With great excitement, we present the very first edition of our Next Food Collective newsletter! This will be our platform to keep each other informed, share insights, and celebrate progress together.In each edition, you'll find updates on key themes and a personal introduction to an NFC team member—this time featuring Myrthe de Beukelaar. We also include the recurring ‘Partner in the Spotlight’-section, where we highlight one of our partners with an interview. Kicking things off is Marie Dobenesque, Cosun’s new CTO and the latest addition to the NFC supervisory board. Read her story and discover how Cosun is leading the way in unlocking new opportunities for successful plant-based products.
We’re also introducing a Funky Food Find, a section in our newsletter where we showcase the most exciting and inspiring innovations in food, drink, and technology that are driving health and sustainability forward. After all, today’s trends shape what we’ll be eating and drinking tomorrow! Let me give you a quick update on what's happening at Next Food Collective now.
ReGeNL: A Bold Start for Regenerative Farming
With the final green light (and funding!) from The Hague in December ‘24, and a solid program management team now in place, ReGeNL is officially up and running! It’s incredible to see so many partners joining forces to support the first wave of farmers transitioning to regenerative agriculture—especially in contrast to the challenges we read about in the news every day. A huge congratulations to Wouter-Jan Schouten and his team as they embark on this exciting journey!
Fermentation: Unlocking Flavor & Innovation in Plant-Based Food
At the heart of everything we do in food, taste is king—and this applies just as much to new plant-based innovations. The FERMI project, led by Herwig Bachmann (VU & NIZO), is an exciting collaboration of 15 partners dedicated to tackling undesirable flavours or aromas in plant-based fermentation, ensuring delicious, high-quality products.
Fermentation has long been the secret behind some of the world’s most incredible flavours—think bread, cheese, wine, and soy sauce. But with new technology, we can now use it to accelerate the shift toward plant-based diets. That’s why fermentation has been recognized as a key technology in the latest KIA, with Denmark’s innovation ecosystem investing heavily and major public funding expected across Europe.
Eating Healthier – Why Not?
We all know that changing eating habits is crucial, given the growing impact of diet-related diseases. There are countless projects tackling this challenge, each with its own successes and learnings. But one thing is clear: producing tasty, healthy products isn’t enough on its own.
Critics argue that the food industry is resistant to change. But what can—and should—we do differently? That’s the key question driving a new initiative in the making: "1000 Households", led by Arienne de Jong. We invite all our partners to contribute ideas, get involved, and show what’s truly possible when we work together!
Enjoy reading this edition, and as always, let’s keep the conversation going.
Warm regards,
Marian