Food Valley Update No 5

2014

No

5

Meiny Prins on urban farming

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Food Valley Award 10 years of innovation

Algae promising ingredient

Silicon Valley meets Food Valley

We celebrate Food Valley NLrsquos ten year

anniversary with a great topic the cross-pollination of IT and agro-food or lsquoFood Valley meets Silicon Valleyrsquo This Update will show you the exciting opportunities created by collaboration But we have more news too We also feature Meiny Prins on urban farming and take a good look at the production of algae for the food industry Enjoy

Roger van Hoesel Managing Director Food Valley NL

PAGE 12

Dutch food innovationsDutch businesses are continually developing new packaging food products and research methods Food Valley NL is set to launch a website featuring innovative solutions from The Netherlands In this issue we highlight a few agro-food innovations from the database

PAGE 16

UK food marketGetting a foot in the door on the UK food market is quite a challenge Supermarkets reign supreme But The Netherlands one of the largest exporters of food products to the UK has proven that it is possible to make inroads The Food Valley UK Tour is an excellent opportunity to get to know the British market

PAGE 9

FrieslandCampina on open innovation In order to survive in todayrsquos turbulent market companies must innovate continuously Dairy producer FrieslandCampina believes collaborating with third parties is the way to achieve this

PAGE 4

Food Valley meets Silicon ValleyOn October 22 2014 agro-food and IT the worldrsquos oldest and newest sectors will meet in The Nether-lands Experts from a wide range of fields will share their views on the future of agriculture health and nutrition and explore solutions offered by IT innovation

PAGE 6

Silicon Valley goes into agro-foodIn Silicon Valley innovation is a state of mind Teeming with new technology and an ambition to change the world the area holds great potential for food and agriculture The Mixing Bowl connects innovators from IT and agro-food

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Food Valley Update | 3

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Food Valley Award 10th anniversaryThis year will mark the 10th time Food Valley NL presents the Food Valley Award Thanks to growing media attention and recognition in the business community this prize has become one of the most prestigious agro-food and feed innovation prizes in The Netherlands See who won the award in the past ten years

PAGE 32

Food Valley AmbassadorYinghua Xiao postdoc scientist at Wageningen University and Food Valley Ambassador talks about networking the key to doing business in China Success depends on building close ties with politicians and stakeholders

PAGE 28

Food Valley ExpoFood Valley Expo celebrates its 10th anniversary with a special focus on lsquoSilicon Valley meets Food Valleyrsquo or how IT innovation can improve the agro-food industry Donrsquot miss the Food Valley Award ceremony or our inspirational speakers and excellent networking opportunities

PAGE 24

Algae promising new ingredientPasta toast pie and pudding a growing number of food products contain algae-based ingredients Algae production and biorefinery are becoming more efficient Europe is developing laws to regulate its use PAGE 35

Upcoming eventsA list of upcoming events and Food Valley Update contact information

PAGE 20

Greenhouse technology can help feed the urbanized worldAgro-food cannot survive without the water high-tech and creative industries believes Meiny Prins CEO of Priva a company specialized in greenhouse automation and climate control ldquoWe need to be creative to be able to feed the metropolitan areas of the future And horticulture can offer solutionsrdquo PAGE 34

Vegetable fiber-enriched breadGroentenbrood vegetable fiber-enriched bread was introduced on the Dutch market in the spring of 2014 The fibers used in this bread are supplied by VeggieFiber The breadrsquos creator Daan Riedijk found this vegetable fiber supplier through Food Valley Direct

Inspiring pitches

This meeting is organized by Food Valley NL in collaboration with Schuttelaar amp Partners and Deloitte Join us to hear inspiring pitches and take part in thought-provoking debates with experts For the full program see wwwfoodvalley-meets- siliconvalleynl To register contact ynskeackermanfoodvalleynl

On October 22 2014 agro-food and IT the worldrsquos oldest and newest sectors will meet in The Netherlands Experts from a wide range of fields will share their views on the future of agriculture health and nutrition and explore solutions offered by IT innovation IT impetus to agriculture Genomics connects biology and information technology resulting in new and improved varieties IT is what drives precision agriculture and thereby improves resource efficiency And digital innovations can reduce post- harvest losses too Consumer dialogueIn todayrsquos high-tech world consumers want to know all about the origins and properties of the food they eat Social media help create and sustain a dialogue between producers and consumers

Intimate technology Technology is becoming ever more important in health care The Quantified Self continually generates a flow of data about our behavior external stimuli and physical parameters in short information that can help us achieve a healthier lifestyle

Silicon Valley meets Food ValleyPre-event meeting one day ahead of Food Valley Expo

October 22 2014

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ExpertsSeveral companies from The Netherlands and California will participate including

Culios ndash specialized in online food solutions for retailers focused on consumersrsquo personal preferences Food Valley

Deloitte Data Engine ndash Deloitte NL think tank specialized in the technological side of big data analysis and its application in agro-food and other industries Silicon Valley

Dutch Sprouts ndash supplier of software solutions for agriculture and horticulture eg soil analysis and pest detection Food Valley

Ecosystem Integrity Fund ndash venture capitalist focusing primarily on companies that are developing eco-friendly solutions Silicon Valley

Farm Hack amp Apitronics ndash wireless platform for collecting field data to monitor environmental conditions Silicon Valley

Future of Food Hackathon ndash network organization that brings together food innovators chefs developers designers and entrepreneurs Silicon Valley

Iron Solutions ndash supplier of marketing data in the cloud to support agro-food businesses Silicon Valley

LEI Wageningen UR ndash driving the SmartAgriFood program aimed at fostering IT solutions in the agro-food industry Food Valley

Mavrx Imaging ndash supplier of data that map out the earthrsquos physical properties The company offers various tools and platforms Silicon Valley

Mixing Bowl ndash network organization where innovators in IT meet their counterparts in food and agriculture Silicon Valley

Noldus IT ndash developer of software that analyzes human behavior to help optimize food solutions Food Valley

Physic Ventures ndash investor in IT solutions for managing health and well-being Silicon Valley

Taylor Farms ndash producer of fresh vegetables and salads Silicon Valley

Wireless ValueAgrisensys ndash developer of wireless sensor solutions for greenhouse climate control and other applications Food Valley


Silicon Valley goes into agro-food

IN

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In Silicon Valley innovation is a state of mind Teeming with new

technology and an ambition to change the world the area holds great potential for food and agriculture The Mixing Bowl connects innovators from IT and agro-food

ldquoWersquore on the eve of an IT revolution in the agro-food industryrdquo said Rob Trice founder of the Mixing Bowl in Palo Alto California ldquoI am convinced that information technology offers fantastic potential for food and agri-culture Just think of what happened at the turn of the millennium Then we were just starting to think about Internet on mobile devices and look at where we are now IT is going to revolutionize food productionrdquo

Trice came to Silicon Valley in 2000 working at Nokiarsquos venture capital fund where he invested in numerous companies In November 2013 he founded the Mixing Bowl a hub where innovators in agriculture food and IT can find each other and seek new high-tech solutions for agro-food

How did you become involved in agro-foodldquoA couple of years ago my wife started working on a 150-head cattle ranch That was my first encounter with the incredible lack of efficiency in agro-food Last year I attended a conference on innovation in New Zealand where they presented a couple of case studies from the food industry I was blown away by New Zealandrsquos innovations in agro-food I returned from New Zealand on a Wednesday and the following Friday my wife asked me if I wanted to come along to a hackathon for a better meat system at Stanford University There were some 250 people an amazing cross section of ranchers butchers meat companies and Stanford design school people Stanford business school people and Google Glass wearers It was a passionate bunch who really wanted to turn the meat industry into a better industry

Together with our friends we won the hackathon with a plan to match young farmers with land and startup capital called Farmstacker One thing led to another and shortly thereafter the idea for the Mixing Bowl was bornrdquo

What does the Mixing Bowl stand forldquoI started thinking about what changes could be made in agro-food With my telecom and venture capital hat on I saw great opportunities for verticals new collaborations between various links in the agro-food supply chain In other industries great things have been achieved by applying IT Just think of how Airbnb has changed the lodging industry or Uber the transportation sector My idea is to shake up the sleepy verticals in agro-food In other places in the world you see pockets of innovation in food emerging for example in New Zealand and The Netherlands But in Silicon Valley Food amp Agriculture which is an immense industry is hardly present at all And on a world scale very little is happening to cross-pollinate IT innovation for food and agriculture That really surprised merdquo

Who participates in the Mixing BowlldquoThe Mixing Bowl welcomes anyone with an interest in food and agriculture IT innovation Last June we held our inaugural lsquoFood IT Soil to Forkrsquo event at Stanford Over 350 people from all over the world were there I was surprised how wide the appeal was Many participants came from California but we also attracted some big farmers from the Midwest and many other people from countries like The Netherlands Lithuania Japan Indonesia and Malaysia It was really very special How often do you see a 20-acre organic farmer talking to someone from IBM Or people from Google and Cisco to Monsanto employeesrdquo

What does Silicon Valley have to offer agro-foodldquoIn Silicon Valley we dare to take risks or as we say here to set BHAGs (Big Hairy Audacious Goals) The great challenges in food and agriculture fit the bill In Silicon Valley wersquore well aware that wersquove reached a tipping point There are so many issues in food and agriculture where high-tech can be used to create new solutionsrdquo


What are the most exciting developmentsldquoThe ranchers and farmers attending the conference were very surprised at the great marketing potential of big data and social media And there were chefs who highly appreciated hearing about how farmers view technology adoption Personally I was excited and am encouraged by the open and energetic exchange that was initiated The atmosphere was constructive and not at all about pointing the finger at each other as often happens in the mediardquo What kind of partners is the Mixing Bowl looking forldquoAnyone interested in agro-food and IT is welcome We want to build bridges We realize that worldwide there are other food networks where a lot is happening and a lot of knowledge is ready for the taking For example in The Netherlands you have Food Valley NL And in New Zealand we are in touch with the New Zealand Food Innovation Networkrdquo

Where will the Mixing Bowl be ten years from nowldquoWe live in a connective world It would be great if by that time we had built up a strong global network of lsquoag innovatorsrsquo who can easily access IT-related innovation The Internet and IT are changing the world at a crazy rate Large enterprises have to become more sustainable and small businesses need to get more efficient Irsquom convinced that IT is the key to sustainable agricultural productionrdquo

IN

SIGH

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ldquoIT is going to revolutionize food productionrdquo



To survive in todayrsquos turbulent market companies

must innovate continuously FrieslandCampina believes collaborating with third parties is the way to achieve this As Willem Posthouwer Open Innovation Manager at FrieslandCampina puts it ldquoTrust is the road to added valuerdquo

Until recently every company relied on its own research to maintain a technological edge over the competition But that has changed Many products and services have become so complex that companies cannot possibly have all the knowledge and skills they need in-house The market is also changing faster than ever before and the Internet has made knowledge accessible anytime and anywhere Information is widely distributed Unable to reverse this trend companies are increasingly opting to collaborate lsquoOpen innovationrsquo is the new buzzword

Success in this climate depends on mutual trust and solid agreements that are made in advance according to Willem Posthouwer Open Innovation Manager at FrieslandCampina Although Friesland-Campina is the worldrsquos fifth largest dairy processor it does not shy away from collaborating with other parties to make bigger strides in innovation ldquoThe world is constantly changingrdquo Posthouwer said ldquoItrsquos important to act quickly Our motto regarding

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Strikinga new

balanceFrieslandCampinaon open innovation

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Food Valley NL collaborates with 8 other food networks in Europe They are united in the European Food Alliance For more information contact jeroenwoutersfoodvalleynl

BELGIUM bull Flandersrsquo FOOD bull Wagralim

FRANCE bull PdC Nutrition Health and Longevity NSL

UK bull Institute of Food Research IFR

SWEDEN bull Skaringne Food Innovation Network SFIN

GERMANY bull Food Processing Initiative FPI bull NiekEDIL

DENMARK bull Agro Food Park Aarhus

NETHERLANDS bull Food Valley NL

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innovation is lsquorealizing by responsive networkingrsquo The turnaround of innovations should be short and you have to respond quickly Participating in networks is essential for us to keep up with whatrsquos happeningrdquo Focus coincidence and timing ldquoIn managing open innovation we take a three-pronged approach and focus on child growth and development daily diet and functionality If yoursquore focused you can benefit from coincidence So when yoursquove got a problem in the back of your mind but you happen to be in a com-pletely different business environment you can sudden-ly have one of those light bulb moments Let me give you an example Generally we donrsquot want any air in our emulsions Neither does the cement industry because air bubbles weaken concrete Now theyrsquove found a way to prevent those air bubbles from forming We just happened to come across this solution and suddenly realized it could work in our industry too So now we use innovative technology from the cement industryrdquo ldquoEvery year we come up with some 250 to 300 new ideas A lot of those are off the wall Fun but not feasible We subject all ideas to a thorough screening in order to maintain our focus That leaves us with only two to three percent of those ideas that are really worth explo-ring further Apart from our focus timing and market potential are important too Sometimes innovations are not at all technologically challenging In Asia for

example preparing baby formula is quite a ritual So wersquove changed the way we package our formula and now include a special spoon with our formula to honor this ritual Since then sales have grown substantially As simple as it is effectiverdquo

Looking for partners Basically anyone can team up with FrieslandCampina in an open innovation project Posthouwer explained ldquoCollaboration makes sense when a company has com-petencies that are complementary to ours If they can think and operate at our global scale chances are we can turn that collaboration into a successrdquo ldquoThese days big players in other industries are all collaborating In the automotive industry for example Peugeot Citroen and Toyota are joining forces to build a new type of car Therersquos not enough of that going on in the agro-food sector Itrsquos not easy but it has great potential The benefits are mainly in cost reduction and the ability to differentiate in mature markets where competition is stiff ldquo

Trust is key Posthouwer firmly believes that collaboration for innovation can only be successful if clear agreements are made from the outset ldquoItrsquos a matter of trust So we first spend a lot of time getting to know each other And when yoursquore considering working with foreign businesses you need to be aware that there may be cultural differences For example we were negotiating with a French company It took quite a while and at some point things just seemed to get stuck But then suddenly months later they indicated they were still interested So patience and keeping the faith paid off after allrdquo

ldquoTo avoid disappointment you should make it crystal clear how big a slice of the pie everyone is going to get We aim for long-term relationships In the early stages everyone should be able to get all their issues out and dealt with And that includes drawing up detailed contracts with a clear division of tasks and licensing agreements Knowing what your cut is going to be will make everyone happy when you finally develop that golden ideardquo


Looking for new networks

The agro-food industry has networks in all shapes and sizes In the NetGrow project Food Valley NL and eight partners from other European countries have taken inventory of all European food networks and developed a toolbox The NetGrow toolbox helps companies identify the right network for their needs It is available at wwwnetgroweu NetGrow has also listed success factors for network cooperation and published these in a practical guide To order lsquoOpen Innovation in the Food Industry An Evidence Based Guidersquo contact francesfortuinfoodvalleynl

Dutch businesses are continually developing new packaging food products and

research methods Food Valley NL is set to launch wwwdutchfoodinnovationscom a website featuring innovative solutions from The Netherlands Below we highlight a few agro-food innovations from the database

Olive extract as dietary supplement A scientific study has shown that BonOlivereg developed by BioActor in Maastricht can contribute to healthy bone mass in women after menopause BonOliversquos natural ingredient is an extract obtained from the leaves of the olive tree In July 2014 the Journal of Nutrition Health amp Aging published the results of a double-blind randomized study in which 64 post-menopausal women took a daily dose of BonOlive (n=32) or a placebo (n=32) for twelve months The results showed that daily intake of BonOlive compared to the control group had significantly increased the markers for bone mass a healthy balance in bone formation and resorption and bone density wwwbonolivecom

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Dutch food innovations


Milk fraud test It is now possible to establish the origin of milk and prevent fraud thanks to EuroProxima an Arnhem-based company that introduced a milk fraud test in the spring of 2014 The test is based on the sequence of the kappa-casein protein that is characteristic of cowrsquos and buffalo milk It was developed in collaboration with Wageningen Universityrsquos RIKILT institute Retail milk prices vary greatly with some types of milk costing up to 17 times more than cowrsquos milk This disparity might tempt manufacturers to fraudulently mix cheaper milk into their expensive dairy products This is not only illegal it also poses a serious risk to people with milk allergies The new laboratory test can detect traces of cowrsquos and buffalo milk in the milk from other species (goats sheep camels donkeys horses) and in milk from other sources (grains vegetables nuts seeds) The milk fraud test is an ELISA (Enzyme Linked Immuno Sorbent Assay) and can show the presence of both intact kappa-casein and its denatured protein The lab test is easy to carry out and results are available within less than 2 hours The milk fraud test has a high sensitivity and a wide range incorporation of 025 to 50 can be detected wwweuroproximacom


Monitoring in the supply chainThe ChainPointreg internet platform makes it possible to monitor agricultural products from farm to fork This web-based solution was developed by the Arnhem-based company ChainPoint As the supply chain from producer to consumer grows more complex the need increases for reliable information about products and the way they are produced ChainPoint is a flexible and safe internet platform that enables every link in the supply chain to access the information they need The platform can be integrated seamlessly into existing ERP (Enterprise Resource Planning) software and simplifies supplier assessments audits and certification bench-marking and storytelling ChainPoint improves collabo-ration and transparency in the entire supply chain and achieves benefits in terms of quality and sustainability while reducing risks and cost wwwchainpointcom

Tracking ingredients with isotopesPlant compounds labeled with stable isotopes such as 13C or 15N can be used for various purposes in food pharmaceutical and medical research IsoLife produces such stable labeled plant material under controlled conditions Isotope-labeled metabolites have many benefits they have a high detection sensitivity and are edible and safe for humans animals and the environment Labeled plant products enable scientists to study the workings of gut microbiota or to monitor the bio- availability or efficacy of ingredients IsoLifersquos new product line includes a wide range of nutrients and pharma-ceuticals such as saccharides and poly-saccharides proteins flavonoids and terpenoids IsoLife also supplies labeled whole plant organs of various plants such as leaves and tubers wwwisolifenl

3-D printed food productsTNO Eindhoven has developed a technology to produce 3-D printed foods With this technology an object is built up layer by layer directly from a three-dimensional computer design Three dimensional printing enables the food industry to develop products that could not be developed in any other way New source material such as proteins from algae beet tops or insects can be transformed into food products reducing environmental impact 3-D printing also makes personalized nutrition much more feasible Products can be tailored to individual needs and preferences In addition a 3-D printer can prepare such personalized food products at a particular time so consumers can eat freshly prepared healthy dishes whenever they want Also 3-D printed foods offer much greater freedom in terms of design not only in shape but also in composition (ingredients and formulation) structure texture and flavor wwwtnonl

Food Valley NL makes Dutch agro-food innovations available through an online innovation database wwwdutchfoodinnovationscom The website will be launched at the Food Valley Expo on October 23 2014 Companies can submit their innovations for inclusion free of charge until January 1 2015 For more information contact saskiavanerkelensfoodvalleynl

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Longer shelf-life for fruits and vegetablesWageningen-based company TOP has developed Permachill a new refrigeration technology that keeps the storage space at the optimum temperature of just above 0degC At this temperature potatoes fruit and vegetables stay fresh longer so there is less loss compared to conventional refrigeration technologies Conventional refrigeration uses air cooling to lower the temperature to 4-7degC The air flow creates temperature fluctuations that may even cause frost damage to sensitive products Instead of using a central cooling unit Permachill cools the walls This creates a stable refrigeration that cools products down uniformly and keeps them at the same temperature This allows cooling to temperatures just above 0degC which is ideal for extending the shelf-life of fresh produce by several days without the risk of freezing Fruits and vegetables go into hibernation Permachill technology can be used for cold storage and refrigerated transport and can therefore be applied at several links or ideally every link in the supply chain TOP has also developed an app that can calculate a productrsquos potential shelf-life extension wwwpermachilleu

Micronization technologyFeyeCon in Weesp has developed a micronization process that can create ultra-small sub-micron particles of 100 nanometers With this technology FeyeCon can create functional powders for application in foodstuffs such as margarines spreads dressings dairy products mayonnaise and ice cream The nanoparticles have various structures Micronized powders create new possibilities for adding less expensive or healthier ingredients to food products For example micronized saturated fats are excellent stabilizers because they are easy to digest not soluble in water and inexpensive Micronization can be used for a great number of different ingredients in both pilot and production environments Capacity can vary from 100 grams to hundreds of kilos wwwfeyeconcom

Getting a foot in the door on the British

food market is quite a challenge Supermarkets reign supreme But The Netherlands one of the largest exporters of food products to the UK has proven that it is possible to make inroads The Food Valley UK Tour is an excellent opportunity to get to know the British market

Across the North Sea lies an enormous potential market for Dutch food companies In 2012 63 million Brits spent pound187 million (euro 268 million) on food and drink through retail and food service channels These spendings have grown by 25 annually since 2008 Like The Netherlands the UK has an aging population and increasing ethnic diversity The big cities in particular have sizable popula-tions of Indians Pakistanis Africans and Caribbeans

ImportldquoThe British food market is quite competitive and dominated by the supermarket chains It is notoriously hard to get on their shelvesrdquo said Stella van Bemmelen

agricultural assistant at the Dutch embassy in London ldquoBut for those who know this market there are definite opportunities A large number of Dutch companies have proven that The Netherlands is currently one of the largest exporters of food and drink to the UKrdquo The UK is a net food and drink importer Fruits vegetables and meat products are the main imports In 2012 the country imported food and drink worth pound46 million (euro 66 million) from The Netherlands That equals 12 of its total imports Other food and drink is imported from France Ireland Germany and Spain

OpportunitiesAn important trend in recent years has been to lsquoBuy Britishrsquo But as Van Bemmelen explained ldquothe trick is to circumnavigate that with high-quality products There are a lot of opportunities in particular in niche markets And healthy and organic products are growing fast toordquo ldquoIf you are a newcomer on the British market itrsquos wise to work with a business partner who already knows the market They can help you with advice networking and market introductionrdquo Van Bemmelen said ldquoTaking part

FO

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2014

UK food marketOpportunities for niche products

in the 2014 Food Valley UK Tour is an excellent way to get to know the British market Plus itrsquos a great opportunity for companies to expand their network in the UK And visiting the Food Matters Live event which is part of the tour is an efficient way of identi-fying trends and opportunitiesrdquo

Van Bemmelen concluded with a tip ldquoThis may sound obvious but if you want to start exporting here make sure that you have a good English website and good English promotional materials Unfortunately many companies donrsquot have theserdquo

Food Valley UK Tour 2014Food Valley NL and the Dutch Embassy in London are organizing a UK Food Tour on Tuesday 18 and Wednesday 19 November 2014 for food companies that are considering entering the British market The tour coincides with Food Matters Live a food innovation event in London 18-20 November

Company VisitThe Food Valley UK Tour will include a visit to Culina the UKrsquos largest food and drink logistics company Culina was established 20 years ago by Dutchman Thomas van Mourik Culina has several distribution centers in England that it uses to supply the entire UK Van Mourik will talk about his experiences on the British market and its specific opportunities and challenges

Visiting the exhibitionOn November 19 there will be an opportunity to visit the Food Matters Live exhibition This exhibition highlights the relationship between food health and nutrition Over 200 exhibitors both organizations and suppliers will present their innovations and over 80 seminars and conferences with speakers addressing issues in food health and nutrition Tour participants have the option of returning to Food Matters Live on Thursday November 20

Matchmaking seminar and networking receptionTour participants can make use of specific services offered at Food Matters Live Companies can be introduced to potential business partners during a matchmaking event organized by Europe Enterprise Network (EEN) Ahead of this event there are one-on-one sessions that companies can register forFood Valley NL the Dutch Embassy and the Nether-lands Foreign Investment Agency (NFIA) are organizing a seminar on lsquoInnovation in Food in the Netherlandsrsquo at Food Matters Live The seminar will focus on the Dutch climate for food innovation and will conclude with a networking reception

To sign up contact ynskeackermanfoodvalleynl


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2005 2006 2007 2008 2009 2010 2011 2012 2013 2014

NEWTRICIOUS for its enriched eggs produced by adding Marigold pigment to chicken feed The result-ing eggs contain carotenoids that help prevent Age-related Macula Degeneration (AMD)

PROVALOR for its vegetable juice from waste streams that contain many valuable components Provalor developed a process for upcycling these waste streams and turning them into vegetable juices and natural dyes

AVEBE for its EteniaTM a potato starch product that can replace gelatin EteniaTM helps food manufacturers meet consumer demands in terms of health wellness and natural safe ingredients

FRIESLANDCAMPINA for its Valess a dairy-based meat substitute

HIFRIreg for its High Tech Fryingreg technology deep-frying without fat

Nominee MICREOS for its bacteriophage cheese processing aid to eradicate pathogenic Listeria monocytogenes and prevent food poisoning Micreos also launched a bacteriophage meat processing aid against Salmonella

Food Valley Award 2004 - 2014 Every year Food Valley NL presents the Food Valley Award a prize that has become one of the most prestigious agro-food and feed innovation prizes in The Netherlands This year will be the 10th time Food Valley NL awards this prize An independent panel of experts judges the entries on their innovativeness economic viability originality and degree of collabo-ration The winner is announced at the annual Food Valley Expo in Papendal Conference Center in Arnhem on October 23 wwwfoodvalleyawardnl


2005 2006 2007 2008 2009 2010 2011 2012 2013 2014

THIS YEARrsquoS WINNER To be announced atFood Valley Expo on October 23 2014

IXL NETHERLANDS for its NutriPulsereg e-cooker an innovative technology which uses short electrical pulses to quickly lsquocookrsquo food at low tempera-tures without significantly altering its taste or nutritional value

NSURE for its molecular technology to determine the quality of produce

NXP for its Pasteur Sen-sor Tag an RFID tracing and freshness monitoring tag

SOLYNTA for its new hybrid potato breeding technology

Nominee OJAH for its Plentireg a tasty plant-based meat substitute whose texture resembles chicken

Nominee SCOUTBOX for its Scout-box an efficient pest management tool for greenhouses A scoutbox takes pictures of sticky yellow cards and reports via a web application enabling standardized counting and identification of insects

Agro-food cannot survive without the water high-tech and

creative industries believes Meiny Prins CEO of Priva a company specialized in greenhouse automation and climate control ldquoWe need to be creative to be able to feed the metropolitan areas of the future And horticulture is a very creative fieldrdquo

FAC

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FACE

WIT

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ldquoGreenhouse technology can help feed the urbanized worldrdquo


For Meiny Prins sustainably-sourced and healthy food is a high priority She prefers to eat lots of vegetables soy and occasionally meat ldquoThatrsquos not just healthier itrsquos also better for the environment More and more studies show that eating meat every day isnrsquot all that healthy And besides we give more food to our cattle than to the world human population If we made better use of our arable land we could feed at least 30 billion people according to scientific calculations The 9 billion expected by 2050 wouldnrsquot cause any food shortagesrdquo

Prins is CEO of Priva the global market leader for green-house automation and climate control in the utility market In 2009 she was voted lsquoDutch Businesswoman of the Yearrsquo On her frequent travels over the past few years she became ever more impressed by the size of Asia and South Americarsquos metropolitan areas

What have your travels taught youldquoIf you took the high-speed train from Shanghai to Changzhou you wouldnrsquot believe your eyes Shanghai has about 26 million inhabitants And on that 45-minute journey to Changzhou you pass three more cities with populations of 10 8 and 6 million people About 65 million people live and work within a 125-mile radius Approaching Tokyo or Satildeo Paulo by plane is just as impressive You fly over seemingly endless urban areasrdquo

ldquoThe 21st century is going to be the century of the metropolis Every day another 180000 people on the planet leave their rural homes to move to the city In 15 yearsrsquo time 60 of the world population will be living in an urban area All these people want a higher quality of life and they all need to be fed The number of megacities is growing rapidly I was struck by the fact that almost all major cities are located in a river delta And if you look at it that way The Netherlands is nothing but a large urbanization in a delta The whole area from Alkmaar to Eindhoven is built up the carefully conserved lsquoGreen Heartrsquo is like Central Park and the Westland greenhouses supply us with vegetables The Netherlands could be a role model for urban farming in metropolitan areasrdquo

What will urban farming look likeldquoIn places where so many people live so close together you will need locally-grown food Bringing it in from outside is not going to remain feasible in the future And waste is a growing problem Urban waste streams can be reused to produce safe and healthy food Transportation should be limited I see great opportunities for urban farming both small-scale and large-scale One good example is whatrsquos happening in Detroit When the automotive industry died and people were laid off by the thousands unemployment poverty and crime skyrocketed Some people then started growing fruits and vegetables on vacant lots in the city This does wonders for the city It gives unemployed people something useful to do and it creates social cohesionrdquo

ldquoAnother good example is the Tecpaacuten de Galeana project in southwestern Mexico The Mexican government gave 40 families a small 2500-square meter greenhouse so they could grow fruits and vegetables Priva supplied the water units and taught them the basics The results are fantastic In their first year the farmers earned $1000 But the next year it came to almost $10000 per family Some of the extra earnings were invested in educationrdquo

ldquoApart from such small-scale projects I also expect that industrial-scale food production projects in urban areas are going to take off The first examples are already there In Basel Switzerland vegetables are successfully grown in a high-tech greenhouse on top of a fire station close to a supermarket that sells the produce And Shanghai has a high-tech greenhouse with thermal storage for growing tomatoesrdquo

ldquoIn 15 yearsrsquo time 60 of the world population will be living in an urban areardquo

FAC

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What opportunities do you see for urban farmingldquoThings are moving fast People are creative at finding solutions We need that Innovation often happens on the cutting edge where industries intersect The agro-food industry couldnrsquot innovate without the high-tech water and creative industriesrdquo

ldquoOne expected game changer is nanotechnology A breakthrough is expected around 2017 Nanotechnology is going to have a great impact on the supply of energy If energy is infinite it is easy to purify or desalinate water so water will no longer be a bottleneck for growing vegetablesrdquo

ldquoGreenhouse technology makes it possible to grow vegetables efficiently and sustainably in places where nothing could grow otherwise The Netherlands grows 80 kilos of tomatoes per square meter annually using only 4 liters of water per kilogram of tomatoes Many countries only manage to grow 4 kilos of tomatoes per square meter and use 80-200 liters of water per kilogram of tomatoes When it comes to saving water the Sahara Forest Project in Qatar is a real gem Itrsquos a huge greenhouse in the middle of the desert where water is de-salinated using a modern solar-powered plant As a result fruit and vegetables are grown in a location where nothing could grow if it wasnrsquot for this technologyrdquo

What will the city dwellerrsquos diet look like in 2030ldquoEating patterns change The trend towards more fruits and vegetables and less meat continues There are more functional foods processed foods that are not only convenient but also healthy But there is also a parallel trend towards comfort food more traditional food that people can trace back to its origins and prepare at home Urban farming is the answer to that We should all rally behind the idea that greenhouse technology should be used to supply urban areas with local food We could be doing so much more with that technology than we do right nowrdquo


Are there no obstacles to urban farmingldquoYes there are especially for growing vegetables on an industrial scale Land prices are often prohibitively high This means we need to develop new revenue models to ensure that farmers can make a living Also Irsquom concerned whether there will even be people who want to grow vegetables Itrsquos hard work for a very low income New generations tend to opt for another type of job with more prospectsrdquo

ldquoExisting structures can also hinder new developments For example thermal storage in greenhouses makes it possible to store the energy generated in summer to heat neighboring residences in winter Therersquos a Dutch project where tomato growers supply heat to about 400 homes Utility companies can facilitate this but wersquove noticed that theyrsquore rather reluctantrdquo

Algae promising new ingredient

SEC

TOR

UPD

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Pasta toast pie and pudding a growing number of

food products contain algae-based ingredients Algae production and biorefinery are becoming more efficient and food industry experts predict rapid growth of applications over the next few years For some uses of algae laws and regulations are still being developed

Small is beautiful That is definitely true when it comes to microalgae single-celled organisms that live in both fresh water and oceans Microalgae produce oxygen and are crucial for life on earth They can also be a source of proteins carbohydrates lipids polyunsaturated fatty acids pigments and antioxidants

Microalgae are often referred to simply as algae Macroalgae on the other hand are better known as seaweed Algae come in many different qualities Those which are intended for food applications have to meet strict requirements and must not be contaminated with any moulds or bacteria European regulations are currently being devised

AcceptanceFood companies large and small see potential in using algae ldquoAlgae are a natural sustainable resourcerdquo said Peter Haring RampD manager at Unilever ldquoThey use photo-synthesis to turn carbon dioxide into usable materials They donrsquot need much else And they can grow in places where you canrsquot grow any food crops As such algae could fit in well with Unileverrsquos sustainability goals We think algae will become increasingly important as a food ingredient But consumer acceptance of such new ingredients is a bit of a concern Consumers have to take to it Right now itrsquos a bit like lsquowe fear what we donrsquot knowrsquordquo

Reinier Smit of algae producer Nutress does not believe consumer acceptance is the biggest hurdle for algae in the food industry ldquoChlorella has been used as a food ingredient and supplement for ages And modern consumers are accustomed to new ingredients Algae-based bread toast and crackers are widely accepted And many athletes are familiar with the benefits of our product when used in pastas And donrsquot forget about facial masks Many of those are algae-based Acceptance has never been a problemrdquo

Smit says European legislation on algae is the bottleneck ldquoEurope hasnrsquot got its organic certification sorted yet Asia has As a result ever larger amounts of algae products from Asia are entering the European market Wersquove brought this up with the Dutch Ministry of Economic Affairs and SKAL the Dutch organic certification body The Netherlands has a lot of expertise in algae cultivation We should be able to capitalize on that head startrdquo

CultivationSeveral parties are developing expertise in algae cultivation systems optimizing biorefinery and safe applications In 2010 Wageningen University opened AlgaePARC Four years later their algae cultivation experiments are meeting expectations according to Reneacute Wijffels Professor of Bioprocess Engineering in Wageningen and AlgaePARCrsquos managing director ldquoRight now average production costs at pilot scale are down to euro2 per kilogram of dry matter rdquo Wijffels said ldquoWe expect this to drop to less than euro1 per kilo in the next 5-10 years At that point algae will become highly profitable for the food industryrdquo

AlgaePARC was used to comparing different produc-tion systems Wijffels explained ldquoFor bulk production wersquore thinking of closed systems in southern Europe Conditions are good there and therersquos enough light for the algae to grow The cost of producing a kilo of dried algae using a flat plate photobioreactor is euro225 in The Netherlands but only euro137 in the Canary Islands


ldquoAlgae are a natural and sustainable resourcerdquo

Using a more sophisticated system in Mediterranean countries we expect the cost to drop to euro075 per kilo For cultivating specialties like algae used as a pigment or ingredient in nutraceuticals or pharmaceuticals greenhouse cultivation might be the best optionrdquo

RegulationIt is not just algae cultivation that needs optimizing The same is needed for biorefinery The cost of separating and purifying biomass is estimated to be euro150 per kilo ldquoThis could stand some serious improvement over the next few years Cultivation and refining costs are offset by the sales revenue of the separate substances I expect to achieve the break-even point in about 5-10 years Thatrsquos when algae will become a serious alternative source of lipids proteins and carbohydratesrdquo Wijffels said

Meanwhile laws are being written to regulate applica-tion of algae ldquoEuropean and national legislation for food products and ingredients based on algae differs according to the type of productrdquo said Karin Verzijden lawyer at Axon Lawyers ldquoThe specific type of algae and the type of product it is used in determine which regulations are applicable For instance if wersquore talking about a food supplement different regulations apply than if wersquore talking about an additive In some cases the product is classified as a novel food Thatrsquos the case if it wasnrsquot part of our regular diet in the EU before 1997 But in order to trade algae as a novel food in the EU you need prior approval This is a very lengthy process and the applicable regulations arenrsquot even in place yet The aim is to shorten the approval processrdquo

SEC

TOR

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Practical applications Algae come in many shapes and sizes There are about 45000 varieties that are known to have properties useful to us The variety and the cultiva-tion conditions determine the algaersquos composition Depending on their composition algae can contain 50-70 oil up to 60 protein or up to 60 carbo-hydrates Their taste ranges from sweet to fishy There seems to be an algae for every conceivable application

Oils Many food applications are made with fats in the shape of triglycerides (TAG) These fatty acids are precisely how algae store fat under stress Therefore algae can be a source of vegetable oil that can be used in all sorts of products ranging from cooking oil to margarines Algae-based oil can replace rape-seed palm soy and sunflower oil in food products

ProteinsThe nutritional value of amino acids from various algae is high According to the WHOFAO it is comparable to that of proteins from egg soy and wheat In the long run algae-based products could become a sustainable alternative to meat milk or eggs

CarbohydratesAlgae can also store large amounts of carbohydrates in starch grains and in their cell walls It is not only possible to extract common types of sugar like arabinose xylose mannose galactose and glucose from algae but also less common types such as rhamnose Because carbohydrates are in great demand as a commodity this drives up the price Algae are thought to have great long-term potential as an alternative carbohydrate source

Valuable componentsAlgae can also be a source of other valuable compo-nents such as vitamins pigments and antioxidants Cultivation of algae for these purposes will occur on a smaller scale than algae production for lipids proteins and carbohydrates

On November 25 2014 Food Valley Society members can take an organized tour of Phycom in Ochten The Netherlands Members can sign up by contacting ynskeackermanfoodvalleynl

FO

OD

VALL

EY E

XPO

Food Valley Expo celebrates its 10th anniversary with a special focus on lsquoSilicon Valley meets Food Valleyrsquo or how IT innovation can improve the agro-food industry Food Valley Expo showcases the latest agro-food technologies innovative companies and food clusters and features the Food Valley Award ceremony inspirational speakers and business support activities

Food Valley Expo

Silicon Valley meets Food Valley October 23 2014


FOOD VALLEY AWARD 2014300 ndash 330 pm The developer of the most innovative product process or concept will be presented with the 10th Food Valley Award Here are the innovations nominated for the grand finale on October 23 2014

bull Plant-based isothermal gift packaging for champagne - PaperFoam from Barneveld The Netherlands and Veuve Clicquot the French champagne house

bull Pienter great-tasting fresh baby food with longer shelf life - Pit-Foodconcepts from Sint Oedenrode The Netherlands

bull Pluckr automated grape de-buncher - JFPTfoodlife from Zwolle and TOP from Wageningen The Netherlands

Plenary sessions130 ndash 330 pm INSPIRE amp PARTICIPATEJoin our plenary sessions and get inspired by keynote speakers like

bull Marc Teerlink from IBM Watson Group How IBM Watson Grouprsquos supercomputer can develop new recipes that the human brain is incapable of conceiving bull Wilbert van der Louw from Foodcase and Jacqueline Collins from Gate Group air carriers with the latest on sustainable airline catering bull Aalt Dijkhuizen head of the Dutch Agri amp Food Top Sector Inspiring vistas of the Dutch agro-food industry today and in the future TV personality Astrid Joosten will moderate the sessions


Food Valley Expo

Science for Business10 am ndash 12 noonFROM DATA TOWARDS NUTRITION AND HEALTH The amount of data in the world is exploding Scientists are beginning to realize the potential of big data for the agro-food sector In this session you will be brought up to speed about the most promising scientific developments and big data in the field of nutrition and health Keynote speakers are bull Cisca Wijmenga University of Groningen

bull Sacha van Hijum NIZO food research Radboud UMC

bull Suzan Wopereis TNO Expertise Group for Microbiology amp Systems Biology

PATENTS IN FOOD amp LIFE SCIENCES DOs amp DONrsquoTsEPampCPatenting food and life science innovations is a lengthy and complicated process In this workshop experts take you through the main practical issues

USING THE INTERNET FOR INTERNATIONAL BUSINESS DEVELOPMENTFood2MarketThe Internet offers a lot of untapped potential for improving companiesrsquo findability and sales To make better use of the Internet companies need to change their thinking This session explains the lsquoSearch the Searcherrsquo approach Dutch will be spoken in this session

FOCUS ON FAST-TRACKING FOOD INNOVATIONSFood Valley NLCompany representatives discuss the progress of their innovation process They focus on their experiences with practical help and support from Dutch organizations aimed at accelerating innovation

FINDING THE ANSWERS TO FOOD QUESTIONSFood Valley DirectExperts reveal how they help companies achieve their food health and sustainability objectives

Business and Innovation sessions10 am ndash 5 pm SILICON VALLEY MEETS FOOD VALLEYRob Trice founder of the Mixing Bowl In Silicon Valley innovation is a state of mind Teeming with new technology and an ambition to change the world the area holds great potential for food and agriculture And the importance of IT for agro-food innovation keeps growing NOVEL FOODS SEXY OR BURDENSOME Axon LawyersNovel foods create many new opportunities for the agro-food industry Many novel foods are based on sustainably-sourced ingredients such as algae Be-cause of Europersquos lsquosafety firstrsquo approach novel foods are heavily regulated But this is about to change

FO

OD

VALL

EY E

XPO

All day 830 am ndash 530 pmEXPO At the Expo dozens of companies from the agro-food industry display their latest innovations and developments Come and meet the people behind the products and the concepts

[NEW] TASTE amp TRYCome and taste samples at the Holland Food Valley House where a master chef will prepare surprising dishes Everything you taste will be based on an interesting innovation developed by highly innovative companies Come find out who they are

FOODMATCHLooking to expand your business abroad Need advice and a strong international network Visit our business lounge and talk to experts and organizations that know the international agro-food sector and can immediately put you on the right track Prior registration is essential for these sessions

bull Enterprise Europe NetworkMeet a foreign business partner in a one-on-one session you requested in advance Discuss your ambitions and create new business opportunities For an introduction to a business partner from Spain France Italy Belgium Germany and else-where please apply at wwwfoodvalleyexponl

bull Horizon2020Netherlands Enterprise Agency (Rijksdienst voor Ondernemend Nederland) can counsel you on how to get the most out of Horizon2020 and other European subsidies If you have a project proposal you would like to discuss with an RVO consultant please sign up at wwwfoodvalleyexponl

The Food Valley Expo will be held at Papendal Conference Center in Arnhem The Netherlands on October 23 2014 To register go to wwwfoodvalleyexponl Looking to publicize your organization at the Food Valley Expo Please contact expofoodvalleynl to discuss your options

SALT REDUCTION IN MEAT PRODUCTSFood Valley NLLowering the salt content of meat and meat products can be achieved by using sodium replacements or reformulating a product Experts explain the pros and cons and invite you to brainstorm about possible solutions TAX DEDUCTION FOR INNOVATION AND INVESTMENTSchuiteman Accountants amp AdviseursTax consultants review the Dutch tax deductions available for innovation and investment in environmental technologies Explanation of KIA (small-scale investment deduction) MIA (environmental investment deduction) VAMIL (special depreciation scheme for environmental investments) and Innovatiebox (tax deduction for profits gained through innovative activities) Dutch will be spoken in this session Max attendants 25

HOW TO EXPORT YOUR FOOD BUSINESSTEN The Export NetworkMaking an innovative food concept succeed on the domestic market and exporting it abroad are two vastly different matters This session provides practical tips on how to identify and enter high-potential markets

Sessions are conducted in English unless specified otherwise For the exact time slots see wwwfoodvalleyexponl

China the fastest-growing economy in the world is focusing on modernization

of its food supply systems This offers a massive oppor-tunity for agrifood entrepreneurs with the knowhow to build a network ldquoClose ties with politicians and stake-holders are essential to successful business in Chinardquo says Yinghua Xiao

Not only is China the country with the longest border and the most inhabitants it is also the worldrsquos largest exporter and one of the fastest-growing economies on the planet According to The Economist the size of the Chinese consumer market is second only to the United States With the emergence of a new affluent middle class comes a parallel demand for high-quality food products fresh safe and healthy China is urgently looking for the knowledge skills and specialist technology to meet this demand

Political turning pointAccording to Yinghua Xiao postdoc scientist at Wage-ningen University and Food Valley Ambassador China stands at a crossroads ldquoWith Xi Jinping as president the country now has a powerful leader who is trusted by the peoplerdquo he says ldquoThe Chinese government wants to become a major global food exporter and modernize both the regulatory mechanisms and the food supply system in order to meet the standards required by more modern food economiesrdquo

Networking the key to business in China

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ldquoOnce Chinese companies are content with you as a partner you can rely on them for long-term collaborationrdquo

Major opportunitiesXiao believes China offers a multitude of major business opportunities for Dutch manufacturers and knowledge providers ldquoThe Dutch are seen as true food experts highly valued for their open-minded hands-on approachrdquo

These are crucial qualities as there is much to be done throughout the country ldquoEssential improvements such as really efficient storage and distribution of ready-to-eat meals fruits vegetables and dairy and foolproof quality control systems that deliver transparency throughout the supply chain are not held up by lack of fundsrdquo he illustrates Outsourcing knowledge acquisi-tion is a very common strategy for Chinese companies ldquoThey buy advanced equipment and buy in the skills needed to put it to use quickly and effectivelyrdquo

Novel food productsIn addition to manufacturing and logistics tools and technologies Xiao sees an opportunity for novel food products for Chinese consumers even in their own highly competitive domestic market ldquoPeople are willing to pay a premium for outstanding quality for infant nutrition for examplerdquo he says

Xiao understands that many western businesses are concerned that small Chinese companies could copy their product innovations ldquoButrdquo he explains ldquothis could easily be seen as a cost-effective way to enter the Chinese market by licensing these technologies to such companiesrdquo

Joint initiativesContacts between the Dutch and the Chinese agro-food sector have intensified in recent years Several delegations ndash including the Chinese President ndash have visited The Netherlands leading to several collaborations Wageningen URrsquos applied research skills in breeding and growing plants flowers fruits and vegetables led to ongoing contracts with COFCO (China National Cereals Oils and Foodstuffs Corporation) in 2012 and SEADC (Sino-Europe Agricultural Development Centre) in 2011 In November 2013 Wageningen UR the Dutch dairy company FrieslandCampina and China Agricultural University (CAU) signed an agreement to establish a China-based Sino-Dutch Dairy Development Centre (SDDDC) that will focus on improving dairy production safety and quality levels throughout the entire dairy chain Earlier this year Chinarsquos leading dairy company the Yili Group opened a research center on the Wageningen University campus

There exist however many unexplored opportunities for collaboration between the Netherlands and China ldquoDutch companies and research organizations should not be put off by cultural differences or by the enormity of the Chinese marketrdquo Xiao stresses

NetworkingHe suggests companies focus on specific market segments ndash such as a product a process a region or even a city at least five Chinese cities have populations half as large as the whole of the Netherlands It would also be helpful to acquire a profound understanding of Chinese food regulation ndash which is not as robust as it might first appear ndash and build a solid network with local politicians and other stakeholders before launching a product or service ldquoThis approach would facilitate contact with investors and ensure a reliable supply chainrdquo

Chinese companies are well aware that companies from abroad are interested in doing business with them ldquoThey are good negotiators and they are also ambitious making quick decisions and taking a long-term perspective that is embedded in their culture and history Once they are content with you as a partner you can rely on them for long-term collaborationrdquo



Groentenbrood vegetable fiber-

enriched bread was introduced on the Dutch market in the spring of 2014 The fibers used in this bread ndash from broccoli carrots spinach or tomatoes ndash are supplied by VeggieFiber The breadrsquos creator Daan Riedijk found this vegetable fiber supplier through Food Valley Direct

ldquoBread is a fantastic product Itrsquos tasty easy to prepare and you can eat it anytime anywhere But as great as it is it can be improved It can be made healthier And thatrsquos where I got the idea to create groentenbroodrdquo said Riedijk of Groentenbrood the company behind the vegetable fiber-enriched bread ldquoEven as a kid I was always experi-menting in the kitchen and this vegetable bread was an idea I had been toying with for a while I kept trying different things at home and once I was satisfied with the results I started looking for business partners to develop my bread further ldquo said Riedijk

He teamed up with an artisan bakery and a bakery ingre-dients supplier to refine the recipe ldquoOur vegetable bread contains a lot of vegetable fiber An 80-gram roll contains as much fiber as 100 grams of vegetables That meant we had to change the traditional bread recipe quite drastically Another challenge was learning to deal with logistical considerations and just-in-time deliveryrdquo

Perfect combinationOnce they were satisfied with the formulation they had to find a steady supply of high-quality vegetable fibers Riedijkrsquos next step was crucial ldquoI contacted Food Valley Direct and they referred me to VeggieFiberrdquo VeggieFiberrsquos Paulus Kosters saw the collaboration as a great opportu-nity ldquoWersquore always looking for potential new applications for our fibers We supply wet fibers and those turned out to work exceptionally well in Riedijkrsquos bread recipes At his request we also added another type of fiber to our range Application of the fibers we supply has been patentedrdquoRiedijk and Kosters are currently discussing further col-laboration VeggieFiber is working on securing its fiber supplies and developing new applications As Kosters explained ldquoWe prefer to use waste streams So when we need to supply large amounts of a new type of fiber we need to find a solution At the same time we keep explo-ring new technologies and processes to make use of the valuable nutrients and healthy ingredients in different types of vegetablesrdquo

Nationwide availabilityVegetable bread is now available nationwide Riedijk got his bread onto the retail shelves through various channels ldquoI sold my first loaves through friends and acquaintances Later our bakery and bakery ingredients supplierrsquos networks helped open many doors They really believe in our product Currently wersquore working hard on generating publicity and becoming more widely knownrdquo

Food Valley Direct connects agro-food businesses For more information contact rowenakleijwegtfoodvalleynl or guidomattheefoodvalleynl

FO

OD

VALL

EY D

IREC

T

Groenten-brood vegetable fiber- enriched bread

UPCOMING EVENTS

October 22 Food Valley meets Silicon ValleyArnhem The NetherlandsInfo amp registration ysnkeackermanfoodvalleynl

October 23 Food Valley Expo Arnhem The NetherlandsInfo wwwfoodvalleyexponl

November 18-19 Food Valley UK Tour 2014Info amp registration ysnkeackermanfoodvalleynl

FOOD VALLEY SOCIETY (members only)

November 25 PhycomOchten The Netherlands

December 17 Christmas receptionWageningen The Netherlands

Info saskiavanerkelensfoodvalleynl

FOR A FULL OVERVIEW OF UPCOMING EVENTS PLEASE VISIT WWWFOODVALLEYNL

Food Valley Update (wwwfoodvalleyupdatenl) is published by Food Valley NL

Nieuwe Kanaal 9D-3PO Box 2946700 AG WageningenThe NetherlandsPhone + 31 317 42 70 95infofoodvalleynlwwwfoodvalleynl

Food Valley NL is sponsored by the Province of Gelderland

Original copy Florentine Jagers Lisette de JongEnglish translation Wordrsquos WorthDesign Roel DalhuisenPhotography Frank Lodder (pp 8 32) Guy Akkermans (p 28) Marcel Bekken (p 4) Priva (pp 21 22)Production Ilse DulkCopy editing Jolanda WelsPrinting Twigt Grafimedia

Comments and information requestsWe welcome all questions comments ideas inspiring examples and news Please contact us at communicatiefoodvalleynl

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

Agenda


Stay up-to-date with Food Valley NLrsquos digital newsletter Receive weekly updates on news trends developments and events about innovation in the agro-food industry Subscribe at wwwfoodvalleyupdatenl

We celebrate Food Valley NLrsquos ten year

anniversary with a great topic the cross-pollination of IT and agro-food or lsquoFood Valley meets Silicon Valleyrsquo This Update will show you the exciting opportunities created by collaboration But we have more news too We also feature Meiny Prins on urban farming and take a good look at the production of algae for the food industry Enjoy

Roger van Hoesel Managing Director Food Valley NL

PAGE 12

Dutch food innovationsDutch businesses are continually developing new packaging food products and research methods Food Valley NL is set to launch a website featuring innovative solutions from The Netherlands In this issue we highlight a few agro-food innovations from the database

PAGE 16

UK food marketGetting a foot in the door on the UK food market is quite a challenge Supermarkets reign supreme But The Netherlands one of the largest exporters of food products to the UK has proven that it is possible to make inroads The Food Valley UK Tour is an excellent opportunity to get to know the British market

PAGE 9

FrieslandCampina on open innovation In order to survive in todayrsquos turbulent market companies must innovate continuously Dairy producer FrieslandCampina believes collaborating with third parties is the way to achieve this

PAGE 4

Food Valley meets Silicon ValleyOn October 22 2014 agro-food and IT the worldrsquos oldest and newest sectors will meet in The Nether-lands Experts from a wide range of fields will share their views on the future of agriculture health and nutrition and explore solutions offered by IT innovation

PAGE 6

Silicon Valley goes into agro-foodIn Silicon Valley innovation is a state of mind Teeming with new technology and an ambition to change the world the area holds great potential for food and agriculture The Mixing Bowl connects innovators from IT and agro-food

TAB

LE O

F CO

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PAGE 18


PAGE 32


PAGE 28


PAGE 24



PAGE 20



Inspiring pitches





October 22 2014

EVE

NTS


















IN

SIGH

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IN

SIGH

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NET

WO

RKS

Strikinga new


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NET

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SPO

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NOV

ATIO

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SPO

TLIG

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NOV

ATIO

NS










FO

OD

VALL

EY U

K TO

UR

2014










FO

OD

VALL

EY A

WAR

D

2005 2006 2007 2008 2009 2010 2011 2012 2013 2014









2005 2006 2007 2008 2009 2010 2011 2012 2013 2014










FAC

E TO

FACE

WIT

H M

EIN

Y PR

INS











FAC

E TO

FACE

WIT

H M

EIN

Y PR

INS









SEC

TOR

UPD

ATE















SEC

TOR

UPD

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FO

OD

VALL

EY E

XPO


Food Valley Expo










Food Valley Expo









FO

OD

VALL

EY E

XPO















SEC

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UPD

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FO

OD

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UPCOMING EVENTS















Agenda




PAGE 18


PAGE 32


PAGE 28


PAGE 24



PAGE 20



Inspiring pitches





October 22 2014

EVE

NTS


















IN

SIGH

TS













IN

SIGH

TS








NET

WO

RKS

Strikinga new


SEC

TOR

UPD

ATE









NET

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RKS












SPO

TLIG

HT O

N IN

NOV

ATIO

NS









SPO

TLIG

HT O

N IN

NOV

ATIO

NS










FO

OD

VALL

EY U

K TO

UR

2014










FO

OD

VALL

EY A

WAR

D

2005 2006 2007 2008 2009 2010 2011 2012 2013 2014









2005 2006 2007 2008 2009 2010 2011 2012 2013 2014










FAC

E TO

FACE

WIT

H M

EIN

Y PR

INS











FAC

E TO

FACE

WIT

H M

EIN

Y PR

INS









SEC

TOR

UPD

ATE















SEC

TOR

UPD

ATE







FO

OD

VALL

EY E

XPO


Food Valley Expo










Food Valley Expo









FO

OD

VALL

EY E

XPO















SEC

TOR

UPD

ATE

NET

WO

RKIN

G



















FO

OD

VALL

EY D

IREC

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UPCOMING EVENTS















Agenda



Inspiring pitches





October 22 2014

EVE

NTS


















IN

SIGH

TS













IN

SIGH

TS








NET

WO

RKS

Strikinga new


SEC

TOR

UPD

ATE









NET

WO

RKS












SPO

TLIG

HT O

N IN

NOV

ATIO

NS









SPO

TLIG

HT O

N IN

NOV

ATIO

NS










FO

OD

VALL

EY U

K TO

UR

2014










FO

OD

VALL

EY A

WAR

D

2005 2006 2007 2008 2009 2010 2011 2012 2013 2014









2005 2006 2007 2008 2009 2010 2011 2012 2013 2014










FAC

E TO

FACE

WIT

H M

EIN

Y PR

INS











FAC

E TO

FACE

WIT

H M

EIN

Y PR

INS









SEC

TOR

UPD

ATE















SEC

TOR

UPD

ATE







FO

OD

VALL

EY E

XPO


Food Valley Expo










Food Valley Expo









FO

OD

VALL

EY E

XPO















SEC

TOR

UPD

ATE

NET

WO

RKIN

G



















FO

OD

VALL

EY D

IREC

T


UPCOMING EVENTS















Agenda




















IN

SIGH

TS













IN

SIGH

TS








NET

WO

RKS

Strikinga new


SEC

TOR

UPD

ATE









NET

WO

RKS












SPO

TLIG

HT O

N IN

NOV

ATIO

NS









SPO

TLIG

HT O

N IN

NOV

ATIO

NS










FO

OD

VALL

EY U

K TO

UR

2014










FO

OD

VALL

EY A

WAR

D

2005 2006 2007 2008 2009 2010 2011 2012 2013 2014









2005 2006 2007 2008 2009 2010 2011 2012 2013 2014










FAC

E TO

FACE

WIT

H M

EIN

Y PR

INS











FAC

E TO

FACE

WIT

H M

EIN

Y PR

INS









SEC

TOR

UPD

ATE















SEC

TOR

UPD

ATE







FO

OD

VALL

EY E

XPO


Food Valley Expo










Food Valley Expo









FO

OD

VALL

EY E

XPO















SEC

TOR

UPD

ATE

NET

WO

RKIN

G



















FO

OD

VALL

EY D

IREC

T


UPCOMING EVENTS















Agenda




IN

SIGH

TS













IN

SIGH

TS








NET

WO

RKS

Strikinga new


SEC

TOR

UPD

ATE









NET

WO

RKS












SPO

TLIG

HT O

N IN

NOV

ATIO

NS









SPO

TLIG

HT O

N IN

NOV

ATIO

NS










FO

OD

VALL

EY U

K TO

UR

2014










FO

OD

VALL

EY A

WAR

D

2005 2006 2007 2008 2009 2010 2011 2012 2013 2014









2005 2006 2007 2008 2009 2010 2011 2012 2013 2014










FAC

E TO

FACE

WIT

H M

EIN

Y PR

INS











FAC

E TO

FACE

WIT

H M

EIN

Y PR

INS









SEC

TOR

UPD

ATE















SEC

TOR

UPD

ATE







FO

OD

VALL

EY E

XPO


Food Valley Expo










Food Valley Expo









FO

OD

VALL

EY E

XPO















SEC

TOR

UPD

ATE

NET

WO

RKIN

G



















FO

OD

VALL

EY D

IREC

T


UPCOMING EVENTS















Agenda















IN

SIGH

TS








NET

WO

RKS

Strikinga new


SEC

TOR

UPD

ATE









NET

WO

RKS












SPO

TLIG

HT O

N IN

NOV

ATIO

NS









SPO

TLIG

HT O

N IN

NOV

ATIO

NS










FO

OD

VALL

EY U

K TO

UR

2014










FO

OD

VALL

EY A

WAR

D

2005 2006 2007 2008 2009 2010 2011 2012 2013 2014









2005 2006 2007 2008 2009 2010 2011 2012 2013 2014










FAC

E TO

FACE

WIT

H M

EIN

Y PR

INS











FAC

E TO

FACE

WIT

H M

EIN

Y PR

INS









SEC

TOR

UPD

ATE















SEC

TOR

UPD

ATE







FO

OD

VALL

EY E

XPO


Food Valley Expo










Food Valley Expo









FO

OD

VALL

EY E

XPO















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Agenda




Date post:	06-Apr-2016
Category:	Documents
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Food Valley Update No 5

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