“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.

Together with more than 100 Foodvalley partners, The Green East and Province Overijssel we held a hybrid Protein Community event about ‘Redefining the protein industry’. The event took place at The Green East, Raalte.

During the event, we looked back at the developments in the past five years within the protein transition. We also looked at the future, the role of sustainable energy and market data. Together we dove into the trends of meat replacements, technology shifts (what is the impact on existing machines and techniques?), plant-based dairy, new business models with locally produced products, self-sufficient, upgrading from raw materials to ingredients and connecting with processors. 

Skyrocketing

Demand for alternative proteins has skyrocketed in recent years, a trend that is expected to continue growing. This encompasses enormous potential for new business opportunities and sustainability alike. However, production demands higher quality ingredients, but availability of knowledge, technology and facilities lags behind. This roadblock is occurring more frequently throughout the entire chain, from resource production to processing and distribution, slowing the rate of new product introductions to consumer markets.

The Protein Community

In The Protein Community partners can partner up on ideas and find inspiration from each other. Foodvalley NL provides professional community management with proper scouting of new community partners, organising and preparing community sessions. Partners are informed on our latest initiatives and can provide direct feedback. On top of that they get access to our innovation platform, for facts and figures, partners, funding opportunities and facilities.

Interested in joining The Protein Community? Contact Leo Koning for more information.

An exclusive The Protein Community event ‘Redefining the Protein Industry’ will be held on Thursday 16 June from 14.30 – 16.45 CEST, in cooperation with the province of Overijssel. Our TPC event will be hybrid. Protein Community Partners are most welcome to attend our event at The Green East, Drosteweg 6 – 8, Raalte. Please indicate at registration if you want to attend the event on site or online. Note: there is room for approximately 50 partners, full is full.
For partners attending the event online, a live video link will follow.

Programme

Opening

Jeroen Willemsen (Foodvalley) and Eddy van Hijum, Deputy at the Province of Overijssel

Deep dive into

1. Meat: The journey from a meat production company to a successful 100% plant-based meat analogues food group.

Bobeldijk Food group, Remko Vogelenzang

2. Dairy: What are the ingredients for product development and market introduction for new plant-based dairy products? https://bit.ly/3ts0rHT

Boermarke, Reynier Varvik

3. Technology: How to transform production facilities for meat and dairy products into high tech facilities for plant-based products?

GEA, Engeering for a better world, Gerben Kiers

4. Market Data: Facts and figures about plant-based products that Redefined the Protein Industry including future projections and trends.

Mintel, Global market research, Rick Miller (UK)

5. Local production: Production and development of plant-based products in high-tech laboratory.

The Green East, Erik Doorenspleet & Rubisco Foods, Sjoerd Jansen

Foodvalley NL produces a series of podcasts in 2022. In this series, you can listen to candid conversations between different game changers on topics concerning a more resource-efficient, healthy and sustainable food system. With insights, tips and inspiration Foodvalley NL offers insights to professionals who want to work on the transition to a sustainable food system. What developments has the protein transition made in recent years? Where are we now? And what place will plant proteins have in the future? 

About the podcast series

Restoring the protein balance, towards a sustainable balance in the production and consumption of animal and plant protein. The ‘protein-rich’ Netherlands has been working on the protein transition since 2000. Efforts by all chain partners have helped accelerate the transition. The experiences, insights and visions offer support and inspiration for the future. What have we learned in the past 20 years and how can we shape the protein transition in the next 20 years? In short: 20 years of protein transition in the Netherlands, from 2000 to 2040.

Fermentation is our future! In cooperation with BOM and Province Noord-Brabant, The Protein Cluster kicked off this year’s events with a hybrid event on the surprising world of micro-organisms. This recap gives you an impression of inspiring companies and food producers who tell about the latest fermentation techniques, flavours and innovations. Discover the science behind fermentation and learn how to start and grow your business. Watch the recap video below.

TPC partners are exclusively invited to attend the online introduction of our brand new platform Foodleap on 11 May from 10.00 – 11.00. Learn how Foodleap brings you the latest insights on market trends, potential clients and business opportunities like funding, accelerator programmes and open calls. Join our Foodleap introduction and discover how Foodleap benefits you. Register through our e-mail invitation.

Important: register max 2 persons from your organisation. Both people will receive login details for their Foodleap account after the introduction.

An exclusive TPC event will be held on redefining the protein industry. Please save the date, 16 June, and keep the afternoon free in your agenda. More information will follow soon.