Innogusto, a TPC-partner, has started Culivega. Culivega specializes in devising, developing and marketing 100% plant-based, traditional meal components for the food service sector and meal producers. Culivega consists of half Innogusto (Carola and Mattèo Piano) and half of Productief Holding BV (Richard van der Zande, CEO Elstar Catering). Carola and Mattèo can now concentrate on plant-based concept development (R&D and Branding) and on business development. Both the production and commercial activities related to the plant-based meal components of RESTOPIA® and RESTOPIA® Professional brands are transferred to Culivega. Henk van Beek, director of Culivega BV, is contact person for commercial matters. Henk has many years of experience in the ready-to-eat meals sector for the food service and can be reached via h.vanbeek@culivega.com

Brave New Food has launched a new challenge for food startups, with innovative solutions that help accelerate the transition to a healthier and more sustainable food system. This Startup Challenge focuses on next generation solutions in the domains of Healthier food solutions, Alternative proteins, Zero food waste and Sustainable packaging. These challenges connect promising startups and scale-ups to leading food and retail companies, investors and knowledge partners to help them accelerate and have more impact.

On the 1st of December 10 startups participating in the Startup Challenge 2022 will pitch their solutions live to leading food corporates and impact investors. One of the jury members is Marjolein Brasz, Managing Director at Foodvalley NL.

In this EU-funded project about food sustainablity, 7 partners from TPC participate to speed up innovations with Faba beans from the Netherlands. The participants are Agriservice Lindenhols, Meelunie, Multiflour, MFH-Pulses, Ojay, Keygene, Codrico and knowledge partners Wageningen University and Louis Bolk Institute. Now we have entered the second phase of the project, where the partners have selected 2 innovations:
1) Create a mimic meat by means of minimal processing e.g. fermentation 2) Develop better product recognition and create a local brand to support innovation number 1). The coming months, workplans must be defined. Want to know more? Check the website or contact Leo Koning, pilot case leader.

Fumi Ingredients have partnered up with ABinBev to help their technology to scale under the brand Revyve, by ABInBev. The secret to unlocking the perfect texture in food can be as simple and sustainable as upcycling brewer’s yeast.

TPC-partner AnuLife has made leaps and bounds in their product development and created a new product: a fermented whole food plant protein that combines moringa, pea protein, and upcycled vegetables (carrots in the first iteration, exploring spent oats and sunflower seed cake next). The result is a delicious, nutritious, versatile Food Block that can be used in a variety of applications. It has 15% protein content and contains all essential amino acids, as well as other important vitamins and minerals. They are targeting food service and food manufacturers to use as an ingredient in prepared meals.

Vreugdenhil, a TPC-partner, produces nutritional spray-dried powders. This Dutch production company invites other TPC-partners – active in the alternative protein domain – to connect. More specifically aimed for applications in which spray-drying facilities and expertise,
may offer a solution. 

Are you interested in using these Spray Drying Facilities? Email your motivation and contact details to facilities@foodvalley.nl

4 Partners from The Protein Community have joined forces to have a presentation on this event in the Netherlands. Greenfood 50, Lekker Lupine, Phycom and Biobite will present local products. There will also be the opportunity to taste the Big5! Vegaburger, a healthy hamburger made from lupine, faba bean, soybean, quinoa and microalgae, all produced in the Netherlands.

If you are interested to join this plant based food pavilion, send an email to Leo Koning: leo.koning@foodvalley.nl