Alternative proteins represent not only an ideal answer to main global food challenges such as nutrition, health, climate change, biodiversity, sustainability, and food security but also offer a huge potential of development. During this online masterclass, European and Asian SMEs will showcase innovative solutions applied to food industry. From valorisation of food microalgae and legumes, to the potential of insects and mushrooms, how new ingredients are sources of innovation?

Main topic:

- Innovative ingredients for plant-based alternative proteins

More information about the programme and registration.
(Please note: To register and view information, you must first register on the platform. Click on the green button on the right hand side of the page)

About Global FOODture

Global Foodture is a project designed to boost the sustainable transition of the food system worldwide through collaboration and innovation. It develops and implements a joint internationalisation strategy that facilitates access to countries outside Europe for European SMEs. With this approach Global Foodture will help strengthen participants’ capabilities to adapt to food sustainability challenges.

Fact and knowledge based decision making as pre-condition for a ‘circular design of food’

Upcycling Community partners or on invitation only

In collaboration with the Wageningen Food & Biobased Research, Qing and Amsterdam Data Collective, Foodvalley NL offers the Upcycling Community partners an acceleration session; ‘Fact and knowledge based decision making as pre-condition for a ‘circular design of food’.

The use of data and data modelling for exchange of information about the value of sidestreams and upcycled ingredients and production processes, are an essential condition for developing new value chain relations on more circular food concepts.

Adding processing steps like drying, refining and/or preserving techniques to make agrifood sidesteams suitable and attractive for upcycling towards food, can be associated with more costs, higher carbon and water footprint and a loss of total usable nutrients.

In order to make the right decisions with respect to the valorisation of sidestreams or purchasing of circular ingredients, AI models and scenario studies can help the transition thinking. Data and data modelling can also play a key role in accelerating the testing of upcycled ingredients in a product development phase.

Together with the partners of the Upcycling Community, we debate about the potential value of data and data exchange. The varying business perspectives and interests on the role of data will be the key point for discussion, and will represented by the different type of partners in our Upcycling Community. Are you not a Upcycling Community Partner yet but want to join this session? Please contact Caroline Duivenvoorden, Programme Manager Circular Agrifood.

 

Preliminary Programme

15.00 – 15.15 CEST	Jolijn Zwart- van Kessel and Caroline Duivenvoorden – Foodvalley NL. Introduction on the theme and the next steps connected to the activities within the Upcycling Community of Foodvalley NL.
15.15 – 15.30 CEST	Bert Dijkink – Food Technology scientist Wageningen Food & Biobased Research About the insights generated by the Food in Box project and the Procestimeter tool of the WUR. Focussing on the different trade-off associated with the valorization of side streams. Like type of processing steps and impact on costs, carbon & water footprint and quality of upcycled ingredients. Also more information about a public private partnership on AI based decision support systems for sidesteam valorization will be given.
15.30 – 15.45 CEST	Q&A with partners of the Upcycling Community
15.45 – 16.15 CEST	Bram de Vrught – Managing Director Qing Interactive ‘consulting session’ with Bram de Vrught of Qing about the potential value of digitalising food processing operations and collaboration within the value chain.
16.15 – 16.30 CEST	Joost Veenkamp – Project Lead Advanced Analytics – Amsterdam Data Collective Inspirational presentation about “privacy enhancing technologies”, of which synthetic data generation and Multi party computation are two examples.
16.30 – 16.45 CEST	Q&A with partners of the Upcycling Community
16.45 – 17.00 CEST	‘Walk in’ for interested external participants. Break out sessions per speaker, with statements.

Together with partners at the table (René Lion- Unilever, Harald Lek – current Magie Creations and ex Marqt, Makro etc. and David Gebhardt-Mencke-Herbafood Ingredients) there was a good discussion about those iconic products, and the importance of taste, healthiness, and environmental friendliness of an upcycled food product, that is newly introduced in the market. The opportunity to use more circular ingredients is there, but more important is that those ingredients add something to the raw materials that are already available.  They found that Upcycling is not the end goal, but an extra add-on.

The Upcycling Community partners (Linda Oostveen – Innoboost and Jeroen Hugenholtz – NoPalm Ingredients), shared their experiences, and concluded that the ‘upcycled’ factor can be of interest for the consumer, but can also be of minor importance when reaching out to the market or consumer, and be just an add-on you’re positioning as a producer of upcycled ingredients or food concepts. We need to diversify for the different consumer types and their driving values. Like No Palm Ingredients using the No Palm promo rather than the upcycling value proposition in their communication towards businesses. As this is more appealing and well known to the end-consumer.

Based on the insights provided by Angie Crone, the partners of the Upcycling Community (Eve Martinet-Bareau – IFF, Sebastiaan Hetterschijt- Bakkersgrondstof and Carlos Cabrera – Greencovery) debated about the potential value and import of the development in the USA for the European/ Asian market. Although the value of upcycled was highly recognized, they also debated about the opportunities to combine upcycled with other environmental claims that are already existing in the market. The value of the private standard was discussed as well.

A feasible refinery solution for upcycling horticultural side streams

Supported by the platform of Brave New Food, Foodvalley NL and Stichting Innovatie Glastuinbouw Nederland (SIGN, Foundation for Innovation in Greenhouse Horticulture Netherlands) are working together to support promising business cases in the field of upcycling horticultural side streams. This collaboration between SIGN and Foodvalley NL brings suppliers and potential processors and or users of upcycled horticultural side streams together. This is of major importance to realise new circular agrifood value chains.

SIGN and FoodValley NL are searching for businesses that can turn horticultural side streams into valuable proteins, enzymes, and/or supplements. These businesses will be able to incorporate their solutions into supply chains, providing practical and economically viable solutions to the challenge of horticultural waste.

The Challenge

The challenge aims to showcase the technology in real-world applications and demonstrate the potential for success in this market. We are looking for market-ready refineries for the upcycling of horticultural side streams into valuable protein or equivalent ingredients. Next to a pilot budget of 50.000 euro and exposure at an event of the Upcycling Community, SIGN & Foodvalley boost feasible business with our valuable connections and extensive knowledge. More info and /or participation Can you demonstrate a feasible refinery solution for upcycling horticultural side streams into valuable proteins and/or additional food nutrients? Don’t hesitate to send in your pitch!

The Upcycling Community

The Upcycling Community of Foodvalley NL will be involved in two ways. First, partners in and partners of the Upcycling Community are very much invited to participate in this challenge. Secondly, there will be a F&A Next Pre-Event of the Upcycling Community ‘Bridging circular food innovators’ on 23 May 2023 in Wageningen. During this event, the nominated pitchers will present their solution to the business partners participating in this event, which will create opportunities for further collaboration with upcycling partners in and around our Upcycling Community.  Save the date – 23 May 2023!

 

From 22 to 26 May 2023, a group of European Small and Medium sized Enterprises (SMEs) will be visiting Thailand to establish new relations and potential innovation collaborations in the area of alternative proteins and reduction of food waste. The visit will include the following:  

• Visit the Thai Union Global Innovation Center 
• Visit the Thaifex Anuga exhibition 
• Participate in the Future of Food System conference 
• Participate in sessions about the Thai food system and innovation ecosystem  
• Networking with Thai food companies working on innovation 

Programme mission Thailand 

Application and travel voucher

Application for the mission is closed. In October 2023 a new mission will be organised. Please check our website for updates.

The Global Foodture project contributes to a more sustainable food system on a global scale by stimulating international innovation collaboration between European SMEs and Asian partners.  

Foodleap 2.0 is now available

Community partners have already had access to an early version of Foodleap. Now we are happy to present you an updated version 2.0 of Foodleap. This time it is available to all of you.

Blog #5: Meatless Christmas or not?

The holiday season is approaching and for most of us this means family and friends, cheesy Christmas mas movies and long rich dinners. Whilst the typical holiday feast may include tender ham or juicy roast beef, there is an increasing trend towards a meatless Christmas dinner. Well, maybe not so much meatless, though at least less meat. I often get the question whether we eventually will end up in a society with no-meat at all. Clearly no one really knows, it is hugely complex and context dependent, however I can take a best guess at where we are heading.  

Regaining balance includes plant and animals

As the vegetarian/vegan movement continues to gain momentum, there’s growing talk of a potential future in which society no longer consumes meat. Although this has the potential to reduce greenhouse gas emissions and other negative effects associated with animal agriculture, it’s important to understand that a completely meat-free society is neither a necessity nor the ideal. Some disciplines even find this out of balance. In Biomimicry – that studies nature as mentor, measure and model for innovation- animals play an important role in nature’s equilibrium. Experts like Imke de Boer (and many others) signal that only with (a balanced amount of) animal(s) products we can have a balanced system. What we should be aiming for is a lowered meat consumption in society, restoring the balance of plant and animal intake. In some regions of the world this means preventing this disbalance to occur.  

Healthy and sustainable like the early days

We have to recognise that meat consumption is deeply embedded in many cultures. This can be seen especially in populations with a primarily agrarian background, where diets featuring animal products are traditional and essential to the society’s well-being. For many people, giving up meat would make them feel like they’re losing an important part of their cultural identity.   

Animals for food and good

Meat is an essential part of a balanced diet for both humans and animals. It’s important for our bodies to get enough of the protein, fat, vitamins, and minerals that are more difficult to obtain from other sources. We also need animals for circularity. They help in efficiently processing of waste streams and grass into high nutritious food. Did you know insects are true ecosystem engineers and that they are full of proteins available for consumption? We also use animal by-products for clothing, cosmetics, food and medical products. Best to assure that nothing goes to waste, creating a truly sustainable system in which all animals deserve to be well treated. We know how to do this; look how we treat our pets😉. In essence, it is going back to a more balanced system. Sounds easy right?

That Christmas dish matters

We all are in the position to make different choices on a daily basis, to get to and keep this balance. That is the bigger picture for Foodvalley NL. We help people with their role, embrace and support frontrunners that inspire and pull forward the mainstream, and assure that the right conditions are set for innovations to fly and change to occur.  To make the healthy choice the easy choice, to optimally use side streams for food, feed and other purposes and to increase involvement from other sectors and disciplines.  We all have a role to play. And with that comes responsibility. Start small, experiment with little steps. Why not with your Christmas dish!?

Ok, now, what is the alternative to turkey, you might wonder?

First of all, think of a good theme for your Christmas dinner. What about calling it “Dinner with Mother Earth” (DME). Give her a chair at your table, as a guide for all the tiny decisions a big Christmas dinner requires. She will guarantee a well-balanced meal and a Christmas toast for good health. On top of that you will be able to sleep well – physically and with peace of mind.

Where to start!?

I love cooking, and this is how I make my Personlised DME. 

1. Make it a journey full of exploration and discovery: Try ingredients and recipes you’ve never tried before, or better even that bring you back to your holiday destinations. This couple made eating vegan FUN.
2. Focus on bold flavors and play local seasonal ingredients. Think magic beans.
3. Build a spectacle mixing colors, shapes, and textures, to create an attractive plate and to set a bold main dish.

Of course, the bigger picture of Christmas is the feast of warmth and togetherness. Let us give Mother Earth a seat at our table and remember and praise everything she brings in our daily lives.  

Have a wonderful holiday season and great year end celebrations!

Marjolein Brasz
CEO Foodvalley

PS If you really want to have a DME, join the Personalised Nutrition Community. This community works on a Healthy Sustainable Food. Mother Earth is table head, our end goal in shaping the future of food.