SmaakPark
Inspiration on sustainable local foods, including product development, workshops, traineeships, conferences, meetings, restaurant.
Technical expertise
Concept and product design, Fermentation technology, Food production.
Other relevant information
SmaakPark uniquely combines Creativity and chefs with Science, and all facilities faciltate early stage product development, and testing. Development by a single Product developer, or having interactive sessions with a whole team. Alone, of with help of our experts. Masterclass to production of trade samples. That is the scope of SmaakPark. Come over for a chat, drink and bite and see it for your self!
| Application | |
|---|---|
| Bakery | |
| Condiments, spices, herbs | |
| Consumer & sensory research | |
| Dairy, eggs | |
| Fruit, vegetables, pulses | |
| Grains, seeds, nuts | |
| Independent work/lab/production space for third party | |
| Meat, poultry, seafood | |
| Plant-based protein | |
| Services (eg. storage, machinery, freezing, packaging etc) | |
| Value creation of by- and side-streams | |
| Smaakpark is a multifunctional location not focussing on 1 application. Therefore a wide range of equipment will be availabe for experimenting and testing. Products prepared, may also be served to the visitors of our restaurant to collect primary feedback. SmaakPark is especially strong on creating flavour sensations, and Fermentation technology, and applies this to a wide range of products and market segments. | |
| Processing | |
|---|---|
| Cooking/(re-)hydration | |
| Cutting | |
| Drying | |
| Fermentation | |
| Filtration/sieving | |
| Frying | |
| Heating/Baking | |
| Milling/Granulation | |
| Mixing/Blending | |
| Shaping/Compacting | |
| Structuring | |
| Packaging | |
|---|---|
| Consumer packaging (B2C) | |
| Flexible packaging | |
| Rigid packaging | |
| Quality certification | |
|---|---|
| Foodgrade | |
| All qualifications for Horeca/Restaurants, aquinted with HACCP methodology. Certifications may be applied for in future. SmaakPark is in starting-up phase. | |
- Type of organisation
- Unique location that combines knowledge from chefs, marketing, scientists to provide added value and facilities in the area of food preparation and production.
- Development Support
- If desired, development support is available, but working independently is possible
- Position in the value chain
- Finished product (B2C)
- Production scale
- Research (advanced equipment, labfacility, etc.)
- Scale up: Test facility / kitchen
- Volume indication for production
- 50 kgs / 300 people