Foodvalley

♻️ 𝗛𝗼𝘄 𝗱𝗼 𝘄𝗲 𝗺𝗼𝘃𝗲 𝗳𝗿𝗼𝗺 𝘀𝗶𝗱𝗲 𝘀𝘁𝗿𝗲𝗮𝗺𝘀 𝘁𝗼 𝘀𝗰𝗮𝗹𝗮𝗯𝗹𝗲 𝘂𝗽𝗰𝘆𝗰𝗹𝗲𝗱 𝗳𝗼𝗼𝗱? And what does it take to make this work across the entire value chain? Within the #UPcycled4Food initiative, we’ve already explored key insights and barriers together with a selected group of frontrunners in food across Europe. Now it’s time to take the next step together with you. 𝗪𝗲 𝗻𝗼𝘄 𝗶𝗻𝘃𝗶𝘁𝗲 𝘀𝗶𝗱𝗲 𝘀𝘁𝗿𝗲𝗮𝗺 𝗼𝘄𝗻𝗲𝗿𝘀, 𝘁𝗲𝗰𝗵𝗻𝗼𝗹𝗼𝗴𝘆 𝗮𝗻𝗱 𝘀𝗲𝗿𝘃𝗶𝗰𝗲 𝗽𝗿𝗼𝘃𝗶𝗱𝗲𝗿𝘀, 𝗳𝗼𝗼𝗱 𝗮𝗻𝗱 𝗶𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁 𝗽𝗿𝗼𝗱𝘂𝗰𝗲𝗿𝘀, 𝗮𝗻𝗱 𝗿𝗲𝘁𝗮𝗶𝗹𝗲𝗿𝘀 𝘁𝗼 𝗷𝗼𝗶𝗻 𝗼𝗻𝗲 (𝗼𝗿 𝗯𝗼𝘁𝗵) 𝗼𝗳 𝗼𝘂𝗿 𝘂𝗽𝗰𝗼𝗺𝗶𝗻𝗴 𝗼𝗻𝗹𝗶𝗻𝗲 𝗷𝗼𝗶𝗻-𝗶𝗻 𝘀𝗲𝘀𝘀𝗶𝗼𝗻𝘀. Bring your perspective, challenge assumptions, and help validate reference products and value propositions for upcycled ingredients that work in real market conditions. 👉 Join the session(s) and help shape the future of upcycled food. Upcoming online join-in sessions: 🥖 𝗕𝗮𝗸𝗲𝗿𝘆, 𝗖𝗼𝗻𝗳𝗲𝗰𝘁𝗶𝗼𝗻𝗲𝗿𝘆 & 𝗦𝗻𝗮𝗰𝗸𝘀 Tuesday 3 February 2026 | 9:00–10:00 CET 🥛 𝗠𝗲𝗮𝘁 & 𝗗𝗮𝗶𝗿𝘆 𝗔𝗹𝘁𝗲𝗿𝗻𝗮𝘁𝗶𝘃𝗲𝘀 Thursday 5 February 2026 | 9:00–10:00 CET 🔗 𝗥𝗲𝗴𝗶𝘀𝘁𝗲𝗿 𝗵𝗲𝗿𝗲: https://lnkd.in/ekhRAQer 𝗖𝘂𝗿𝗶𝗼𝘂𝘀 𝘄𝗵𝗮𝘁 𝘄𝗲’𝘃𝗲 𝗮𝗹𝗿𝗲𝗮𝗱𝘆 𝗹𝗲𝗮𝗿𝗻𝗲𝗱 𝘀𝗼 𝗳𝗮𝗿? 📄 Read the Phase 1 insights & recap here: https://lnkd.in/e4WeG6Q3 Let’s shape the future of upcycled food — from side stream to shelf. #UPcycled4Food #Upcycling #CircularFood #FoodInnovation #Bakery #DairyAlternatives #ValueChainCollaboration

𝗟𝗼𝗼𝗸𝗶𝗻𝗴 𝗯𝗮𝗰𝗸 𝗼𝗻 𝟮𝟬𝟮𝟱, 𝘄𝗲 𝘀𝗲𝗲 𝗽𝗿𝗼𝗴𝗿𝗲𝘀𝘀 𝗺𝗮𝗱𝗲 𝗽𝗼𝘀𝘀𝗶𝗯𝗹𝗲 𝘁𝗵𝗿𝗼𝘂𝗴𝗵 𝘀𝗵𝗮𝗿𝗲𝗱 𝘃𝗶𝘀𝗶𝗼𝗻, 𝘀𝗵𝗮𝗿𝗲𝗱 𝗲𝗳𝗳𝗼𝗿𝘁, 𝗮𝗻𝗱 𝗮 𝘀𝗵𝗮𝗿𝗲𝗱 𝗯𝗲𝗹𝗶𝗲𝗳 𝗶𝗻 𝗮 𝗯𝗲𝘁𝘁𝗲𝗿 𝗳𝗼𝗼𝗱 𝘀𝘆𝘀𝘁𝗲𝗺. To all our partners, collaborators, and supporters: thank you for your trust, energy, and commitment. Wishing you a hopeful, healthy, and sustainable 2026! 🥂

𝗜𝗻𝘀𝗶𝗴𝗵𝘁𝘀, 𝗼𝘂𝘁𝘁𝗮𝗸𝗲𝘀, 𝗮𝗻𝗱 𝗮 𝘄𝗵𝗼𝗹𝗲 𝗹𝗼𝘁 𝗼𝗳 𝗽𝗿𝗼𝘁𝗲𝗶𝗻 𝗲𝘅𝗽𝗲𝗿𝘁𝗶𝘀𝗲! 🎤✨ To everyone who attended The Protein Community break-out session at the Foodvalley Partner Event: thank you for your incredible engagement and insights! Your energy made this live recording truly special, it wasn't just a podcast, but a unique collaboration experience. Check out this 2:50-minute backstage recap, captured and edited by our partners at Eiwit Trends, to see the preparation, key insights, and many familiar faces from our protein community in action. 🎬 Holiday wishes: From all of us on the team, thank you for driving the protein transition forward. We wish you a wonderful holiday season and an impactful 2026! Watch the recap below. (Full 33-minute episode link in comments) #TheProteinCommunity #ProteinTransition #Foodvalley #BehindTheScenes #HolidayWishes https://lnkd.in/eT-NuXJU

🌍 Are we on track or off course? That question shaped the Foodvalley Partner Event on 11 December, and it resonated strongly across the venue. That collective spirit was tangible throughout the day. With a growing, increasingly diverse community, including more actors stepping forward to take responsibility, the conversations were marked by urgency, optimism, and genuine connection. We were guided by powerful perspectives from Sofie te Wierik, Jeroen Candel, Gunhild Anker Stordalen, MD/PhD, and Emma Holmes, and grounded by real-world retail insights from Annelies van Hierden and Marjolein Verkerk, where millions of food choices are made every day, and where real change must take shape. 🏆 𝗙𝗼𝗼𝗱𝘃𝗮𝗹𝗹𝗲𝘆 𝗔𝘄𝗮𝗿𝗱 𝟮𝟬𝟮𝟱 From twelve nominees and four finalists, MaGie Creations stood out for translating innovation into scalable impact, earning them the Foodvalley Award 2025. 🤝 𝗖𝗼𝗺𝗺𝘂𝗻𝗶𝘁𝗶𝗲𝘀 𝗶𝗻 𝗮𝗰𝘁𝗶𝗼𝗻 The afternoon belonged to our communities: • The Healthier Food Community: proving the commercial viability of healthier choices • The Protein Community: exploring how to move the protein transition into the mainstream • The Regenerative Agriculture Community: showing that system change only works when every link is involved • The Upcycling Community: highlighting momentum, while calling for stronger collective action Check out more detailed information and pictures from the event on our website: https://lnkd.in/eXXeV9SC Don't forget to watch the aftermovie! 👇 #FoodSystemChange #CollaborationForImpact #FutureOfFood

🌱 𝗥𝗲𝗴𝗲𝗻𝗔𝗴'𝘀 𝗗𝗮𝗿𝗲 𝘁𝗼 𝗔𝘀𝗸: 𝘄𝗵𝗲𝗻 𝘁𝗵𝗲 𝘄𝗵𝗼𝗹𝗲 𝘃𝗮𝗹𝘂𝗲 𝗰𝗵𝗮𝗶𝗻 𝘀𝗽𝗲𝗮𝗸𝘀 𝘂𝗽 What happens when farmers, processors, retailers and tech providers come together—and dare to ask the questions usually left unspoken? During the Foodvalley Partner Event, the #RegenerativeAgriculture Community hosted a 𝗗𝗮𝗿𝗲 𝘁𝗼 𝗔𝘀𝗸 𝘀𝗲𝘀𝘀𝗶𝗼𝗻 that brought the entire value chain together. Instead of presentations, the conversation centred on real challenges from soil to shelf from Eiwitboeren van Nederland (the protein farmers), Federatie Agricycling NL, Soilytix, Aviko and Lidl Nederland —and one clear insight emerged: regenerative agriculture only works if every link is involved. Across the session, shared themes kept returning: 𝗺𝗼𝘃𝗶𝗻𝗴 𝗳𝗿𝗼𝗺 𝘀𝗶𝗹𝗼𝘀 𝘁𝗼 𝘀𝘆𝘀𝘁𝗲𝗺𝘀, 𝗰𝗿𝗲𝗮𝘁𝗶𝗻𝗴 𝘀𝗵𝗮𝗿𝗲𝗱 𝗶𝗻𝗰𝗲𝗻𝘁𝗶𝘃𝗲𝘀, 𝗺𝗮𝗸𝗶𝗻𝗴 𝘀𝗼𝗶𝗹 𝗵𝗲𝗮𝗹𝘁𝗵 𝘁𝗮𝗻𝗴𝗶𝗯𝗹𝗲, 𝗮𝗻𝗱 𝗿𝗲𝗰𝗼𝗴𝗻𝗶𝘀𝗶𝗻𝗴 𝘁𝗵𝗲 𝗰𝗼𝗻𝘀𝘂𝗺𝗲𝗿 𝗮𝘀 𝗽𝗮𝗿𝘁 𝗼𝗳 𝘁𝗵𝗲 𝘀𝘆𝘀𝘁𝗲𝗺—𝗻𝗼𝘁 𝘁𝗵𝗲 𝗲𝗻𝗱 𝗼𝗳 𝗶𝘁.   👉 Read the full article and insights from the session here: 🔗 https://lnkd.in/e_uwR3z6   #RegenerativeAgriculture #FoodSystems #ValueChainCollaboration #Foodvalley #RegenAg #FoodInnovation

♻️ 𝗦𝗵𝗮𝗽𝗶𝗻𝗴 𝘁𝗵𝗲 𝗙𝘂𝘁𝘂𝗿𝗲 𝗼𝗳 𝗨𝗽𝗰𝘆𝗰𝗹𝗶𝗻𝗴 – 𝗧𝗼𝗴𝗲𝘁𝗵𝗲𝗿 At the Annual Foodvalley Partner Event, partners from across the Upcycling Community came together to share progress, challenges and opportunities to accelerate circular agrifood systems. The session showed that upcycling is gaining momentum — with new collaborations, technical breakthroughs and growing market interest. At the same time, it highlighted where collective action is still needed: 𝗯𝘂𝗶𝗹𝗱𝗶𝗻𝗴 𝗮𝘄𝗮𝗿𝗲𝗻𝗲𝘀𝘀 𝗮𝗻𝗱 𝗺𝗮𝗿𝗸𝗲𝘁 𝗽𝘂𝗹𝗹, 𝗲𝗻𝗮𝗯𝗹𝗶𝗻𝗴 𝗿𝗲𝗴𝘂𝗹𝗮𝘁𝗶𝗼𝗻, 𝗮𝗻𝗱 𝘀𝘁𝗿𝗲𝗻𝗴𝘁𝗵𝗲𝗻𝗶𝗻𝗴 𝗰𝗼𝗻𝗻𝗲𝗰𝘁𝗶𝗼𝗻𝘀 𝗮𝗰𝗿𝗼𝘀𝘀 𝘁𝗵𝗲 𝘃𝗮𝗹𝘂𝗲 𝗰𝗵𝗮𝗶𝗻.   🏆 A proud moment to close the day: MaGie Creations, partner of the Upcycling Community, won the Foodvalley Award 2025. Founder Madeleine Gielens is proving that upcycling is moving from vision to market reality. 👉 Read the full story and insights from the session here: 🔗 https://lnkd.in/eY2V3cbH #Upcycling #CircularAgrifood #Foodvalley #FoodInnovation #CircularEconomy #FoodvalleyAward

🌱 𝗖𝗵𝗮𝗻𝗴𝗶𝗻𝗴 𝘁𝗵𝗲 𝗱𝗲𝗳𝗮𝘂𝗹𝘁: 𝗵𝗼𝘄 𝗱𝗼 𝘄𝗲 𝗺𝗮𝗸𝗲 𝗵𝗲𝗮𝗹𝘁𝗵𝗶𝗲𝗿 𝗽𝗿𝗼𝗱𝘂𝗰𝘁𝘀 𝘁𝗵𝗲 𝗻𝗼𝗿𝗺𝗮𝗹 𝗰𝗵𝗼𝗶𝗰𝗲, 𝗻𝗼𝘁 𝘁𝗵𝗲 𝗲𝘅𝗰𝗲𝗽𝘁𝗶𝗼𝗻? During the Foodvalley Partner Event on 11 December, the Healthier Food Community reflected on progress made in 2025 and set a clear course for the year ahead. Our shared ambition is to demonstrate the commercial viability of healthier products, both in retail and out-of-home settings. 𝗟𝗼𝗼𝗸𝗶𝗻𝗴 𝗯𝗮𝗰𝗸 𝗮𝘁 𝟮𝟬𝟮𝟱 This year, we launched two Living Labs, testing 13 products in real-life retail environments. The results are encouraging: healthier products can compete on margins — provided they are visible, accessible, and positioned as the default choice. 𝗟𝗼𝗼𝗸𝗶𝗻𝗴 𝗮𝗵𝗲𝗮𝗱 𝘁𝗼 𝟮𝟬𝟮𝟲 Building on these insights, we will scale up together with Bamboo Brands | In-store product research, a well-established company with strong retail expertise. The next phase focuses on multiple retail locations and full category shelves — shifting space from less healthy to healthier alternatives to normalise healthier choices. Guided by RIVM (NAPV) criteria and national consumption data, and refined with partner input, three high-impact categories were selected for the 2026 Living Labs: • Condiments • Sweet bread toppings • Ready-to-(H)eat meals The discussion confirmed what we know, but must now act on: price and margin parity matter, taste is non-negotiable, and high-volume categories offer the greatest potential for impact. Addressing these factors together is where real, system-level change becomes possible. 👉Read more details about this vibrant session: https://lnkd.in/eiPqmNau 👉 Interested in contributing to the next phase and helping make healthier choices the default? Let’s continue the conversation and explore your partnership within the Healthier Food Community: https://lnkd.in/efDTjfNG #HealthierFood #ChangingTheDefault #LivingLabs #FoodInnovation #CollaborationForImpact #RetailInnovation Theo Toering | Sabine Poelmann | Marleen de Jonge | Guido Laman | Judith van der Horst-Graat

🎥 𝗧𝗲𝗮𝘀𝗲𝗿 𝗔𝗹𝗲𝗿𝘁 & 𝗔 𝗚𝗼𝗹𝗱𝗲𝗻 𝗖𝗲𝗹𝗲𝗯𝗿𝗮𝘁𝗶𝗼𝗻! We are thrilled to share a sneak peek behind the scenes of 𝗧𝗵𝗲 𝗣𝗿𝗼𝘁𝗲𝗶𝗻 𝗖𝗼𝗺𝗺𝘂𝗻𝗶𝘁𝘆 𝗣𝗼𝗱𝗰𝗮𝘀𝘁. It's recorded on Thursday, December 11th 2025, as part of 𝗙𝗼𝗼𝗱𝘃𝗮𝗹𝗹𝗲𝘆’𝘀 𝗣𝗮𝗿𝘁𝗻𝗲𝗿 𝗘𝘃𝗲𝗻𝘁, held this year in Wageningen! The full episode, featuring both audio and a video recap, will be available soon. We created this podcast live, all together with our Protein Community Partners. What a blessing to have this collaboration! But first, we want to celebrate a major highlight from that day: 𝗧𝗵𝗲 𝗚𝗼𝗹𝗱𝗲𝗻 𝗕𝗲𝗮𝗻 𝗔𝘄𝗮𝗿𝗱! ✨ A massive congratulations to Lucas Metsaars, from Aviko Rixona part of Royal Cosun, who was honoured with the prestigious Golden Bean. With his personal and daily posts about Food innovations and the Protein Transition on LinkedIn, he is a real Positive Food Impact Maker. A truly well-deserved recognition! Hosted by Leo Koning, the podcast brings together over 90 protein experts to dissect the future of food in Europe and the USA, guiding us toward the 60-40% protein goal. In this must-listen episode, we tackle: -𝗧𝗵𝗲 𝗽𝗿𝗼𝗴𝗿𝗲𝘀𝘀 𝗽𝗮𝗿𝗮𝗱𝗼𝘅: system momentum is strong (supermarkets, policy), yet consumer uptake is slower. We discussed how to bridge the gap between ambition and adoption by making plant-forward eating easier and more rewarding. -𝗧𝗵𝗲 𝗯𝗹𝗲𝗻𝗱𝗲𝗱 𝗯𝗿𝗶𝗱𝗴𝗲: exploring 𝘣𝘢𝘭𝘢𝘯𝘤𝘦𝘥 𝘱𝘳𝘰𝘵𝘦𝘪𝘯𝘴, the realistic 'bridge' that blends animal and plant ingredients. This approach normalises change for the mainstream consumer through familiar taste, better nutrition, and a lower footprint. A new global coalition is formed by The Protein Community and Food System Innovations. -𝗛𝗲𝗮𝗹𝘁𝗵 𝗮𝘀 𝘁𝗵𝗲 𝗱𝗿𝗶𝘃𝗲𝗿: moving beyond the 'why' to 'why me, why today?' Success relies on immediate personal benefits, such as improved energy and gut health, alongside creating fair value chains for farmers. Check out the photo's and stay tuned, the full episode link is on its way! #GoudenBoon #ProteinTransition #BalancedProteins #TheProteinCommunity #FoodSystemInnovations 

Curious what’s already cooking for Plant FWD 2026? Here’s a tasty little sneak peek. 👀 For the first time ever, 𝗣𝗹𝗮𝗻𝘁 𝗙𝗪𝗗 𝗶𝘀 𝗹𝗮𝘂𝗻𝗰𝗵𝗶𝗻𝗴 𝗮𝗻 𝗶𝗻𝘁𝗲𝗿𝗻𝗮𝘁𝗶𝗼𝗻𝗮𝗹 𝘀𝗶𝗱𝗲 𝘁𝗿𝗮𝗰𝗸: 𝗕𝗮𝗹𝗮𝗻𝗰𝗲𝗱 𝗣𝗿𝗼𝘁𝗲𝗶𝗻𝘀, created together with Foodvalley's The Protein Community and US impact platform Food System Innovations. Balanced Proteins is basically hybrids reimagined, a smarter plant–animal blend that levels up taste, nutrition and affordability, and helps bring the majority of consumers along for the ride toward a healthier, more sustainable food system. This track will explore the products, partnerships, and policy shifts steering the future of meat, dairy and beyond. And trust us, there’s plenty more coming. Curious? Get your Super Early Bird tickets for Plant FWD 2026, April 8 & 9 via this link: https://lnkd.in/eASAZj37 ⚠️𝗣𝗿𝗼𝘁𝗲𝗶𝗻 𝗖𝗼𝗺𝗺𝘂𝗻𝗶𝘁𝘆 𝗽𝗮𝗿𝘁𝗻𝗲𝗿𝘀: 𝗵𝗼𝗹𝗱 𝗼𝗳𝗳, 𝘆𝗼𝘂𝗿 𝗱𝗶𝘀𝗰𝗼𝘂𝗻𝘁 𝗶𝘀 𝗰𝗼𝗺𝗶𝗻𝗴! Want to contribute? Get in touch with Leo Koning #PlantFWD2026 #BalancedProteins #Foodvalley  #TheProteinCommunity #FoodSystemInnovations

𝗪𝗲 𝗮𝗿𝗲 𝗱𝗲𝗹𝗶𝗴𝗵𝘁𝗲𝗱 𝘁𝗼 𝗮𝗻𝗻𝗼𝘂𝗻𝗰𝗲 𝘁𝗵𝗲 𝘄𝗶𝗻𝗻𝗲𝗿 𝗼𝗳 𝘁𝗵𝗲 𝗙𝗼𝗼𝗱𝘃𝗮𝗹𝗹𝗲𝘆 𝗔𝘄𝗮𝗿𝗱 𝟮𝟬𝟮𝟱: 𝗠𝗮𝗚𝗶𝗲 𝗖𝗿𝗲𝗮𝘁𝗶𝗼𝗻𝘀! After a decade-long pause, the Award made a meaningful return this year, celebrating the pioneers, forward-thinking family businesses and entrepreneurial farmers who dare to lead with vision, courage, decisiveness and collaboration. The award was presented during 𝗙𝗼𝗼𝗱𝘃𝗮𝗹𝗹𝗲𝘆’𝘀 𝗣𝗮𝗿𝘁𝗻𝗲𝗿 𝗘𝘃𝗲𝗻t, the yearly exclusive gathering for Foodvalley Partners, held this year in Wageningen. All four finalists: Innergy Catering, Farm Dairy, MaGie Creations and S&dB, showcased inspiring innovations shaping the future of our food system. Congratulations to MaGie Creations, partner of The Upcycling Community, for winning this year’s Award, and thank you to our partners who continue to prove that real progress happens when unusual partners come together with shared ambition. Together, we accelerate the transition towards a healthier, fairer and more resilient food system.