Protein transition in Gelderland: above average activity and economic impact

November 22, 2022

Protein transition in Gelderland: above average activity and economic impact

Over the past five years, activity in The Province of Gelderland (the Netherlands) surrounding the protein transition has grown above average. This is evident from a monitor developed by The Protein Community and the province of Gelderland. The monitor ultimately aims to provide insight into the economic impact of the protein transition on a national scale.

Protein transition: sustainable industry in development

The Protein Transition – restoring the balance in the production and consumption of (less) animal and (more) vegetable protein – is high on the government’s agenda because of its value for climate, careful use of raw materials and health. Underlying this is a developing industry that aims to make sustainable protein ingredients, products and technologies available to consumers and industry. Little is known about the current and future economic value of this industry. The recently celebrated 5th anniversary of The Protein Community (TPC) – founded in 2017 by Foodvalley NL, the provinces of Gelderland, Overijssel and East NL – has been used to gain more insight into this.

Above average growth Gelderland

As a pilot, the developments in employment, the number of companies and the economic value for Gelderland were mapped out. This is based on the TPC-database with Dutch companies active in the protein transition, as well as the results of the annual Provincial Employment Survey (PWE). The results show above-average growth: the number of jobs at the identified group of 66 companies grew in Gelderland from 1,730 in 2017 to 1,920 in 2021, a growth of 11.2%. 29 of these plant based protein companies are partner of The Protein Community. By way of comparison: in the province, the development of all sectors was 6.9% in the period. It is also striking that the added value of the protein companies is well above 100 million euros. The total number of companies active in this sector in Gelderland has increased by 70% in the past 5 years to 75 companies in 2021.

Helga Witjes, deputy of the province of Gelderland for Economy, responds enthusiastically: “We are focusing on the theme of protein transition for 5 years. It is great to see that the efforts are also translating into positive economic effects.”

Marjolein Brasz, director of Foodvalley NL, calls for the monitoring tool to be further developed and widely deployed: ‘The method combines existing databases and surveys and offers the opportunity to also provide insight into the socio-economic effects of the protein transition. This is necessary to gain broad support. The monitor also provides wonderful insight into the opportunities that the protein transition offers, in the Netherlands and beyond.

Meet The Protein Community & partners on FFF Expo

November 18, 2022

Meet The Protein Community & partners on FFF Expo

On 22&23 November 2022, The Protein Community will attend The Free From Food Expo in RAI Amsterdam.

Together with partners Biobite, GreenFood50, Lekker Lupine and Phycom we will present the Big 5! Vegaburger with local ingredients from The Netherlands.

You can taste this delicious Burger on our booth F17 and talk with the partners and with The Protein Community, powered by Foodvalley NL

On 22 November on 12.30 p.m., Leo Koning, Community manager of The Protein Community, will give his Keynote-presentation “Reduce time to market for Plant Based Protein Innovations”.

If you want to visit the FFF-expo for free

Innogusto expands the range of attractive plant-based food concepts

October 31, 2022

Innogusto expands the range of attractive plant-based food concepts

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

Need more information?

Brave New Food: startup challenge for alternative proteins

October 28, 2022

Brave New Food: startup challenge for alternative proteins

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.

Need more information?

Update from CO-FRESH: product innovations with Dutch grown Faba beans

October 27, 2022

Update from CO-FRESH: product innovations with Dutch grown Faba beans

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.

Need more information?

Ready-to-Cook Food Block with plant based protein

October 25, 2022

Ready-to-Cook Food Block with plant based protein

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.

Need more information?

Are you interested in Spray drying alt proteins? Use the facilities from Vreugdenhil

October 24, 2022

Are you interested in Spray drying alt proteins? Use the facilities from Vreugdenhil

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

Need more information?

Free From expo in Amsterdam

October 20, 2022

Free From expo in Amsterdam

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 know more about the Food Expo?

Trade mission Protein Transition to Canada

September 30, 2022

Trade mission Protein Transition to Canada

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?

From

October 31, 2022

Until

November 4, 2022

Location

Toronto, Canada

What to expect?

The mission includes a visit to the first-ever international Plant Forward Event in Toronto, company visits and introductions to the protein sector in Canada. The 4-day trade mission includes visits to inspiring companies, as well as networking events with potential trading partners.

Do you want to know more about the Trade Mission?