Reasons to avoid ultra-processed foods

taste station

Hundreds of epidemiological studies and meta-analyses have reported associations between ultra-processed food consumption and adverse health outcomes. In a linked paper, Lane and colleagues have now carefully reviewed the evidence from 45 meta-analyses encompassing almost 10 million participants. They found direct associations between exposure to ultra-processed foods and 32 health parameters including mortality, cancer, and […]

Managing water sustainably is key to the future of food and agriculture

Agriculture production is highly dependent on water and increasingly subject to water risks. It is also the largest using sector and a major polluter of water. Improving agriculture’s water management is therefore essential to a sustainable and productive agro-food sector. In recent years, agricultural regions around the globe have been subject to extensive and increasing […]

Our impact on the Sustainable Development Goals


Phycom ticks 6 out of the 17 Sustainable Development Goals (SDGs), as a universal call to action to end poverty, protect the planet, and ensure that by 2030 all people enjoy peace and prosperity. Read how!

Effects of Feeding Chlorella vulgaris in Broiler Chickens a Wageningen UR study

Chlorella vulgaris (CV) is a microalga of great interest for broiler production, due to its nutritional and functional properties. Currently, expensive bioprocessing steps are used to acquire the functional components that could achieve the desired biofunctionality of CV, in particular, to maintain productivity and support health in broilers. This makes CV an expensive feed ingredient […]

Solutions for the sustainability of the food production and consumption system

Due to the increasing population, there is high concern about whether the current food system will be able to provide enough healthy food for 10 billion people by 2050. The general opinion is that it is possible to feed this population, but the food system requires major transformations on behalf of promoting sustainability, reducing food […]

Phycology, the study of algae

The name Phycom is a giveaway for those who recognise the phy from phycology, the study of algae. Phycology is a branch of life sciences and originates from Ancient Greek. The term consists of Phûkos (φῦκος), which means seaweed, and -logía, which means ‘study of’ (λογία). So it is the scientific study of algae, also […]

The Food Gap Explained

The global population continues to grow and the demand for food will rise significantly as a result. Due to increasing prosperity, the consumption of animal products increases. And within the near future it is expected that the total demand for plant-based food and feed will exceed the bounds of feasibility. The world will have to […]

Transformation of our food systems, the making of a paradigm shift

Many scientists and other experts believe that the present decade will be the last chance to keep global warming and global biodiversity loss at an acceptable level for the survival of humankind. The food and agricultural system has become the single most important factor that can deliver fast and sustained results in relation to these […]

The Protein Revolution, the future of food

Proteins play a crucial role in human health. And with rising income levels and a multiplying global population, the demand for protein is increasing. What does this mean for supply? Traditional protein sources will not be the answer, with their drastic environmental implications, animal welfare concerns, and detrimental effects on our health. Alternative sources of […]