Dutch
Welcome!
Helga Witjes, deputy for Economy & Innovation of the province of Gelderland
Welcome to the Dutch Food Valley! As the epicentre of agri-food and agri-tech innovation, the Food Valley brings together start-ups, scaleups, research institutes, and global corporations to shape the future of sustainable food production.
The Dutch Food Valley is a unique agrifood ecosystem where innovation is embedded in its DNA. Key elements of this ecosystem include a strong presence of agrifood companies, leading research institutions, numerous shared facilities, a rich talent pool, and a robust network of support services.
At its heart lies Wageningen University & Research (WUR), a world-renowned institution specialised in agricultural, food, and environmental sciences. WUR plays a pivotal role in the region by providing cutting-edge education resulting in a skilled workforce of researchers, scientists, entrepreneurs, and engineers who drive innovation. Additionally, WUR in cooperation with Foodvalley NL, Oost NL and StartLife is instrumental in advancing new research and facilitating its valorisation.
The Dutch Food Valley is also home to the R&D centres of major agri-food companies such as FrieslandCampina, Flora Food Group (former Upfield) and Unilever. These global giants
collaborate with a vibrant community of startups and SMEs, many of which are at the forefront of agrifood innovation. Being located in Food Valley provides these companies with access to expertise, infrastructure, and collaboration opportunities, tapping into a valuable network.
The impact of the Dutch Food Valley extends far beyond its regional borders. Companies and institutions within the region engage in international collaborations, exporting innovations and setting new standards for sustainable and efficient food production. The knowledge and technology developed in the Food Valley influence food production practices and policies globally, underscoring its role as a role model for sustainable agri-food systems. The stories featured in this magazine showcase a variety of experiences from ecosystem community, ranging from passionate agri-food corporations to ambitious founders and from stories about shared research facilities to collaborative funding of start-ups. Together, they create a vibrant picture of life in and around the Dutch Food Valley and how by collaboration 1+1 equals 3.
Helga Witjes
“I am proud of the Dutch Food Valley and the contribution of the Province of Gelderland to it. I hope we can inspire you with the stories of companies that are transforming the future of food.”
Netherlands
Amsterdam Rotterdam Wageningen
Table of contents
Foreword
by Helga Witjes
The ecosystem at a glance
1. Food Academy drives talent development in the food industry
2. Agri-tech flies in the Dutch Food Valley
3. Strengthening networks & partnerships
4. WUR, Kadans & StartLife team up to launch collaborative scientific kitchen
5. Upstream Foods brings cell-based sushi to the table
6. Co-development: Where science meets business
7. DAIZ Engineering & NIZO collaborate for the future of dairy
8. GoodGood & Cibus Nexum’s sustainable co-manufacturing
9. Sharing is caring: Easy access to high-tech equipment
10. Co-funding projects with meaningful impact
Get involved
Colophon
The ecosystem at a glance
Food Valley’s supportive system explained
The Dutch Food Valley is well-known for its remarkable developments in agri-food innovation. One of the reasons for its success is its multifaceted approach to solving global challenges. It is the interconnected network of innovative start-ups and scale-ups, larger corporates, government organisations, research institutes, universities and NGOs that provide the region with the knowledge, resources and capacity for cooperation which make the region what it's known for today.
The collaboration and growth in the Dutch Food Valley is stimulated by different components, which form as one supportive system. The different components are explained below.
Research Institutes and Facilities
The Dutch Food Valley is home to world-class research institutes that progress our knowledge and understanding. At the centre lies Wageningen University & Research (WUR), which leads developments in agri-food technology, nutrition, and sustainability. The WUR provides research, valorisation and cutting-edge research, making it a hub of knowledge, expertise and talent. The shared research facilities and pilot facilities established on the Wageningen Campus connect academia, start-ups and scale-ups, NGOs and governments, driving innovation in food production and agricultural practices.
Governments
National and local governments play a crucial role in fostering the growth of the Dutch Food Valley. They provide a supportive policy environment, funding opportunities, and regulatory frameworks that encourage innovation and sustainability. Their active participation strengthens public-private partnerships and enhances the region's global influence in the agri-food sector.
Innovative
The ecosystem at a glance
Investments
The Dutch Food Valley has become a key destination for both public and private investments in sustainable food production, agritech, and alternative proteins. Venture capital, corporate investment, and government grants fuel growth across all levels, from start-ups to established industry leaders. These investments are critical in pushing the boundaries of what's possible in the agri-food landscape.
Talent Development
With a strong focus on talent development, the Dutch Food Valley offers a range of educational programmes and training opportunities. Institutions like WUR, applied universities and Food Academy Nijkerk ensure a steady pipeline of highly skilled professionals equipped to meet the evolving needs of the food industry. This commitment to nurturing talent helps sustain Food Valley's leadership in global agri-food innovation with novel ideas and a fresh perspective.
Network & Support
The Dutch Food Valley ecosystem thrives on collaboration, providing an extensive network of support for start-ups, scale-ups, and established companies. Organisations such as StarLife and FoodValley NL offer strategic connections,
mentorship, and resources that accelerate growth and innovation. This strong network enables companies to thrive through co-creation and knowledge-sharing. Organisations in the region regularly host international conferences, trade shows, and networking events, like F&A Next on Wageningen Campus, that bring together stakeholders from around the world. These gatherings provide a platform for exchanging ideas and forging new partnerships, further strengthening the region's collaborative spirit.
Innovative Hotspots
Within the Dutch Food Valley, several innovative hotspots have emerged, where industry, science, and government intersect to drive new breakthroughs. The Dutch Food Valley offers a variety of professional workspaces, production locations and other facilities to ensure every type of organisation or business, in any stage of its life cycle, can find exactly what it needs to grow, innovate and inspire!
Food Academy drives talent development in the food industry
Interview with Jurgen van Krevel of Bieze Food Group
Finding the right talent can often feel like searching for hidden treasures, a task that requires time, patience, and a keen eye for potential. There are numerous factors to consider, especially if you're a foreign company venturing into a new market. In times like this, collaboration is often the key to a better outcome. The Food Academy Nijkerk (FAN) is here to help by attracting young talent and training your future staff!
The FAN emerged from the collaboration of 25 enthusiastic companies from Nijkerk and its surrounding areas. Together, they offer practical training through hands-on experience, aiming to entice ambitious youth with careers and bridge the gap between education and working in the food industry.
Attract, train and retain young talent
The birth of FAN was driven by a shared realisation among companies, educational institutions, and the government, that despite growing employment opportunities, these organisations faced a shortage of skilled workers. Traditional education systems in the Netherlands, such as VMBO (pre-vocational secondary education) and MBO (secondary vocational education), were not adequately preparing students for the diverse and exciting careers available in the food industry. The FAN
was founded to address this gap, equipping young people with the knowledge and skills needed to thrive in real-world environments. The training programmes at FAN are put together with the help of educational partners like Aeres Training Centre International and Barneveldse Techniek Opleiding, ensuring high standards and industry relevance. Programmes and investment opportunities are available for food production, logistics and capacity building. Jurgen van Krevel, CEO of Bieze Food Group and board member of the FAN, emphasised the urgency and potential of FAN. "With FAN, situated in the Dutch epicentre for food development, we've struck gold! Let's join our forces to make the most out of this, together.", highlighting the region's unique position and the pressing need for a dedicated training centre and clubhouse.
As FAN continues to evolve, it plans to expand its training programmes to meet the dynamic needs of the food industry, including the growing emphasis on sustainability. Joining or investing in the Food Academy Nijkerk supports groundbreaking innovation and sustainable practices that are transforming the food production industry, through educating and training people on the latest developments.
What does the FAN do?
FAN's primary mission is to build a skilled workforce tailored to the needs of the food industry. FAN helps by offering specialised programmes for graduates of MBO (secondary vocational education) and VMBO (pre-vocational secondary education). This approach ensures a steady stream of well-trained workers who are adept at navigating the complexities of food production. For companies, this means smoother operations and a more competent workforce. The consortium model of FAN, where companies contribute a small fee to access the training programmes, provides a cost-effective solution for workforce development. Students gain practical skills and industry exposure without the hefty price tag since the affiliated companies pay for the training, making it a win-win for everyone involved.
In a globalised world where there are various career paths, many young individuals tend to leave the Nijkerk region after high school. FAN showcases the vast opportunities within the food supply chain, tailored to various personal interests and career aspirations. By doing so, it retains local talent and invigorates the regional job market by making the food industry appealing to young people. FAN fosters a culture of collaboration and innovation by bringing together businesses, schools, and the government. This triad works collectively to increase employment opportunities, address industry challenges, and ensure the food production sector remains competitive and forward-thinking. Last year, over 100 ambitious youth participated in FAN's trainings, which helped them fill around 60 job positions at affiliated companies
Van Krevel
Jurgen
Agri-tech flies in the Dutch Food Valley
Interview with Frans-Peter Dechering of Corvus Drones
In recent years, drone technology has become increasingly visible, it has found uses in entertainment, delivery services and has even been seen lighting up the sky in mesmerising light shows. But more than that, one area where drones will make a significant impact is agriculture. As the world grapples with the challenges of feeding a growing population while minimising environmental impact, Corvus Drones is an innovative scale-up that is harnessing the power of drone technology to revolutionise greenhouse management.
Digitizing greenhouse crops
Corvus Drones, a scale-up founded by FransPeter Dechering and Gerhold ten Voorde, holds a bold mission "to digitise every plant in every greenhouse worldwide", using cutting-edge drone technology to improve crop monitoring and management. While IoT-integrated (Internet-of-Things) farming equipment is starting to be introduced that can detect crop health in fields, significantly decreasing
pesticide use, a similar kind of technology is still lacking for greenhouses. Corvus' ambitious vision aims to change this, as Frans-Peter explains, "There's an enormous need to better monitor crops. The more you monitor your crops, the better you can keep an eye on them and the more sustainably you can cultivate."
Success in the Food Valley Corvus Drones' journey began in Wageningen, where the company participated in StartLife, a leading accelerator programme for agri-food start-ups in Europe. This programme provided the necessary support and resources for the company to take off. As the company grew it moved to Ede, which is a mere 6 kilometres from Wageningen.
Frans-Peter Dechering
They found an inspiring new home in the Roots Innovation Hub at the World Food Center, a vibrant part of the Dutch Food Valley ecosystem. "Without this ecosystem, we wouldn't be where we are now," acknowledges Frans-Peter. Corvus Drones collaborates with local farmers and uses their greenhouses to test and validate their programmed drones, further strengthening the company's ties to the region. He emphasises the unity of Wageningen Campus and the Food Valley region, viewing them more or less as a single entity. Frans-Peter believes a broader agri-food cluster is essential for technological development leading to productive and sustainable future food production, contributing to the transitions seen in the agri-food sector; "The international ecosystem of public and private parties that is established here, combined with the enthusiastic attitudes of individuals is a great asset." Reflecting on their collaborations, he mentions their early enthusiasm for drones. While they focused on drone controls, Track32, an enthusiastic AIbased computer vision software, assisted in converting drone images into valuable agricultural data. This highlights that the Dutch Food Valley ecosystem is much more than the sum of its parts, offering fertile ground for a wide range of technologies beyond traditional agriculture. Frans-Peter confidently states,
"I wouldn't just recommend the Dutch Food Valley; I believe you are twice as likely to succeed here than anywhere else.”
Global growth
Looking to the future, Corvus Drones aims to be globally recognised by growers within ten years, with a team of about 25 people and a revenue to match. They plan to stay rooted in the Food Valley region, appreciating its inspiring work environment and proximity to technical universities. Frans-Peter's advice for other agritech companies is clear: "For horticultural companies, a foothold in the Dutch Food Valley is ideal for a jumpstart." The region's blend of academic expertise, large industry connections, and start-up support makes it a fertile ground for innovation in agriculture and food technology.
As Corvus Drones continues to soar higher, their story serves as a compelling testament to the Dutch Food Valley's power to empower agri-tech start-ups. It's not just about finding a place to do business; it's about being part of an ecosystem that nurtures innovation, fosters collaboration, and propels companies toward global success.
The Dutch Food Valley welcomes every type of organisation with open arms, regardless of their stage in growth, offering a vibrant space for all to thrive.
Strengthening networks & partnerships
Interview with Tijl Hoefnagels of Rubio
In and around the ecosystem of the Dutch Food Valley, the importance of networking events cannot be overstated. These events serve as an intersection where innovation, investment, and knowledge converge, propelling the food and agri-tech companies into new frontiers. One such event is F&A Next, an annual conference dedicated to sustainable development in food and agri-tech. It includes two days of networking, presenting & pitching, participating in workshops and debating the developments and opportunities in food and agriculture. The event takes place on the Wageningen campus, at the core of the Food Valley ecosystem and is organized by Wageningen University & Research, Rabobank, Foodvalley NL, StartLife and Anterra Capital. The F&A organization also creates opportunities for participants to connect with different players in the ecosystem through fun tours and visits to cutting-edge facilities. These
arrangements are great for building new relationships and catching up with old friends!
Tijl Hoefnagels, a partner at Rubio, regularly attends these types of events. Rubio is a venture capital impact fund dedicated to supporting businesses as they transition into their next phase of growth, with a particular emphasis on circular solutions, people power and healthy systems. Tijl calls this the "just transition, because it is important you don't leave people behind."
Tijl Hoefnagels
The place to be
For anyone immersed in the food industry, the Dutch Food Valley and F&A Next stand at the epicentre of knowledge and innovation, where pioneering novel business models are continually being developed. Tijl states "This is the place to be". Events like F&A Next exemplify the transformative potential of these gatherings.
Recognized as one of the premier events in Europe, F&A Next attracts a rich tapestry of international investors, start-ups, industry leaders, corporates and academics. It provides a vibrant platform for participants of the ecosystem to explore current themes, challenges, and developments in the market, creating a fertile ground for cross-pollination of ideas. Whether it is about agro-food robotics,
alternative proteins, artificial intelligence, circular and sustainable agriculture or investment needs, all can be discussed here. For companies like Rubio, this event is invaluable for discovering start-ups that often operate under the radar or within academic spheres. Face-toface interactions at these gatherings reveal a different dynamic that is crucial for making informed investment decisions. Tijl emphasises the spotlight that an event such as F&A Next can offer start-ups and scale-ups. Observing the professionalism, passion, and interpersonal dynamics of potential investees offers insights that no online pitch deck could convey. Moreover, recurring interactions at multiple events can strengthen these relationships over time, making the path to investment smoother and more reliable.
Strengthening networks & partnerships
Interview with Tijl Hoefnagels of Rubio
Exponential rewards
The benefits of attending networking events extend beyond immediate connections. Startups can meet various types of investors, from those ready to invest immediately to those whose funding aligns with different stages of a start-up's growth cycle. Engaging with competitors and like-minded companies also provides valuable insights into market needs, financial requirements, and innovative ideas. Tijl underlines that mentors and accelerators are also often present, which means whatever you need to succeed, can be found here.
For investors like Rubio and start-ups alike, the consortia formed at these events allow for (financial) risk-sharing and knowledge exchange, leading to mutual strengthening and collaborative growth. The exponential networking effect is another profound benefit, where meeting one new person can open doors to an entire network of prior connections, exponentially expanding the pool of available support and resources.
In essence, networking events in the Dutch Food Valley region are not just gatherings they are the hotspots to discuss and discover new trends and developments in the sustainable food and agri-tech industries.
"Networking events in the Dutch Food Valley are the hotspots to discuss and discover new trends and developments in the sustainable food and agri-tech industries."
WUR, Kadans & StartLife team up to launch collaborative scientific kitchen
Interview with Monique Bremer, Laura Thissen & Pim van Os
On the Wageningen Campus, an exciting new partnership is changing the game for food innovation, especially in the protein transition. Start-ups in this field were still facing major technical challenges when trying to research and demonstrate their protein technologies due to a lack of access to facilities. Wageningen University & Research (WUR), StartLife, and Kadans Science Partner have teamed up to solve
this problem and have collaborated to create a cutting-edge shared kitchen. The project is also supported by Kalsec, CJ CheilJedang and Marlow Ingredients. This facility is all about making expensive demonstration and testing facilities available to start-ups, scale-ups, student starters, and agri-food businesses, without requiring these parties to make the large investment in these facilities themselves.
Laura Thissen
Monique Bremer
Pim van Os
Leading the charge on this project are Monique Bremer, WUR's Account Manager Shared Research Facilities, Laura Thissen, Director of StartLife, and Pim van Os, Asset Manager at Kadans; with an expertise in facilitating the sharing of research facilities, start-up empowerment and lab construction, respectively. They're tackling the increasing demand for accessible R&D spaces in the food sector. With nearly 1.5 million euros invested, this initiative is set to be a game-changer for the Dutch Food Valley ecosystem. "This isn't your typical home kitchen," explains Monique. "We've carefully considered the equipment needed for both application and demonstration purposes." The facility will comprise three sections: two application areas and a demonstration space, providing a comprehensive environment for product development, testing and knowledge exchange.
Strategic collaboration
What sets this project apart is its unique combination of partners and equipment. Laura highlights the importance of such a facility in the context of Wageningen Campus's growth: "With over 200 organisations, including 23 corporates and 160 SMEs, the demand for specialized facilities has skyrocketed. This kitchen is crucial for start-ups and SMEs who lack access to such resources." Some big names making use of the kitchen and in this way supporting the project are Marlow Ingredients, CJ CheilJedang and Kalsec. The shared kitchen operates on a payper-use model, letting companies book the space whenever they need it. This flexibility, combined with WUR's expertise in managing shared facilities, makes it a great option for all companies, big or small. "We're making it easy for companies to access top-notch facilities without the burden of long-term commitments," Monique adds.
"We're making it easy for companies to access top-notch facilities without the burden of long-term commitments."
WUR, Kadans & StartLife team up to launch collaborative scientific kitchen
Interview with Monique Bremer, Laura Thissen & Pim van Os
One of the leading reasons for the creation of this kitchen is the ongoing protein transition that is being spearheaded in the Dutch Food Valley region. The core of this transition is to move away from carbon-intensive and animal-harming sources of protein to more sustainable and lowcost forms of protein production and subsequently their integration into consumer products. As Laura explains, "The protein transition is one of the major pillars of food transition. We're still at the beginning, working on improving taste and texture of meat alternatives." This aligns perfectly with the goals of the three companies already committed to using the kitchen.
The project's impact goes beyond the direct use of the kitchen. Pim from Kadans emphasises the potential for open discussion of novel ideas: "Smaller companies will be drawn to join when they hear about the collaborative opportunities." This sentiment is echoed by Laura, who notes that the concentration of players in the Dutch Food Valley region creates a unique environment for innovation and talent acquisition because it encases innovative start-ups and scale-ups, innovation-oriented corporates, the world's premier agricultural university, and NGOs.
Leading by example
In the face of global challenges in sustainable food production, this shared kitchen facility showcases the strength of collaboration. By uniting a diverse range of stakeholders, from start-ups to established corporations, it becomes a melting pot of ideas and resources. This not only speeds up innovation in protein transition but also solidifies the status of the Dutch Food Valley region as a global leader in agri-food technology and research.
“This new initiative offers us exactly the opportunity to generate maximum development speed in setting up our business, with low investment risk. In doing so, the shared facility can grow into an ideas incubator, in collaboration with our customers, with the added benefit of cross-fertilisation of thinking with fellow users of the facility.”
Wilco Meijer – Head of R&D Marlow
Upstream Foods brings cell-based sushi to the table
Interview with Kianti Figler of Upstream Foods
Meet Kianti Figler, the co-founder of Upstream Foods, whose journey from biomedical sciences and tissue engineering to food tech entrepreneurship exemplifies the innovative spirit of the Dutch Food Valley. With a background in cell biology and a desire to contribute to a more sustainable world, Kianti and her team at Upstream Foods are developing lab-grown fish fat cells to enhance plant-based seafood alternatives, offering a solution that is both sustainable and flavourful.
Kianti's path to Wageningen Campus, the heart of the Dutch Food Valley, was a mix of serendipity and strategic thinking. "We had a technical co-founder who was based in Wageningen and experienced in biotech," she explains. The scarcity of suitable laboratory space elsewhere and the presence of world-class research facilities made Wageningen the ideal choice for Upstream Foods.
Facilitators in Food Valley
In order to grow their ideas into a start-up, Kianti and her co-founders were not left unsupported. The StartLife accelerator programme, exclusively for food and agri-tech start-ups, played a pivotal role in Upstream Foods' early days. StartLife offered more than just funding opportunities: "In the earliest days they focused a lot on market validation. They established connections with larger corporates and opened the door to the
food ecosystem," Kianti shares. The support extended beyond introductions: "They also guided me into the business mindset, how to be commercial and validate what I think is right. It taught me not to make assumptions and gave me insights into hiring and finance structures."
Life as a start-up in the Dutch Food Valley offers unique advantages: "You won’t get this kind of connection to a food ecosystem anywhere else," she states. "To have access to the food industry, this is the place to be. You have FrieslandCampina, Thai Union, and many R&D people from corporates as well as R&D people from the university." It is not just the R&Dcentred atmosphere that is helpful, she continues. “Here in the Dutch Food Valley we have R&D grants and research and development grants, as well as EFRO Oost funding for the eastern part of the Netherlands.” Additionally, she mentions the large investments by the ‘Groeifonds’ or Growth Fund into cell-based agriculture facilities and how this will help scale up production for a variety of cell-ag technologies. This fund is also available to other cell-based agri start-ups, further advancing this innovative method and supporting the transition to alternative proteins
“Talk to others”
The collaborative spirit in the Dutch Food Valley is evident in Upstream Foods' early experiences.
Kianti recalls, "When we started, one of the first things we did was call up one of the R&D departments from the neighbours, who brought over a variety of different proteins to mix with fish fat cells. This was our first validation point." She adds that the Netherlands is truly unique for collaborative innovation projects: “Projects with other players in the industry really allow you to get into 1+1=3 scenarios.”
Kianti emphasises the role of organisations like StartLife in facilitating connections within the ecosystem. "StartLife has been a very important player for us; even when you have all the right departments and companies located close by, that doesn’t mean they are automatically connected. You also need to find a way to link them, and StartLife has achieved this effectively through networking and events."
Kianti's experience with Upstream Foods demonstrates that the Dutch Food Valley offers a unique blend of academic expertise, industry connections, and support systems that make it an ideal location for agri-food start-ups. With accelerators like StartLife, both foreign and domestic start-ups with innovative ideas, and substantial commitments from the Groeifonds into cell-based agriculture, the future of cell-ag and other agricultural technologies will undoubtedly be rooted in the Dutch Food Valley.
Kianti Figler
Co-development: Where science meets business
Interview with Riza Kadilar & Reinder van der Meer
Agri-tech is becoming increasingly essential for enhancing agricultural sustainability and efficiency. By providing precise data, these innovations enable smarter farming practices, support staff in making informed decisions, and ultimately contribute to feeding a growing global population more effectively.
The partnership between Doktar and AgroCares is a compelling example of agri-tech codevelopment made possible in the Dutch Food Valley. It began when the two companies met serendipitously at an unrelated tech event in Turkey, discovering a shared passion for leveraging data and technology to transform agricultural practices. Although unplanned, their meeting has since evolved into a strong alliance that inspired Doktar to establish a presence in the Dutch Food Valley region. Riza Kadilar, the Regional Managing Director, and Reinder van der Meer, Chief Commercial Officer, describe this area as the place “where science meets business.”
Synergy and collaboration
AgroCares has developed a scanner that extracts critical data to measure key parameters in soil, feed, and leaves. This includes nutrients, fertility, and fertiliser use all essential for improving crop health and yield.
Reinder
Van der Meer
Doktar, on the other hand, excels in interpreting this data and applying it to farms through solutions such as health monitoring, pest management, resource efficiency, and market intelligence. This synergy enables agribusinesses to thrive with fewer resources, creating a win-win situation. Digitising agriculture empowers farmers to gain daily insights into the wellbeing of their crops and soil. Riza shares, “At the end of the day, what we do is good for the planet and good for humanity.”
A warm welcome
The Dutch Food Valley has played a pivotal role in nurturing the partnership between Doktar and AgroCares. The region offered an "amazingly warm welcome," with organisations like Oost NL and Rabobank providing essential support and integration with Dutch institutions. This welcoming environment enabled Doktar to hit the
ground running and collaborate on new projects with Wageningen University & Research, further validating their concepts and offering opportunities to work with students. Combined with visits to university labs, the support from the Dutch Food Valley has proven invaluable for scaling the company. Their collaboration extends beyond the Netherlands, with Doktar opening the door for AgroCares in the Turkish market. Their success abroad has inspired them to explore new sales opportunities in other regions.
Inside the growing ecosystem
Riza and Reinder have witnessed significant growth in the Dutch Food Valley. "We've seen a lot of companies, large and small, come to Wageningen to expand their facilities, and we've seen so many new buildings pop up," they noted. This thriving environment is not only a testament to their success but also signals that the ecosystem is continually growing. The story of Doktar and AgroCares is just one example of how unexpected meetings can lead to codevelopment in the Food Valley.
Riza Kadilar
DAIZ Engineering & NIZO collaborate on the future of dairy Set to make a lasting impact on the future of food
In the Dutch Food Valley, where agriculture is being reinvented, an exciting collaboration is taking shape between Japan-based DAIZ Engineering and Dutch research firm NIZO Food Research (NIZO). This partnership builds on the unique 400-year relationship between the Netherlands and Japan. Now collaborating, they have launched the European Germination FoodTech Centre, a project set to make its mark on the protein transition by enabling animal-based proteins to be substituted with plant-based proteins.
Innovating dairy
One of the goals of this partnership is to develop 'hybrid products' for dairy applications—a blend of animal and plant protein that will be
indistinguishable from animal products. These products combine the flavour profiles of animal products with the benefits of plant-based alternatives, addressing challenges of taste, nutrition, and, particularly, sustainability. By creating these 'hybrid products', consumers can enjoy eggs and milk with a significantly reduced environmental impact.
The key to DAIZ Engineering’s success is the "Ochiai Germination Method," a technique that enhances the nutritional value of seeds through a patented germination process that increases the levels of free amino acids or proteins. The result is plant-based proteins that are more nutritious, taste better, and are easier to digest
Working with NIZO
NIZO will be an essential partner in this venture, as they have the resources and expertise needed to transform scientific ideas into market-ready products. With over 75 years of development, NIZO has evolved alongside continuous innovation in the food industry, bringing together experts in various fields of food science and production, including protein technology, fermentation, bioinformatics, health, food processing, food safety, and the sensory experiences of food. These capabilities converge in the NIZO Pilot Plant the largest open-access food-grade pilot plant in Europe. NIZO leverages the integrated power of science and technology to assist food companies from laboratory scale to semi-industrial level. For DAIZ Engineering, access to NIZO's advanced facilities and scientific expertise enables them to begin scaling the development of their hybrid products. For NIZO, the partnership expands their range of innovative projects, strengthening their portfolio within one of their four key pillars: protein transition, sustainable processing and upscaling, contract manufacturing, fermentation and food safety, and health benefits substantiation.
Strength in collaboration
The European Germination Food-Tech Centre, supported by the Invest in Holland Network, is a testament to the Dutch government’s commitment to fostering international innovation in the agri-food sector. With backing from the Netherlands Foreign Investment Agency (NFIA) and the East Netherlands Development Agency (Oost NL), DAIZ Engineering’s entry into the Dutch agri-food ecosystem has been seamless, underscoring the country’s dedication to supporting sustainable food solutions. This partnership between DAIZ Engineering and NIZO is more than just another chapter in the cross-continental cooperative relationship they are set to make a lasting impact on the future of food, embodying the spirit of international collaboration that defines the Dutch Food Valley.
GoodGood & Cibus Nexum’s sustainable co-manufacturing
Interview with Gardar Stefansson & Pascal Ruzius
Finding the right partners can make all the difference. This is the story of how GoodGood, an Icelandic company dedicated to creating delicious and healthy products, found its perfect match through Cibus Nexum, a Dutch firm renowned for enhancing the food production chain via strategic collaborations.
The heart of GoodGood GoodGood is a brand that prides itself on offering a range of products catering to various dietary needs without compromising on taste. Their range includes jams, syrups, hazelnut spread, peanut butter, keto bars, and natural sweeteners. All products are suitable for diabetics, keto and low-carb diets, vegetarians, and many are vegan-friendly. As Gardar Stefansson, the CEO and co-founder of GoodGood, explains, “Our products have extremely low sugars; there are no added sugars, just a higher fruit content. The only sugars are naturally from the berries.”
Enter Cibus Nexum
Cibus Nexum, based in the Netherlands, operates at the World Food Centre in Ede. They are committed to enhancing the food production chain by connecting brands, retailers, startups, and producers through their unique FoodFlow method. “We don’t just connect clients with
producers; we want impact!” says Pascal Ruzius, Managing Partner at Cibus Nexum. One of the company's specialities is identifying opportunities for co-manufacturing. The Dutch Food Valley region is home to a multitude of food producers, each with unique strengths and expertise.
Renowned as a European hub for innovation in agriculture, food, and nutrition, the region offers a vast array of options. Navigating this landscape to find the ideal partner can be challenging. However, regardless of product category or production volume, companies like Cibus Nexum are committed to connecting clients with Europe’s leading food producers, tailored precisely to specific needs. GoodGood needed a producer who could align with their mission and high standards where Cibus Nexum’s expertise proved invaluable.
The perfect fit
Finding the right ingredients was crucial for GoodGood’s recipe and R&D. For instance, they needed a specific type of peanut to keep the carb count low in their peanut butter, leading them to search across Europe, Argentina, and the USA.
GoodGood & Cibus Nexum’s sustainable co-manufacturing
Interview with Gardar Stefansson & Pascal Ruzius
Cibus Nexum's services were invaluable in this regard, ensuring that the ingredients and production methods met GoodGood’s ambitious requirements.
Gardar appreciates the Dutch entrepreneurial culture, noting the ‘no-nonsense’ attitude, strong ethics, and high work standards. This cultural fit, combined with Cibus Nexum’s ability to handle the specifics of R&D, recipe development, packaging, and production, made the partnership a resounding success.
The benefits of co -manufacturing Co-manufacturing is a strategic choice for many companies, both large and small, including corporates like Danone, Flora Food Group, and FrieslandCampina. It involves outsourcing the production of goods to a third-party manufacturer, which can offer several advantages.
For instance, the company doesn’t need to make significant investments in building a factory, assembly line equipment, training staff, or acquiring permits. The company also avoids the long wait times associated with setting up facilities and training employees. With these resources freed up, the company can focus on other essential activities.
Gardar notes that with the time saved on production, he can focus on marketing and further developing the brand. Co-manufacturing also enables the company to scale up faster, maintain quality, and access specialised expertise.
A bright future
Thanks to Cibus Nexum, GoodGood was able to scale up production quickly and efficiently. Their products are now available in over 10,000 stores, including local Holland & Barrett outlets in the Netherlands. Gardar reflects on the journey, emphasising the importance of starting small but thinking big.
This partnership showcases the exciting potential of co-manufacturing to foster innovation, enhance efficiency, and drive success within the food industry. GoodGood is just beginning its journey, and the possibilities are endless!
Their story highlights how companies unfamiliar with production operations in Europe can leverage the expertise of Cibus Nexum. By utilising their specialised services, other companies can identify market opportunities, gain insights, and establish new manufacturing facilities tailored to their specific needs.
Gardar Stefansson
Pascal Ruzius
Sharing is caring: Easy access to high-tech equipment
Interview with Anne Mensink & Anna Blok
To learn more about the unique facilities in the Dutch Food Valley, Anna Blok, Ecosystem Manager for Nutrition and Ice Cream at Unilever, and Anne Mensink, Manager of Wageningen Campus and the Shared Research Facilities (SRF) team, told their story. Their insights offer a firsthand perspective on why this Dutch innovation hub has become a global magnet for agrifood innovation and collaboration.
Anna Blok, with her role at Unilever's global Foods Innovation Centre, brings valuable experience from a multinational corporation deeply embedded in the Food Valley ecosystem. Anne Mensink, who oversees the SRF programme on Wageningen Campus, offers a broader view of how Wageningen University & Research (WUR) fosters collaboration between academia, industry, and start-ups. The SRF initiative began around 2010 and is made possible thanks to substantial investments by WUR and financial support from national and regional governments.
Shared research facilities
At the heart of Food Valley's appeal is its collaborative approach to solving global food challenges. Anna explains, "To solve the world's big problems, you need to think big and work together. We realised that the best place to do
this would be as part of the ecosystem of the campus." This philosophy is embodied in the SRF programme, a flagship concept of Wageningen Campus and hence the Dutch Food Valley's infrastructure. Anne elaborates, "SRF allows companies to access advanced, expensive equipment without full ownership. This includes everything from MRI machines to genomics facilities, high-performance computer clusters and drones. There are around 200 advanced devices available for shared use." These facilities not only provide access to state-of-the-art technology but also maximise resource utilisation and foster innovation. Anna adds, "We see that there is real added value in the knowledge exchange that happens when researchers from different organisations work side by side."
Anne Mensink
Anna Blok
Sharing is caring: Easy access to high-tech equipment
Interview with Anne Mensink & Anna Blok
Unilever chose the Wageningen Campus to build its R&D centre to leverage the campus's unique ecosystem. Anna highlights, "This decision is based on our collaborative approach at Unilever and the campus's reputation as a hub for sustainable food development."
The Global Foods Innovation Centre 'Hive' focuses on innovative food solutions and sustainable practices. The proximity to leading academic research centres, start-ups, and external partners enables Unilever to collaborate on solutions to global challenges such as public health, sustainable practices and food waste.
Collaborating on Campus
Collaboration is at the core of how Unilever operates on Wageningen Campus. They not only use the shared research facilities but also offer their own equipment for shared use, promoting a hybrid model of cooperation. Examples are a nuclear magnetic resonance (NMR) and an electron microscope. Organisations like FoodValley NL and initiatives such as the Next Food Collective connect Unilever with start-ups and scale-ups, fostering joint development projects and innovation. Anna notes, "We work closely with neighbouring companies such as Flora Food Group and Symrise," and they also engage with students through internships and
Academic Consultancy Trainings, which brings in fresh ideas and young talent."
Unilever's involvement in the ecosystem extends beyond business interests. "What we strive for on campus are proactive parties that want to collaborate with students or other organisations and have added value for the campus ecosystem," Anne states. Unilever contributes by making its expertise available, participating in collaborative projects and through its interaction with both academia and industry.
Shared MRI facility as connecting link between nutrition and patient research.
In return, the company benefits from the exchange of ideas and access to the brightest minds & cutting-edge academic research, which helps bring new products and technologies to market. Unilever also initiates joint-development projects with interesting companies when they see the right fit between their mission and the global challenges that organisations in the Dutch Food Valley aim to solve.
Leading by example
As global food systems face unprecedented challenges, Wageningen Campus and the entire Dutch Food Valley region stands out as a model of collaborative innovation. For foreign investors and agri-food companies looking to make a significant impact, this Dutch innovation hub offers not just world-class facilities, but a community dedicated to solving the world's most pressing food-related issues together. The unique blend of academic expertise, corporate innovation, and start-up agility creates an environment where groundbreaking solutions can emerge and flourish, making the Dutch Food Valley an attractive destination for those at the forefront of agrifood innovation. Anna concludes: "As we say at Unilever, if you think you can do it alone, you're not thinking big enough!"
Co-funding projects with meaningful impact
Interview with Wendy de Jong, Thijs Bosch & Corjan van den Berg
The collaboration between Revyve, Cosun, and Oost NL showcases how companies can support each other in the Dutch Food Valley. In this case, Cosun and Oost NL recognised the opportunity to invest in Revyve, supporting their strategic growth and scalability. Revyve is an innovative start-up that produces delicious and sustainable food ingredients, such as alternatives to egg white powder, with a carbon footprint 95% lower than traditional production. They do this by extracting the fibres and proteins from brewer's spent yeast and baker's yeast. Egg white powder is particularly interesting for its high functionality as it can be used in a variety of food products like meat substitutes, pasta, baked goods, and sauces. With financial backing, strategic guidance, and technical expertise from Cosun and Oost NL, Revyve is now poised to scale its operations and launch commercial production, turning innovation into impactful reality. Expanding the ecosystem
This story demonstrates how participants in the Dutch Food Valley ecosystem can identify and nurture promising startups when they see a match in organisational missions and opportunities for added value. Organisations like Oost NL and Cosun maintain a close watch on innovative groups, passionate entrepreneurs,
and applicants who seek financial support, whether through vouchers or small loans, and monitor their growth. When they identify a company with high potential, like Revyve, they step in at the most effective moment to collaborate and invest. Oost NL's main criterion is that it invests in companies that create a relevant social impact based on a promising business plan.
What stood out about Revyve was not only the innovative technology and deep technical knowledge but also the strong entrepreneurial spirit of its founders. With a background in biotechnology, Corjan van den Berg transitioned from academia and industry back to the university as a bio-professor. He led a team that developed a process for creating upcycled beer yeast to obtain proteins and fibres, resembling chicken egg white, which has many applications in the food industry. Recognising the potential of this innovation, he left his academic position in 2021 to focus on scaling the idea into a viable business.
de Jong Corjan
van den Berg
The region's concentration of excellence helped Revyve bridge the gap between technical innovation and commercial success.
Thijs Bosch
Wendy
Co-funding projects with meaningful impact
Interview with Wendy de Jong, Thijs Bosch & Corjan van den Berg
Support from different corners
Oost NL and Cosun's support for Revyve extends beyond financial aid. Cosun provided access to their extensive R&D innovation centre, offering technologies, expertise, and facilities that aligned with Revyve's focus on yeast-based ingredients. Thijs Bosch, director at Cosun Protein, explained that the best methods are circular, and Revyve's method of upcycling aligns really well with Cosun's vision to remain sustainable and future-proof. This collaboration strengthened Revyve's technological processes, strategic decision-making, and commercial operations.
Regional development agencies like Oost NL, known for supporting the regional ecosystem with a focus on initiatives in innovation, investment, and internationalisation, also played a crucial role in Revyve's development. "It's not only about money; we stand behind the entrepreneurs every step of the way," expressed Wendy de Jong, CEO at Oost NL and chair of ROM Nederland, the collaboration of regional development agencies in the Netherlands. Oost NL also supported Revyve in their accelerator programme and facilitated a component for the necessary documentation involved in starting an enterprise in the
Netherlands. Programmes like "GO4ExPORT", led by the Province of Gelderland, further exemplify how support in the Dutch Food Valley remains closely involved with entrepreneurs to help them scale globally.
Helping growth
The Dutch Food Valley ecosystem provided an ideal environment for Revyve's growth. The region's concentration of excellence, including skilled personnel, established companies like Flora Food Group and Unilever, and the support from StartLife's accelerator programme, helped Revyve bridge the gap between technical innovation and commercial success. This ecosystem fosters collaboration, learning, and experimentation, making it easier for startups like Revyve to build a substantial network and gain international credibility. Through strategic investments and ongoing support, Oost NL and Cosun have not only helped Revyve overcome financial challenges but also enabled the company to build a commercial facility and scale its innovative solutions in the food industry.
Get involved
Unlock your future in the Dutch Food Valley
Unlock Your Future in Food Valley – A Global Hub for Agri-Food Innovation
We hope we have inspired you with real stories about one of the most innovative and forwardthinking agrifood regions in the world. Food Valley in the Netherlands offers unparalleled opportunities for growth, collaboration, and cutting-edge research. Whether you're exploring new markets, seeking strategic partnerships, or looking for a strong R&D ecosystem, the Dutch Food Valley is the place to be.
Get in touch with us today to discover how your company can thrive in this dynamic environment. Let's discuss how we can help you establish a successful presence in the heart of European agrifood innovation!
Contact us now to learn more about the possibilities and benefits of setting up in Dutch Food Valley.
Angelique
van Helvoort
FDI Advisor Food & Health International
(NL) +31 6 48661925 angelique.vanhelvoort@oostnl.nl
Angelique van Helvoort
Colophon
Issued by:
Larive International
Issued to:
East Netherlands Development Agency (Oost NL)
Province of Gelderland
Authors:
Quinten Haspels – Larive International
Design by: Sjoerd van der Vlugt – Larive International
Special thanks to :
Gemeente Ede (Municipality of Ede)
Gemeente Wageningen (Municipality of Wageningen)
Special thanks to :
AgroCares
Bieze Food Group
Business & Science Park Wageningen
Cibus Nexum
Corvus Drones
Cosun
DAIZ Engineering
Doktar
FoodValley NL
GoodGood
Kadans Science Partner
NIZO
Revyve
Rubio
StartLife
Unilever
Upstream Foods
Wageningen University & Research/Wageningen
Campus
World Food Center Ede
Images and photography:
All the portraits are courtesy of the portrayed people. This magazine does not hold ownership over these images.
Page 1 & 2: Courtesy of DroneWageningen
Page 3: Courtesy of Provincie Gelderland
Page 6: Courtesy of DroneWageningen
Page 10: (top to bottom, left to right) Courtesy of Architect casco: Paul de Ruiter Architects, Interiorarchitect: Fokkema & Partners
Architecten, Photographer: Ossip van Duivenbode; Courtesy of Wageningen University & Research; Courtesy of Lance Cheung; Courtesy of Lek Raththaphon
Page 12: Courtesy of Bieze Food Group
Page 13 & 14: Courtesy of Corvus Drones
Page 15 & 16: Courtesy of Rubio; Courtesy of StartLife (F&A Next)
Page 19: Courtesy of StartLife, Kadans, and Wageningen University & Research
Page 24: Courtesy of Upstream Foods
Page 25: Courtesy of AgroCares
Page 26: Courtesy of Doktar Technologies
Page 27: Courtesy of NIZO Food Research
Page 30: Courtesy of Karolina Grabowska
Page 31: Courtesy of GoodGood and Cibus Nexum
Page 33: Courtesy of Wageningen University & Research; Unilever
Page 34: Courtesy of Architect casco: Paul de Ruiter Architects, Interiorarchitect: Fokkema & Partners Architecten, Photographer: Ossip van Duivenbode
Page 35: Courtesy of Wageningen University & Research
Page 38: Courtesy of Oost NL, Cosun, Revyve
Page 40: Courtesy of Oost NL
Page 41: Courtesy of DroneWageningen