Foodvalley members combine forces at Fi Europe

The Foodvalley agrifood network came together at the Fi Europe show in Paris this month, with more than a dozen member companies sharing a bustling stand to showcase some of their innovative products and ingredients.

The companies represented a cross-section of the Dutch food industry’s principal business and research ecosystem, touching on many major trends, including plant-based meat and dairy alternatives, vegetarian protein sources, and more sustainable food production. Featuring live cooking demonstrations and tastings, the stand provided opportunities to network with those behind some of the latest agrifood developments in the Netherlands and further afield.

GreenFood50 was among the companies present, exhibiting its ingredients from locally grown Dutch quinoa. Market Developer Pien van Streun said, “What’s nice about using Foodvalley going to such events is we can really use each other’s strengths. It’s not competition but collaboration between companies.” She added, “There is some culinary development too. We are doing live product development here, and we can even improve our recipes while we are standing here.”

Private label sports nutrition company LaVitella highlighted one way in which collaboration between companies could work, by using an algae ingredient from fellow Foodvalley exhibitor Phycom in a protein drink. Specialist in Proteins for Sports & Wellness at LaVitella Coen van Poll said, “We are very engaged in dairy proteins, and vegetable proteins are becoming more and more popular…Young people are very conscious about what they eat compared to the generations before them.” He added that speaking with other companies on the stand created a very pleasant atmosphere and allowed them to share ideas about production, even if their target customers were different.

Another member company, Ruitenberg Ingredients, makes a wide range of products, including egg replacers, smoke flavours, fillings and meat alternatives. At Fi Europe, the company chose to focus on its ProVega range of vegetarian products, such as an alternative to chicken nuggets with a realistic meat-like fibre structure, and vegan sausage casings made from alginate. “We can’t show it all so we have to be selective,” said the company’s Benelux Account Manager Gerwin Mulderij. “Nowadays the trend is meat-free and ProVega is our latest innovation, so we want to promote this.” He added that the company chose to exhibit with Foodvalley because it is a well-known platform, and to gain an impression of the show to help the company decide whether it should invest in a booth of its own in the future.

Meanwhile, its sister company, Ruitenberg BasIQs showcased a sauce for chicken with a long-lasting sweetness profile from liquorice used as a sweetener. “Liquorice is extremely popular in the Netherlands but not so popular elsewhere in the world,” said the company’s General Manager Jaap Bosch. “There are more and more products in Scandinavia today with liquorice, particularly in combination with chocolate.” In addition, he said the company had received a lot of questions about its recently developed vegan gum, particularly amid rising gelatine prices. “I like that Foodvalley does things like this. It is very good for networking,” he said.

 

Foodvalley leden bundelen krachten op Fi Europe

Het Foodvalley netwerk was goed vertegenwoordigd op de vakbeurs Fi Europe in Parijs begin december. Ruim een dozijn enthousiaste leden deelden een stand en presenteerden er hun laatste innovaties.

Agrifood ecosysteem

De leden vormden een goede afspiegeling van het Nederlandse agrifood-ecosysteem voor bedrijven en onderzoeksorganisaties, en speelden met hun innovaties in op trends als plantaardige alternatieven voor vlees en zuivel, en duurzame eiwitbronnen. De live kookdemonstraties en proeverijen op de stand boden zowel bezoekers als standhouders volop mogelijkheden om te netwerken.

Geen concurrenten, maar partners

GreenFood50 was van de partij met een aantal ingrediënten afkomstig van lokaal geteelde Nederlandse quinoa. “Het leuke van Foodvalley is dat we elkaar op een evenement als dit echt versterken. We zijn geen concurrenten, maar partners”, aldus market developer Pien van Streun. “We doen hier ter plekke aan productontwikkeling en kunnen onze recepten verbeteren terwijl we hier staan. ”

Algen in een drankje

LaVitella, specialist in sportvoeding voor huismerken, liet als geen ander zien hoe bedrijven met elkaar kunnen samenwerken. Het bedrijf gebruikte een algeningrediënt van Foodvalley-exposant Phycom in een eiwitdrankje. Coen van Poll, specialist in eiwitten voor Sports & Wellness bij LaVitella: "We vinden zuiveleiwitten belangrijk, maar plantaardige alternatieven worden steeds populairder. Jonge mensen zijn zich zeer bewust van wat ze eten, zeker in vergelijking met de generaties vóór hen." Het contact met andere bedrijven op de stand zorgde volgens hem voor een aangename sfeer, en nodigde uit tot het delen van ideeën. “Ook al richtten we ons elk op onze eigen doelgroepen.”

Vleesvrij

Ruitenberg Ingredients, ook lid van Foodvalley NL, maakt een breed scala aan producten, waaronder ei-vervangers, rookaroma's, vullingen en vleesalternatieven. Tijdens de Fi Europe zette het bedrijf zijn ProVega-assortiment aan vegetarische producten in het zonnetje, met onder meer een alternatief voor kipnuggets met een vleesachtige vezelstructuur, en plantaardige worstdarmen gemaakt van alginaat. "We konden niet ons hele portfolio laten zien, dus we moesten selectief zijn", zegt Gerwin Mulderij, Accountmanager Benelux. "Daarom richtten we ons tijdens de beurs op onze nieuwste innovatie in vleesvrij."

Muiderij ziet deelname via Foodvalley als een mooie kans voor een eerste kennismaking met de beurs. “Met de ervaringen die we nu opdoen, kunnen we weloverwogen beslissingen maken over een eigen stand in de toekomst.”

Zusterbedrijf Ruitenberg BasIQs presenteerde op de FiR een saus voor kip die langdurig zoet smaakt, met zoethout als zoetstof. "Zoethout is enorm populair in Nederland, elders in de wereld veel minder", zegt Jaap Bosch, algemeen directeur. "In Scandinavië zijn wel steeds meer producten met drop te vinden, vooral in combinatie met chocolade."

Vegan kauwgom

Bosch en zijn medewerkers kregen tijdens de beurs veel vragen over de vegan kauwgom die ze onlangs gelanceerd hadden, vooral met het oog op de stijgende gelatineprijzen. “Ik vind het leuk dat Foodvalley met haar leden gelegenheid biedt deel te nemen aan dit soort evenementen; het is goed voor ons netwerk."

 

FOODVALLEY PARTICIPANTS FI EUROPE 2019

  • Fuji Europe Africa focusses on plant-based food solutions such as dairy alternatives, meat alternatives and high value ingredients. Fuji Europe Africa’s Dutch base is key to collaborations with external partners and participation in the global sustainability agenda.
  • GreenFood50 uses locally-cultivated quinoa seeds to make quinoa ingredients for a wide range of applications, some of which are used on a daily basis at the Dutch Olympic Training Centre.
  • LaVitella makes dietary supplements and sports nutrition products for private label manufacturers to clients’ specific requirements.
  • Micreos has developed a natural processing aid using phages to target food pathogens such as listeria and salmonella in at-risk foods including raw-milk cheeses, fruits and vegetables, meat and fish.
  • Millet's Place supplies teff ingredients from its own proprietary teff strains; these including flours, puffs and flakes, as well as the nutritionally dense teff grain in both organic and conventionally-grown varieties.
  • Niacet produces organic salts, such as propionates and acetates, for improving food safety, shelf-life extension, acidity regulation and flavoring.
  • Phycom has one of the largest microalgae production facilities in Europe, producing highly nutritious algae for use in smoothies, meat alternatives, bread, noodles and animal feed.
  • Ruitenberg BasIQs specializes in liquorice ingredients, as liquid or powder, for the European confectionery industry, and other confectionery-related raw materials.
  • Ruitenberg Ingredients provides a broad range of ingredients with a focus on texture, flavor and innovative food formats. Applications include egg replacers, filled meatballs, smoke and grill flavors, fillings and meat alternatives.
  • The Protein Cluster is a business platform linking ingredient suppliers, food manufacturers, retailers and others interested in using plant-derived proteins.
  • Yama Products offers a range of umami ingredients for producers of snack foods, ready meals, soups, sauces and dressings, with a focus on creating rich savory flavours, including low-salt products.
  • Invest in Holland Oost NL (East Netherlands Development Agency) as partner of Invest in Holland offers ‘soft landing’ services for companies expanding their business into the 'Silicon Valley of Food'. Free Information and Services, Tailored Fact-Finding and Introductions, Confidential Guidance and Counsel.

Together with chef Erik te Velthuis, Dutch Topsportrestaurant Papendal and in cooperation with Metos Kitchen Intelligence, Foodvalley and her members hosted live cooking and tastings, where attendees had the opportunity to network with those powering the latest agrifood developments in the Netherlands.

ABOUT FOODVALLEY

Foodvalley is the Netherlands’ principal business and research network for the food industry, representing more than 160 agrifood companies and knowledge institutes, mostly small and medium-sized enterprises, but also a number of multinationals. Many of its members are start-ups and scale-ups at the cutting edge of food industry innovation. Foodvalley NL accelerates innovation by fostering cooperation between companies, educational institutes and governments.

Confidental Infomation