About Kai Pruiksma

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So far Kai Pruiksma has created 11 blog entries.
9 07, 2019

Protein Plan(et) Summit – Program

Protein Plan(et) Summit – 17 October 2019


A global  “return” to balance in protein consumption; less animal and more vegetable. During the 3rd international edition of the Foodvalley Summit: The Protein Plan(et) solutions and business ideas will be shared to strengthen the connections between meat, fish, dairy (alternatives) and vegetable industries and to find new business partners. This Protein Plan(et) Summit is an initiative of Foodvalley NL in collaboration with Wageningen University, Keygene and The Protein Cluster (TPC). 

The program is built around three themes: The Bigger Picture, The Consumer Perspective and Growing, Breeding, Soil. The Bigger […]

4 07, 2019

Winners Rethink Protein Challenge

Rethink Protein transition challenge – The Winners

ReThink Protein is an international competition for technical students. Participants were challenged to develop a business idea or prototype that is healthy, affordable and sustainable in the field of protein (transition). 27th of June the finals took place. Winning teams Grain gain (prototype) and Swap (ideation) won €5000 and support from Starthub and The Protein Cluster.

The Protein Cluster as impact partner and jury
TPC organized a masterclass during the kickoff for students. Besides, TPC was jury and coach for companies developing new prototypes the field […]

14 06, 2019

TPC- BOM Retail and plant-based products

TPC – BOM plant based products for Dutch retail

On May 29th TPC and BOM hosted an acceleration session on plant based products suitable for (Dutch) retail. Think of meat/milk/egg alternatives (or better called ‘successors’). Speakers from industry Michael Luesink (BOON) and Peter Schouten (Schouten Europe) shared their ‘road to retail’ story. A succesfull meeting with over 60 attendees.

Schouten Europe is one of the first companies specializing in development and production of plant based meat alternatives, introducing these products in Dutch and European retail shelves.

Anneke Ammerlaan is a well-known trend researcher and food watcher. As a culinary journalist […]

30 04, 2019

Protein2Food Stakeholders workshop

Horizon 2020 Project on Sustainable Production and Processing of Protein-rich Crops

PROTEIN2FOOD aims to develop high-quality food protein from multi-purpose seed crops and grain legumes, through optimised, sustainable production and processing methods in Europe. TPC members are invited to share their insights and challenges and become a stakeholder. On June 6th a stakeholders workshop will be organised.

PROTEIN2FOOD’s objectives are:

  • to develop innovative, cost-effective and resource-efficient food crops that are high in protein, with a positive impact on human health, the environment and biodiversity
  • to significantly enhance the quality and quantity of proteins from selected seed crops (quinoa, amaranth and buckwheat) […]
23 04, 2019

TPC Meets Green Protein Investors

TPC meets Green Protein Investors

On April 18th TPC hosted an acceleration session on Green Protein Investments. Investors Kim Anders Odhner from New Crop Capital, Willem Blom from Plantbase and Loet Rammelsberg from StartLife presented their views on the Green Protein world, top trends and what they are looking for in new protein propositions.

TPC members had the chance to introduce their propositions and products to the team of investors.

More information about the follow up?

Martine Boetje | Project Manager The Protein Cluster

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

Innovation project “Transition to Plant Proteins”

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 […]

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 […]