SNX is featured in the September issue of the trade magazine *Voedingsindustrie*, which focuses on (new) proteins and ingredients. The gist of the article: the protein transition is entering its next phase, in which product quality takes precedence over ideology. SNX founder Tessa Rijn explains how “smart snacks”—Dutch classics with a better nutritional profile—are putting that shift into practice.
SNX in the trade journal *Voedingsindustrie*: What is the article about?
The trade journal *Voedingsindustrie* is the leading trade publication for the Dutch food industry. The September 2026 issue focuses entirely on new proteins and ingredients. In the article “Product Quality: The Next Phase of the Protein Transition” In addition to ingredient experts, SNX will also have its say.
The common thread: the market for alternative proteins is maturing. The first wave was all about substitution—replacing meat with something else. The next phase is about improvement: products that stand out in terms of taste, nutritional value, and price, without requiring consumers to sacrifice anything. This is precisely the arena for which SNX was founded.
Why the Protein Transition Is Entering a New Phase
The article highlights a number of trends that buyers and product developers recognize:
Animal proteins are becoming increasingly expensive, making smart formulation economically attractive as well. No single ingredient is a magic bullet: it’s all about finding the right combination for each product. And perhaps most importantly—quality trumps ideology. Consumers don’t choose a category; they choose a tasty product they trust.
Tessa Rijn sums it up matter-of-factly in the article: “I just wanted to make tasty snacks that are also healthier.” For SNX, hybrid is not an end in itself, but a means to an end: the approach follows the better choice.
What does “hybrid” mean at SNX?
SNX has reimagined Dutch snack classics—bitterballen, kroketten, burgers, and ground beef—as healthier options. The burger and ground beef contain up to 50% beef: Dutch beef, supplemented with legumes and vegetables for a better nutritional profile. The beef itself is 100% beef from the Netherlands. Want to know more? Read What hybrid meat is and how it works.
Product quality is measurable: the numbers
At SNX, the fact that the next phase of the protein transition revolves around quality is not just marketing talk—it’s measurable. Here’s an example from the well-documented comparative study based on official nutritional values—the croquette sandwich, per 156-gram serving:
| Croquette sandwich (per serving) | SNX | Mora | Van Dobben Beef |
|---|---|---|---|
| Calories (kcal) | 327 | 380 | 349 |
| Fat (g) | 9,5 | 16,2 | 12,5 |
| Fiber (g) | 9,7 | 3,9 | 2,6 |
| Protein (g) | 24,4 | 12,9 | 12,1 |
| Salt (g) | 1,7 | 1,8 | 2,0 |
More fiber and protein, less fat and calories—and as a combined dish, SNX’s croquette sandwich scores a Nutri-Score A. The burger and ground meat each have a Nutri-Score A on their own, while the croquette and bitterbal have a Nutri-Score B. You can read about why protein and fiber make the difference in This article about high-protein snacks.
Recognition is piling up
The article in *Voedingsindustrie* is not an isolated event. Earlier this year, Tessa Rijn was included in the Food100 2026, and SNX received, among other honors, the FSIN Food Court Award and a spot in the Chamber of Commerce Innovation Top 100. Collaboration is also growing within the supply chain, such as with Van Rooijen Food Solutions for better meals.
This is relevant for wholesalers, foodservice, and retail: it shows that “better-for-you” snacks are no longer a niche market, but a category that trade publications, certification bodies, and retail partners are taking seriously. To find out why the shelf is missing out on this opportunity right now, read This analysis of "better-for-you" snacks in retail.
What does this mean for wholesale, foodservice, and retail?
For buyers, the article’s message is practical. Anyone looking to refresh their product lineup doesn’t have to choose between “traditional” and “substitute”: there’s a third option that flexitarian customers actually buy. The Netherlands now has a large group of flexitarians—people who want to eat less meat but don’t want to give up their bitterballen or burgers.
In the hospitality industry, this means including a bitterbal or croquette on the menu that surprises guests, with a story that fits a menu that cares about something. In healthcare, corporate cafeterias, and catering, burgers and ground meat can be used as components of hot meals—they can be grilled, pan-fried, or cooked in a skillet and do pass health inspections. And in retail, this category offers a way to differentiate from private-label products, both in the snack aisle and the comfort food section.
Frequently Asked Questions
What is the protein transition?
The protein transition refers to the shift from animal-based to more plant-based protein sources in our diet. The next phase will focus less on substitution and more on product quality: products that stand out in terms of taste, nutritional value, and price.
What is a hybrid snack?
A hybrid snack combines meat with protein and fiber from sources such as vegetables and legumes in a single recipe. At SNX, that means: the same taste and snacking experience, less meat, and a Nutri-Score of A or B.
How much meat is in SNX products?
The burger and the ground beef contain up to 50% beef; the bitterballen and croquettes contain 25% beef. The beef is 100% beef from the Netherlands. Chicken products (under development) will contain up to 100% chicken.
Where can I read the full article?
The article “Product Quality: The Next Phase of the Protein Transition” (text: Isolde van Leeuwen) appears on the website of Food Industry Trade Journal.
Do you work for a wholesaler, a restaurant or bar, a catering company, or a retail chain, and would you like to experience for yourself why product quality makes all the difference? Check out the product lineup at snxfood.com/producten or email orders@snxfood.com — Sample packs are free for businesses.
