Work more efficiently with fewer hands. That was the question that brought the Mariën bakery to us. The solution: a cobot that takes over part of the (heavy) work.

As a working, busy mom, in 2015, Tanya was looking for a way to serve healthy meals to her family. She developed recipes for healthy sauces with pure ingredients without additions.

The Dutch oyster mushroom nursery Verbruggen Paddestoelen BV developed an innovative food ingredient for hybrid products.

We welcome students on a regular basis. We link students to a technology and get to work with an issue. One of the students is Elise Schutjes. She is busy creating healthier ice cream and fruit ice cream. It uses RMF technology: an innovative freezing technology. She shares her experiences!

PeelPioneers successfully converts ‘waste’ into food and feed ingredients and chemical building blocks.

VanRijsingenGreen is familiar with the many possibilities of vegetables and is very active in valorizing residual flow with an existing juice factory for carrots. With the available knowledge, the company transforms vegetables into challenging new applications.

The Yersex oyster grower and trader Adriaan van de Plasse of Delta Ostrea has been breeding consumer-friendly oysters for years.

How can innovative technologies contribute to a better food and agricultural system? That’s what we discussed with IFA students from the HAS Green Academy.

When processing oat grain into flour, the oat bran, the membrane, is created as a by-product. Oatelli was looking for an application for this by-product, which has a lot to offer.

Guacamole. A product that has become very popular in the Netherlands in recent years. The freshest is the most flavorful.

Botanic Bites went looking for a way to convert residual flows into valuable, easily digestible foodstuffs.

Beefy Green has developed a hybrid burger based on a residual flow from the oyster mushroom: the foot. The result: a tasty burger!

After the successful masterclass ‘Innovative Process Technologies’ for Food Technology students of the HAS University of Applied Sciences last September, the second edition has been organized again this year. This masterclass was held on location at Food Tech Brainport, the bustling place where technology, knowledge and food come together.

We want to prevent millions of bananas from being thrown away every year. Central to this success story is the creation of new economic value for a product that until recently was regarded as waste.

How do we inspire the next generation of employees to work in the food industry?