HAS Food Book 2018 - HAS University of Applied sciences by HAS green academy

2018

TODAY'S FOOD CHALLENGES

INDEX From the Mayor

HAS Food Experience: From a ‘rebel project’ to a well-organised event

We have no time to lose – interview with Professor, Frederike Praasterink Winner Circular: Yeasterday Winner Start Up: Light City Hops Winner 10-years Food Experience: BOON Innovative project: Crickets for human consumption

6 8 8 8 8

Meet our partners Circular Challenge

We want to create an impact through the bean – interview with alumnus, Michael Luesink

Meet our partners

Technology Challenge

From hyper-intensive to nature-intensive – interview with Professor, Erwin van Woudenberg Winner Circular: Tasteful Pea Protein Applications Runner up Circular: Lignum X – Seaweed-based Paper

Meet our partners

Start Up Challenge

Boegbeeld Brewery – interview with alumna, Janneke Backhuijs-Pieters

Pizza box – interview with alumnus Felix Swiths

Smart Challenge

34 34

The temptations of unhealthy food are still too great – 56 interview with Professor Annet Roodenburg Winner Health: The Breakfast Chef 58 Winner Consumer: Smaak Vermaak 58 Winner Smart: pizZo 58 Runner up Smart: Stack eating out at home 58 Winner Technology: Savourollz 58 Winner Audience prize: Hartstikke Gruun 58 Meet our sponsors

Health Challenge

VIENO - interview with alumna, Anne van der Wijst

Provito - interview with alumna, Eveline van Dam

Consumer Challenge

Zoete Moed - interview with alumna, Yvette Wouters LEF - interview with alumna, Eylien Lommen

84 85

Index card challenges & students

Meet our sponsors

Colophon

92 1

2 HAS FOOD EXPERIENCE 2018

FOREWORD 10th edition of HAS FOOD Experience The 10th edition of HAS Food Experience! Representing 10 years of new products and ideas for the agrifood sector. With the Food Experience alone, the HAS has demonstrated the important role it plays in encouraging and facilitating innovation in agrifood. A role the university of applied sciences can justifiably proud of. The students who have worked on this year’s projects should be proudest of all: they have grasped some of the most important food challenges of today. And these are considerable. That’s why I would like to compliment this year’s participants for their determination. Managing new collaborations with other students and external companies; coping with unforeseen setbacks, these students have dealt with this and much more. And this book highlights many of the examples of how well they succeeded! Over the past 10 years, the HAS Food Experience has proven that the Dutch region of NorthEast Brabant is the place for innovation in agrifood. This is where it all happens, and this is where the future of the agrifood sector starts. We are the top region in agrifood, the solutions of the future are being created right here! I would also like to take this opportunity to congratulate the management and staff at HAS University of Applied Sciences on this 10th anniversary. The HAS Food Experience is an amazing event that always manages to surprise visitors, and each year manages to raise the bar. The HAS and all its activities and students are a huge credit to our city: ’s-Hertogenbosch is proud of you! Jack Mikkers Mayor

HAS FOOD EXPERIENCE: FROM A ‘REBEL PROJECT’ TO A TIGHTLY ORGANISED EVENT WITH CONCEPTUAL THEMES AND AN INTERNATIONAL ALLURE. 10 years of HAS Food Experience. “The event has gone through a development that we could never have, or dared to imagine.” Theo Clermonts, who was behind the initiative at the time, and Mary van HoekHendriks, the current programme manager, reflect on the past and look into the future.

The 1st edition. Theo Clermonts remembers it well. The limited means were used to their fullest. 17 projects set up throughout the entire building. The study programme Food Design needed more exposure. The market didn’t quite know what to do with this new study programme. This event had to change that. “There were 65 visitors,” says Theo Clermonts, Director of Food Innovation and one of the founding fathers of the event. “We thought that was great. Could we ever have imagined that 10 years later we would attract 1,500 visitors? No. We didn’t expect that. But there was one person who predicted it: Pierre Wind. He was a lecturer in Food Design and was involved with the first event. ‘Just you watch,’ he said after the event, ‘in a couple of years, there’ll be hundreds of people coming to this event…’ And he was right!”

4 HAS FOOD EXPERIENCE 2018

‘THE BAR HAS BEEN RAISED’ What started as an exclusive platform for the Food Design

Theo Clermonts, directeur opleiding Food Innovation

study programme, has evolved into an event involving 7 study

Mary van Hoek-Hendriks, Programmamanager HAS

programmes with food-related projects. And the students have a

Food Experience & docent Food Innovation

completely different level of ambition than 10 years ago: “Since the 1st edition, students have been presenting interesting and future-oriented projects, but ambition has changed. They really want to make a difference and elaborate on the projects, so

event has received a huge spin-off; with respect to companies,

that they reach an achievable and scalable level,” explains Mary

the media and other similar national and international events.”

van Hoek-Hendriks, lecturer Food Innovation and programme

Despite the considerable spin-off already being achieved, this is

manager of the HAS Food Experience. “They want to bring more

also where future ambitions lie. Mary van Hoek-Hendriks: “The

to the table – literally and metaphorically. They want to increase

HAS Food Experience enables us as HAS to tell a story. The story of

their own profile. They want to present concepts, products,

the new generation. A generation that’s digitally literate; creative;

visions and solutions that will actually have an impact; that will

inventive. And that’s worried about a future where it’s up to them.

make a difference. Aspects such as how relevant their idea is to

That story is being picked up on. That’s also why, last year, we

society, and the financial feasibility are taken into account from

decided to published this book in English as well as Dutch. We

the start.”

want to continue presenting ourselves, be more present at other

This is also the feedback that the visitors give: the level of the

events, in the Netherlands and abroad, and thus create stronger

projects presented has been getting higher as years go by.

ties throughout the entire food sector.”

“Students aren’t satisfied with a pass,” Theo Clermonts notes. “They want to really score. As high as possible. It’s fantastic to

INTERNATIONAL ALLURE

see how students sometimes become emotional when they win

From 17, to 117 projects. From 17 participating students from one

a FoodManShip Award. It really means something to them. It’s

study programme, to 228 students from 7 study programmes with

about the future. Their future, but also that of the food sector. Or

food-related projects. From 65 visitors, to over 1,500. From a stage

even the world! That’s how they genuinely experience it.”

for one day, to an entire platform, including preview night. From a

“The great thing is that first year students look up to these

one-dimensional ‘rebel project’ at a supra-local level, to a tightly

achievement,” Mary van Hoek-Hendriks adds. “The event is also

managed event with conceptual themes and international allure.

their future. This is what they’ll be capable of in a few years’ time.

Around 500 food projects have been presented over the past

That puts pressure on them, yes. But mainly it provides them with

10 years. Over 40 promising concepts have grown into a start-

lots of positive incentives and energy. They see the level that they

up or found another way into the market. 80% of which is still

can grow to.”

successful. These figures demonstrate in a nutshell how the HAS Food Experience has developed.

A PLATFORM THAT SERVES AS A SPRINGBOARD

“The event has become a driving force. It connects and inspires.

The event has become much stronger in creating connections than

Everyone who is involved. And it provides us with a reflection of

anyone could ever have imagined 10 years ago. Both internally:

our activities, as HAS: are we doing the right thing? You can also

between study programmes. And externally: with companies and

see that it gives the educational quality a boost... Could we have

government. Theo Clermonts: “The first time, we were a ‘rebel

imagined this 10 years ago? No. We couldn’t. But … Pierre Wind

project’, with a strong focus on gaining exposure. Now, we’re a

did ;-)”

platform that involves lots of parties. A platform that also serves as a springboard: students who want to aim higher, can. The

“WE HAVE NO TIME TO LOSE” PROFESSOR IN FUTURE FOOD SYSTEMS, FREDERIKE PRAASTERINK The world’s population is growing, to 9.7 billion people in 2050, predicts the UN. But if it’s already difficult to feed everyone, how will we manage in the future?

HOW IS THE WORLD GOING TO BE ABLE TO FEED ALL THOSE 9 BILLION PEOPLE? And that is just one of the global challenges we are faced with today. We are all getting more overweight. The climate is changing. We are wasting vast amounts of food. Soil quality and biodiversity are being lost. The world is becoming urbanised. The average age of farmers around the world is around 60. These are all agrifood-related challenges. And at the same time, we also need to produce more food for a global population that is expanding and becoming wealthier. THAT’S QUITE A CHALLENGE! Yes, it certainly is. That’s why we can’t simply extrapolate the current system of production and consumption into

6 HAS FOOD EXPERIENCE 2018

the future. We also have to work on innovating the system itself.

both for our own health and for the health of the Earth. If we put

Currently there are two dominant strategies. The first is called

all our efforts into intensification, the moment will come - and

sustainable intensification. This approach involves us starting

that moment is closer than we think - that the societal costs of the

to produce more intensively as well as more sustainably. In

system will be higher than the economic benefits. Then we will be

simple terms: more kilos per square metre, but then in a more

undermining the fundamental resources of the food system itself.

sustainable manner. IN FACT, YOU ARE SAYING THAT WE ARE HEADING TOWARDS A WHAT IS THE SECOND STRATEGY?

COLLAPSE OF THE CURRENT SYSTEM?

That entails a transformation of the current food system. That is

Yes, if we limit ourselves to the first strategy. Certainly, we do need

what I am working on with the team at the Future Food Systems

to start work on that too, but we will need to concentrate even

Lectureship of Chair. That’s becasue the current method of

harder and even sooner on the second. How? In three ways: by

production and consumption is creating a great many problems,

redesigning, reconnecting and revaluation. Redesigning means that we will have to work out how to develop a new system, one where impact is the decisive factor and which has overal positive effects instead of just being slightly less ‘bad’, i.e. regenerative, nature-inclusive and involving circularity. WHAT ABOUT RECONNECTING? We will have to find a way of reconnecting consumers and producers with each other so that we become aware that we are there to serve a common goal: that of feeding the world, within its ecological capabilities. And that more sustainable dietary habits do mean a change to a more plant-based diet, among other changes.

FUTURE-PROOF GLOBAL FOOD PROVISION

AND REVALUATION ...

The urban population in the Netherlands is expected to grow by 15% over the coming years. 1 This development can be observed globally and will lead to over 70% of the population living in cities, or mega-cities, by 2050. 2 In order to keep these cities inhabitable, a number of things need to change in these areas over the coming years. For example, adequate greenery and recreational provisions will make it possible to safeguard the health and wellbeing of residents.

Applied

in the selling price. At the moment, farmers are hardly given any incentive to produce more sustainably. That is the sad part of the current system. This has to change. Unhealthy needs to be penalised and healthy should be rewarded. ARE YOU CONFIDENT THAT WE WILL BE ABLE TO MAKE THAT CHANGE? Yes, I am optimistic. Look at BOON pre-cooked bean meals and Light City Hops. These are just two good examples of redesigning and reconnecting, respectively. There is already plenty of work being done by pioneers to show the way for how we can do things differently. And that is a good thing, because let’s be honest, I

Through this societal programme, HAS University

That is the revaluation of our food to include the costs to society

Sciences

can

contribute to the feeding of around 9 billion

may be positive, but there’s no time to lose. The question is no longer whether we need to turn things around, the question is, is it happening fast enough?

mouths in a healthy environment. 7

WINNER CIRCULAR

WINNER START UP

YEASTERDAY

LIGHT CITY HOPS

NORA RIDDER

RAMON VERHEGGEN

Yeasterday, the no-waste bakery produces artisan, delicious bread which is made from fermented discarded fruit. Let’s fi ght together against food waste!

Light City Hops is an urban hop farm supplying fresh hops for the best beers, all year round.

Jury comment:

Nora not only adds value to waste streams, but her project also has an impact on the entire chain, or even the society as a whole.

8 HAS FOOD EXPERIENCE 2018

AWARD WINNERS

Jury comment:

Presented fabulously, explaining how you can supply hops all year round. Original. With lots of potential for this growing niche market.

WINNER 10 YEAR FE

BOON

CRICKETS FOR HUMAN CONSUMPTION

MICHAEL LUESINK

FOLKERT DE JONG

This year, Boon Bonen was voted the concept with the greatest impact in 10 years of HAS Food Experience. Initiator Michael Luesink has huge plans for the bean.

The food chain needs to find new ways to meet the demands of the growing world population. Crickets are a tasty, healthy, sustainable solution.

Jury comment:

The chair of the jury praised Luesink in particular for his passion for the product and for the concrete and professional way that the concept has been executed.

‘Foresight is the essence of government. That is exactly what all the HAS students do, and combined with a healthy dose of entrepreneurial spirit, it makes them successful.’ - Rabobank ’s-Hertogenbosch e.o.

MEET OUR PARTNERS

Where todays innovation determines the future of tomorrow

www.AgriFoodCapital.nl agrifoodcapital_adv_2018.indd 2

12-04-18 10:41

“ “

10 HAS FOOD EXPERIENCE 2018

PARTNERS

HI! NICE TO MEET YOU

CREATIVE IDEAS BIG OR SMALL, TOGETHER WE MAKE THE DIFFERENCE Appèl focuses on innovation, we always follow the latest food trends. Together with Markies Catering we created and run more than 160 business restaurants and 250 school canteens. The trends we spot in the world are the inspiration for our food concepts. We love to innovate! Whether it is a new product or a new creative way of presenting our products. We are always open to constructive ideas of young entrepreneurs who have a great passion for their products.

  

Do you have a brilliant idea and the same passion for food like us? We would like to meet you! Get in touch and give us a call: 073 – 70 74 178.

WWW.APPEL.NL

Find us on

hellowearejust justfresh.eu

004d68

CIRCULAR CHALLENGE

Projects contributing to waste reduction, sustainability, reuse of raw materials, the circular economy or the protein transition.

12 HAS FOOD EXPERIENCE 2018

CIRCULAR CHALLENGE

NORA RIDDER

YEASTERDAY THE NO WASTE BAKERY Yeasterday, the no-waste bakery produces artisan, delicious bread which is made from fermented discarded fruit. Let’s ﬁght together against food waste!

WINNER CIRCULAR

EDUCATION: FOOD INNOVATION

IRIS VAN ZOELEN, JESPER VAN BRAKEL, SARAH INKELAAR, NIELS VAN DE KERKHOF

FLOATING FARM VEGETABLE YOGHURT The circular vegetable yoghurt which will be produced on the Floating Farm, suitable for consumers who are looking for a tasty and responsible product.

EDUCATION: FOOD TECHNOLOGY

MARIT AARDEMA, DAPHNE SANDERS, MIGNON QUADENS

DIPSTERS ‘HAPPINESS IN AN ACCIDENT’ Do you ever wonder what happens to broken biscuits and damaged apple pies? We thought of something clever. Our Dipsters give these waste products a second life! #NOWASTE

EDUCATION: FOOD TECHNOLOGY

CHALEEN WONG, RACHEL ZULIANI, ANOUK VAN STRATUM, RODIEKE TEEUWEN

THE FRUITY TOEFJE The blood protein Fibrimex is used to glue pieces of fresh meat. We developed a new, sustainable solution. Curious? Discover our new application using strawberry foam.

EDUCATION: FOOD TECHNOLOGY

REMCO FLIKWEERT

STOP FOOD WASTE ZEEUWS RED Stopping food waste by making use of waste ﬂows.

EDUCATION: BUSINESS ADMINISTRATION & AGRI-FOODBUSINESS

MARIEËTTE NELISSEN-LOONEN, ROEL KRIJGER, MARTIJN VAN MERRIËNBOER, CORNELIS NOORLANDER, EVELIEN HABETS

SOUP ZAKMAZEHHE 4-SEASONS SOUP Sustainable seasonal soup made from the residual ﬂow of Zeeland tomatoes. A pure taste every season. Developed for the Zeeland postmaterialist. EDUCATION: FOOD TECHNOLOGY

14 HAS FOOD EXPERIENCE 2018

CIRCULAR CHALLENGE

VERA VAN VELSEN, NAJAT SABIR, SIMON MEWE, WILLEM VAN SAS

ARTISAN TOMATO SOFT DRINK Every year, kilos of tomatoes are thrown away. What a waste! By processing these tomatoes into a carbonated soft drink, the waste ﬂow gains added value.

EDUCATION: FOOD TECHNOLOGY

COEN DE JONGH, LUCAS VAN NEERVEN

CIRCULAIR BEER BREWERY

According to its own goals, Bavaria N.V. wants to brew 100% circular beer in the future. But what does the future looks like for a circular beer brewery?

EDUCATION: ENVIRONMENTAL STUDIES

KIM DE HOON, ROBBERT VAN NEER, ANNE PENNINGS

IMPLEMENTING CIRCULARITY IN BAVARIA This project is about deﬁning circularity for Bavaria. “How do you communicate about it?” and “How do you measure it?” these are the main questions in this case..

EDUCATION: ENVIRONMENTAL STUDIES

SANNE VAN LEIJSEN, STAN SEGERS, HILDE HANEMAAIJER, RUUD VAN LOON

CHEESE IN 2050?! We devised two concepts, one with and one without the cow. Both can signiﬁcantly reduce the CO₂ emission of cheese. There’s a future for cheese!

EDUCATION: BUSINESS ADMINISTRATION & AGRI-FOODBUSINESS, FOOD TECHNOLOGY

LUC VAN BOMMEL, FEMKE KIGGEN, ALEXANDRA VAN WAES, CÉSAR FERNANDEZ LLANES, LUC VAN ROOSMALEN

THE EFFICIENCY OF AQUAPONICS SYSTEM

Is it possible to produce 1 kg of ﬁsh and 15 kg of lettuce with an input of only 1.5 kg of ﬁsh feed? We researched it for Blue Acres.

EDUCATION: ENVIRONMENTAL STUDIES, INTERNATIONAL UNIVERSITY

ROSA DRIJVERS, JOB TIJSSEN, STEPHANIE GROOTELAAR, JORRIT DORTLAND, MIRJAM BAK

REDUCING SMELL IN THE KITCHEN Reducing the odour inconvenience caused by kitchen waste of households, based on technical and social solutions.

EDUCATION: ENVIRONMENTAL STUDIES

16 HAS FOOD EXPERIENCE 2018

CIRCULAR CHALLENGE

HOWARD GIDDINGS, ILSE BRABERS, GILMEE DAVIDS, DAPHNE VAANDRAGER, SASKIA VAN DE KERKHOF

IS THERE A FUTURE FOR VANILLA? Is there a future for natural vanilla during these times of climate change, societal changes and ﬂuctuating prices?

EDUCATION: HORTICULTURE & BUSINESS MANAGEMENT, INTERNATIONAL FOOD & AGRIBUSINESS

CÉLINE SANDERS, SHANNA DE GROOT, KT CARTER, FRENSKE BLOM, ROMEIN HOUWINK, ARNAU RIBERA SOLÉ

UGANDA FEED FOR THE FUTURE Four scenarios have been created to describe the transforming Ugandan poultry and pig market. What will the future bring?

EDUCATION: INTERNATIONAL FOOD & AGRIBUSINESS, INTERNATIONAL UNIVERSITY

NGIN ZHUN CHUNG, LIESELOTTE JANKNEGT, NIELS SCHUNSELAAR, TALASH HUIJBERS, WIEP VAN SUMMEREN

WHAT ABOUT 2050? To what extent can the Philippines secure its food security for its growing population and what role does organic rice have to play?

EDUCATION: INTERNATIONAL FOOD & AGRIBUSINESS

MIKE VERKAIK, JEROEN DE GOFFAU, DEBORAH TOUW, FREEK BRAAKSMA, DOUGLAS STIBBE, EVA GERTH

FIT FOR THE FUTURE Constructing a long-term sourcing strategy by exploring diﬀerent future scenarios in the agri-system of the Ivory Coast.

EDUCATION: INTERNATIONAL FOOD & AGRIBUSINESS

EVELIEN KARSEMEIJER

2-IN-1 PLANT-BASED COFFEECREAMER

The plant-based alternative for everyone who loves a splash of milk in their coﬀee or a delicious milk foam on their cappuccino. Good for people, the planet and animals.

EDUCATION FOOD INNOVATION

ELISABETH WORM

MERINGUE VEGAL RESPONSIBLE SNACKING Meringue Vegal is a vegetable version of meringues, made from the waste ﬂow from hummus. A responsible snack: environmentally aware and animal-friendly.

EDUCATION: FOOD INNOVATION

18 HAS FOOD EXPERIENCE 2018

CIRCULAR CHALLENGE

ELISE VAN DER LAAN, SJANIEN GROENENBOOM, LYNN MARTENS, SASKIA HORDE

TASTFUL PEA PROTEIN APPLICATIONS Can you use pea protein to create delicacies and contribute to the protein transition as well? We invite you to try delicious vegan liqueur and choco kisses to show you that we can.

WINNER CIRCULAR

EDUCATION: FOOD TECHNOLOGY

ROOS JUTEN

LUNA & LUPIA HIGH PROTEIN SNACK Luna & Lupia is a high-protein snack for kids. After Luna & Lupia you’ll feel strong again, fast!

EDUCATION: FOOD INNOVATION

LYDIA ROIJEN

ANT SPICES Ant Spices’ makes every dish exciting. ‘Ant Spices’ is a herb mixture based on black ants. Do you dare to try it?

EDUCATION: FOOD INNOVATION

PIM COOLEN, GUIDO NOUWEN, JOËLLE BEEN, BENTE VAN SANTVOORT

GOOD TO GO VEGETARIAN SAUSAGE Good to Go, a concept which gives consumers a vegetarian option for snacking on the move.

EDUCATION: FOOD INNOVATION

DAAN DE ROOIJ

SEASTEAK

Seasteak introduces all the beneﬁts of seaweed in a plant-based steak! Taking one step towards a plant-based future.

EDUCATION: FOOD INNOVATION

TIMO HUIPEN

LIGNUM X SEAWEED BASED PAPER Lignum X, the paper that’s saving the forest. The best of both worlds come together in one material: sustainable seaweed and the strength of trees.

EDUCATION: FOOD INNOVATION

20 HAS FOOD EXPERIENCE 2018

CIRCULAR CHALLENGE

RUNNER UP CIRCULAR

GLORIA BOOMSMA

SOY-STAINABLE Soy-stainable is an innovative packaging concept for soy yoghurt, with sustainability and circularity in the leading role. Enjoy responsibly!

EDUCATION: FOOD INNOVATION

KAROLIEN DOEZÉ

BEREADY 4 PROTEIN

Reducing waste, BeREADY 4 Protein is a new bake-oﬀ bread with added protein and ﬁbre, ideal for the athlete who wants increased protein at lunchtime!

EDUCATION: FOOD INNOVATION

PIM COOLEN

PIM’S KOOLEN Something a little diﬀerent on the BBQ? Pim’s Koolen makes it possible with BBQ briquettes made from the waste ﬂows from the Dutch potato processing industry.

EDUCATION: FOOD INNOVATION

INTRO This year, Boon Bonen was nominated as the concept with the greatest impact in 10 years of HAS Food Experience. Initiator Michael Luesink has huge plans for the bean.

ALUMNUS MICHAEL LUESINK

“WE WANT TO CREATE AN IMPACT THROUGH THE BEAN”

How did you come up with the idea of doing something with beans?

I believe one of the biggest challenges in food today is protein

home. During my travels through South America and Asia I dis-

transition. How are we going to entice the world to exchange

covered that beans are astonishingly delicious and versatile. In

animal protein for vegetable proteins in the diet? I wanted to

the Netherlands we mostly eat them in the winter, while there

contribute to this change with my project. And yes, there are al-

they are eaten all year round at different times of day and in

ready numerous initiatives advocating insects, seaweeds and

different forms. And they are incredibly nutritious as well.

imitation meat etc. But I was after something closer to

22 HAS FOOD EXPERIENCE 2018

ALUMNI

So this is where you came up with BOON, fresh beans in verti-

import their beans from abroad, but I believe in short supply

cal packaging?

chains. Lots of beans come from Canada and Asia even though

Yes. I developed the BOON innovation time line with a vision of

we have a good bean-growing climate in the Netherlands. We

how the bean market should evolve. This vision also included a

therefore collaborate with Dutch farmers in order to grow bet-

roadmap to introduce the bean to the consumers’ weekly rou-

ter beans.

tine. In the Netherlands we looked in the store cupboard if we wanted to eat beans, but if you want to be top of mind, your

Are beans becoming more popular?

product needs to be in the fridge. That required a different pre-

Yes. The vegetarian and bean markets have increased over the

paration method, one with lower temperatures. I started expe-

last few years by around 20%. I also predict the same amount

rimenting and the great thing was that the beans became even

of growth for the coming years. Yes, I think in all modesty, that

tastier. The beans had more bite and more flavour.

we’ve played a part in that growth. We launched various bean products during recent years with success. They vary from

What has HAS Food Experience meant for you?

fresh meals and burrito and chilli dishes to bean balls and bean

Lots of interest, loads of fantastic responses and, because I

burgers. We’ll be introducing a new generation of snacks soon.

won a prize with my project, invitations to come and present

You can see that we inspire others in the market. I’m proud that

myself at lots of events. That’s how I came into contact with the

we, as a start-up, have been able to take established names

market. I spoke to a number of businesses, but ultimately deci-

along with us in the bean ‘flow’.

ded to go it alone. I had an ideal: making better, healthier products. I was aware that it wasn’t the easiest route, but I would

What are your ambitions for the Boon Bonen?

be able to stay closer to my ideals and develop the BOON chain

They haven’t actually changed: we want to create an impact.

I had in mind.

We want to contribute to the massive challenge of protein transition with the humble bean. We want to contribute to a better

Your products are now available in nearly all supermarkets.

environment, better health and better animal welfare. We ex-

How did you manage that?

pect to have nearly all Dutch retailers as customers soon. The

I said to myself that my products would be on the shelves of

next step is over the border. The great thing about enterprise is

a retailer within a year. If that didn’t work out, I could always

that, together with your team, you can create your own chal-

look for a job. Fortunately, I didn’t have to, as the Albert Heijn

lenges. We can already inspire, apparently, so let’s do it!

supermarket chain was a customer within the year. Of course we had to work very hard to achieve that. Large concerns often

MEET OUR PARTNERS

TOGETHER WE ARE TAKING ON THE BATTLE AGAINST FOODWASTE! In the Netherlands we throw 5 million euros of food away annually. Most of the time there is absolutely nothing wrong with it. To tackle this problem, we need innovative entrepreneurs with guts. De Verspillingsfabriek (The Surplus Food Factory) takes on both food surplus as well as raw ingredients and turns them into delicious soups, sauces and other meal components. Each of our highly nutritious and natural products have been manufactured from rescued ingredients that farmers, wholesalers and the food industry were unable to put to good use. We’re not talking waste here: we mean vegetables that were imperfect and products that were incorrectly labelled for example. The Surplus Food Factory is proud to include people who would otherwise struggle to find employment as part of their team.

ARE YOU TAKING ON THE BATTLE? LURN MORE AT

WWW.DEVERSPILLINGSFABRIEK.NL

FOR ENTREPRENEURS WITH A PROMISING IDEA We also support students after the HAS Food Experience on their road to success.

www.ondernemersliftplus.nl info@ondernemersliftplus.nl 085-902 02 09

24 HAS FOOD EXPERIENCE 2018

We are proud of Michael Luesink from BOON, the most impactful startup of 10 years Food Experience.

PARTNERS

The impact of Rabobank Foundation 2017 People who want to get ahead. Who are financially vulnerable, but working as hard as they can to become self-sufficient. It’s those people that we at Rabobank offer a helping hand. Developing countries

Netherlands

62 Dutch organizations

23 focus countries incl.Netherlands 260 foreign organizations

4,886,869 smallholders

619,565

vulnerable people

Through our project partners

TOTAL OUTREACH 5,5 MILLION PEOPLE S335_RF advertentie_v2.indd 3

23-4-18 (w17) 09:46

TECHNOLOGY CHALLENGE Projects combining new and existing technology,

developing and improving quality systems, making process technological modiﬁcations or that relies on technological applications of ingredients.

26 HAS FOOD EXPERIENCE 2018

TECHNOLOGY CHALLENGE

SANNE VONK, MICHIEL LENDERS, CHANTAL VAN DER NOORDT, BENJAMIN VERDUIJN

BETW3TERS Betw3ters is the vegetable concept for kids for the 3D-foodprinter, makes eating veggies fun!

EDUCATION: FOOD INNOVATION

FENNA DE VRIES, GUIDO VAN RIJN, LIZAN VAN ROOIJ, SANNE VAN SCHIJNDEL

CONDITIONING OF DRY AIR

Research into increasing the capacity of the spray drying process at Vreugdenhil Dairy Foods using air drying technologies; in particular, adsorption drying.

EDUCATION: FOOD TECHNOLOGY

LIANNE VAN GESTEL, LIEKE VAN DEN BERG, DANIEK VAN DE RIJT, ANNET VERMEULEN

PROCESS DEVELOPMENT DUAL CREAM Process development and optimisation for proﬁterole cream containing animal and vegetable oils, focussing on mixing in palm oil and various process settings.

EDUCATION: FOOD TECHNOLOGY

ROBIN DE JONGH, ELLES ARTS, NAOMI HOEBEN, JELMER AGEMA

PROCESS ALTERNATIVES FOR MILK POWDER Process development for powderisation of a heat-sensitive dairy product. High quality is guaranteed by maintaining a maximum temperature of 60°C during the process.

EDUCATION: FOOD TECHNOLOGY

FER OOSTENBACH, SACHA VAN RODIJNEN, ELIAN VAN DER LOOP, ANDRÉ BOUCHOMS

THE ROAD TO MILK POWDER

Optimisation of the milk powder process from evaporation to spray drying.

EDUCATION: FOOD TECHNOLOGY

YVETTE THEWISSEN, TIM DEEN, TOM JÄGERS, ROB VAN ROOIJ

SUSTAINABLE COFFEE Concentrating coﬀee using an existing concentration technique with minimal quality losses, lower costs and energy consumption compared to traditional methods.

EDUCATION: FOOD TECHNOLOGY

28 HAS FOOD EXPERIENCE 2018

TECHNOLOGY CHALLENGE

PIM GEENE, DANIËLLE VAN VLIET, CLAUDIA FRANSEN, NATHALIE WYSSMANN

WORKING MORE SAFELY BY LOTOTO LOTOTO is a safety procedure helping employees to work safely during maintenance operations. We took this procedure to a higher level at FrieslandCampina!

EDUCATION: FOOD TECHNOLOGY

MOUNIA BIJLAART, MICHELINE KASSABIAN, RAMA KHAZAL, MARIEKE VISSERS

CHANGEOVER TIME = EFFICIENCY

Increasing the eﬀiciency of a nutrition bar production line by decreasing machine cleaning and changeover time between two production orders.

EDUCATION: FOOD TECHNOLOGY

MICHIEL ABEN, MARRIT DE KOK, GERA VAN DEN BOER, DIDI JONKERS

SUPPLIER ASSESSMENT SYSTEM Developing a robust supplier programme, taking into account the risks of both suppliers and their products.

EDUCATION: FOOD TECHNOLOGY

TIM SCHIPPERS, KIM JONKERGOUW, VERA VAN VONDEREN, LIZA WEIJERS

FOOD FRAUD PROTECTION Food fraud - it doesn’t bear thinking about! Let us help you ﬁnd the best options for improving protection for your company.

EDUCATION: FOOD TECHNOLOGY

HANNERIEKE HUIJBEN, MANON VAN LITH, ANDREA KOOLEN

SAVOUROLLZ SAVOUR SPONGE CAKE Savourollz is a delicious and healthy sponge cake roll with a savoury spread. An innocent snack for everyone that feels like an indulgence.

EDUCATION: FOOD TECHNOLOGY

MARIT BOS, SASKIA SWINKELS, DAPHNE VAN DER MIJDEN, MAAIKE TEN HOVE

CONFECTIONERY WITH MALT! The perfect crispy bite or a delicious coﬀee ﬂavour using malt? Experience all of this with the Inside-(m)out chocolate! THE proof that malt is the new technology for confectionery.

EDUCATION: FOOD TECHNOLOGY

30 HAS FOOD EXPERIENCE 2018

TECHNOLOGY CHALLENGE

WINNER TECHNOLOGY

REMKO STOLTE, SANNE DE GROOT, ROOS SCHEEPENS, ROGER BROERS

PULSE - LUPIN PROTEIN ISOLATION The supply of vegetable protein powders just got bigger. We’ve developed an extraction process for a novel protein isolate that will kick the protein transition into 5th gear!

EDUCATION: FOOD TECHNOLOGY

KIKI BLANKWAARD, LAURA SCHALKWIJK, SULEY-MAE POURIER, MANON VAN ALEM

SNACKERZ - SHARE THE TASTE

The unique low-fat cake ball with a choice of savoury ﬁllings, ideal as a snack and perfect to share with friends and family!

EDUCATION: FOOD TECHNOLOGY

“FROM HYPERINTENSIVE TO NATURE-INTENSIVE” PROFESSOR IN INNOVATIVE ENTREPRENEURSHIP IN RURAL AREAS, ERWIN VAN WOUDENBERG Innovative Entrepreneurship in Rural Areas is a new Lectureship of Chair, set up with the help of the Province of Noord-Brabant that is aware that the province’s soil is suffering losses in their environmental value.

WHAT IS THE MOTIVATION FOR ESTABLISHING THIS EXPERTISE & RESEARCH CENTRE? The way in which we are now producing food in our country is creaking at the seams. Agricultural land, for instance, is being used ever more intensively. Incidentally, the main reason for this is that it is one of the ways that an agricultural entrepreneur can still just about manage to keep his head above water. The province realises that environmental value is decreasing. For example, there’s hardly a bird to be seen on an average field of potatoes nowadays. Hence something needs to change. The question they set before us at HAS was, how can we recreate land with a greater environmental value by use of entrepreneurship?

32 HAS FOOD EXPERIENCE 2018

IN CONCRETE TERMS, WHAT IS THE PROVINCE LOOKING FOR?

IT SOUNDS LIKE A TOUGH CHALLENGE FOR HAS.

To find answers to the question of how we can grow away from

It is. Our university has always focussed on intensive farming,

hyper-intensive towards nature-intensive. In other words, is

but of course, we can also see that things are changing. The

it possible to exploit not so much the land but nature itself to

direction we will have to go with our land is being increasingly

earn money? And in order to do so, do we need to move towards

influenced and directed by societal goals. We can’t be left behind

more diversity in our crops? Should we use more varied times

here and want to give the students at our university the option

for sowing and mowing? Should we plant woods or orchards

to choose whatever suits them best: a choice between intensive

and herd pigs, cows or sheep there? There are many different

and extensive. In fact, this Expertise & Research Centre is a

directions of thought we can follow, always asking the question,

trigger to start offering a range of study programmes in which all

can we make this concept financially viable?

movements are given a place, with no value judgements. HOW WERE THE WINNING PROJECTS RELATED TO YOUR LECTURESHIP OF CHAIR? They are excellent initiatives, that have definite potential. Let me say that first. But looking at them with a really critical eye, in actual fact, more effort is needed to make them fit within the remit of this Lectureship of Chair. They are rooted in circular thinking. That’s great, but are they examples of how you can run an innovative business with nature? No, they’re not. In the Tastefull Protein Pea Applications concept, for instance, the underlying intention is not to remove the peas from the customary intensive

CLIMATE-POSITIVE & CIRCULAR FOOD PRODUCTION In order to be able to continue operating within the constraints of the global ecosystem, we will need to reshape various aspects of the food production system. We need to make the system as climate positive and circular as possible. As the second largest food producer and exporter in the world, the Netherlands has a special position in this context. This is partially thanks to the unique knowledge that has been developed in our country. HAS University of Applied Sciences can

methods of cultivation. From the consumer’s point of view, the concept is innovative. From nature’s point of view, it’s not yet...” WHAT EXTRA STEPS DO STUDENTS NEED TO TAKE TO ACHIEVE THIS, THEN? Actually, I think that it is more that we, at HAS, need to take another step first. There are several professional assignments running at the moment. One of these is about how you can make money with commercial woods. Depending on the conclusions of these assignments, we will be able to make students enthusiastic about the subject. But, once again: making no value judgements. We are not the definitive ‘billboard’ for the future of agriculture. Our aim is to pick up on trends and respond with a relevant range of study programmes so that we can ‘deliver’ the students that society requires.

contribute to the realisation of a climate positive and circular food production that will make it possible to feed over 9 billion people by 2050, by carrying out inspirational transition projects in agrifood production systems. 33

WINNER CIRCULAR

TASTEFUL PEA PROTEIN APPLICATIONS ELISE VAN DER LAAN, SJANIEN GROENENBOOM, LYNN MARTENS & SASKIA HORDE Can you use pea protein to create delicacies and contribute to the protein transition as well? We invite you to try delicious vegan liqueur and choco kisses to show you that we can.

Jury comment:

This project can start today or tomorrow; and it can already make a difference today or tomorrow.

34 HAS FOOD EXPERIENCE 2018

AWARD WINNERS

RUNNER UP CIRCULAR

LIGNUM X SEAWEED BASED PAPER TIMO HUIPEN Lignum X, the paper that’s saving the forest. The best of both worlds come together in one material: sustainable seaweed and the strength of trees.

Jury comment:

Timo has applied a thoroughly circular approach and found a good balance between creativity, circularity and entrepreneurialism.

MEET OUR PARTNERS

Royal Smilde: Creating food concepts for over 150 years Royal Smilde in Heerenveen is an international food company with five factories and 650 permanent employees, divided over the business units Foods, Bakery and Natura. Royal Smilde Foods produces margarines, oils, fats, salads, quiches, pies and sauces. Royal Smilde Bakery is a manufacturer of bakery and pastry products whilst Royal Smilde Natura offers, in addition to frying oils, a unique collection and delivery service. Koninklijke Smilde has existed for 155 years. Arend Egberts Smilde was at the birth of what is now an international food company. In 1863 he began with a slaughterhouse on the Herenwal in Heerenveen. The Smilde family has built the company into what it is today not only through the pursuit of growth and modernisation, but also by acting quickly on new opportunities as they appear.

www.royalsmilde.nl

180001250 - RS_Adv_Food_Jaarboek_2018_UK_205x125.indd 1

10-04-18 16:48

NEW PERSPECTIVES FOR AGRIFOOD & LIVING ENVIRONMENT

HAS UNIVERSITY OF APPLIED SCIENCES IS BURSTING WITH TALENT! I’M PROUD TO BE A PARTNER. ROGER ENGELBERTS, CREATIVE ENTREPRENEUR IMAGRO AND LECTURER CO-CREATIVE ENTREPRENEURSHIP HAS UNIVERSITY OF APPLIED SCIENCES

IMA0924_AD_HASboek_205x125_03.indd 2

36 HAS FOOD EXPERIENCE 2018

WWW.IMAGRO.NL

10-04-18 15:07

PARTNERS

Our 2030 ambition Help

Help to improve

Strive for

50 million

30 million

zero

children live healthier lives

livelihoods in communities directly connected to our business activities

environmental impact in our operations

Nestlé. Enhancing quality of life and contributing to a healthier future.

NSTL_adv_205x125_HAS_UK.indd 1

13-04-18 16:10

START-UP CHALLENGE

Start a new business, scale-up an existing business, or introduce a project to the market.

38 HAS FOOD EXPERIENCE 2018

START-UP CHALLENGE

FOLKERT DE JONG

CRICKETS FOR HUMAN CONSUMPTION The food chain needs to ﬁnd new ways to meet the demands of the growing world population. Crickets are a tasty, healthy, sustainable solution.

EDUCATION: BUSINESS ADMINISTRATION & AGRI-FOODBUSINESS

ELOY VAN GARDINGEN

HEAVY BOYS A cookie factory in which ex-convicts get the opportunity to work and feel like part of society.

EDUCATION: BUSINESS ADMINISTRATION & AGRI-FOODBUSINESS

BERJELLE VAN NAMEN

VERTICAL FARMING A business idea for growing leafy green crops in a ‘vertical farm’: using optimum plant conditions to achieve the highest quality.

EDUCATION: BUSINESS ADMINISTRATION & AGRI-FOODBUSINESS

LUC VAN HEUMEN

TASTE SENSATIONS B.V. Quality vegetable sprouts and bean sprouts. Flexible and service-oriented supply in consumer and bulk packaging.

EDUCATION: INTERNATIONAL FOOD & AGRIBUSINESS

JOSSE HAARHUIS

PIG ME

Using pig to engage the consumer in production of eco-friendly prok, improving biodiversity and recycling food waste.

EDUCATION: ANIMAL HUSBANDRY & ANIMAL CARE

HARM ARTS

BRANDROODT Dutch Brandrood cattle are produced locally using the slow grow principle in a transparent chain. Meat with the ﬂavour of the past and the convenience of the 21st century.

EDUCATION: FOOD INNOVATION

40 HAS FOOD EXPERIENCE 2018

START-UP CHALLENGE

LEON KROEZE

LÉON’ TOP FRUIT My company ‘Léon’ oﬀers companies in the fruit and vegetable sector an extensive range of Dutch top fruit and my partners and I ensure that we meet every customer request.

EDUCATION: BUSINESS ADMINISTRATION & AGRI-FOODBUSINESS

DANNY JOOSEN

SPECIAL BREAD

Special Bread, bringing society closer together! Bread to make elderly people feel less lonely, feeding the body as well as the mind.

EDUCATION: FOOD INNOVATION

NADI NORDKAMP

FIKA - COFFEE SHOP Creating the perfect moment of pleasure for every guest, on every occasion.

EDUCATION: FOOD INNOVATION

JADIS SCHREUDER

THE LEMON KITCHEN Experience creation for companies: creating a fresh image for their products/concepts using concept development, recipe development, advice, photography and food styling.

EDUCATION: FOOD INNOVATION

ESTRELLA VAN TOOR, JORDY VAN TOOR

JORELLAFIT

Jorellaﬁt, a company that has the solution to growing health costs and increases in diseases of prosperity.

EDUCATION: FOOD INNOVATION, INTERNATIONAL FOOD & AGRIBUSINESS

LISA ROTTEVEEL

BOOM! FRUITWATER BOOM! Fruitwater helps makes a conscious and healthy lifestyle easy! Motivating you to drink water when you’re out and about, using your own bottle.

EDUCATION: FOOD INNOVATION

42 HAS FOOD EXPERIENCE 2018

START-UP CHALLENGE

RAMON VERHEGGEN

LIGHT CITY HOPS

Light City Hops is an urban hop farm supplying fresh hops for the best beers, all year round.

WINNER START UP

ABOUT THE WINNER

‘Ramon instantly stood out due to his special entrepreneurship. He had a brilliant idea and a clear business plan. He doesn’t have to look for buyers any more. They’re standing in line. This is why it is an incredibly clever economic and innovative solution. Ramon is already a successful entrepreneur!’ - Appèl Nederland ‘Ramon presented an idea that deserves to be tested for its feasibility. Ondernemerslift+ will support Ramon in this.’

STUDENTS AND COMPANIES FACE TODAY’S FOOD CHALLENGES!

HAS FOOD EXP Winner Start-Up Challenge

Winners Circular Challenge

Talking to the media

Winner Circular Challenge 44 HAS FOOD EXPERIENCE 2018

PHOTO IMPRESSION

PERIENCE 2018 Preview night

Winners Technology Challenge

Lector Talk

“I ONLY DO WHAT I ENJOY”

ALUMNA

Janneke Backhuijs - Pieters hit the national news with her beers and hopes they will eventually get her a place on the Expeditie Robinson reality show.

JANNEKE BACKHUIJSPIETERS

Serving beer at the HAS Food Experience was a guaranteed

What is the story behind your beers?

success, or not?

My beers are odes to Den Bosch and the people who live there,

Haha....Yes, it was amazing. The beers were only part of the con-

with their big mouth and tender heart. My beers are also like that:

cept, by the way. Lots of men think they can cook if they chuck

they’re in your face, do what they want, but are just incredibly de-

some herbs in the food. I concentrated on that type of man by de-

licious. The most famous beer is Kutbier, a blond beer with plum

veloping a stew beer, wok beer and BBQ beer including the herbs

as an ingredient. I’ve had so much publicity with that. That beer

and spices which suit those dishes.

is a hit throughout the Netherlands, although I’m on the point of launching another beer which may well blow it out of the water...

What has HAS Food Experience meant for you?

but I can’t say anything more about that at the moment, unfor-

After the event I was asked to come and brew beer at the Tram-

tunately.

kade, which is where the name of the brewery comes from, and there we came up with the first beers although we never actually

What are your ambitions for the Boegbeeld Brewery?

brewed there. I do that in the Uilenburg - an antiquarian book-

I only want to do what I enjoy, which is developing new concepts

shop - a fantastic place. It’s small and you can only get to it via a

and seeing if I can fit great beers into them. They must, however,

narrow staircase, which has its charms. I break my back lugging

be beers with a story and humour. Of course, I want to expand. In

sacks of malt, but hey...I now have great muscles!

the future I would love to have a property somewhere where I can brew more litres, but staying here is also fine. Here I can try out different brews, train brewers and give workshops etc. And I also hope that sometime my beers will make me so famous that I can join Expeditie Robinson …

46 HAS FOOD EXPERIENCE 2018

ALUMNI

“THIS PRODUCT ABSOLUTELY HAS POTENTIAL” Who hasn’t ever struggled with folding up a pizza box? Felix Smets has come up with a solution, for which he already has the patent.

ALUMNUS

FELIX SMETS

A foldable pizza box?

What steps have you taken with your product following your

My housemate predilection for pizza and every time the piz-

study programme?

za boxes had to be tidied up, I got irritated by the fact that you

I put a lot of time and energy into it during the first half year after

couldn’t just fold them up with a few handy movements. I’d just

my study programme. I further developed the product technical-

finished an internship with a supplier who specialised in desig-

ly and now have a complete marketing plan, which I set up with

ning cardboard boxes and I thought, why don’t I come up with a

students from Avans, ready to go. After that half year I applied for

solution myself?

various jobs and have now got a position as packaging implementation technologist which is what I’m focussing on at the moment.

What has HAS Food Experience meant for you? I absolutely believe in my product and I did everything I could to

Will the foldable pizza box be put into production?

give a smooth presentation including mannequins short films and

The need for an innovative folding system like this is definitely

banners etc. I have had so many positive responses and useful

there. Look at all the inner cities, stations or theme parks. Would-

feedback on the total product. Through college, I came into con-

n’t it be ideal if you had a pizza box you could fold up quickly so

tact with an interested party who helped me apply for a patent,

that it easily fits in the rubbish bin? That’s another point: many

which has now been granted. Altogether, the project has been a

consumers are unaware that grubby and fatty cardboard disrupt

great supplement to my portfolio and has increased my chances

the paper recycling process. This system is not only practical, it

on the job market.

also impacts other areas. So yes, I absolutely believe the box will be put into production one day, which is why I’m always ready to talk to any interested parties.

SMART CHALLENGE

Projects with useful and clever solutions that in crease user-friendliness or offer functional solutions.

48 HAS FOOD EXPERIENCE 2018

SMART CHALLENGE

HANNAH VAN DE VEN

KOK ZONDER KOP MEAL KIT Cooking step-by- step with the KOK ZONDER KOP meal kit, made for people who have trouble cooking a meal without help.

EDUCATION: FOOD INNOVATION

DÉSIRÉE VERSTEEG

STACK - DINING OUT AT HOME

Stack feels like going out for dinner at home. This home delivery meal package makes it easy for the restaurant, eﬀicient for the delivery person and an experience for the consumer.

CATEGORY RUNNER UP EDUCATION: FOOD INNOVATION

NINA DE GROOT

KIK - SELFHEATING CUP The kick start of your festival day, without any hassle! Only add some cold water and within 6 minutes your aﬀordable and satiating soup is ready to serve.

EDUCATION: FOOD INNOVATION

LUUK VAN DER RIJT

PEARL COCKTAIL PEARLS Wherever you are, with the Cocktail pearls from Pearl you can enjoy a quick cocktail that tastes like a fresh cocktail without needing fresh ingredients.

EDUCATION: FOOD INNOVATION

JOËLLE BEEN

OFFLEY MIX’D PORT

Oﬀley Mix’d port: how to get millennials to drink more port.

EDUCATION: FOOD INNOVATION

MICHIEL LENDERS

MICKSTERS - HOT BBQ DRINKS Micksters, the hot drink with a kick, made for men at the winter BBQ. Fire up the BBQ and put on the ﬁlled Micksters Kettle. BBQ ready to go? Micksters is hot!

EDUCATION: FOOD INNOVATION

50 HAS FOOD EXPERIENCE 2018

SMART CHALLENGE

VERA JOOSTEN

BEERTAILS A unique packaging combination for craft beer and mix drinks. Combine this for a surprising craft beer cocktail. The innovation in the craft beer shelf!

EDUCATION: FOOD INNOVATION

DAGMAR SCHOONHOVEN

BUNDLEBEER

The new six-pack that stop your beer bottles from rolling around in the fridge while taking up as little room as possible!

EDUCATION: FOOD INNOVATION

ELIAN TIJHUIS

FIKA FILTER COFFEE Fika filter coffee is an innovative concept with special coffee packed in a coffee filter. Now it’s easy to make a perfect cup of coffee in a filter coffee machine.

EDUCATION: FOOD INNOVATION

LOTTE SCHREUDERS

SEANS COFFEE SIRUP Taste the flavours of the world with Sean’s coffee syrup! Add some adventure to your coffee, depending on the origin of your coffee and your preferred dose of syrup.

EDUCATION: FOOD INNOVATION

JUUL CLAESSEN

FRESH & ROASTED TRAVELCOFFEE

Enjoy Fresh&Roasted-Travelcoﬀee with delicious fresh coﬀee during your adventure trip! Compact, lightweight, tasty, wherever and whenever you want!

EDUCATION: FOOD INNOVATION

ANOUK LIEBREGTS

CLICK CRUNCHY MUESLI PACKAGING Click makes the packaging of crunchy muesli easily reclosable, which makes storage containers unnecessary. Opened in one click and reclosed by itself, quick and simple!

EDUCATION: FOOD INNOVATION

52 HAS FOOD EXPERIENCE 2018

SMART CHALLENGE

AMY BEEKMANS

ONTBEITJE IT’S AS SIMPLE AS THAT! The latest concept for your Sunday morning egg, where the packaging makes boiling an egg way more fun, but also a lot easier!

EDUCATION: FOOD INNOVATION

ANOUK LIEBREGTS, VERA JOOSTEN, LOTTE HELLEBREKERS, AMY LUIJTEN

PIECE OF CAKE

Piece of cake is an innovative packaging concept, that makes it easier for single households to buy one portion ice cream cake.

EDUCATION: FOOD INNOVATION

ROB HABRAKEN

ROOK SMOKING FOOD AT HOME ROOK’s innovative new packaging means anyone can be a master chef in their own kitchen! Just put it in a hot pan, wait a few minutes and you have the perfect smoked salmon.

EDUCATION: FOOD INNOVATION

FEMKE BOUMAN

PIEPERGIETER The easy way to boil potatoes! The ‘Piepergieter’ is a simple solution to make boiling potatoes accessible for everyone. No help required.

EDUCATION: FOOD INNOVATION

JORAN HOLTES

FRUIT FROM A BOX

Fruit from a box’ is packaging designed for the online fruit market, giving fresh and fruity a whole new meaning. Its core values are presentation and preservation of quality.

EDUCATION: FOOD INNOVATION

SABINE VISSENBERG

HANDLE IT MEAT PACKAGING Handle It is the consumer-friendly MAP packaging for sliced cold meats that people with reduced mobility in the hands can handle without any frustrations.

EDUCATION: FOOD INNOVATION

54 HAS FOOD EXPERIENCE 2018

SMART CHALLENGE

EVA BOTTER

ZAK & BRAAD 15 MINUTES MARINADE Do you think marinating meat takes too long? With Zak & Braad’s marinade, you can prepare a delicious, tender piece of meat in just 15 minutes!

EDUCATION: FOOD INNOVATION

IRIS ALTING

PIZZO EATING PIZZA AT EASE pizZO is the ultimate convenience packaging for premium frozen pizzas. Easy to open, oven-proof and no washing up!

WINNER SMART

EDUCATION: FOOD INNOVATION

ABOUT THE WINNER

‘Deep-freeze pizza has always been rather convenient, but PizZO makes it even more so. Convenience, applicability, responsible and inspired by the needs of the consumer!’ - Hessing Supervers

“THE TEMPTATIONS OF UNHEALTHY FOOD ARE STILL TOO GREAT” PROFESSOR IN FOOD & HEALTH, ANNET ROODENBURG The unhealthy option is still the easiest option, observes Annet Roodenburg. “However,” she says, “I’m convinced that people are starting to change their thinking.”

IS THE UNHEALTHY OPTION THE EASIEST ONE? Definitely. The temptations are just so great. Far too great. Just look at all the news kiosk at the station. All the unhealthy snacks and energy drinks are right there, at strategic places, next to the checkout, always on special offer. Same thing at petrol stations. You have to be pretty determined to resist that temptation every time, over and over again. WHAT’S THE PROBLEM? AREN’T THERE ANY HEALTHY ALTERNATIVES? Of course there are. But there’s a really big challenge for us: to provide alternatives that not only look appealing, but are not too expensive and are healthy, too. That challenge is becoming ever more urgent. Did you know

56 HAS FOOD EXPERIENCE 2018

PROFESSOR IN FOOD & HEALTH

that 50 % of the Dutch population now has a BMI of over 25, so

WHAT OTHER CHALLENGES ARE THERE?

they are ‘officially’ overweight? Of course, that isn’t only because

We eat too much sugar, i.e. energy, too much salt, too much

of snacking, but it is definitely a contributing factor.

saturated fat and not enough fruit and vegetables. That’s why I was so impressed by Chantal van der Noordt’s concept Hartstikke Gruun, a sandwich filling made with vegetables. In the Netherlands, when we do eat vegetables, it still tends to be during the evening meal. If that is the only time, we don’t reach our quota, so we need to change something in how we eat. With more opportunities to eat vegetables, for example. Hartstikke Gruun is an example of an initiative to do just that. Wonderful! CAN YOU FORCE CONSUMERS TO START CHOOSING HEALTHY PRODUCTS? Yes, to an extent. That will certainly become easier if what’s

HEALTHY FOOD AND LIFESTYLE

available becomes healthier: less sugar, salt and saturated fat, more fruit and vegetables. But then we need government intervention, as has happened in England. There the salt level in products has been restricted by strong government controls.

Illnesses due to lifestyle form a global threat to the wellbeing civilians. Examples

AND WHAT IS THE ROLE OF STUDENTS IN DEALING WITH THESE

include cardiovascular diseases, type-2

CHALLENGES?

diabetes and arthrosis. These illnesses

They can help make healthy, tasty products accessible. For

also have various economic implications.

instance, Maud Kennis who made a start with The Breakfast

The costs are skyrocketing and are

Chef, a nutritious breakfast from a vending machine. A really

threatening prosperity. With over 1.2

great concept that taps into the desire for convenience, with the

million people with diabetes in the

disadvantage that it is expensive. This doesn’t give you access

Netherlands alone, it is becoming all too

to less well-off consumers, yet their interests are perhaps the

clear that food needs to become less

greatest.

unhealthy. This mainly requires proper education and management of supply.

BUT THERE IS HOPE?

After all, prevention is always better than

Ha, ha... Oh, yes. Sooner or later we’ll reach a tipping point. The

cure.

mindset of students who have studied at HAS is good, at least. It’s

This

societal

programme

enables

HAS University of Applied Sciences to

partly in their hands whether they manage to inspire the rest of the Netherlands.

contribute to creating healthy food concepts

and

consumer choice.

positively

influence 57

WINNER HEALTH

WINNER CONSUMER

THE BREAK FAST CHEF

SMAAK VERMAAK

MAUD KENNIS

CANDICE VAN LOON

The Break Fast Chef ensures that you can enjoy a super fast, fresh & nutritious breakfast every day, straight out of a specially designed vending machine.

Smaak Vermaak, the ultimate nibble to bring you closer together! Cover up those awkward silences and uncomfortable moments during a ﬁrst date with surprising ﬂavours and challenging questions.

Jury comment:

Visually strong concept. A lot of thought went into assessing what people need for their breakfast. And this has become something completely different to what is currently available.

‘AH was impressed by Maud’s innovative concept: fast, fresh, surprising and nutritional breakfasts.’

58 HAS FOOD EXPERIENCE 2018

AWARD WINNERS

Jury comment:

The concept has been executed in full and particularly well. It provides a connection between consumers and encourages offline communication.

‘FoodMakers is very happy with Candice as she has perfectly understood that nutrition is ideal conversation material!’

WINNER SMART

RUNNER UP SMART

PIZZO

STACK EATING OUT AT HOME

IRIS ALTING

DÉSIRÉE VERSTEEG

pizZO is the ultimate convenience packaging for premium frozen pizzas. Easy to open, oven-proof and no washing up!

Stack feels like going out for dinner at home. This home delivery meal package makes it easy for the restaurant, efficient for the delivery person and an experience for the consumer.

Jury comment:

Iris brings innovation to a shelf that has been deprived of new ideas for a long time. And the need for simplicity has been met in the form of a sustainable cardboard box.

Jury comment:

Great sustainable concept that allows the more upmarket restaurants to expand their delivery service.

WINNER TECHNOLOGY

WINNER PUBLICS CHOICE

SAVOUROLLZ

HARTSTIKKE GRUUN

HANNERIEKE HUIJBEN, MANON VAN LITH, ANDREA KOOLEN

CHANTAL VAN DER NOORDT

Savourollz is a delicious and healthy sponge cake roll with a savoury spread. An innocent snack for everyone that feels like an indulgence.

Hartstikke Gruun Veggie slices, the healthy easy topping for your bread, containing no less than 97% vegetables!

Jurycommentaar:

‘The winners of the various challenges are not trying to fill a gap in the market, but gaps in society. Those may be circularity, waste, aging, healthy nutrition or 1 million cases of diabetes II. This gives the winners even more impact!’ - Imagro

Jury comment: Savourollz is technologically well thought out. The product is healthy thanks to the reduced amount of sugars and fat. Its innovative flavour means it can be introduced in the retail and foodservice sectors.

60 HAS FOOD EXPERIENCE 2018

AWARD WINNERS

MEET OUR SPONSORS

New!

Vegetarian Sausage Roll

De Graaf Bakeries Snoekbaarsweg 18

PO box 162

3750 GD Bunschoten-Spakenburg

The Netherlands

t +31 33 299 74 99 f +31 33 298 65 62 e info@degraafbakeries.com w www.degraafbakeries.com

Proud partner of HAS!

62 HAS FOOD EXPERIENCE 2018

SPONSORS

Sweelinckstraat 8 | 5344 AE Oss The Netherlands Tel. No.: +31(0)412 - 675 050 www.dalco.nl

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HEALTH CHALLENGE Projects contributing to a healthy lifestyle, or with products or ingredients that improve health.

64 HAS FOOD EXPERIENCE 2018

HEALTH CHALLENGE

REINIER VAN CHASTELET

THE LITTLE WIZZARD IN VEGETABLE WONDERLAND Go on a journey through Vegetable Wonderland with Pascal in this unique pop-up book. Learning to eat vegetables has never been so much fun.

EDUCATION: FOOD INNOVATION

JELLE VAN GESTEL

DOT - VEGETABLE PAINT

Dot is edible food paint for children from four to ten years old. The paint tubes contain healthy combinations of fruit and vegetables to makes every dish feel like a party.

EDUCATION: FOOD INNOVATION

CHANTAL VAN DER NOORDT

HARTSTIKKE GRUUN VEGGIE SLICES Hartstikke Gruun Veggie slices, the healthy easy topping for your bread, containing no less than 97% vegetables!

WINNER PUBLICS CHOICE

EDUCATION: FOOD INNOVATION

EEFJE GIELEN

GRRREENY SQUEEZE VEGETABLES Grrreeny is a low-calorie healthy snack in a squeezable pouch for children.

EDUCATION: FOOD INNOVATION

LYDIA ROIJEN, EVA VAN DIJK, LOTTE SCHREUDERS, DAGMAR SCHOONHOVEN

KRAKERS VEGETABLE-BASED SPRINKLES Krakers are healthier fruit and vegetable-based sweet sprinkles for your bread containing 30% less sugar. From now on every child can start the day oﬀ right.

EDUCATION: FOOD INNOVATION

ROMY ROELOFS

ZOEP NEW CONVENIENCE SOUP ZOEP is the top new retail concept for soup that makes consumers aware of all the health beneﬁts of eating this healthy and special starter.

EDUCATION: FOOD INNOVATION

66 HAS FOOD EXPERIENCE 2018

HEALTH CHALLENGE

DOUWE DE RUITER

INTRODUCTION PLAN FOR SAMBAZON AÇAI Sambazon açai is a unique exotic fruit which is perfect for a tasty, healthy and fresh start to a busy day.

EDUCATION: FOOD INNOVATION

GISÈLE HELTZEL

OPGEWECKT

Opgeweckt wants to convince younger consumers to use more vegetable preserves using innovation, focussing on repositioning the market.

EDUCATION: FOOD INNOVATION

MIEKE VERBAARSCHOT

GUSTI - VEGETABLE PASTA GUSTI Vegetable Pasta. A fresh pasta based on 50% vegetables. Contains lower carbohydrates and calories than regular pasta, making GUSTI the best alternative for pasta!

EDUCATION: FOOD INNOVATION

CARO VOSTERS

DAGELIJKSE KOST Want to catch the train and get a hot meal as well? Dagelijkse Kost makes it possible. The meals are freshly prepared and make up a complete meal containing 200 grams of vegetables.

EDUCATION: FOOD INNOVATION

DENISE VAN DE VEN RENARDEL DE LAVALETTE

MAIKA’I POKÉ

Maika’i Poké is a variant of the Hawaiian Poké Bowl. Maika’i means good, in both senses: healthy and delicious. This bowl lets you escape to Hawaii and enjoy your food 100%!

EDUCATION: FOOD INNOVATION

MAUD KENNIS

THE BREAK FAST CHEF The Break Fast Chef ensures that you can enjoy a super fast, fresh & nutritious breakfast every day, straight out of a specially designed vending machine.

WINNER HEALTH EDUCATION: FOOD INNOVATION

68 HAS FOOD EXPERIENCE 2018

HEALTH CHALLENGE

STEF VAN DER HEIJDEN, JAMES BURTON, JONNA NIJNENS, DENNIS STULTIENS

HYBRID MEAT Low fat ‘Hybrid Meat’, made of milk.

EDUCATION: BUSINESS ADMINISTRATION & AGRI-FOODBUSINESS, INTERNATIONAL UNIVERSITY, FOOD TECHNOLOGY

ELINE DE LEEUW

KOE’CHATA CHEESE

KOE’CHATA is a cheese based on 50% cow’s milk and 50% plant-based chufa milk, creating a surprising ﬂavour combination that you can enjoy to the full!

EDUCATION: FOOD INNOVATION

WOUTER LOMMERSE, TESSA JACOBS, KARLIJN HORREVORTS, LUUK CORSTENS

MEAT THE FUTURE Vegetarian beef stew for meat lovers. Healthy for the consumer and the planet.

EDUCATION: FOOD TECHNOLOGY

GUIDO NOUWEN

FERTUM - PLANT-BASED FERMENTED SAUSAGE A plant-based fermented and dried sausage which represents the transition to a more plant-based diet. Less meat on a new moment. ”You won’t miss the meat”.

EDUCATION: FOOD INNOVATION

MEREL ANNEMOON VEENSTRA

SPREAD PEAS

SPREAD PEAS is a plant-based, healthy spread made of peas, vegetables and herbs. Delicious for lunch or in a light snack. Let’s spread peas, love and happiness!

EDUCATION: FOOD INNOVATION

ROMANA DEN ENGELSE

NODA SCOOPS NODA Scoops is a delicious plant-based and allergen-free alternative for dairy ice cream made from coconut milk. 100% plant-based goodness!

EDUCATION: FOOD INNOVATION

70 HAS FOOD EXPERIENCE 2018

HEALTH CHALLENGE

COURTENAY MEE, PETER ROOSINK, THOMAS VERBART, LOUISE BAKKER, JEROEN PETERS

NATURALLY LACTOSE-FREE Cheese for everybody!

EDUCATION: INTERNATIONAL UNIVERSITY, FOOD TECHNOLOGY, BUSINESS ADMINISTRATION & AGRI-FOODBUSINESS

ANNE BEIJER

CAMEL MILK FOR DIABETICS

Pure, natural Dutch camel milk powder to improve the day-to-day lives of diabetics.

EDUCATION: FOOD INNOVATION

ANIQUE ALARDS

FIER YOGHURT DRINK Fier is a delicious yoghurt drink made of keﬁr and various herbs. Drink Fier as a healthy addition to your daily diet. Fier, to make your stomach happy.

EDUCATION: FOOD INNOVATION

SIGRID MILLENAAR

WHY NOTS? NO ALLERGENS Why NOTS, the only allergen-free savoury nibble that everyone can enjoy without any worries. Why nots? No allergens.

EDUCATION: FOOD INNOVATION

BRITTE PEETERS

NEI - FREE FROM EGG

NEi is the new, egg-free crème brûleé dessert from the supermarket. Perfect for people with an egg allergy. This way, everybody can enjoy a delicious dessert.

EDUCATION: FOOD INNOVATION

SANNE VONK

MARILYN’S WAFFLES TASTEFUL & GUILTFREE Is it possible to eat something that tastes like a guilty pleasure but without the guilty? Marilyn’s makes it possible for consumers with a gastric bypass and diabetici.

EDUCATION: FOOD INNOVATION

72 HAS FOOD EXPERIENCE 2018

HEALTH CHALLENGE

BOB EDELMAN

FITKES GOOD AFTER EXERCISE FitKes, perfect with coﬀee, especially after exercise! FitKes is a 100% natural, protein-rich cake-biscuit developed for active over-65s, helping to keep them on the move.

EDUCATION: FOOD INNOVATION

BETTE VAN BEERS

BENEFICE

The popsicles with nutrients from Beneﬁce give people with longtime sickness the opportunity to eat something that will contribute to their health. Take care the cool way!

EDUCATION: FOOD INNOVATION

JERRY HENDRIKS

HEATWAVE CHILI INFUSED BEVERAGES HEATWAVE is a unique non-alcoholic beverage concept based on chili pepper. Heatwave is the alternative for everyone who doesn’t want to drink alcohol.

EDUCATION: FOOD INNOVATION

STUDENTS AND COMPANIES FACE TODAY’S FOOD CHALLENGES!

HAS FOOD EXP Winner Consumer Challenge

Getting directions

74 HAS FOOD EXPERIENCE 2018

PHOTO IMPRESSION

PERIENCE 2018 Winner Smart Challenge

Cheers!

Tasteful soup

Winner Health Challenge

Winner Publics Choice

See you next year! 5 February 2019

Winner most impactful project of 10 year HAS Food Experience 75

“VIEN0 TASTES LIKE A GOOD WINE “

ALUMNA

If you’re in a restaurant and want a drink that really goes with the dish, but without alcohol. Anne van der Wijst has launched Vien0: the alcohol-free alternative

ANNE VAN DER WIJST

to wine. What was the core challenge with your idea? I have a background in the catering and hospitality sector. I

catering companies; this event doesn’t attract that many visitors

know how difficult it can be to offer guests something suitable

from this sector. But I can’t complain about the attention I received

if they don’t want alcohol. Soft drinks and juices aren’t an ideal

afterwards. My story appeared in various magazines.

combination with food because they’re too sweet. And preparing a cocktail … good luck trying to mix a drink on a busy night!

Where’s your company at now? I now have 9 products, that are already being served in higher-

And that’s why you came up with VienO?

end restaurants. This doesn’t happen by itself. It’s a completely

Yes. These are drinks based on natural fermentation. During

new product that no one knows. This makes promotion tricky:

this process, sugars from vegetables and fruits are converted

it doesn’t matter how enthusiastic you are, you depend on how

into elegant acidity. The flavours are based on the aromas from

other people know how to sell your product at the table.

different types of grape. I added extra herbs and spices for more buzz. This creates the same experience during a meal as a good

And your ambitions with Vien0?

wine.”

I’m currently working part-time in a restaurant, but my ambition is to soon put Vien0 on the market with the help of a small team and

What has the HAS Food Experience meant for you?

our own production location. Will it be a success? Well, alcohol-

It has been the perfect kick-off for my company. You can finally

free is becoming more popular. And at the same time people are

show what you spent so long working on. It’s great that you learn

paying more attention to combining flavours: which drink suits

how to pitch your product. Even though the spin-off isn’t that big.

the dish. Vien0 is the only alcohol-free alternative on a par with a

That’s because my buyers are hotels, restaurants and

good wine. So, will it be a success? You bet!

76 HAS FOOD EXPERIENCE 2018

ALUMNI

“OVERWHELMED BY THE POSITIVE REACTIONS” Purée your meat, because otherwise you can’t swallow it? That’s now something of the past, thanks to Eveline van Dam. Or at least it will be once her Provito

ALUMNA

EVELINE VAN DAM

marinades hit the market. Where did you get the idea for your marinades from?

Where is Provito at now?

I wanted to present a product that didn’t exist yet and that would

Good question. After the HAS Food Experience, I spoke to various

have an impact. Research taught me that 5-8% of people struggle

producers. One of them was very specific. But unfortunately, it

chewing or swallowing. This can be caused by a variety of issues:

didn’t lead to an agreement. I then got the opportunity to work

a muscular disease, a neurological disorder, oesophageal cancer,

for Albert Heijn in the Food Rebels team. I couldn’t say no to that.

etc. I asked a few people what they missed the most about

Provito has since then been on hold.

food. Their answer: a tasty bit of meat. Based on this, I started researching how I could break down the structure in meat so it can

Will the Provito marinades ever reach the market?

be chewed and swallowed easily. This led to a series of marinades.

I hope so. After the HAS Food Experience, I was overloaded by people asking where they could buy the product. So, it meets a

What has the HAS Food Experience brought you?

need. But oh well, one year has passed and it’s still not available.

I’d only told a few people about the product and I honestly didn’t

That’s also because it still requires some research before the

know what to expect from the event. Maybe that’s why I was so

product can be launched. It is, after all, people with an illness or

overwhelmed by all the reactions. So many visitors to the event

a disorder who will be using the product. That means everything

were really enthusiastic about what the product could mean for

about it needs to be right. But I still have the ambition to make

so many people. That was really amazing.

Provito great; because I know that it will make a lot of people happy. I just need to find another party to join me…

CONSUMER CHALLENGE

Projects on communication with consumers, based on consumer frustrations and temptations in retail or envolving new consumer groups.

78 HAS FOOD EXPERIENCE 2018

CONSUMER CHALLENGE

CANDICE VAN LOON

SMAAK VERMAAK Smaak Vermaak, the ultimate nibble to bring you closer together! Cover up those awkward silences and uncomfortable moments during a ﬁrst date with surprising ﬂavours and challenging questions.

WINNER CONSUMER EDUCATION: FOOD INNOVATION

JENNY PETERS

HAVE A GOOD FOOD DATE

Have a good food date is an app that connects people, all over the world! Give your preferences, ﬁnd matches and eat together, virtually. Get to know new people!

EDUCATION: FOOD INNOVATION

ANNETTE KRUG

I BAKE YOU Surprise someone you love with a personal, unexpected gesture, in a sweet and colourful way. I bake you: the website to use to show how much you appreciate someone.

EDUCATION: FOOD INNOVATION

MANON KUIJPERS

FUTURE FOOD KNOWLEDGE Future Food Knowledge is thinking of the next generation, providing the best knowledge programme on nutrition and health for upcoming primary school teachers.

EDUCATION: FOOD INNOVATION

BEAU BELDE

INTRODUCING ANCIENT WISDOM

Introducing Ancient Wisdom, an ancient mysterious alcoholic drink, to the Dutch market.

EDUCATION: FOOD INNOVATION

LOTTE HELLEBREKERS

SMOOTHIE BOWL Create your own perfect Smoothie Bowl using this innovative packaging. Simply choose your favourite smoothie, add the tastiest toppings and create a picture-perfect meal!

EDUCATION: FOOD INNOVATION

80 HAS FOOD EXPERIENCE 2018

CONSUMER CHALLENGE

TIMO VENHUIS

ODIN’S CIDER Odin’s cider - for the Dutch man who really wants to feel like a man again! This dry, robust and aromatic cider is ﬂavoured with juniper and a little honey, just like the Vikings used to make.

EDUCATION: FOOD INNOVATION

MARCO VAN ESCH

IMPORT OF CHOCOLATE FROM INDONESIA

Chocolate Monggo aims for an industry without the use of palm oil. This research shows how to introduce the brand to the Netherlands.

EDUCATION: FOOD INNOVATION

MIJS KUIJPERS

INTRODUCTION PLAN FOR SIMPLY GUM Simply Gum is a 100% natural chewing gum, biodegradable and with only 5 ingredients. Perfect for the growing demand for natural products.

EDUCATION: FOOD INNOVATION

LINDA BLOK

FRESH LOOK AT THE HERB & SPICE SECTION How can a retailer update the supermarket herb & spice section to cater to current trends, and most important of all, to meet the wants and needs of the consumer?

EDUCATION: FOOD INNOVATION

ANIEK HÖLSCHER

EIGENHANDIG

Eigenhandig ensures elderly people living in care facilities are able to open packages by themselves again. It feels so much better doing things for YOURSELF!

EDUCATION: FOOD INNOVATION

JOHAN VAN ESSEN

YOUR CHOICE No more eating the same vegetables two days in a row with the Your Choice meal kit! Just right for 1 person and, let’s be honest, everything tastes better when it’s home- cooked.

EDUCATION: FOOD INNOVATION

82 HAS FOOD EXPERIENCE 2018

CONSUMER CHALLENGE

ROMY PENNINGS

RECIPE OF THE WEEK A kitchen in the supermarket where a dish is made every week by an A brand. Customers can taste the dish and copy it at home by buying a box with all the ingredients.

EDUCATION: FOOD INNOVATION

BART VERMEULEN

VERS OP TAFEL

‘Vers op tafel’ is a new line of convenience products, allowing you to put a fresh one person meal on the table within 10 minutes.

EDUCATION: FOOD INNOVATION

MAARTJE VALK

ONS MAM - DINING OUT WHILE FEELING AT HOME You’re welcome to join us for a choice of three authentic dishes, changing daily, at Ons Mam for only €7! Eating out while feeling at home.

EDUCATION: FOOD INNOVATION

“IT’S GOOD TO FOLLOW YOUR HEART”

ALUMNA

Yvette Wouters followed her heart with Zoete Moed (Sweet Courage). In spite of, or maybe because of her illness. And it has been a success: Tilburg and its

YVETTE WOUTERS

surroundings love her creations. What has HAS Food Experience meant for you? When I was about 18, I was diagnosed with SLE/MCTD autoimmune

various disorders. Again that was scary, because I had to show my

disease: my body is an enemy to itself on the inside and extremely

vulnerability, but it was amazing to be able to inspire others with

susceptible to muscle and joint inflammations. I didn’t want to

my story!

give in to the fact that I was ill, felt terrible or was having a bad day. I only wanted to do what I enjoy, just like everybody else! For

How is your business doing now?

me that was baking. The HAS Food Experience taught me that it’s

Brilliantly. The cakes are selling like the proverbial ‘hot cakes’ and

good to follow your heart.

our own brand of peanut butter is available in a number of places. What makes my cakes so delicious? All the ingredients are pure,

But you didn’t start your own business straight after ﬁnishing your

semi-responsible and always fresh. I don’t use any E-numbers

HAS Food Experience course?

and if I use any sugar, it’s always organic cane sugar or coconut

That’s right. The step was too big: I was inexperienced and it was

blossom sugar.

too scary. I was an account manager for four years first. I learnt a lot there, but also discovered that it wasn’t my thing. Someone

What are your ambitions for Zoete Moed?

gave me the tip of registering with the Bart de Graaff Foundation,

I will be expanding the shop soon in order to create more

which supports young entrepreneurs with a physical handicap.

workspace. I’m also looking for someone flexible to help me. And

With hindsight, that was a turning point. I was nominated Bikkel

at some point, I hope to open an extra premises - a place where

(Go-getter) of 2016-2017 and after that I dared to start my own

I can make the preparations for weddings and business events.

business. BNN broadcasting asked me to participate in ‘Je Zal Het

Finally, I want to demonstrate that you shouldn’t give up and that

Maar Hebben’, a programme about young people with

your illness doesn’t have to be an obstacle, but a strength...

84 HAS FOOD EXPERIENCE 2018

ALUMNI

“I WANT TO BRING PEOPLE TOGETHER “

ALUMNA

Eylien Lommen organises days out that allow you to experience food in a very surprising way. She’ll easily ask you to do a line. Do you dare? Let’s Explore Food.

EYLIEN LOMMEN

What is your concept exactly?

What steps did you take after the HAS Food Experience?

I organise themed dinners on-site. Anything in combination with

I always wanted to start my own company. At some point.

food and entertainment can happen during one of my dinners.

The many reactions led me to make a start straight after my

Every event is tailor-made. Just recently, there was a group of

graduation. What I found interesting to see was just how quickly

colleagues who didn’t really know one another. So, I asked them

your concept then develops. I first of all focussed on fixed formats

if they wanted to do a ‘Line of Conversation Starter’: a powder

for companies. Now, I offer a customised food experience to

I made from honey, chocolate and hazelnuts. Obviously, that

companies, families, friends, etc. And I’m now also working

requires a bit of courage. It’s great to see what then happens in a

together with a restaurant, where I organise a LEF dinner at set

group like that.

times.

What has the HAS Food Experience brought you?

What makes LEF so special to you personally?

For my graduation project I was looking for a concept that would

I come up with customised concepts, cook and present the dinner,

I could really associate with. The search alone was an interesting

and work together with other entrepreneurs or chefs who want

process. I went straight to the core: who am I and what do I want?

to surprise. Everything I like to do and which I think is important

That’s what made the HAS Food Experience exciting, because my

comes together in LEF: bringing people closer together combined

concept is very personal. I also need a bit of courage (in Dutch:

with food and experience.

‘lef’) sometimes. That just makes it extra fun when you receive so many positive reactions.

What are your ambitions with LEF? I want to let LEF grow, so I can make it into a fulltime job. I’m confident that this will happen. Companies and people who have tried the concept, are really enthusiastic. There is just one hurdle for new customers: you need a bit of courage ;-)

MEET OUR SPONSORS

Together with our partners we want to actively contribute to the world’s food supply and stimulate vegetable consumption by laying the foundations for healthy and appealing vegetables

Specialists in food processing equipment

Welcome to our mushroom world Experts in Dough Technology Founded in 1977, Rademaker was one of the first companies to specialize in the development and supply of innovative solutions for the bakery industry. Over time we have gained a tremendous amount of know-how, not only of production equipment, but of the final product as well. Today, we are one of the front runners in our field, with a global presence and a service that goes well beyond the delivery and installation of bakery production lines alone.

We offer equipment for the production of: • Breads, Baguettes & Ciabatta • Pizza & Calzones

• Flatbreads, Tortillas & Wraps • Croissants & Danish

• Donuts & Cinnamon Rolls • Pie & Quiche

www.rademaker.com

86 HAS FOOD EXPERIENCE 2018