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

Do you want to join a delegation from the Netherlands and visit Canada to meet interesting companies and see Protein innovations at the Plant Forward Event in Toronto?

“An absolutely amazing week in the Netherlands. We (Nestle) connected with Foodvalley and TPC in Wageningen and 7 start-up’s (TPC-partners) to understand the alternative protein shift in more detail and also to see opportunities to accelerate. It is really amazing how fast this is evolving and how all the actors along the value chain need to work together to make alternative proteins the new reality!”

The Protein Community is organizing this “online only” event for our partners. Bregje Kroeze-Krebbers (Allergenen Consultancy) is the keynote speaker and will share her insights about (upcoming) changes in regulations about allergens and the impact to our food ecosystem. We will also have a large Q&A-session, where you can ask questions via the chat. 

We will also celebrate the fact that The protein Community was founded 5 years ago. Before this event takes place, TPC organizes a specific, in-depth acceleration session. We will combine the expertise from all the 3 innovation themes from Foodvalley and share the challenges and learnings. This session starts at 14.00h and will also take place in Wageningen Campus. More info will be announced soon, so please save the date.

On July 14 2022, 56 organizations signed the Dutch Green Deal Protein-rich Crops, also referred to as the Bean Deal. The aim of this Green Deal is to scale the cultivation, processing and consumption of Dutch protein-rich crops. To achieve this aim, the 56 signatories covering the entire protein value chain, from breeders and farmers till caterers and education, have committed themselves to numerous efforts.

My name is Leo Koning, and I will be joining Foodvalley NL as the new Community Manager for The Protein Cluster (TPC).

What Leo adds to the Foodvalley team

I am excited to contribute to the transition for more tasty, affordable, healthy, and sustainable food. To do this successfully, I will use my energetic & positive approach to create engagement with our stakeholders to participate actively in this journey. I believe that working together, sharing best practices, ideas, and focusing on common interest, is the way to make this happen. I have over 25 years of business experience of working in start-ups and in multinational companies in an international role. I am used dealing with complex and challenging situations: thinking outside the box and using creativity to find solutions is what I like the most. It’s my drive to create multiple moments where we can celebrate achieving our goals: accelerating the speed of the global Protein Shift and share the energy and satisfaction in doing that together. I am looking forward to work with you!

How Leo contributes to a sustainable food system at home

Frankly, my wife and daughter don’t really have such a disciplined system at home yet. We do however try to eat more and more healthy food with fresh ingredients and less prepared food. Sometimes we enjoy eating a simple snack meal, especially when nobody is in the mood for cooking. Already we shifted from eating unhealthy snacks to vegetable snacks during the day and evening. What we also do is buy less meat and started to experiment with new ingredients and recipes for tasty meals. Every time we eat a new meal, we analyze the taste, give it a score and decide if we will repeat this meal or not, with or without changes. Finally, we try to buy as much as possible biological and locally produced food, to contribute to a more sustainable food system.

What can you wake him up for in the middle of the night?

WOW, I can think of many things, because I am a huge fan of (live) music, I enjoy attending a concert or festival. My favorites are the North Sea Jazz Festival and DanceValley. Both have a similar vibe, where visitors share the passion for music and having a great time. A good alternative is to arrange a tennis court to play a match with Roger Federer, my favorite tennis player.