Plant Protein Events
The Protein Cluster organizes webinars, business acceleration sessions, thematic events on e.g. legal, upscaling and positioning, summits and one-on-one experts sessions. If you want to join, let us know and we will share the possibilities.
Acceleration Sessions: Plant Protein Ingredients
The Protein Cluster will host three acceleration sessions together with OostNL, as part of the Food2020 program. These three sessions will all be related to plant-based protein ingredients.
The first session has been hosted at OostNL at the 15th of November, where Bert Dijkink (Wageningen University & Research) and Paulus Kosters (Green Proteins) elaborated on ‘dry and wet plant-based protein enrichment’. The second took place at the 17th of January, where we dived into the application of plant-based proteins at the pilot kitchen of Boon Bonen.
Lastly, the third session will go into the marketing and positioning of these proteins. This final session will take place at the 6th of March at Stegeman. Speakers will be Stegeman (on private label products) and Innogusto (on brands).
A maximum of 15 Protein Cluster members can participate in these sessions. The members can receive a subsidy from this Food2020 initiative, hence of it’s support from the Interreg V A-Program.
Foodvalley and The Protein Cluster at Fi Europe 3-5 December Paris
Foodvalley Summit: The Protein Plan(et) (2019)
During the third international edition of the Foodvalley Summit: The Protein Plan(et) 17 October 2019, food producers, growers, breeders, investors, research institutes and the government came together, in Wageningen, to share solutions, to strengthen the connections between meat, fish, dairy and vegetable and to find new business partners. This edition was an initiative of Foodvalley NL in collaboration with Wageningen University & Research, KeyGene and The Protein Cluster.
Innovation Performance Contract (IPC) ‘Transition to Plant Proteins’
The Protein Cluster clustered 13 Dutch SME’s with innovative plant protein ingredients, concepts and technologies. From 2017-2019, they will work on vegan ice-cream, spreads, sausages etc. based on seaweed, hemp, (Dutch grown) soy and other protein rich plant sources.
Rethink Protein Challenge for Tech Students
Rethink Protein Challenge
ReThink Protein is an international competition for individual students, student teams and student start-ups. 40 groups compete with their new business idea or prototype that is healthy, affordable and sustainable in the field of protein (transition): new ingredients or technologies applicable for business. TPC has been the impact partner and jury of this TU challenge. More information can be found here.
PROTEIN2FOOD stakeholders workshop
PROTEIN2FOOD will create innovative, high quality, protein-rich food crops, to sustain human health, the environment, and biodiversity in the EU. This project develops high-quality food protein from multi-purpose seed crops and grain legumes, through optimised, sustainable production and processing methods. More info and program, see News
TPC – BOM plant based retail propositions
Acceleration session with companies with a link to retail-plant protein proposition. In collaboration with BOM and Schouten Europe.
Program can be found here
TPC meets the Green Investors
What do investors in area of protein transition seek (products, ingredients, applications). Investors from New Crop Capital.(USA), Plantbase and Startlife share their vision on the climate for investors in the plant based food industry. April 18th, Foodvalley office.
Plant protein missions Germany
March: Trend tour + Proveg New Food conference
Visits to ProVeg Head office, Veganz vegan retail chain in Berlin and the ProVeg New Food Conference on “Plant-based Proteins” and “Cell Based Proteins”.
This Trend Trip is organized from GO4EXPORT (Dutch) email@example.com
Acceleration session: Fava beans
In December, TPC organized a business acceleration session together with the “Veldbonen keten praktijk innovatie project”. The central challenge was how to bring fava beans back on the market, both for food and feed applications, in the Netherlands. Various initiatives that already exist in this area can reinforce each other, and a collective overview of the different stakeholders in the entire fava bean supply chain was made by the stakeholders. Fava beans are an excellent source of proteins, can be used as a main ingredient in meat alternatives due to its positive characteristics like color and taste, and can be grown very well in The Netherlands (in contrast to for example soy beans).
At the end of the session it was concluded that one of the main setbacks for commercializing fava beans as a source of plant-based protein is consumer awareness and correct naming issues (fava boon, faba boon and/or veldboon are used). Besides, nutritional content and quality of fava beans are unknown by most consumers.
Jolijn Zwart van-Kessel from ZwartvanKessel Advies coordinates this project, supported by the Dutch province of Overijssel. Five companies, covering the entire fava bean chain, are involved in this project: Agricultural company De Kortenhof, AgruniekRijnvallei, Frank Food Products, Bobeldijk Food Group (TPC member) and bakery Fuite.
The group of fava bean experts is planning on continuing their work together to bring the fava bean back to the Dutch market. To be continued!
The Protein Cluster Summit: Proteins of the Future (2018)
Foodvalley NL and The Protein Cluster organized The Proteins of the Future Summit on the 10th of October, the Dutch National Sustainability Day. The most important take-away from this event: a serious business has turned into serious business, this is the era of ‘plantification’. Restoring the protein balance has moved up a gear, a success which we have all contributed to. As an entrepreneur, NGO, policy maker, investor, student and of course, as a consumer. We hope the shared insights, new contacts, innovative products and concepts in Ede inspire you to keep on working on a future proof protein consumption and production.
A couple of days before the Summit Vivera introduced a vegan quarter pounder. Gert Jan Gombert, Chief Commercial Officer of Vivera and keynote speaker: “The new Veggie Quarter Pounder was launched last week in Sainsbury’s and the reactions were very good. It is the first raw burger on the market in retail in Europe and it looks exactly like an Aberdeen beef burger.”
After his presentation, Gombert offered the new Veggie Quarter Pounder to Isabel Boerdam, initiator of the Dutch Week Without Meat and to moderator Jeroen Willemsen, who were both positive about the new product. The participants of the Summit could also taste new innovative products.
Want to know more? Read the full article about the summit, including interviews with a few of the speakers, on foodvalleyupdate.com.
Business opportunities in Germany
There are great opportunities in Germany for innovative ingredients, semi-finished products and end-products based on green proteins. At the moment, the German market is often difficult to reach for Dutch entrepreneurs. TPC has connections with the German market and organizes business visits to e.g. Proveg, german retail and entrepreneurs to increase international business opportunities for TPC member companies.
Acceleration session: Rapeseed protein
On the 3th of July the TPC members were welcome to participate in the first acceleration session. The topic of this session was rapeseed protein and was hosted by Colzaco, a rapeseed association for East Holland.
The purpose of the Acceleration Session concept of The Protein Cluster is to accelerate introduction of new plant-protein ingredients and products. On the topic of rapeseed protein, this required the necessary creativity and practical thinking power.
Nowadays, rapeseed is primarily grown for the production of animal feed, edible vegetable oils, and biodiesel. The ‘presscake’ that remains after processing the seeds, can be used as a protein- and fiber-rich component in animal feeds, and can be further processed to produce even more oil, which can be used as bio fuel. The straw residues from cropping are a popular groundcover in stables.
The aim of this session about rapeseed protein was to discuss, with a select group of experts and entrepreneurs from various parts of the product chain, if and how it is possible to value the high-quality rapeseed protein from the presscake. An opportunity that has long been under the attention of science and companies.
The session was a great success and some interesting ideas about processing techniques and possible food ingredients and end-products based on the high-protein rapeseed presscake were discussed. The participating companies are now working together to further investigate the possible opportunities. More results will follow!
Funded Cluster Projects
The Protein Cluster initiates and coordinates national and international co-funded projects on sustainable protein.
IPC Transition to Plant Proteins
National Chain project on Faba Beans. Example Faba Beans.
EU Interreg Projects (in submission)