People around the world are working on similar themes to Foodvalley. It is crucial to pick up what is relevant, start the right collaborations to accelerate, and export concepts where appropriate.
Those looking to introduce an innovation in a new geographical market face major challenges: different volume availability, language barriers, cultural differences, different taste preferences, legal and regulatory issues. "The fact that a particular concept is successful in Western Europe does not guarantee it for Singapore or India, for example, and vice versa. You have to properly explore the playing field with the attitude that one size fits all does not work."
"We are good at collaborations that are not obvious," he says.
"From Foodvalley, we help with the acceleration by, among other things, establishing international relationships and testing together whether a concept is ready for the next regional market," says Jeroen Wouters. As Lead Global Connections at Foodvalley, he is at the centre of the international playing field of research partners, start-ups and scalers and organisations involved in food and health.
Foodvalley is connected to similar international networks. Wouters: "In addition, as the Food Innovation Hub Europe, we work in a global network of Food Innovation Hubs, a collaboration facilitated from World Economic Forum (WEF). This collaboration gives us and our partners visibility on very different stages. A great recognition for our work." The Food Innovation Hub Europe focuses, among other things, on the topic of personalised nutrition - see also Judith van der Horst-Graat's contribution (up to the plate).
Wouters: "Here, an important question is how to prevent and slow down obesity. By launching competitions, for example, we get new concepts that receive funding for further development. The foodtech start-ups Verdify and Happ, for example, received a cash prize and can thus proceed to further test and roll out their concept internationally together with involved partners. At the Jeroen Bosch hospital, for example, Happ is testing an app that encourages overweight adolescents to adjust their eating behaviour."
Wouters is very fond of partnerships that are not immediately obvious: "We like to encourage that from Foodvalley." During the past Women's Volleyball World Cup, Foodvalley and several partners gave start-ups the chance to share their concepts with others. Wouters: "Next to the GelreDome, two pop-up restaurants were set up where Ynsect, GreenFood50, LekkerLupine and Phycom, among others, were able to taste their products to an international audience. After all, we not only want to link Dutch parties to a global network, but vice versa also draw foreign parties' attention to the interesting developments taking place here."
Below are some recent showcases.
Want to know more about Global connections and what we can do for you? Get in touch with Jeroen Wouters.
More information on foodvalley.nl.
Lekker lupine encourages the consumption of biological lupine. They provide a platform for persons in the lupine bussiness, to sell, infom, activate and connect. While lekker lupine focusses on lupine in the netherlands, it can serve as an international expample of the protein transition.
GreenFood50 creates innovative ingredients from sustainable quinoa, which allow customers to create tasty, sustaibale, healthy products. Using sustainable, innovative quinoa ingredients helps us to feed the growing worldpopulation.
GreenFood50 is located in the Netherlands, but works with partners worldwide.
Happ provides personalised nutritional advice digitally to eat food that is good for you and the planet. Happ contributes to a different way of eating by making personalized nutrition available for everyone.
Global FOODture accelerates the sustainable food transition through collaboration and innovation. It smoothens the acces to non-European countries for European SMEs by creating and implementing internationalisation strategies.
Phycoms’ mission is to make microalgae a common ingredient in our food system worldwide. We need more food to feed the worldwide population, at the same time there is the urge to reduce the environmental impact of agriculture. Algae - a small, fast growing and super nutritious product - can play an important role in solving this issue.
Eating insects as the new normal, that is what Ynsect aims for. Ynsect grows mealworms in vertical farms and turns them into sustainable and nutritious ingredients for animals and human beings. Ynsect was founded in Paris and operates in France and the Netherlands.
Verdify creates technology that makes it easier to eat healthy and sustainable. The software personalises recipes automatically to meet the needs and wishes of the consumer. By making healthy and sustainable recipes easy and available, Verdify contributes to a more sustainable way of eating all over the world.
Source: Foto Jeroen: ©James Media
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