Food Valley Update 2014 no.3

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FIFA2014 inspires new flavors

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DIY biofuel on the farm

Aalt Dijkhuizen: ‘More opportunities than ever’

Japan and The Netherlands have much to offer one another

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I’m pleased to introduce Food Valley Update’s third

issue. In this issue, Aalt Dijkhuizen, who recently stepped down as chairman of the Wageningen UR board, talks about the future of the agro-food industry and how we can feed the world. You can read about the values and interests that Japan and The Netherlands share in terms of agro-food, and read about the newly set-up Danish food cluster in an interview with Paul Cornillion, Senior Vice President at Arla Strategic Innovation Centre. In short, another issue full of interesting information. Enjoy!

Roger van Hoesel, Managing Director at Food Valley NL

PagE 9IFT Food Expo in New OrleansFor the seventh straight year, Food Valley NL is showcasing Dutch companies and their innovations at the IFT Food Expo (June 21-24). This year, the Holland Food Valley pavilion is co-sponsored by the Dutch Agri&Food Priority Sector.

PagE 10

Producing high-grade ingredients on the farmThe Bio Product Processor (BPP) turns arable crops into high-grade food and feed ingredients, a source of renewable energy and more income for farmers. The BPP is a small-scale biorefinery system in a sea container that can be installed on farms everywhere. Inventor Peter van der Klok aims to have at least 7,000 units in use on farms by the year 2020.

PagE 6

Japan and The NetherlandsAfter years of deflation and the triple disaster of 2011, Japan is working to revitalize its economy. Prime Minister Shinzo Abe’s growth plans include measures to stimulate the agro-food sector, and the Japanese are keen to apply Dutch knowledge and technology.

PagE 4

FIFA, fruit and flavors!As the World Cup in Brazil draws closer, Danish natural aroma producer and Food Valley Society member Einar Willumsen is using football’s main event as a peg to develop ‘Brazilian flavors’. Julie Talberg, application specialist at Einar Willumsen, explains which typically Brazilian flavors the company has added to its portfolio.

PagE 14

Spotlight on food innovationsDutch business and knowledge institutes are continually developing new packaging, research methods and concepts. In this issue, we put the spotlight on a freshness sensor for fish, a Salmonella bactericide, protein-enriched juices and soups for seniors, a new lactoferrin quantitation test, umami salt-reducing ingredients, and a new Sino-Dutch dairy research center in China.

Food Valley Update | 3

PagE 26Joint effort to cut energy consumptionSustainable energy consumption is a hot topic in the food industry. But where to start? With its Leaders in Ambition program, Food Valley NL helps agro-food entrepreneurs take the right steps to start saving energy.

PagE 24

Danes step up national coordination on food researchDenmark is strong in agro-food, but its research and innovation requires better coordination at national level. To address this need, the country has established the Danish Food Cluster. We asked one of the initiators, Senior Vice President Paul Cornillion at Arla Strategic Innovation Centre, about the new food cluster’s plans.

PagE 23

Dutch spices, allergen-free herbs and spicesThe Food Valley Society offers its members regular networking opportunities and a peek behind the scenes at a member company’s premises. The next member to host one of these exclusive visits is Dutch Spices, a business specialized in allergen-free herbs, spices and special blends.

PagE 28

The next generation of food professionalsAmerican Annelise Tripp and Yinghua Xiao from China share a passion for food. They’re also both taking part in the Food Valley Ambassador Program, where they combine academic pursuits with a one-year internship. They tell us what their future holds in store.

PagE 30Food Valley NL works for youUpcoming events; testimonials from companies that have used our services.

PagE 18

“More opportunities than ever before”Aalt Dijkhuizen recently stepped down as chairman of the board at Wageningen UR. During his 12-year tenure, he saw the agro-food industry blossom and reclaim its position on the Dutch political agenda. “Food Valley NL has been a major factor in that development. But the agro-food industry has to earn its future every day.”

PagE 22HORIZON2020: Businesses can tap into EU billions for innovation€ 70 billion in EU funding is available for inter-national European projects focusing on excellent science, industrial leadership or societal challenges. Find out how you can benefit from the new EC Horizon2020 program.

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FIFA, fruit and flavors!

As the World Cup in Brazil draws

closer, Danish natural aroma producer Einar Willumsen is using football’s main event as a peg to develop ‘Brazilian flavors’. Julie Talberg, application specialist at Einar Willumsen, explains which typically Brazilian flavors the company has recently added to its portfolio.

Global sports events are known to generate increased interest in the culture and characteristics of the host country. Brazil will be no exception when it hosts the 2014 FIFA World Cup this summer and the Summer Olympics in 2016. The country can expect to be in the spotlight for the next few years. The food industry in particular will be focusing on South America and supermarkets will promote and sell many Brazil-inspired products. “But what is really characteristic of Brazil?” asks Talberg. “Most people associate the country with samba and sunny beaches. But that’s pretty hard to bottle.”


Unique flavors Brazil has a tropical climate with fairly stable tempera-tures. This is ideal for growing various healthy tropical fruits and superfruits that are uniquely Brazilian and largely unknown to Europeans. “Brazil is so much more than bananas and oranges”, says Talberg. “The range of fruit flavors is immense. Take the sour citrus fruit camu camu, for instance. It contains two to three percent vitamin C and is perfect for adding to a smoothie or aromatized water. Sweet, creamy cupuaçu, which tastes like pineapple with a hint of chocolate, works well in ice cream and confectionery products. Guarana, also known as magic fruit, is native to the Amazon and is known worldwide as the flavor of the popular soft drink ‘Guarana Antarctica’. Guarana fruit contains natural caffeine, which makes it an obvious ingredient for many energy drink manufacturers. We have developed a total of fourteen different flavors which we believe best represent the culture and feeling of Brazil.”

Taste bombsEinar Willumsen has also added the popular açai berry flavor to its portfolio. Açai berries grow in clusters at the top of palm trees. The grape-like fruit, 90% pit and only 10% pulp, is part of the traditional Brazilian diet. “Açai has a fresh berry taste with a hint of chocolate, which makes it suitable for many products, especially smoothies and juices”, Talberg explains. “It’s popular

because of its high level of anti-oxidants, the presence of essential fatty acids and its good protein profile. It has a low acidity and works well in combination with other fruits and berries.” Another fruit the Danish company has turned into a natural flavor is the pretty, delicate pitanga berry, or Brazilian cherry. This flavor is suitable for soft drinks and yoghurts. Guava too, is part of the Brazilian flavor palette. Talberg says this taste bomb is rich in vitamins A, B and C. The somewhat unusual guava flavor is reminiscent of pear and straw-berry and the fruit can be either sweet or sour. “Many Europeans are unaware that there are different varieties of guava”, says Talberg. “Feijoa, or pineapple guava, is a small fruit that tastes like pineapple with a hint of strawberry. Strawberry guava is a related variety that tastes like strawberry with a hint of passion fruit. The three varieties of guava can be exciting to use in smoothies and work well in energy drinks and other beverages consumed at football matches.”Einar Willumsen has also developed flavors based on other popular Brazilian fruits, like pineapple, papaya and red grapes. Pineapple and papaya give products a broad ‘tropical’ flavor, while red grapes can either be used on their own, or to round out other flavors.

Fruit-flavored alcoholic drinksEinar Willumsen is also mixing Brazilian fruit flavors with beer and shandy, says Talberg. “There’s a strong trend of adding fruit flavors to alcoholic beverages. This creates possibilities for many different mixes. You could say almost anything is possible. And sometimes energy or caffeine is added into the mix. We see many ways to combine the traditional can of beer you would drink at a football match with a soft drink, flavored with one or more Brazilian fruits. This enables manufacturers to create a unique product and to market it as the new football drink.”“And obviously, our selection of natural flavors wouldn’t be complete without the famous Brazilian ‘Caipirinha’ cocktail flavor!” FV

Visit www.ewflavours.com for more information. Einar Willumsen is a member of the Food Valley Society.


FIFA, fruit and flavors!

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Japan and The Netherlands have much to offer one another

Japan had already suffered years of deflation when it was struck by the triple disaster

of 2011: an earthquake followed by a tsunami and the Fukushima nuclear explosion. In the wake of these major setbacks, the Japanese are working to revitalize their economy. Prime Minister Shinzo Abe’s growth plans include measures to stimulate the agro-food sector, and his country is keen to apply Dutch knowledge and technology.

Most Japanese agriculture is small-scale and inefficient because of the country’s mountainous terrain. Despite these natural disadvantages, Japan believes it can improve and modernize its agro-food sector. It aims to restore the agricultural areas hit by the 2011 disaster and to reduce its dependence on food imports through increased self-sufficiency. Japan grows enough rice to provide for its entire population, but it produces far too little of other food

products and raw materials. With a 40% self-sufficiency rate, Japan is the number two net importer of foodstuffs in the world. At the same time, it is a highly developed nation that spends a relatively large part of its income on food. Japanese consumers like novel (functional) and organically-grown foods in particular.

Shared values and interests“Because Japan’s population is well-educated and interested in high-quality food, there’s quite a demand for new technologies, among other things,” said Anne Mensink, International Relations Manager at Food Valley NL. “This creates many business opportunities for Dutch companies.”


“Just think of all the technology and knowledge of horticulture and functional ingredients we have, and all those new industrial processing technologies,” Mensink said. “We’ve noticed that Japan is becoming more and more open to international cooperation. The Netherlands is one of the largest agro-food exporters in the world and Japan is one of the biggest importers. For that reason alone, Food Valley NL has many contacts with Japanese businesses and knowledge institutes. We regularly host delegations from Japan and introduce them to a range of Dutch companies and knowledge institutes.”Mensink named several Japanese businesses that have joined the Food Valley NL network so they can find the

right agro-food contacts in The Netherlands. “Kikkoman Foods Europe, Kaneka Corporation and Nippon Suisan R&D have been members for years, and recently Suntory Global Innovation Center and Asahi Group Holdings also became Food Valley Society members.”The two countries’ agro-food relations are not a one-way street, Mensink pointed out. “Japan has a lot to offer Dutch companies in terms of technology. Cooperation is to both countries’ benefit, all the more so because we share many values and interests, such as quality, health and safety. But we also face some of the same challenges in the future: ageing populations and the need to make the agro-food industry more sustainable.”


Japan and The Netherlands share many values and interests, such as food quality, safety and health.

Amari said. “There’s an accumulation of knowledge here that businesses and institutions optimally benefit from. In Japan, stakeholders are far more reluctant to share knowledge. I’m really impressed by what I’ve seen here.” FV

For more information, please contact Anne Mensink, [email protected], +31 317-466510

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Springtime cherry blossom (sakura), Japan’s national heritage and symbol of the Japanese soul.

Interest in cooperationIn addition to this interest in new knowledge and technology, Japan has a strong incentive to encourage cooperation between various parties and links in the agro-food chain. Prime Minister Abe has indicated he wants to allocate more budget to stimulating economic growth. He believes new cooperative links must be forged to reinforce Japan’s export position.In 2013, Economic and Fiscal Policy Minister Akira Amari visited Food Valley NL to learn how the Dutch business community, knowledge institutions and government agencies cooperatively foster innovation. “The way all the stakeholders cooperate within Food Valley NL is unique”,

For the seventh straight year, Food Valley NL is showcasing Dutch companies and their innovations at the IFT Food Expo (June 21-24). This year, the Holland Food Valley pavilion is co-sponsored by the Dutch Agri&Food Priority Sector.

IFT Food Expo is a showcase for the latest

product, ingredient and technology developments in the food industry. Every year, the Expo attracts more than 18,000 food business and science professionals. It’s an outstanding opportunity for Dutch businesses to gain international exposure.

“IFT Food Expo gives us a chance to meet a large number of customers,” said Hendrik Prins, Corporate & Marketing Communication Manager at NIZO food research. “Proteins are a hot topic in the US right now. With our wide expertise in dairy and plant proteins, we can discuss solutions with a variety of companies.” NIZO food research never misses the opportunity to present itself at the Holland Food Valley pavilion. In 2013, NIZO food research was especially proud to be there as it won the IFT Innovations Award with its new Acoustic Tribology technology. “This was proof of our innovative power and it gave us much greater visibility,” Prins said. Some of the other companies joining NIZO food research

IFt Food expo in New Orleans

Spotlight on Dutch innovators

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Holland Food Valley @IFT Food Expo


this year at the IFT Food Expo are AkzoNobel Functional Chemicals, Newtricious, OMVE Netherlands, Scelta Mushrooms, TNO Triskelion and TOP. “Holland Food Valley is now known worldwide as the gateway to a strong knowledge cluster. Potential customers have become aware that we are part of a strong network, so the pavilion bolsters our marketing efforts,” said Prins.

Holland Food Valley has in recent years developed into a multi-faceted pavilion. Aside from the presentation space, there is a meeting area where Dutch participants and customers can do business and a display section for Dutch innovations. A new feature at the pavilion this year will be tasting sampling. The Dutch Agri&Food Priority Sector has designated the IFT Food Expo as wordwide strategic event for 2014. “This expo’s internationalism, with many visitors from Asia and Latin America, makes it a perfect channel for Dutch companies to promote their food innovations worldwide,” said Suzanne van Tilburg, Strategic Program Manager for the Dutch Agri&Food Priority Sector. FV

More informationHolland Food Valley @IFT14: booth #2224, #2324 and #2325Contact Saskia van Erkelens: +31 642 822 471,[email protected]

Oilseed rape can be converted into biodiesel and high-grade food ingredients in an ingenious process invented by TCE GoFour. The inventors foresee a great impact on the agro-food industry and protein production.

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The Bio Product Processor (BPP) turns

arable crops into high-grade food and feed ingredients, a source of renewable energy and more income for farmers. The BPP is a small-scale biorefinery system in a sea container that can be installed in farms everywhere. Inventor Peter van der Klok aims to have at least 7,000 units in use on farms by the year 2020.

Peter van der Klok has always had an entrepreneurial spirit. Owner of two companies named Finn and TCE GoFour, his many innovations include precision- engineered parts for the military, the space program, the biomedical industry and, last but not least, clap skates. Some five years ago, he started working on the Bio Product Processor. “Back then, the buzzword was ‘biobased economy’,” said Van der Klok. “So we introduced a new technology based on a simple principle: bio-processing organic material into biofuel and high-grade food and feed ingredients.” It took years of testing, researching, developing the right enzymes and finding the right business partners, but now the first BPPs are being built and put to use.

From fish waste to oilseed rapeHow did Van der Klok hit upon the idea? It started with a plan to extract biofuel from animal waste. “I was triggered when I saw the tons and tons of animal offal produced in the fishing and poultry industries. I knew it had to be possible to turn all that offal into energy. Through a lot of research, our business partners came up with an enzyme that enabled us to turn fish offal into biofuel. But ultimately the fish processing industry was not convinced of the benefits. So we turned our attention to the BPP, a small-scale bioprocessor in a sea

“Producing high-grade ingredients on the farm”


container that could be put to use in any farm yard.”“We continued to develop the BPP and now we can extract not only biofuel from organic waste, but also high-grade ingredients,” Van der Klok explained. No matter what input is used – fish, sewage sludge, soy, discarded frying oil, oil seed crops – everything works. Only the formulation needs to be adjusted. For now, TCE GoFour is focusing its efforts and research on oilseed rape, however. “That’s because oilseed rape fits in well with crop rotation at arable farms. Farmers need only sow 10-15% of their total acreage with rape to make enough biofuel to cover their own needs.”

Biodiesel and oil-cakeBPP-produced biodiesel is not only cheaper, but also cleaner than other alternatives. The BPP turns rapeseed into 30% oil and 70% oil-cake. Enzymes then turn the oil into high-grade biofuel. The resulting biodiesel is unlike other biodiesels in that it is produced without any chemicals. “Our conversion process is entirely organic and involves only enzymes, resulting in a much purer biodiesel. Our only waste stream consists of glycerine, which is easy to sell. To avoid any confusion, we’ve named our biodiesel Advanced Pure Plant Oil or APPO.”

APPO also differs from other biodiesels in terms of pH-level. APPO is neutral, with a pH of 7, while traditional biodiesel has an alkaline pH-level of 9 to 10 that can damage engines. Regular biodiesels, unlike APPO, can also contain growing concentrations of bacteria that cause obstructions in fuel lines. The oil-cake left over from the production of APPO can either be fed directly to cattle or extracted further using other enzymes and organic processes. TCE GoFour is currently developing these processes in cooperation with Wageningen UR.

Technology no obstacleVan der Klok says the BPP is part of a ‘Biobased Economy’ because it is not only sustainable but also provides more income for farmers. “Farmers make a few hundred to a maximum of 1,500 Euro per hectare per year. Using the BPP, I think it’s ultimately possible to earn up to 9,000 Euro per hectare of rapeseed.” Apart from this profit model, the BPP offers substantial environmental benefits, Van der Klok asserts. “If every Dutch farmer were to start using the BPP, we’d reduce our carbon emissions by 20 million tonnes.”Van der Klok expects BPP to have a huge impact. “With this technology many products can be processed on-farm, from oilseed to milk. I envision farms with various processors to produce not only raw materials, but also finished and semi-finished products. Technology is no


A BPP costs € 100,000 to € 200,000 depending on the volume it can produce and the optional inclusion of a generator to convert biodiesel into electricity and warmth. Photo: TCE GoFour

“Producing high-grade ingredients on the farm”

longer an obstacle.” The inventors believe BPP holds great things in store, once the enzymes are developed to further break down more products. “Just think, a dairy farmer could produce high-grade ingredients for sports nutrition from his own milk, on his own farm. But that does require a completely different way of thinking. I hope that large dairy, sugar and potato processing companies dare to invest in our technology. In the potato processing industry the idea is already gaining traction. Their energy consumption is so high, they really see the need for change.”

Aiming highTwo farmers have already taken the leap and bought a BPP unit. Van der Klok is also considering leasing units. The first BPP will go into operation at Jaap Dun’s farm (see box) and serve as a pilot project. TCE GoFour aims to have sold BPP units to 7,000 vegetable farmers – that’s 10% of the farmers in the Netherlands – by 2020. Van der Klok explains: “The demand for proteins and high-grade food ingredients is so strong, I don’t think the market will be saturated any time soon. Oil compa-nies won’t know what hit them when they see 7,000 companies supplying their own fuel. That’s 7,000 times 25,000 liters a year right there.” Van der Klok is also keeping an eye on the international market. “I hope to find businesses in China that are willing to install BPPs at their suppliers’ farms. And there are opportunities in Africa too. There, wild jatropha is abundant and could serve as input for the BPP. But first we’re focusing on The Netherlands.” FV

Food Valley Award for innovations in food In 2013 the Bio Product Processor was nominated for de Food Valley Award. Food Valley awards an annual prize to the most distinctive project or initiative in the agrifood business. The criteria on which potential winners are judged are the innovative character of the project, the degree of (innovative) cooperation, the economic viability and the overall attention to Corporate Social Responsibility.

Prestige and promotionThe Food Valley Award is announced at the annu-al Food Valley Expo in Arnhem, The Netherlands. The award comprises a piece of art by Olav Slin-gerland, a certificate and a two year membership of the Food Valley Society. The winner may use the ‘Winner Food Valley Award’ logo for one year. The nominees and the winner naturally receive plenty of publicity.

More information: www.foodvalleyaward.nl

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Food Valley Update | 13Food Valley Update | 13

The first Bio Product Processor (BPP) will go into operation at the Dun farm in Musselkanaal, The Netherlands, in the second quarter of 2014.

“Our farm grows some 100 hectares of starch potatoes, sugar beet, grass seed, rapeseed and spring barley. We’ve been looking for a secondary line of business for a while now, but we’re wary of becoming dependent on subsidies,” Jaap Dun explained. Dun was already familiar with TCE GoFour and quickly concluded the BPP was the key to establishing a secondary line of business. “We became involved in the project, to contribute our farming expertise to the discussion and to be the first to pilot the processor. The whole idea appealed to my entrepreneurial spirit. I love a new challenge. Besides, as a farmer, I don’t want to be completely dependent on my crops.”

Self-sufficiencyIt is not only the promise of extra income that drew Jaap Dun to the BPP. He is also interested in more sustainable farming practices. “The European Common Agricultural Policy is going to require farmers to devote part of their business to green and blue agricultural services. So we have to start thinking along those lines. Though the exact demands are not set in stone yet, as a businessman I want to stay ahead of the game. The way I see it, the BPP fits the picture of an environmentally sustainable business.”Dun is keen on becoming self-sufficient in terms of energy as well. “I’ll be producing my own fuel: 25,000 liters of APPO per year. Other farmers are already asking me if they can pre-order the APPO, but I’m not ready to sell my biofuel yet. The process has to go into operation

so I can earn back my investment first. Sure, I’m considering selling the fuel eventually, but it’s not the main idea,” said Dun.

Plans for expansionDun is aiming for a 5-year payback period. It will cost him about 4 hours a week in labor. “And that’s really all I’m prepared to put into it. The processor should be easy to use. Anyone should be able to work with it.” At first, the BPP will convert oilseed rape into APPO biodiesel for use on the farm, glycerine to be sold through TCE GoFour, and oil-cakes for the feed industry.“Later on, I might want to expand the installation so I can process oil-cake further and extract more high-grade ingredients. And I’d like to start using other input aside from oilseed rape. But first I want to get a feel for how it all works in practice. Our farm will be a place people can visit to see the BPP at work. I expect to draw quite a crowd,” said the Dutch crop farmer.

“the Bpp fits our sustainable farming practices”

Dutch business and knowledge

institutes are continually developing new packaging, research methods and concepts. We’ve put the spotlight on several of these innovations from the agro-food industry.

GRAS status for Salmonella bactericideMicreos is ready to launch its new Salmonelex product in the US since the FDA awarded the product GRAS status (Generally Recognized as Safe) in January 2014. Salmonelex is a bactericidal formulation of natural phages against Salmonella. The processing aid is used in poultry processing plants.Bacteriophages, or phages, are small viruses that infect and destroy bacteria. Phages are very specific and kill only those bacteria they have been developed to target. In 2007, Micreos, then working under the name EBI Food Safety Listex, was awarded the Food Ingredients Europe Innovation Award for its Listeria monocytogenes bactericide.Salmonelex is a broad-spectrum bactericide sensitive to a broad selection of strains within the pathogenic genus Salmonella, but not to other bacteria. It affects neither taste nor texture of the food product it is applied to. The processing aid can either be sprayed onto poultry during processing or added to water used in chill systems. Once Salmonelex has been included in the Organic Material Review Institute (OMRI) list, it can also be applied to organic meat and poultry products. www.micreos.com

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Smelling fish with your smartphoneFresh fish has a very limited shelf life, making it a difficult product for super markets to have in their assortment. In addition, the freshness of fish within one batch can differ considerably, as it not only depends on when the fish was caught but also on its age, sex and diet. Jenneke Heising, a PhD student of Food Quality and Design at Wageningen UR, is developing smart packaging with a sensor that supplies information about the freshness of the fish. The built-in sensor alerts customers to the presence of trimethylamine (TMA), a compound that is released as salt water fish ages. The more TMA, the less fresh the fish. The level of TMA is measured by the sensor and converted into an electronic signal. This signal could then be read by a smartphone app or by POS software. This would provide in-store information about freshness, so consumers will no longer be unpleasantly surprised by a possible lack of freshness at home. Several commercial parties have shown an interest in Heising’s concept.www.wageningenur.nl


Umami salt-reducing toolsScelta Mushrooms has introduced a range of umami salt-reducing tools: ingredients that allow an all-natural reduction of sodium without compromising a product’s taste or perceived saltiness. The tools are based on vege-table extracts that are naturally rich in umami. They are intended for two distinct applications: one that works best with the savory flavors of meat, sauces and gravy and another developed specifically for use in bakery products such as bread, crackers, tortillas, pita bread and bagels. Studies have shown that umami can reduce people’s preference for sodium chloride (salt). Umami enhances the perception of saltiness, which allows manufacturers to reduce the salt content in their products. Scelta claims that a 50% salt reduction is possible when using only small concentrations of their tools. www.sceltamushrooms.com

Protein-enriched products for seniors After extensive testing, Pure4You has launched enriched fruit juices and vegetable soups to help prevent malnutrition among seniors. The products are enriched with 10 grams of protein per 150 ml portion as a supplement to seniors’ regular diet.The products’ flavors, formulation and packaging got a positive response in repeated taste-testing by senior patients in care facilities. This target group is at risk for malnutrition, so developing food that increases their protein intake is important.The enriched products were developed in the ‘Cater with Care’ project (set up by Food Alliance [Alliantie Voeding]). In this collaborative project, Carezzo, H.J. Heinz, Pure4You, Sodexo, Stichting Promotie Kalfsvlees, NIZO food research, Ziekenhuis Gelderse Vallei and Wageningen UR work together to combat malnutrition. The project is co-funded by the European Regional Development Fund (ERDF). www.caterwithcare.nl

Dutch invest in Chinese dairy research centerChina Agricultural University (CAU), Wageningen UR and dairy company FrieslandCampina will jointly establish a new dairy R&D center in China. The Sino-Dutch Dairy Development Centre (SDDDC) will focus on improving productivity, safety and quality of dairy production in China. The extensive Dutch knowledge on the subject will be shared with Chinese dairy experts and policy makers in dairy research and production. The SDDDC will spend the first three years analyzing the current state of affairs in Chinese dairy production, specifically its productivity, safety, quality and sustainability. There are also plans to set up a Dairy Expertise Centre in China to test the latest technology in safety and quality control systems. www.frieslandcampina.nl

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New lactoferrin quantitation testEuroProxima has developed a laboratory test that can detect and quantify the presence of the bovine milk protein lactoferrin in cow’s milk and dairy products. The ELISA quantitation test can detect the lactoferrin proteins in milk samples with specific antibodies without the samples having to be pretreated in any way.Lactoferrin is a natural anti-oxidant with antibacterial, antiviral, anti-inflammatory and anticarcinogenic properties. In November 2012, the European Commission approved the lactoferrin produced by FrieslandCampina as a novel food. This means that lactoferrin may now be used as an ingredient in food products, including infant and toddler foods. Lactoferrin will be added to milk and dairy products in quantities of 2 grams per kilogram, and to sports drinks in quantities of up to 40 g/kg. EuroProxima’s lactoferrin ELISA test can be used for the quality control of such products. www.europroxima.comFV

After 12 years, Aalt Dijkhuizen stepped down

as chairman of the board at Wageningen UR at the beginning of March this year. During his tenure, he saw the agro-food industry blossom and reclaim its position on the Dutch political agenda. “Food Valley NL has been a major factor in that development. But the agro-food industry has to earn its future every day.”

Why was Food Valley NL created in 2004?“At the time, there was a national innovation platform established by Prime Minister Balkenende’s second cabinet to boost innovation. It represented the sectors considered crucial to the country’s future. To our shock, it didn’t include the agro-food sector. Back then agro-food had an image problem, because of dioxins, FMD, swine fever. It felt like the ten plagues. The government didn’t want to be associated too closely with a disaster-prone sector, so we were left out of the innovation platform. But companies that were seen as a safe bet, like Philips and Shell, were included. It was frustrating. With hindsight, however, there could’ve be no better incentive to show the country that our sector does matter and does have a future. As stakeholders we joined forces to give the industry a face, and that led to the birth of what is now Food Valley NL.”

Did you stay frustrated long?“Not at all. We quickly channeled our frustration into enthusiastic, positive promotion of the agro-food sector. But we did have to put words into action. There was a lot of business activity in the Wageningen area but it wasn’t visible enough. The good news was often overshadowed by negative publicity about animal diseases and so on. So we started calling ourselves ‘Food Valley’ mainly as a communication tool, to spark

“More opportunitiesthan ever before”

interest. The name quickly stuck. Then came the credit crunch in 2007-2008. Not only the banks were hit hard. Food prices skyrocketed because of shortages. Suddenly Food rose to the top of everyone’s agenda. So the crisis actually gave us a positive impetus. The agro-food industry was recognized as a key sector which was flourishing. In 2010, when the Dutch government replaced its innovation platform with a Priority Sector Policy, the agro-food industry was included without question. Our efforts had paid off.”

How has the industry been doing since then?“Recognition was the first step. Since then, the Dutch agro-food sector has grown much better organized. We’re better informed. The left hand knows what the right is doing. This enables us to bring innovations to market relatively quickly. That’s our strength and gives us a head start on other countries. But we do have to retain and increase this edge which is a big job because innovations don’t just drop from the sky. You can compare it to professional athletes like national speed skating icon Sven Kramer. He’s been outracing his competitors for years, yet he never reduces his training regimen. Similarly, the Dutch agro-food industry should never rest on its laurels. Yes, we should celebrate our successes, but the future is something we need to earn every day. That’s why the Dutch Priority Sector Policy and organizations like Food Valley NL are so important. We show the industry that renewal is needed and we help to kickstart innovations, which sets an example for others to follow. That’s the driver effect.”

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Aalt Dijkhuizen became board

chairman at Wageningen UR in 2002. Under his guidance the university bloomed into a knowledge institute with international appeal. Wageningen UR played a pivotal role in the establishment of knowledge broker Food Valley NL. To this day, Aalt Dijkhuizen is one of Food Valley NL’s most ardent proponents.

You travel a lot. Does The Netherlands do well abroad?“The world is more concerned with food production than ever, and industries are jockeying for position. Dutch agro-food has to strike now. There are so many opportunities, particularly in China, where the Nether-lands is not pursuing its interests aggressively enough. The CEO of CHIC Group, a Chinese Agro-food giant, said it flat out during a recent conference. China has a population of 1.4 billion and a fast-growing middle class, but will never be able to feed its population on its own. Our knowledge and technologies are light-years ahead of theirs, so we should be knocking on their door non-stop. But we’re too passive, he said, and I agree with him. One exception is the Dairy Development Centre that FrieslandCampina and Wageningen UR are setting up in China. That was a perfect move. We can tell right away the Chinese were pleased. It will be profitable for us and it helps China at the same time. But I still think our economic ventures abroad are fragmented and lacking in coordination. We need to cooperate better to get big projects off the ground.”

But are we on course to feed the world?“We’re headed in the right direction and I’m sure we’ll reach our targets of feeding the growing world population. But not without effort. Production has been lower than demand for years. Our stocks are diminishing, which leads to price spikes whenever there’s extreme weather somewhere. That’s because too little was invested in food and agrotechnology in the 1980s and 1990s. But things are different now and I expect all the extra attention and investment will increase production enough to prevent large-scale shortages in future. The knowledge and technology is available. Just look at The Netherlands. If the rest of the world farmed as efficiently as we do, we’d only need a quarter of the land we currently use to grow food and half to a third the number of farm animals to feed the world. Imagine the benefits, also environmentally! The tough task of feeding the world is a great challenge to countries like ours. It’s an opportunity to sell knowledge

and products abroad. But we’re not finished improving things at home either. Here too, many livestock and vegetable farmers could work more efficiently.”

Is the new generation ready for these challenges?“I think so. Look at the students enrolled at Wageningen UR. They’re so different from my generation. They’re open to technology and its application in the agro-food industry. ICT is so integral to all production chains these days, and this will only increase. It’s crucial to commu-nicate this technological progress in Agro-food to the

“Look at the students enrolled at Wageningen UR. they’re so different from my generation. they’re open to technology and its application in the agro-food industry.”

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outside world. The industry is changing and we should be frank about it. Let’s stop using quaint images of pitchers of milk on packaging and in ads. We should show how great milking robots work instead. And how technology enables farmers to feed every animal individually, which increases animal welfare. That’s the way to connect with today’s consumer. I hope the current generation continues to invest in that and positions innovations well in the market. High tech isn’t scary. It’s only when you can’t explain something that it becomes mysterious and deceptive to consumers. Sooner or later, you’ll pay the price. But that’s a tough nut to crack, particularly when it comes to sustainability. In The Netherlands, the public has been led to make irrational and simply incorrect assumptions. Sustainable is not necessarily organic, on the contrary. We must communicate the facts and not assume the outside world is too stupid or uninterested to comprehend them.”

What are you most proud of?“It’s great that we’ve shown guts, that we’ve joined forces and put ourselves back on the map. Food Valley NL has played a key role in that. But I’m most proud of the fact that this organization put a name and a face to agro-food knowledge brokering for the business community. As an office, Food Valley NL is next to invisible, but it facilitates so much. It generates so much publicity, it gets talked about and written up. And the organization acts as a broker, driver and facilitator of innovations at every level. Not just in The Netherlands. If you look at the growing membership of Food Valley NL and the increasing number of projects the organization’s involved in, you see there’s a great need for clustering. In the coming years, Food Valley NL will put particular focus on better coordination and streamlining of Dutch business activity abroad.”

Will you continue to represent the Dutch agro-food sector?“Absolutely! For one, I will succeed Cees ‘t Hart as representative of the Agri & Food Priority Sector. The highly productive and efficient Dutch model is exactly what the world needs. We produce food using the low-est input in terms of land and raw materials, causing the lowest carbon gas emissions. This is becoming ever more important because the worldwide demand for high value proteins like vegetables, dairy and meat will continue to rise sharply. I will also continue my efforts to strengthen ties between the Netherlands and China, because there are many untapped opportunities in that country. I’ll never grow tired of representing the Agro-food sector. It’s an industry close to my heart and it matters. And given the record number of Dutch students we welcomed to Wageningen UR this past September, I dare say Agro-food is hipper than ever.”

Aalt Dijkhuizen stepped down as chairman of the Wageningen UR board on March 1, 2014. He will become the new head of the national Agri & Food Priority Sector. On July 1, Louise O. Fresco will replace Dijkhuizen as chairman of the board at Wageningen UR. Fresco is a full professor at the University of Amsterdam and honorary professor at Wageningen University. FV

“Look at the students enrolled at Wageningen UR. they’re so different from my generation. they’re open to technology and its application in the agro-food industry.”

Do you have a great idea for a new, sustainably-

sourced food product, or a plan to reformulate your product to make it healthier? Are you struggling with questions only scientists can answer and do you need European partners to turn your idea into reality? If this describes you, you might want to apply for funding from the new European Commission Horizon2020 program.

Europe needs new technology to bolster its competitive edge over rapidly developing economies in Asia and South America. That’s why the European Commission has earmarked € 70 billion to foster R&D in business and knowledge institutes. The funding will be allocated through the new Horizon2020 program launched in January 2014.

Agro-food opportunitiesHorizon2020 picks up where the 7th Framework Program left off. But unlike its predecessor, the new program mainly targets SMEs, calling specifically on these companies to submit their projects for funding. The program makes it possible to participate in ambitious, international innovation projects or to join promising networks. One of the basic conditions for receiving Horizon2020 funding is that entrepreneurs and knowledge institutes must work together and submit a joint project proposal. Proposals must fit one of three categories: Excellent science, Industrial leadership or Societal challenges. FV

For more information, see www.rvo.nl and ec.europa.eu/programmes/horizon2020/en

HORIZON2020 Businesses can tap into EU billions for innovationAplying for funding What are the advantages?• Money for research and innovation• New contacts in the scientific community• Joining an international network• Acquiring new knowledge

What are some important considerations?• Drawing up and submitting a proposal can take more than a year• Your organization must have sufficient manpower and financial viability to take part in the project• Collaboration with other parties requires contractual agreements on issues such as intellectual property rights.

Which expenditures qualify for funding?• In R&D projects, common project expenditures are funded in full (e.g. personnel, travel expenses and materials). In innovation projects, these expenditures are funded in part (70%). To cover overhead, applicants may add 25% to their direct costs.• All expenditures must be verifiable and included in company accounts.• Costs must be calculated in accordance with Horizon2020 requirements

What can Food Valley NL do to help?• We can help you match your company activities with the Horizon2020 sections• We can do a feasibility check and help you develop a project proposal for submission • We could help you develop a plan to join a promising project in Horizon2020

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The Food Valley Society offers its members four to six

networking opportunities per year and a peek behind the scenes at a member company’s premises. The next member to host one of these exclusive visits is Dutch Spices, a business specialized in allergen-free herbs, spices and special blends.

“To people with food allergies, eating can be heaven or hell. The first bite may prove fatal if it happens to contain an allergen. We believe everyone should be able to spice up their food safely. Our herbs and spices allow them to do just that,” said Betty Groen, marketing director at Dutch Spices in Nijkerk. The business was established in 2011 as sister company of Epos, which has been trading herbs and spices for over 60 years. In 2013, Dutch Spices was shortlisted for the annual Success Award by RTL7, a Dutch business TV channel.

Growing allergy problem“More and more people suffer from allergies and intolerances,” Groen explained. “Dutch law recognizes fourteen allergens. And our government-maintained database of foodstuffs lists another ten. Manufacturers of food products must list these substances on their labels. However, cross contamination is not subject to regulation, so manufacturers are not required to put a

warning on their labels. Allergen labeling can be quite complicated and raises many questions from consumers and manufacturers.” Dutch Spices sells herbs, spices, dry blends and total solutions that comply with VITAL 2.0, an international allergen management system. Their products are safe for 95-98% of people with food allergies. The Dutch Spices assortment is tasty and does not cost more than regular spice blends.

No-peanut satay sauceInitially, Dutch Spices only supplied herbs and spices to the food industry, but the company now carries a line of sauces and marinades and it sells to consumers too. “One of the best examples of what we stand for is our allergen-free, hence no-peanut, satay sauce”, said Groen. “Instead we use sunflower seeds, which creates a texture similar to peanuts.”Frank Patz, CEO of Dutch Spices, will address the Food Valley Society members during a company visit scheduled for Tuesday May 13, 2014. A tour of the premises will conclude with a tasting session and a quiz. There will be ample opportunity for networking. www.dutchspices.nl FV

For more information contact Saskia van Erkelens, [email protected], + 31 (0)317 466519


Allergen-free herbs and spices

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Denmark is strong in agro-food, but its research and

innovation requires better coordination at national level. To address this need, the country has established the Danish Food Cluster. We asked one of the initiators, Senior Vice President Paul Cornillion at Arla Strategic Innovation Centre, about the new food cluster’s plans.

danes step up national coordinationon food research


The Copenhagen government launched the Danish Food Cluster on the very day it released its long-awaited national growth plan for food industries, on December 16, 2013. “The food industry and government in Denmark have realized that we need more national coordination to step up production and innovation in the agro-food sector,” explained Cornillion, who has been appointed the cluster’s board chairman.

Doubling exportAccording to Cornillion, the Danish food sector is strong in dairy, meat and food ingredients but could be a stronger player on the world market. “The Danish food industry accounts for approximately 20 percent of all Danish exports. Sixty-three percent of Danish food exports go to EU countries. The Danish food industry would benefit from seeking new markets outside the EU. There’s room for growth, but how do we make it happen? As a cluster we want to be the driving force that generates projects, innovation and funding that help us achieve our ambitions. Currently our agro-food exports amount to € 20 billion per year. The Danish government aims to double this figure by 2030. I think this is reasonable and we should keep this as our focal point,” Cornillion said.

More jobs in agro-foodJob creation in the Danish agriculture and food sector will also be a main focus of the Danish Food Cluster, Cornillion said. “We want to create 10,000 to 20,000 new jobs in the next ten years. Most of these will be in Jutland, a region with a high concentration of knowledge and food production. In addition, the cluster will organize events and set up new projects with an eye to generating innovation.”

Danish-Dutch cooperationDirector Roger van Hoesel of Food Valley NL is enthu-siastic about the new cluster and is looking forward to cooperating with the Danes at European level. “This will certainly benefit both Danish and Dutch companies,” Van Hoesel said.Cornillion, for his part, has been watching his Dutch counterparts closely. “We see Food Valley NL as an example

of how to organize a successful national cluster,” he said. “Denmark has many smaller clusters, but managing this on a national level is new to us. This is also the reason why we asked Van Hoesel to present the Food Valley NL concept at our opening conference and to make some recommendations. We definitely want to cooperate with them once we have our strategic plan ready.” FV

The Danish Food Cluster consists of Arla Foods, Region Midtjylland, Food & Agriculture, University of Aarhus, Aarhus Municipality, Chr. Hansen A/S, Copenhagen University, DuPont Nutrition Biosciences Aps, Danish Industry and DTU – Food Institute. The organization currently has 82 members. Lone Ryg Olsen is the cluster’s CEO. See: www.danishfoodcluster.dk

Sweet pastry rolls, also know as Danish pastry, are popular worldwide.

Arla dairy production. Dairy comprises more than 20% of Danish agro-food export value. Photo: Arla

danes step up national coordinationon food research

Sustainable energy consumption is a hot topic in the

food industry. But where to start? With its Leaders in Ambition program, Food Valley NL helps agro-food entrepreneurs take the right steps to start saving energy.

“Sustainability is the buzzword these days, and cutting energy consumption is often the first measure com-panies come up with. But in practice, it’s not as easy as it sounds,” said Frances Fortuin, project manager of Leaders in Ambition. “Entrepreneurs run into all sorts of obstacles and problems and run the risk of seeing their good intentions run aground without really making much of a difference. Our program helps companies committed to sustainable energy to get going.”Leaders in Ambition is a four-year program (2012-2016) aimed at fostering innovation in sustainability and health. It has already addressed issues such as up-cycling waste streams, sustainable energy use and

low-salt, low-sugar and low-fat products. Upcoming programs include the use of sustainably-sourced raw materials and food products for special target groups. This year’s energy reduction program is still open to new participants.

Two-step processFossil fuel is becoming scarce and carbon emission reduction is a must. What’s more, energy consumption can account for as much as 12% of an agro-food company’s total production costs. An additional benefit from reducing energy consumption is that it improves a company’s image. “We follow a two-step process,” Fortuin explained. “Every company undergoes an energy scan first. Helped by an external consultant, they take inventory of their energy use and compare it to a benchmark for the industry. This reveals where the company can improve and helps them draw up a roadmap to energy reduction.”Food Valley NL then matches the company with an expert who helps the firm devise a plan of action, specifying what measures will be taken to achieve more sustainable energy consumption. Food Valley NL also advises the company on possible funding sources for sustainability projects.

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‘Give and take’ The first company to sign up for the energy reduction project was DOC Kaas from Hoogeveen, The Nether-lands. This company produces a variety of cheeses and upcycles whey and condensed milk.

Rob Bensdorp, Executive Director at DOC, said his company took part in the project “because DOC Kaas feels it’s our responsibility to make our production process as sustainable as possible. Our product, cheese, is a natural product. The way we operate should reflect that core value.”

Bensdorp believes the project will benefit everyone involved. “I think it will be a matter of give and take. Give, in the sense that we already have quite a few best practices that might be useful to other companies. And take, in the sense that we can learn a thing or two from others. And together we’ll help shore up the food industry’s sustainability image. The more companies join in, the better this will work.”

Networks“Aside from assisting individual companies, we are helping to create a network of energy-conscious entrepreneurs by organizing inspirational workshops and company visits. These events are great opportunities to network and compare notes with experts and other energy-conscious entrepreneurs,” Fortuin said.Participants in the energy reduction project will present their interim results at the 2014 Food Valley Expo. Their experiences are likely to spur other companies into action. “Taking part in the project is not only beneficial to individual participants. It also improves the image of the whole industry,” Fortuin concludes. FV

Participation in the energy reduction project costs € 2,500 (VAT not included) for Food Valley Society and Innofood members. For non-members, the price is € 3,000 (VAT not included). For information and registration, contact Frances Fortuin, [email protected], +31 (0)6 20405783.

ANNELISE TRIPP, FOOD VALLEY AMBASSADOR FROM THE US What Annelise Tripp has in abundance is a passion for food. Annelise is an intern at H.J. Heinz while on the Food Valley Ambassador Program.

How did you end up in Wageningen?“I was studying chemistry at Pennsylvania State University. A guest lecture got me interested in food processing technology. I liked it so much I decided to do my graduate studies in that subject. So I visited Wageningen University and one of the professors told me about the Food Valley Ambassador Program. That really appealed to me, so I enrolled in Food Technology.”

What aspect of the program appealed to you?“The additional networking opportunities and extra skills training. You don’t get that in a regular Master’s program. I was keen to apply my technical knowledge in a commercial setting and in practical applications, so these extra features were my thing. And the one-year internship was another plus.”

Where do you intern?“I had stated my preference for H.J. Heinz, because I wanted to gain experience in an international company that does more than just fundamental research. My previous experience happened to match the project they needed extra manpower for. I’m working on maintaining, optimizing and devising new experiments that have to do with the ‘electronic nose’, which can be applied to check the quality of food products. And I’ve also joined a food nutrition team to work on another project at Heinz.”

How different is The Netherlands from the US?“One important difference between the Dutch and the American food industry is the range of products on offer. An American supermarket offers a much wider choice of products in almost any category. And although I don’t have much experience in the American food industry, I have a hunch that back home there’s more knowledge about natural flavors and additives than here.”

What are your plans for the future?“My internship at H.J.Heinz ends in March 2014. I don’t really know yet what I’ll be doing next, but I’m open to staying in Europe. At the same time, there’s just as much to discover and to learn in the American food industry.”

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To maintain its innovative capacity, the Dutch agro-food

industry also needs to attract highly educated profes-sionals from abroad. To this end, Knowledge Works!, a project initiated by Food Valley NL, Nutri-Akt and the Dutch business community, set up the Food Valley Ambassador Program. This program offers foreign students a chance to pursue a Master’s degree at Wageningen University while doing a one-year internship on a food-related research project at a multinational based in the Netherlands. The program also helps graduates from abroad find jobs at Dutch companies.

“there’s so much to discover in the food industry”

YINGHUA XIAO, FOOD VALLEY AMBASSADOR FROM CHINA In 2007, Yinghua became one of the first students to participate in the Food Valley Ambassador Program. After his internship at NIZO food research, he became a PhD student at Wageningen UR.

How did you hear about the Food Valley Ambassador Program?“I’m very interested in microbiology and food. When I studied Biotechnology at the China Agricultural University in Beijing I worked mostly on fermentation. My supervisor suggested I look into applying for a Master’s program at Wageningen UR. There, I started focusing on food safety and preventing contamination with pathogens. Then I heard about the Food Valley Ambassador Program and that’s how I ended up at NIZO food research.”

What strikes you as different about The Netherlands?“The Dutch are very focused on collaboration. That was new to me. In China, students are much more competitive. At Wageningen UR, I discovered how efficient it is to work in a group. I experienced first hand how much can be achieved by collaborating.I’m a product of China’s one-child policy. At home, I never had to share anything. In Wageningen I shared an apartment with students from many different ethnic, religious and national backgrounds. That was also very instructive.”

What doors have those new skills opened for you?“My newly gained insights enable me to interact more easily with people from all over the globe. After my Master’s, I worked for seven months at the University of California in Davis. Many Chinese people had difficulty adjusting to the local mores. But I didn’t have any problems, thanks to my earlier experiences in The Netherlands.” “Also, during my internship at NIZO food research, I was given the opportunity to take several skills training courses, including one on presentation and public speaking. The tips and tricks I took away from that are very useful. And as a Food Valley Ambassador these skills will also come in handy in the future.”

What are your plans for the future? “Get my PhD, that’s at the top of the list. And then I hope to find a job in which I can act as an intermediary between European and Chinese food companies. I want to stay involved in food safety. I’m planning to return to China because as a single child I have to take care of my parents. Also, if I have children I want them to grow up in China because I believe in the competitive education system there. I think my future lies somewhere between the two continents.” FV


“Collaboration is the solution for the future”

Food Valley NL strengthens innovation, with services ranging from connecting experts to promoting the innovative power of business. Food Valley Direct helps companies find the knowledge or knowledge partner they need. And Food2Market offers support for agro-food companies that are ready to take their products across the border.

Successful match through Food Valley Direct“I first came into contact with Food Valley NL when they approached me with a question from an Israeli company,” said Toine Hultermans, Business Development Manager at Bodec. Bodec specializes in process optimization and development for the food industry. “This firm had asked Food Valley Direct whether there was a Dutch company that could produce their ingredients on a small scale as a launchpad into the European market. Food Valley Direct approached us because the Israeli request involved a drying process.” The Dutch and Israelis liked the match and agreed to collaborate. “Production will take place at our new pilot plant in Helmond, where we can experiment with various separation and drying technologies. We want to analyze the pros and cons of different technologies before scaling up to full production. That’s a great advantage for our customers. They don’t have to invest in their own produc-tion lines until everything has been tried, tested and proven. Food Valley NL draws food companies’ attention to what we have to offer. We wouldn’t mind being matched with more companies!” www.foodvalleydirect.nl, www.bodec.nl Ojah crosses border with Food2MarketOjah, manufacturer of the Beeter fish and meat replacement, is expanding its market and taking its soy-based products across the border. Finding a German distributor proved easy after the company took part in two Route2Market sessions in 2012 and in the Food2Market Open Innovation Session accompanying the PLMA in 2013.Ojah exhibited its innovative meat replacement products, known for their meat-like texture, at the PLMA. There, Ojah Sales Director Jeroen Willems met two representatives of Recker Convenience. The meeting led to a successful cooperation deal. “Food2Market has been instrumental in the process of finding the right partner in Germany,”

says Willems. “We knew we had a product that would do well on the German market, but we didn’t know where to start. The Food2Market sessions helped us focus our efforts and paved the way for our leap across the border.”Ojah recently expanded upon its basic Beeter range with a ready-to-use products for consumers. Several products in this Beeter Prepared [BeeterBereid] range are exported to Germany, where Recker Convenience packages and distributes them. The new line of meat substitutes is marketed under the LikeMeat brand and sold at Kaiser’s Tengelmann and Edeka supermarkets. www.ojah.nl FV

Food2Market is a partnership of five network organizations (including Food Valley NL) from Germany, Flanders and The Netherlands.

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Food Valley NL works for you

UPCOMING EVENTS

April 10: NetGrow Network Learning DayBrussels, BelgiumInfo & registration: [email protected]

April 15: Food2Market Workshop (part I)‘How to Find the Ideal Buyer’Helmond, The Netherlands

May 20: Food2Market Workshop (part II)Group visit to PLMA trade showAmsterdam, The NetherlandsInfo: www.food2market.eu

June 21-24: Holland Food Valley pavilion @IFT Food ExpoNew Orleans, USA.Info & registration: [email protected]

October 23: Food Valley ExpoArnhem, The NetherlandsInfo: [email protected]

FOOD VALLEY SOCIETY (members only)

May 13: Dutch SpicesNijkerk, The Netherlands

October 1: Cargill R&D Centre EuropeVilvorde, Belgium

November 25: PhycomOchten, The Netherlands

Info: [email protected]

FOR A FULL OVERVIEW OF UPCOMING EVENTS, PLEASE VISIT: WWW.FOODVALLEY.NL

Food Valley Update is published by Food Valley NL.

Nieuwe Kanaal 9D-3P.O. Box 2946700 AG WageningenThe NetherlandsPhone + 31 317 42 70 95Fax +31 317 42 76 [email protected]

Food Valley NL is sponsored by the Province of Gelderland.

Original copy: Emmy Koeleman, Florentine JagersEnglish translation: Word’s WorthPhotography: Frank Lodder, Bart Nijs FotografieDesign: Roel DalhuisenProduction: Ilse DulkCopy-editing: Jolanda WelsPrinting: Macula

Comments and information requestsQuestions, comments, ideas, inspiring examples and news are all welcome. Please contact us at: [email protected]

CopyrightAll rights reserved. Reproduction in whole or in part of articles and images without written permission by Food Valley NL is prohibited.

Agenda


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Exposure opportunities

All Exposure Packages include:• your company name and logo on official expo documentation• your company logo and a short description with link on www.foodvalleyexpo.nl, the dedicated expo website• your logo displayed in the plenary hall• promotional material placed at the expo entrance (max. 250 copies)• one ticket, worth € 225 (lunch included)

Basic Package ................................ € 750 (VAT not included) One ticket to the 2014 Expo worth € 225 (lunch included)

Sessie/WorkshopLead a session or give a workshop to showcase your organization, product or service at the Expo:• Breakfast session ............................................................ € 750• 30-minute session ......................................................... € 750• 60-minute session ...................................................... € 1,500• Banner on www.foodvalleyexpo.nl, from March through October ................................... € 750

Compact Package ....................... € 1,750 (VAT not included) • 2.25 m2 stand space (1.5 x 1.5m)• Includes regular back wall, your logo and a standup table• Two tickets worth € 225 each (lunch included)Optional extra: your logo etc. printed onto back wall, starts at € 65

More optional extras• Sponsored lanyards (to hang name badge) .......... € 2,500• Sponsored lunch ......................................................... € 2,500

Plus Package ............................... € 3,000 (VAT not included) • 6m2 stand space (3m x 2m)• Includes regular back wall, your logo and a standup table• Two tickets worth € 225 each (lunch included)• 50% off on additional tickets (max. 5)• Inclusion in promotional mailing, drawing specific attention to your stand• Promotional material on all chairs (at the start of the plenary program)Optional extra: your logo etc. printed onto back wall, starts at € 65

Premium Package ..................... € 5,000 (VAT not included) • Market exclusivity, i.e. no direct competitor as Premium Exhibitor• 6m2 stand space in a prominent position (3m x 2m) • Includes regular back wall, your logo and a standup table • Five tickets worth € 225 each (lunch included)• 50% off on additional tickets (max. 10)• Inclusion in promotional mailing, drawing specific attention to your stand• Promotional flyers on all chairs (at the start of the plenary program)Optional extra: your logo etc. printed onto back wall, starts at € 65

Private session at the Food Valley ExpoOrganize your own private workshop/session and combine this with a visit to the Expo Includes 20 tickets ........................................................ € 5,000

For more informationGo to www.foodvalleyexpo.nl

Food Valley Update 2014 no.3

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Transcript of Food Valley Update 2014 no.3