About Kai Pruiksma

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So far Kai Pruiksma has created 7 blog entries.
23 04, 2019

Rethink Protein Challenge

Protein transition challenge for Technical University Students

ReThink Protein is an international competition for individual students, student teams and student start-ups from technical universitites. As a participant you are challenged to come up with a business idea or prototype that is healthy, affordable and sustainable in the field of protein (transition). 27th of June the finals take place.

Over 50 teams (33 prototype) compete to win €5000 and a year of business support via Startlife and TPC.

Rethink Protein Challenge; TPC as impact partner
TPC organized a masterclass during the kickoff for students. Besides, TPC is jury and coach for student companies […]

21 03, 2019

TPC member meeting @The Green East

The protein cluster Member update

After the launch of The protein cluster end 2017, the TPC network now counts 24 Dutch SME companies collaborating and developing ingredients, technologies or food products within the area of plant protein transition.

In February the first member meeting took place at The Green East; pilot plant for green circular agri and food business. Possibilities for testing, co-developing several green protein ingredients or products is possible within the facilities of this TPC member company.

TPC represents a broad network of ingredient-, knowledge, facility suppliers in the area of plant protein innovations.

Member companies can benefit from business support, […]

13 03, 2019

Pulse Shack @ HAN Food & Business Challenge

“How can we put (more) pulses on the menu in a modern way? How can we make dried pulses trendy again?”

Students Food & Business (HAN Nijmegen) worked for a week on this challenge introduced by TPC member Pulse Shack. Students came up with practical, innovative, and creative ideas. In total over 150 students worked for several food companies within the food sector: from developing a mushroom-meat burger, food law games and new concepts for dried pulses.

“The students came up with very inspiring and useful ideas I can bring into daily practice. The winning team developed a new market stand […]

24 01, 2019

TPC brings together experts to bring the fava bean back

On Wednesday the 12th of December, The Protein Cluster organized it’s second acceleration session, this time together with the “Veldbonen keten praktijk innovatie project” (in English the “Fava beans practice chain innovation project”). During this meeting, the central question was how to bring fava beans back on the market, both for food and feed applications, in the Netherlands. It was discussed how the various initiatives that already exist in this area can reinforce each other, and an overview of the different stakeholders in the entire chain was made.

This Fava bean project is led by Jolijn Zwart van-Kessel from ZwartvanKessel Advies and […]

21 11, 2018

The progress of IPC-project “Transition to Plant Proteins” after 1 year

Now 1 year ago, The Protein Cluster clustered 13 Dutch SME’s with innovative plant protein ingredients, concepts and technologies in an Innovation Performance Contract (IPC) titled “Transition to Plant Proteins”. In a two year period, the companies will work in 5 sub-projects on vegetable ice-cream, spreads, sausages and other products based on algae, fava beans, seaweed, hemp and soy.

Last week, at the half of the project, the members of the IPC gathered at the Foodvalley NL office in Wageningen to share their progress during the first year. I was very pleased to hear that all sub-projects made a lot of […]

25 10, 2018

Plant-based proteins: A serious business has turned into serious business

The consumption of plant-based proteins is growing rapidly. Pioneers in the field explained to the 250 participants of the Foodvalley Summit Proteins of the Future, on 10 October in Ede, that their growth is accelerating, and demands exceed production capacity. But there are still challenges to overcome.

Growing demand
Frank Giezen, CEO of Ojah, was one of the pioneers of green proteins. He started the company 10 years ago with 3 people. Now there are 45. Ojah develops and produces meat alternatives with long fibres, also called third generation meat alternatives. Giezen emphasizes the importance of co-creation. “That means that you […]

5 09, 2018

Green Meat Products: World record Vegan Döner Kebab

We are proud to inform you that TPC member Green Meat Products is now holder of the World Record Vegan Döner Kebab!

August the 23th, the last day of the student introduction week of TU Delft, was a very special day for Green Meat Products. On the University Campus they set the world record for eating Vegan Döner Kebab: a total of 3562 free sandwiches were consumed within five hours. By choosing this plant-based Döner Kebab instead of the traditional variant with meat, 2.5 million liters of water and a little less than 4000 kg of animal feed have been saved.

The […]