Dutch researchers are taking a multifaceted approach to improve the food we eat. First, they are developing textures and flavors that people will find satisfying and will want to eat. Meanwhile, they are looking for ways to lower the salt, sugar and fat content of food, a goal that will help fight the rising epidemic of obesity and diabetes. Finally, they are creating smart packaging and methods to detect toxins and bacteria that keep food safe from our fields to your table.

• How can we help?
  

  The department of Science and Technology at the Netherlands Embassy in Washington, D.C. can help answer your questions about the Dutch food and nutrition research and development landscape.

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• Research landscape
  

  Let us guide you through the vibrant research and development landscape in the Netherlands, so you can find partners who have the knowledge and experience to help carry your ideas to the next level.

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• Areas of expertise
  

  Learn how Dutch researchers are working to make our diets healthier without compromising our taste buds, and read about breakthrough innovations that will one day have foodborne illnesses on the retreat.

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• Products of Dutch research
  

  Fries with fat comparable to cottage cheese? Butter that lowers cholesterol? Protein from potatoes? A tasty meat substitute? Yes, these are some of the products that have sprouted from Dutch research.

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