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HAK chops apple sauce production schedule due to high energy prices Business October 3, 2022 A meal of chicken, chips and apple sauce is a Dutch staple. Photo: Depositphotos.com Dutch food company HAK, best known for its jars of apple sauce, brown beans and peas, is halting production for six weeks from January because of the uncertainty over energy prices. The current high level is making it uneconomic to produce jars of preserved fruit and veg during the winter months, director Timo Hoogeboom said. ‘Current energy costs are exorbitant and up 10 times on a year ago,’ he said. ‘We are doing everything we can to cover the cost ourselves – like with this production break. But despite these initiatives, we cannot prevent significant price increases. It is painful, but unfortunately it is the reality.’ Supplies will not be affected because the harvest season will be over by then and pulses, the company’s other main staple, are more flexible in terms of production and storage. National statistics office CBS said last week that inflation had topped 17% last month, thanks to rising fuel and food prices. Thank you for donating to DutchNews.nl The DutchNews.nl team would like to thank all the generous readers who have made a donation in recent weeks. Your financial support has helped us to expand our coverage of the coronavirus crisis into the evenings and weekends and make sure you are kept up to date with the latest developments. DutchNews.nl has been free for 14 years, but without the financial backing of our readers, we would not be able to provide you with fair and accurate news and features about all things Dutch. Your contributions make this possible. If you have not yet made a donation, but would like to, you can do so via Ideal, credit card or Paypal. Daily newsletter SIGN UP Search Best Of The Web Corruption plagues the Dutch gas wars Dutch seaweed farmers boast first offshore mechanical harvest ‘Part of me wants to hide’: Dutch director traces great-grandfather’s Nazi war crimes © 2022 DutchNews | Cookie settings | website by Vindustries
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You think you're just eating "cheese"?
Think again.
90% of the American cheese on store shelves right now is made with a lab-engineered fake rennet called FPC — fermentation-produced chymosin.
And it was originally developed and patented by Pfizer in 1990. Yeah, that Pfizer.
Here's how they did it: They took the gene for chymosin (the key clotting enzyme from a calf's stomach), spliced it into Aspergillus Niger — black mold — using CRISPR gene-editing tech, then let the mold ferment in giant vats like some dystopian bio-reactor. The result? A synthetic enzyme that's cheaper, faster, and more consistent than the real thing.
Big Food loved it. No more baby calves. No supply limits. Just endless, uniform cheese bricks rolling off the line. FDA called it "substantially equivalent" to real rennet and gave it GRAS status with zero long-term human safety studies — just a 90-day rat trial. Sound familiar?
The worst part? This stuff isn't even listed properly.
On ingredient labels it hides behind ...
