HAS Food Experience 2026: trends in food and circularity

Social connection and health are playing an increasingly significant role in food development. During HAS Food Experience 2026, students demonstrate how these themes come together. Under the theme The Circle of Food, they present concepts in which circularity, food use, and societal relevance take center stage. The focus is on the value of food within systems and everyday routines.

Food as part of people and systems

One striking theme is the role of food as a social connector. Students explore how food can help counter loneliness. In this context, eating is reintroduced as a shared moment. Healthy eating at the workplace also receives attention, with concepts around circular company lunches and snacks that support vitality.

Students are also responding to changing consumption patterns. Among young adults, the desire to drink less alcohol is growing. This is reflected in alcohol-free concepts and new rituals without traditional social pressure to drink. Food security remains an important topic as well. Projects focus on smarter use of raw materials, more resilient crops, and a more flexible organization of the supply chain.

FoodManShip Awards by category

During the HAS Food Experience, the professional jury presented the FoodManShip Awards. In the Convenience category, Bak Je Moment (Bake Your Moment) by Odeke van den Hurk won. The concept consists of a baking mix package with two portions. The packaging doubles as a baking mold and is suitable for both oven and air fryer use.

The Health category was won by Genoeg op je bord (Enough on your plate) by Emma van den Wildenberg. The concept provides practical guidance for people supporting those who are grieving through food. This concept also received the audience award.

In the Indulgence category, the award went to BR0.0% by Robin Smeulders. The concept features alcohol-free mixed drinks with no added sugars, low in calories, and with tropical flavor combinations.

Research took center stage in the Production & Technology category. Ellen Verhoeven, Tijmen de Vrueh, and Cézanne Ruules investigated sulfite formation and browning during wheat extrusion. Through trials, they identified the Maillard reaction and sulfur-containing amino acids as key causes.

The Sustainability category was won by VinaVita by Luka van Lierop. The concept makes use of grape waste from the wine industry. This residual stream is rich in nutrients and suitable for applications in both food and beauty.

The HAS Food Experience is made possible in part by Agrifood Capital, Albert Heijn, Appèl Catering, Kraft Heinz, and Rabobank.

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