Protein Shift
Food & Health
Circular Agrifood
Foodvalley Champions Protein Shift
During the last couple of months the three Protein Shift jury members came together to select the three nominees for the Foodvalley Champions Protein Shift 2020 award. Participants were evaluated on (1) the innovative character of the company and (2) the impact and innovative character of (their) recent innovation(s). The winners will be announced during
During the last couple of months the three Protein Shift jury members came together to select the three nominees for the Foodvalley Champions Protein Shift 2020 award. Participants were evaluated on (1) the innovative character of the company and (2) the impact and innovative character of (their) recent innovation(s). The winners will be announced during the Foodvalley Summit on 13 October, from 10:50 – 11:15 CET.
Meet the nominees
According to the jury, via plant-based milk from locally cultivated soy, De Nieuwe Melkboer is shaping two transitions at once: upping the shift towards plant-based diets, and the change to shorter production and consumption chains.
(Photo credits: Annemarie Kleve)
FUMI Ingredients reveals a virtually inexhaustible source of highly-functional protein sources, by intelligently combining micro-organisms and innovative technology.
Schouten Europe, who pioneered the meat replacement market in the nineties, has given the global protein transition ‘taste and crunch’, with countless innovative recipes and ingredients.
Meet the jury
Jeroen Willemsen – Innovation Manager Protein Shift, Foodvalley NL
Innovation Manager Protein Shift at Foodvalley NL, influencing the future of protein, and supporting companies looking to make an impact in – and profit from – the business of sustainable proteins. Many know Jeroen as ‘the green protein commissioner of the Netherlands’. At Wageningen University & Research he developed novel protein extraction and texturing techniques. 2009 saw him co-found Ojah, producer of a revolutionary new generation of meat analogues. In 2016, Jeroen started the Green Protein Alliance and, one year later, Foodvalley’s Innovation and Business Network, The Protein Cluster. Both platforms continue to shape the European plant-protein ecosystem.
PJ Beers – Lector New Business Models, HAS Hogeschool & Consultant, DRIFT
PJ Beers studies and supports sustainability transitions, especially in agriculture and food. He does so at HAS University of Applied Sciences as a lecturer on New Business Models for Agriculture and Food Transition, and at DRIFT (Dutch Research Institute for Transitions), based at the Erasmus University, as a researcher and consultant. PJ has been chairman of the Green Protein Alliance for several months now.
Femke Mosch – Food innovation strategist at Vision on Food
Food innovation strategist Femke Mosch (Vision on Food) helps food companies develop a strategy and vision for their product portfolios. With broad experience in the food sector for start-ups, scale-ups and established businesses Femke knows the food sector inside out. She believes the combination of consumer thinking, culture and values, significantly enhances the chance of a successful product or concept. The results of Femke’s innovation projects are to be found on the shelves of your local supermarket; every day, a large proportion of Netherlands’ shoppers put a Vision on Food product in their basket.