein sources are being researched and developed, such as cultured meat, insects, single-cell proteins and plant-based proteins.
Safety of food and feed production in a changing environment
We study how changes in the physical environment of the food production system, such as climate change and biodiversity loss, affect the safety of food and animal feed. In addition, we examine how the system can adapt to maintain a high level of food safety.
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