Book presenta­tion The Future of FOOD

In a setting that breathes innovation and future thinking, we proudly presented our book The Future of FOOD. Hosted by Koppert Cress, we gathered with our OSV network to not only hand over the first copy of the book, but also to experience a guided tour through the greenhouses and the kitchen.

What sets Koppert Cress apart?

You might expect a greenhouse full of skinny seedlings and tidy rows of lettuce. But stepping into Koppert Cress is like entering a different universe. Think: a 'botanical laboratory with a mission'. Attendees were struck—not by flashiness or big words, but by flavour, by fragrance, by precision and vision.

Koppert Cress grows young seedlings—cresses—that are not only visually intriguing but above all taste-driven. Each leaf has a distinct character, each plant serves a purpose in a dish. Top chefs from around the world find their way to this Westland-based company. To learn. Because what makes this company stand out is the way it approaches food—not as an end product, but as the beginning of a story. Everything is grown on natural materials, without chemical shortcuts. Sustainability isn’t a marketing term here—it’s a working method. And innovation runs through both the product and the process.

It’s rare for one company to be grower, pioneer, teacher and catalyst for change all at once. But what lingers most: the smell of freshly harvested cress in your hands. And the moment you taste how a single miniature plant can completely transform a dish.

New publication: The Future of FOOD

Velp – Food does more than nourish the body. Sometimes it comforts the soul. Sharing a meal brings people together. But there’s more going on. The way we produce, distribute and consume food has a major impact on the future of our planet. It shapes our culture. But how? That’s the focus of the 300+ page book The Future of FOOD, written by trendwatcher Adjiedj Bakas and journalist Judith Witte.

The new food landscape

Before food reaches our plates, a whole journey precedes it—and that journey is changing rapidly. Will the 'Ozempicification' of society continue, making obesity a thing of the past within a decade? Will we be producing lab-grown meat in our own kitchens? Will every city have its own food forest, or perhaps a vertical farm in a food tower?

In this forward-looking trend book, farmers, growers, food producers, scientists and other key figures in the food chain share their perspectives on where our food system is headed. The authors walk through the most relevant innovations, megatrends and future scenarios for food production and consumption in the Netherlands. Read the widely varying views on today’s and tomorrow’s food landscape and step into a changing world—where technology, climate, politics and shifting consumer trends are set to radically reshape how we produce and consume food.

About the authors

Adjiedj Bakas (born 1963) has been called ‘our national oracle’ (Volkskrant), ‘master forecaster’ (Telegraaf) and ‘the Netherlands’ trendwatcher’ (NRC Handelsblad). He has sold over 1 million books and is among the most in-demand speakers at conferences, seminars and other gatherings.
www.bakas.nl

Judith Witte (born 1971) is editor-in-chief of Vakblad Voedingsindustrie. Her passion for the food sector and clear writing style make complex topics in food accessible and engaging. With a focus on diverse perspectives and scientific insights, she offers readers a well-informed outlook on the future of food.
www.vakbladvoedingsindustrie.nl

Signing session at Food Tech Event 2025

Would you like to not only read this book, but also have it signed by the authors? You can do so on Wednesday, May 14, 2025, during the Food Tech Event in the Brabanthallen.

Between 11:00 and 13:00 Adjiedj Bakas and Judith Witte will be there for a signing session. A good time to ask them questions, or just say you love the smell of fresh printing ink.

Interested?
Order The Future of FOOD 2025 for €24.95 (including 9% VAT and shipping) at www.thefutureoffood.eu