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𝗧𝗵𝗲 𝗣𝗼𝘄𝗲𝗿 𝗼𝗳 𝗙𝗶𝗯𝗿𝗲𝘀 𝗶𝗻 𝗨𝗽𝗰𝘆𝗰𝗹𝗲𝗱 & 𝗔𝗹𝘁𝗲𝗿𝗻𝗮𝘁𝗶𝘃𝗲 𝗣𝗿𝗼𝘁𝗲𝗶𝗻 𝗙𝗼𝗼𝗱 𝗔𝗽𝗽𝗹𝗶𝗰𝗮𝘁𝗶𝗼𝗻𝘀 🌱💡 At Innovation Insights: 'The Fibre Factor', we united 𝗧𝗵𝗲 𝗨𝗽𝗰𝘆𝗰𝗹𝗶𝗻𝗴 and 𝗧𝗵𝗲 𝗣𝗿𝗼𝘁𝗲𝗶𝗻 𝗖𝗼𝗺𝗺𝘂𝗻𝗶𝘁𝗶𝗲𝘀 to explore fibre-rich materials in alternative protein and upcycled food. 🔎 𝗞𝗲𝘆 𝗧𝗮𝗸𝗲𝗮𝘄𝗮𝘆𝘀 𝗳𝗿𝗼𝗺 𝗢𝘂𝗿 𝗘𝘅𝗽𝗲𝗿𝘁𝘀: Emma Schofield, Mintel: 𝘊𝘩𝘢𝘭𝘭𝘦𝘯𝘨𝘦𝘴 𝘢𝘯𝘥 𝘰𝘱𝘱𝘰𝘳𝘵𝘶𝘯𝘪𝘵𝘪𝘦𝘴 𝘧𝘰𝘳 𝘶𝘱𝘤𝘺𝘤𝘭𝘦𝘥 𝘧𝘪𝘣𝘳𝘦 𝘪𝘯 𝘮𝘦𝘢𝘵 𝘢𝘭𝘵𝘦𝘳𝘯𝘢𝘵𝘪𝘷𝘦𝘴   🔹 Fibre claims in meat alternatives are underutilized; a missed opportunity.  🔹 Price and protein content remain key purchase drivers, but fibre could add value.  🔹 Upcycled claims in European meat substitutes are rare but gaining traction. Paul van Zanten, INVEJA : 𝘍𝘳𝘰𝘮 𝘴𝘪𝘥𝘦𝘴𝘵𝘳𝘦𝘢𝘮 𝘵𝘰 𝘮𝘢𝘪𝘯𝘴𝘵𝘳𝘦𝘢𝘮, 𝘭𝘶𝘱𝘪𝘯 𝘢𝘯𝘥 𝘴𝘰𝘺 𝘧𝘪𝘣𝘳𝘦𝘴  🌾 Lupin and soy fibres are underutilized but offer significant potential.  ✅ Functional benefits: improved texture, gel formation, and Nutri-Score optimization.  ✅ Health benefits: supports gut and cardiovascular health, and weight management. Carlos Cabrera, Greencovery: 𝘔𝘢𝘬𝘪𝘯𝘨 𝘶𝘱𝘤𝘺𝘤𝘭𝘦𝘥 𝘐𝘯𝘨𝘳𝘦𝘥𝘪𝘦𝘯𝘵𝘴 𝘵𝘩𝘦 𝘯𝘰𝘳𝘮 𝘪𝘯 𝘵𝘩𝘦 𝘧𝘰𝘰𝘥 𝘪𝘯𝘥𝘶𝘴𝘵𝘳𝘺  ♻️ Okara is a high-potential but underused source of protein and fibre.  🚀 14 million tons of okara are wasted globally each year, despite its functional benefits. ✅ Okara is a powerful emulsifier and stabilizer. Paul de Vos, Fascinating Programme: 𝘍𝘪𝘣𝘳𝘦𝘴 𝘪𝘯 𝘢 𝘤𝘪𝘳𝘤𝘶𝘭𝘢𝘳, 𝘴𝘶𝘴𝘵𝘢𝘪𝘯𝘢𝘣𝘭𝘦 𝘧𝘰𝘰𝘥 𝘴𝘺𝘴𝘵𝘦𝘮 𝘢𝘯𝘥 𝘳𝘦𝘷𝘦𝘯𝘶𝘦 𝘮𝘰𝘥𝘦𝘭 𝘧𝘰𝘳 𝘧𝘢𝘳𝘮𝘦𝘳𝘴   🍽️ Due to the lower digestibility of plant-based proteins, fibres can help improve this. They demonstrated a sustainable protein bitterbal, which was designed to enhance digestibility.   🌍 Made from regionally grown, circular crops—combining sustainability with great taste. We closed with an "𝗔𝘀𝗸 𝘁𝗵𝗲 𝗣𝗮𝗻𝗲𝗹" session on fiber’s future: 💭 Promote benefits or improve quietly? 💭 Trend like protein or shift with upcycling? 💭 Boost profitability and access? The market will decide, but panelists agreed—plant-based fibers are key to sustainability. 👉 𝗡𝗲𝘅𝘁 𝘀𝘁𝗲𝗽𝘀?  𝗝𝗼𝗶𝗻 𝘂𝘀 for our 𝗼𝗻𝗹𝗶𝗻𝗲 𝗳𝗼𝗹𝗹𝗼𝘄-𝘂𝗽 𝘀𝗲𝘀𝘀𝗶𝗼𝗻 on 𝗔𝗽𝗿𝗶𝗹 𝟭𝟱𝘁𝗵, 𝗳𝗿𝗼𝗺 𝟭𝟬:𝟬𝟬 𝘁𝗼 𝟭𝟭:𝟭𝟱 𝗖𝗘𝗧, as we focus on the impact. Go to: https://lnkd.in/emwrQFHt This session is for Community Partners only. Not a Partner yet? Please contact Caroline Duivenvoorden (caroline.duivenvoorden@foodvalley.nl) or Leo Koning (leo.koning@foodvalley.nl). #Upcycling #AlternativeProteins #FoodInnovation #SustainableFood #FutureOfFood #TheProteinCommunity #TheUpcyclingCommunity

𝗞𝗲𝘆 𝗧𝗮𝗸𝗲𝗮𝘄𝗮𝘆𝘀 𝗳𝗿𝗼𝗺 𝗢𝘂𝗿 𝗚𝘂𝘁-𝗕𝗿𝗮𝗶𝗻 𝗔𝘅𝗶𝘀 𝗦𝗲𝘀𝘀𝗶𝗼𝗻: 𝗛𝗼𝘄 𝗙𝗶𝗯𝗿𝗲𝘀 𝗜𝗻𝗳𝗹𝘂𝗲𝗻𝗰𝗲 𝗕𝗿𝗮𝗶𝗻 𝗛𝗲𝗮𝗹𝘁𝗵 🧠   Last week, at Innovation Insights' Fibre Factor, we gathered experts from across the food, health, and nutrition sectors to explore the connection between dietary fibres, gut health, and brain function. The 𝗴𝘂𝘁-𝗯𝗿𝗮𝗶𝗻 𝗮𝘅𝗶𝘀 is a rapidly evolving field, and our discussion highlighted some critical insights and open questions. 𝗧𝗵𝗲 𝗕𝗶𝗴𝗴𝗲𝗿 𝗣𝗶𝗰𝘁𝘂𝗿𝗲  ✅ Consumers are 𝗺𝗼𝗿𝗲 𝗶𝗻𝘁𝗲𝗿𝗲𝘀𝘁𝗲𝗱 𝘁𝗵𝗮𝗻 𝗲𝘃𝗲𝗿 in functional foods that support brain health.  ✅ Companies are looking for evidence-based insights to 𝗱𝗲𝘃𝗲𝗹𝗼𝗽 𝗻𝗲𝘅𝘁-𝗴𝗲𝗻𝗲𝗿𝗮𝘁𝗶𝗼𝗻 𝗽𝗿𝗼𝗯𝗶𝗼𝘁𝗶𝗰𝘀, 𝗽𝗿𝗲𝗯𝗶𝗼𝘁𝗶𝗰𝘀, 𝗮𝗻𝗱 𝗳𝗶𝗯𝗿𝗲-𝗯𝗮𝘀𝗲𝗱 𝘀𝗼𝗹𝘂𝘁𝗶𝗼𝗻𝘀.  ✅ The potential of gut-brain research for 𝗵𝗲𝗮𝗹𝘁𝗵𝘆 𝗮𝗴𝗲𝗶𝗻𝗴 𝗮𝗻𝗱 𝗱𝗶𝘀𝗲𝗮𝘀𝗲 𝗽𝗿𝗲𝘃𝗲𝗻𝘁𝗶𝗼𝗻 is growing, but we need to improve testing methods and real-world applications. 𝗞𝗲𝘆 𝗜𝗻𝘀𝗶𝗴𝗵𝘁𝘀 𝗳𝗿𝗼𝗺 𝘁𝗵𝗲 𝗦𝗲𝘀𝘀𝗶𝗼𝗻  🔹 𝗙𝗶𝗯𝗿𝗲𝘀 & 𝗠𝗲𝗻𝘁𝗮𝗹 𝘄𝗲𝗹𝗹-𝗯𝗲𝗶𝗻𝗴: Real-world data confirms that there is a link between a higher fibre intake and 𝗹𝗼𝘄𝗲𝗿 𝗽𝗲𝗿𝗰𝗲𝗶𝘃𝗲𝗱 𝘀𝘁𝗿𝗲𝘀𝘀 𝗹𝗲𝘃𝗲𝗹𝘀 𝗶𝗻 𝘄𝗼𝗺𝗲𝗻. The intake of fibres could therefore support better mental well-being.  🔹 𝗚𝗲𝗻𝗱𝗲𝗿 𝗗𝗶𝗳𝗳𝗲𝗿𝗲𝗻𝗰𝗲𝘀 𝗶𝗻 𝗠𝗼𝗼𝗱 𝗥𝗲𝘀𝗽𝗼𝗻𝘀𝗲: One surprising finding; a variety fibres seems to impact 𝗺𝗼𝗼𝗱 𝗶𝗻 𝘄𝗼𝗺𝗲𝗻 𝗯𝘂𝘁 𝗻𝗼𝘁 𝗶𝗻 𝗺𝗲𝗻. More research is needed to explain this interesting finding.  🔹 𝗡𝗲𝘄 𝗥𝗲𝘀𝗲𝗮𝗿𝗰𝗵 𝗠𝗲𝘁𝗵𝗼𝗱𝘀: Cutting-edge 𝗼𝗿𝗴𝗮𝗻-𝗼𝗻-𝗰𝗵𝗶𝗽 𝗺𝗼𝗱𝗲𝗹𝘀 are offering new ways to study the gut-brain axis, helping us understand how specific fibres and nutrients interact with the brain. 𝗪𝗵𝗮𝘁’𝘀 𝗡𝗲𝘅𝘁?  Our session made it clear; 𝗰𝗼𝗹𝗹𝗮𝗯𝗼𝗿𝗮𝘁𝗶𝗼𝗻 𝗶𝘀 𝗸𝗲𝘆! By bringing together researchers, industry leaders, and healthcare experts, we can turn scientific insights into practical solutions that benefit both businesses and consumers. How do you see gut-brain research shaping the future of food, health, and nutrition? Interested in further discussing this fascinating topic? Reach out to Sabine Poelmann Community Manager Food & Health at Foodvalley. #GutBrainAxis #FunctionalFoods #Microbiome #BrainHealth #Innovation #Fibres  TNO Femke Hoevenaars InnerBuddies Crystal Kriek, MS, RDN Roy Lenders NIZO Kerensa Broersen  

🚀 𝗚𝗜𝗩𝗘𝗔𝗪𝗔𝗬 𝗔𝗟𝗘𝗥𝗧! 🚀 Join us 𝗮𝘁 Plant FWD 𝟮𝟬𝟮𝟱 𝗶𝗻 𝗔𝗺𝘀𝘁𝗲𝗿𝗱𝗮𝗺! 🌱✨  Plant FWD is where start-ups, brands, retailers, policymakers, and investors from across Europe come together to accelerate the protein shift and shape a plant-forward future. 🎟️ The Protein Community is 𝗴𝗶𝘃𝗶𝗻𝗴 𝗮𝘄𝗮𝘆 𝗧𝗪𝗢 𝗳𝗿𝗲𝗲 𝗗𝗮𝘆 𝗧𝗶𝗰𝗸𝗲𝘁𝘀 for Tuesday April 8 or Wednesday April 9! 𝗪𝗵𝗮𝘁 𝘁𝗼 𝗲𝘅𝗽𝗲𝗰𝘁? ✅ 𝟰𝟬+ 𝘃𝗶𝘀𝗶𝗼𝗻𝗮𝗿𝘆 𝘀𝗽𝗲𝗮𝗸𝗲𝗿𝘀 shaping the future of food  ✅ 𝗡𝗲𝘁𝘄𝗼𝗿𝗸 𝘄𝗶𝘁𝗵 𝟭𝟬𝟬𝟬+ 𝗶𝗻𝗱𝘂𝘀𝘁𝗿𝘆 𝗰𝗵𝗮𝗻𝗴𝗲𝗺𝗮𝗸𝗲𝗿𝘀  ✅ Explore cutting-edge food innovations at The Market  ✅ 𝗣𝗶𝘁𝗰𝗵 𝘆𝗼𝘂𝗿 𝗶𝗱𝗲𝗮 𝘁𝗼 𝗿𝗲𝘁𝗮𝗶𝗹 𝗯𝘂𝘆𝗲𝗿𝘀 & 𝗶𝗻𝘃𝗲𝘀𝘁𝗼𝗿𝘀  ✅ 𝗦𝗽𝗶𝗻 𝗧𝗵𝗲 𝗣𝗿𝗼𝘁𝗲𝗶𝗻 𝗖𝗼𝗺𝗺𝘂𝗻𝗶𝘁𝘆'𝘀 𝗪𝗵𝗲𝗲𝗹 𝗼𝗳 𝗣𝗿𝗼𝘁𝗲𝗶𝗻 𝗧𝗿𝗮𝗻𝘀𝗶𝘁𝗶𝗼𝗻 𝗧𝗿𝗲𝗻𝗱𝘀  to win a goodie bag with partner products  ✅ Taste the latest innovations from our 𝙋𝙡𝙖𝙣𝙩 𝙋𝙧𝙤𝙩𝙚𝙞𝙣 𝙁𝙤𝙧𝙬𝙖𝙧𝙙 𝙞𝙣𝙞𝙩𝙞𝙖𝙩𝙞𝙫𝙚 at our Market booth. You will also have the chance to meet our Protein Community partners: De Nieuwe Melkboer, Lekker Lupine, Eiwitboeren van Nederland and Dutch Edamame from Green Organics B.V. ✅ 𝗝𝗼𝗶𝗻 𝗼𝘂𝗿 𝗯𝗿𝗲𝗮𝗸𝗼𝘂𝘁 𝘀𝗲𝘀𝘀𝗶𝗼𝗻 𝗼𝗻 𝗔𝗽𝗿𝗶𝗹 𝟴: “𝘍𝘳𝘰𝘮 𝘝𝘰𝘭𝘶𝘮𝘦 𝘵𝘰 𝘝𝘢𝘭𝘶𝘦” featuring Dimitris Karefyllakis from Time-travelling Milkman, Wouter Staal from Climates, Erik Pentinga from Invest International, Ineke Aquarius from FiberFoods and our Foodvalley colleagues Leo Koning Manager of The Protein Community and Jeroen Willemsen Innovation Lead Protein Transition. 💡 𝗛𝗼𝘄 𝘁𝗼 𝗲𝗻𝘁𝗲𝗿?  Drop a comment below and tell us why you want to attend Plant FWD 2025! 🚀🌱  📅 𝗗𝗲𝗮𝗱𝗹𝗶𝗻𝗲: 𝗠𝗮𝗿𝗰𝗵 𝟯𝟭, 𝟮𝟬𝟮𝟱 𝗘𝘅𝗰𝗹𝘂𝘀𝗶𝘃𝗲 𝗗𝗶𝘀𝗰𝗼𝘂𝗻𝘁 𝗳𝗼𝗿 𝗽𝗮𝗿𝘁𝗻𝗲𝗿𝘀 𝗼𝗳 𝗧𝗵𝗲 𝗣𝗿𝗼𝘁𝗲𝗶𝗻 𝗖𝗼𝗺𝗺𝘂𝗻𝗶𝘁𝘆! Get your ticket now with an exclusive discount. Enjoy a €200 discount and pay just €295 for a Full Conference Pass, or get a €100 discount and pay only €195 for a Day ticket.  👉 𝗚𝗲𝘁 𝘆𝗼𝘂𝗿 𝗱𝗶𝘀𝗰𝗼𝘂𝗻𝘁 𝗰𝗼𝗱𝗲 𝗼𝗻 𝗙𝗼𝗼𝗱𝗹𝗲𝗮𝗽: https://lnkd.in/eFh6Fr2r and secure your spot before March 31. See you at Plant FWD 2025 on April 8 & 9 at Theater Amsterdam! 🌱✨ Suzan D'Rose Jackie Van der waarden Sara Dalle Pezze Minke Burgers Sylvia Raijmakers Jeroen Willemsen Leo Koning Marieke Bussink #PlantFWD #TheProteinCommunity #Giveaway #FutureOfFood #ProteinShift #Networking #FoodInnovation #PlantBased

𝗧𝗵𝗲 𝗙𝗶𝗯𝗿𝗲 𝗙𝗮𝗰𝘁𝗼𝗿: 𝗖𝗵𝗮𝗹𝗹𝗲𝗻𝗴𝗲𝘀 𝗮𝗻𝗱 𝗼𝗽𝗽𝗼𝗿𝘁𝘂𝗻𝗶𝘁𝗶𝗲𝘀 𝗶𝗻 𝗯𝗼𝗼𝘀𝘁𝗶𝗻𝗴 𝗳𝗶𝗯𝗿𝗲 𝗶𝗻𝘁𝗮𝗸𝗲 Dietary fibres are essential for gut health, blood sugar regulation, and cholesterol management, yet most people don’t consume enough. 𝗛𝗼𝘄 𝗰𝗮𝗻 𝘄𝗲 𝗯𝗿𝗶𝗱𝗴𝗲 𝘁𝗵𝗶𝘀 𝗴𝗮𝗽? In a recent discussion with industry experts, we explored practical solutions—from increasing wholegrain options in out-of-home settings to integrating fibre into hybrid products and utilising innovative fibre sources from side streams. 𝗖𝗼𝗹𝗹𝗮𝗯𝗼𝗿𝗮𝘁𝗶𝗼𝗻, 𝗲𝗱𝘂𝗰𝗮𝘁𝗶𝗼𝗻, 𝗮𝗻𝗱 𝗶𝗻𝗻𝗼𝘃𝗮𝘁𝗶𝗼𝗻 𝗮𝗿𝗲 𝗸𝗲𝘆 𝘁𝗼 𝗺𝗮𝗸𝗶𝗻𝗴 𝗳𝗶𝗯𝗿𝗲-𝗿𝗶𝗰𝗵 𝗳𝗼𝗼𝗱𝘀 𝗺𝗼𝗿𝗲 𝗮𝗰𝗰𝗲𝘀𝘀𝗶𝗯𝗹𝗲 𝗮𝗻𝗱 𝗮𝗽𝗽𝗲𝗮𝗹𝗶𝗻𝗴. Want to know more? Read the full article: https://bit.ly/4j5STlL Luiten B.V. Herbafood Ingredients Nederlands Bakkerij Centrum Noa Bastiaans Ruud Luiten Edith van Peij #HealthierFood #FoodInnovation #InnovationInsights #TheFibreFactor

🚜 Scaling Regenerative Agriculture: Insights from the second Community Meeting At the Foodvalley Innovation Insights event, the Regenerative Agriculture Community explored how #LighthouseFarms can inspire scaling efforts. Followed by a case from ReGeNL, about how economies of scale can be fostered in regenerative agriculture. 💡 Takeaways from our speakers & breakout sessions: 🔹 Scaling regenerative agriculture requires multiple approaches. Mariana Debernardini introduced the Lighthouse Farms Network, a group of pioneering farms that excel in different aspects of future-proof farming: ✔️ Scaling up – Changing policies, like ERF in the Netherlands, which successfully lobbied to remove administrative barriers for strip cropping. ✔️ Scaling deep – Changing mindsets, as seen at Grand Farm in Austria, which integrates organic agriculture with a strong focus on soil health. ✔️ Scaling out – Inspiring others, as La Junquera in Spain demonstrates by addressing desertification through collaboration. 🔹 Efficiently scaling in regenerative farming is a challenge. Eline van der Mast from ReGeNL, presented a case on scaling regenerative farming systems efficiently. Farmers working regeneratively often cultivate a wide variety of crops and livestock, but the current supply chain and market structures favor uniformity. This leads to challenges in processing, distribution, and market access. 🔹 Certification: necessary or a barrier? There is no consensus definition on regenerative agriculture, making it harder to position regenerative products. While certification can provide negotiation power in the value chain, it should support the process, not be an endpoint. 🎯 Breakout Session 1: Consumers & Retail Consumers prioritize convenience and affordability. The effectiveness of labels and claims were discussed, as strict regulations prevent highlighting regenerative benefits. Making regenerative products accessible and convenient is key to scaling. 🎯 Breakout Session 2: Value Chains & Business Models There are opportunities to disrupt traditional trading models, which need further exploration. By measuring nutritional value, regenerative products could gain a competitive advantage. However, farmers need more clarity on where to test soil health and how to build relationships with buyers. 🎯 Breakout Session 3: Supply Chain & Investment Farmers lack security—they adopt regenerative practices for environmental reasons, but existing supply chains don’t match their outputs. Cooperatives could help but need restructuring to be more effective. Investors must rethink their approach, aligning finance with nature-based systems. 🛠 What’s next? The interactions raised questions, highlighting the need for a movement, strong collaboration, and an independent facilitator - exactly what the Community is for! Want to join? https://lnkd.in/edbFpzPM #IncollaborationwithEITFood #RegenerativeAgriculture #FoodInnovation #SustainableFarming #Collaboration #Foodvalley

𝗜𝘁'𝘀 𝗵𝗲𝗿𝗲: 𝗘𝗱𝗮𝗺𝗮𝗺𝗲 𝗯𝗲𝗮𝗻𝘀 𝗳𝗿𝗼𝗺 𝗗𝘂𝘁𝗰𝗵 𝘀𝗼𝗶𝗹 𝗻𝗼𝘄 𝗮𝘃𝗮𝗶𝗹𝗮𝗯𝗹𝗲 𝗮𝘁 𝗝𝘂𝗺𝗯𝗼! From this week, edamame beans grown and harvested in Flevoland, are available in the freezer section of all 725 Jumbo stores in the Netherlands and Belgium. They can also be ordered online at Jumbo.com. This is a breakthrough, as these soya beans have never been grown and sold on this scale in the Netherlands before. This 𝗴𝗿𝗲𝗲𝗻 𝗽𝗼𝘄𝗲𝗿𝗵𝗼𝘂𝘀𝗲 is grown by our 𝗣𝗿𝗼𝘁𝗲𝗶𝗻 𝗖𝗼𝗺𝗺𝘂𝗻𝗶𝘁𝘆 𝗽𝗮𝗿𝘁𝗻𝗲𝗿, Harry Schreuder from Harry's Farm in Flevoland, among others, and is part of Jumbo Supermarkten ‘van Dichtbij’ assortment, celebrating local farmers, sustainability and high-quality ingredients. 𝙈𝙤𝙧𝙚𝙤𝙫𝙚𝙧, 𝘿𝙪𝙩𝙘𝙝 𝙛𝙖𝙧𝙢𝙚𝙧𝙨 𝙡𝙞𝙠𝙚 𝙃𝙖𝙧𝙧𝙮, 𝙖𝙧𝙚 𝙜𝙪𝙖𝙧𝙖𝙣𝙩𝙚𝙚𝙙 𝙨𝙖𝙡𝙚𝙨 𝙖𝙣𝙙 𝙖 𝙛𝙖𝙞𝙧 𝙥𝙧𝙞𝙘𝙚 𝙩𝙝𝙖𝙣𝙠𝙨 𝙩𝙤 𝙖 𝙢𝙪𝙡𝙩𝙞-𝙮𝙚𝙖𝙧 𝙥𝙖𝙧𝙩𝙣𝙚𝙧𝙨𝙝𝙞𝙥. A major step towards a more plant-based future 💚 100% locally grown  Nutritious, sustainable and delicious 𝗦𝗽𝗲𝗰𝗶𝗮𝗹 𝗰𝗵𝗮𝗶𝗻 𝗰𝗼𝗹𝗹𝗮𝗯𝗼𝗿𝗮𝘁𝗶𝗼𝗻  This launch is the result of 𝗣𝗹𝗮𝗻𝘁 𝗣𝗿𝗼𝘁𝗲𝗶𝗻 𝗙𝗼𝗿𝘄𝗮𝗿𝗱, an initiative from Foodvalley, Rabobank, and collaborating provinces Janny van der Heijden and Kees Pieters. Curious about the story of farmer Harry from Flevoland? Check out our video and read more in our press release (link in comments) Special thanks to KWOOT bv for making this video together with us Wilke van Ittersum Yvonne van Asselt Janneke van Helvoort Jaimy Franken Wietske Eilander-van Dijk Jeroen Willemsen Sylvia Raijmakers Marieke Bussink and La Cuisine en Route & chef Shawn for the beautiful and delicious edamame sandwich!

𝗖𝗶𝗿𝗰𝘂𝗹𝗮𝗿 𝗱𝗿𝗶𝗻𝗸𝘀 & 𝗯𝗶𝘁𝗲𝘀 𝘀𝘁𝗲𝗮𝗹 𝘁𝗵𝗲 𝘀𝗵𝗼𝘄 𝗮𝘁 𝗜𝗻𝗻𝗼𝘃𝗮𝘁𝗶𝗼𝗻 𝗜𝗻𝘀𝗶𝗴𝗵𝘁𝘀! 🍽️♻️ During the Dutch Week of the Circular Economy, visitors of Foodvalley’s Innovation Insights event were treated to an inspiring tasting experience: delicious drinks & bites made from upcycled ingredients! The enthusiastic responses and widespread praise for their great taste prove that circular food solutions are not just sustainable - they’re the future. A huge thank you to all the producers - international partners of Foodvalley’s Upcycling Community - who took the time to showcase their products. Your dedication to upcycling ingredients is a powerful example of innovation, vision, and a more resilient food system. This is what the future of food looks like! Who’s ready to take the next step in upcycling? 💡🌍🍏 Greencovery, @Greenspot, MaGie Creations, Saledo, Pacha de Cacao, and Caffe Inc. Week van de Circulaire Economie, Versnellingshuis, Het Groene Brein, MVO Nederland #CircularEconomy #FoodInnovation #Upcycling #SustainableFood #InnovationInsights #Foodvalley #Weekvandecirculaireeconomie

𝗙𝗼𝗼𝗱𝘃𝗮𝗹𝗹𝗲𝘆’𝘀 𝗜𝗻𝗻𝗼𝘃𝗮𝘁𝗶𝗼𝗻 𝗜𝗻𝘀𝗶𝗴𝗵𝘁𝘀: 𝗧𝗵𝗲 𝗙𝗶𝗯𝗿𝗲 𝗙𝗮𝗰𝘁𝗼𝗿 Today Foodvalley’s Innovation Insights took place on the kick-off day of the Dutch Week of the Circular Economy. This edition, themed The Fibre Factor, explored why fibre is gaining traction in key innovation areas: protein transition, circular agrifood, and health-focused food. While protein-rich products often steal the spotlight, fibre - essential for digestion, satiety, and overall well-being - deserves just as much attention. At the same time, producers are unlocking new ways to upcycle fibre-rich side streams into high-value, sustainable ingredients. 💡 Key insights from the event:  🔹 Emma Schofield (Mintel) shared global market trends on fibre-rich foods.  🔹 Martin Mei & Julia Besselink (dsm-firmenich) explored how pre-, pro-, and postbiotics impact the microbiome.  🔹 The Protein & Upcycling Communities showcased innovative uses of fibre in alternative protein and upcycled ingredients and food applications.  🔹 The Healthier Food Community tackled how to increase fibre intake among consumers through innovation and communication strategies.  🔹 The Personalised Nutrition Community explored the role of fibres in the gut-brain axis—fibre for feel-good vibes!  🔹 The Regenerative Agriculture Community discovered how #lighthouse farms across Europe can serve as inspiration for scaling, followed by ReGeNL, which presented an interactive case where participants exchanged ideas on how economies of scale can be stimulated in regenerative agriculture, where farmers have a more diverse product offering than most conventional farmers do 🎤 Engaging speakers included:  Paul van Zanten (INVEJA) | Carlos Cabrera (Greencovery) | Prof. Dr. Paul de Vos (Fascinating) | Emma Schofield (Mintel) | Caroline van Rossum (RIVM) | Edith van Peij (Nederlands Bakkerij Centrum) | Noa Bastiaans (Herbafood) | Ruud Luiten (Luiten B.V.) | Dr. Kerensa Broersen (NIZO) | Femke Hoevenaars PhD (TNO) | Roy Lenders & Crystal Kriek, MS, RDN (InnerBuddies) | Mariana Debernardini (Lighthouse Farm Academy) | Eline van der Mast (ReGeNL) The day ended with networking and circular drinks and bites from Greencovery, Greenspot Technologies, MaGie Creations, Saledo, Pacha de Cacao, and Caffe Inc.—showcasing fibre in delicious and sustainable ways. 🚀 This event once again highlighted the power of collaboration in transforming our food system. Let’s continue to push the boundaries of regenerative, circular, and health-driven innovation! #Foodvalley #WeekvandeCirculaireEconomie #CircularEconomy #RegenerativeAgriculture #InnovationInsights #TheFibreFactor #Upcycling #HealthierFood #PersonalisedNutrition #AlternativeProtein Photography: Marnix Klooster

𝗥𝗲𝗳𝗹𝗲𝗰𝘁𝗶𝗻𝗴 𝗼𝗻 𝗘𝗶𝘄𝗶𝘁 𝗖𝗼𝗻𝗴𝗿𝗲𝘀 𝟮𝟬𝟮𝟱 – an inspiring event centered around a crucial question: When does the consumer choose plant-based? This pressing issue continues to shape the food industry, and during the fourth edition of the Eiwit Congres, industry speakers shared their perspectives on this "elephant in the room." Is plant-based truly in the consumer’s best interest? And if that’s unclear, how do we make it a priority? As a proud partner, 𝗧𝗵𝗲 𝗣𝗿𝗼𝘁𝗲𝗶𝗻 𝗖𝗼𝗺𝗺𝘂𝗻𝗶𝘁𝘆 was not only present with its own stand but Jeroen Willemsen also took the stage. Talking about the rise of plant-based enriched meat: How the quiet protein transition is unfolding. The Protein Community, represented by Leo Koning and Suzan D'Rose, engaged in discussions by showcasing our 𝗲𝗶𝗴𝗵𝘁 𝗸𝗲𝘆 𝗽𝗿𝗼𝘁𝗲𝗶𝗻 𝘁𝗿𝗮𝗻𝘀𝗶𝘁𝗶𝗼𝗻 𝘁𝗿𝗲𝗻𝗱𝘀—brought to life through our interactive Wheel of Fortune. Laughter, curiosity, and insightful conversations filled the room as we explored ways to accelerate the protein transition together. Thank you Lucas Metsaars van Potato Cheezz partner of Royal Cosun, Rebekah Simmons van Lidl Nederland, Vivici, Jacqueline Kuiper van Horizon Flevoland, Marjan Welvaarts van BOM (Brabantse Ontwikkelings Maatschappij) and everyone who visited us. 𝗧𝗵𝗲 𝗵𝗶𝗴𝗵𝗹𝗶𝗴𝗵𝘁 𝗼𝗳 𝘁𝗵𝗲 𝗲𝘃𝗲𝗻𝘁?  The Protein Community presented the very first 𝗚𝗼𝗹𝗱𝗲𝗻 𝗕𝗲𝗮𝗻 𝗔𝘄𝗮𝗿𝗱 𝗼𝗳 𝟮𝟬𝟮𝟱 to none other than Isabel Boerdam. A true 𝗰𝗵𝗮𝗻𝗴𝗲𝗺𝗮𝗸𝗲𝗿 accelerating the protein transition. Isabel has been championing plant-based eating since 2013 through De Hippe Vegetariër. With a deep passion for language, writing, and sustainable food, she has become a well-known ambassador for the movement. Her "Week Without Meat & Dairy" campaign, now in its eighth edition, has grown across the EU, 𝗶𝗻𝘀𝗽𝗶𝗿𝗶𝗻𝗴 𝘀𝘂𝘀𝘁𝗮𝗶𝗻𝗮𝗯𝗹𝗲 𝗳𝗼𝗼𝗱 𝗰𝗵𝗼𝗶𝗰𝗲𝘀 𝗮𝗻𝗱 𝗱𝗿𝗶𝘃𝗶𝗻𝗴 𝗺𝗲𝗮𝗻𝗶𝗻𝗴𝗳𝘂𝗹 𝗰𝗵𝗮𝗻𝗴𝗲. Well deserved Isabel👏, you are one of the 28 Golden Bean Awardees, wearing this gold plated bean.🤩 Thank you for your energy and inspiration. Keep up the good work! 𝗞𝗲𝘆 𝘁𝗮𝗸𝗲𝗮𝘄𝗮𝘆𝘀: • Plant-based market share grew in volume with 4% (2020-2024), with plant-based dairy alternatives seeing a 17% rise. Animal dairy has dropped 10% (despite being 22% cheaper than plant-based!). There’s movement towards plant-based, but it's still small. • Consumer adoption varies: dual-income households lead, while families and pensioners lag. • Success depends on making plant-based food tasty, affordable, and accessible. Do you want to learn more about the Golden Bean Award and its characteristics? Check the link in the comments. The momentum for protein transition is stronger than ever. Let’s continue driving meaningful change together! 🚀🌱 Do you want to learn more about 𝗧𝗵𝗲 𝗣𝗿𝗼𝘁𝗲𝗶𝗻 𝗖𝗼𝗺𝗺𝘂𝗻𝗶𝘁𝘆 or do you want to become a partner? Please contact Leo Koning.

For many startups and scale-ups, 𝘁𝗿𝗮𝗻𝘀𝗶𝘁𝗶𝗼𝗻𝗶𝗻𝗴 𝗳𝗿𝗼𝗺 𝗹𝗮𝗯-𝘀𝗰𝗮𝗹𝗲 𝗶𝗻𝗻𝗼𝘃𝗮𝘁𝗶𝗼𝗻𝘀 𝘁𝗼 𝗺𝗮𝗿𝗸𝗲𝘁-𝗿𝗲𝗮𝗱𝘆 𝗽𝗿𝗼𝗱𝘂𝗰𝘁𝘀 𝗰𝗮𝗻 𝗯𝗲 𝗱𝗶𝗳𝗳𝗶𝗰𝘂𝗹𝘁, especially when costly, advanced facilities and resources are essential for progress. 𝗧𝗵𝗲 𝗙𝗼𝗼𝗱𝘃𝗮𝗹𝗹𝗲𝘆 𝗦𝗠𝗘 𝗜𝗻𝗻𝗼𝘃𝗮𝘁𝗶𝗼𝗻 𝗩𝗼𝘂𝗰𝗵𝗲𝗿 𝗽𝗿𝗼𝗴𝗿𝗮𝗺𝗺𝗲, is designed to support these companies with subsidies for specialized facilities, has proven invaluable in bridging this gap, as demonstrated by The Protein Community partners Alver BV, Time-travelling Milkman and Cano-ela. They accelerated their business and shortened the time to market. 👉 Discover how they accelerated their growth — 𝗿𝗲𝗮𝗱 𝘁𝗵𝗲𝗶𝗿 𝗳𝘂𝗹𝗹 𝘀𝘁𝗼𝗿𝗶𝗲𝘀 𝗮𝗻𝗱 𝗴𝗲𝘁 𝗶𝗻𝘀𝗽𝗶𝗿𝗲𝗱! https://bit.ly/4bK7el3 This voucher programme is made possible by Regio Deal Foodvalley. #innovation #sharedfacilities #acceleratebusiness