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Protein
Transition

What is a More Sustainable Protein System

Demand for alternative proteins has skyrocketed in recent years, a trend that is expected to continue growing. This encompasses enormous potential for new business opportunities and sustainability alike. However, production demands higher quality ingredients, but availability of knowledge, technology and facilities lags behind. This roadblock is occurring more frequently throughout the entire chain, from resource production to processing and distribution, slowing the rate of new product introductions to consumer markets. A standstill within the EU on breeding development of protein-rich resources has also exacerbated the problem. Consequently, many source ingredients have yet to be optimised for processing, decreasing availability of key nutrients.

Foodvalley NL is taking the initiative to build coalitions of gamechangers that can solve these supply-side bottlenecks to get new, high-quality plant-based products to consumers faster. We see potential for localised protein production chains to improve quality and availability. Also, tapping into existing animal-protein and cross-crop knowledge can be a valuable source for rapid technology transfer for alternative protein applications.

Percentage of people in the Netherlands who include plant based proteins in their weekly diet on a structural basis. We see that the picture is similar to the rest of the Western world.​

Source: Rijksinstituut voor gezondheid en milieu https://www.wateetnederland.nl/resultaten/veranderingen/verandering-consumptie-eiwitrijke-producten – forecast is indication by Foodvalley

”We are experiencing the roaring twenties of the protein industry. Curious what opportunities this offers and how to harvest them? Join The Protein Community or initiatives like the Bean Deal.”

Jeroen Willemsen, Innovation Lead Protein Shift

Our focus areas

Protein self sufficient

Local protein production and making these products available and appealing to consumers. It requires exploration of trade-offs between various goals and dependencies for successful implementation.

Plantify the Protein Industry

Plantify the protein industry involves a shift towards alternative sources of protein, instead of relying solely on traditional animal-based protein sources. This shift includes the transformation of companies that previously focused on producing meat or dairy products towards producing more plant-based alternatives.

Shorter time to market

The time to market for plant protein innovations is critical in the plant-based protein industry, as the market is rapidly evolving and becoming increasingly competitive. By bringing new products to market faster, companies can establish themselves as leaders in the industry, capture market share, and meet the growing demand for sustainable and plant-based protein options.

The Protein Community (TPC)

Relevant for: everyone related to the topic that wants active involvement

In The Protein Community we create a safe environment where you can partner up on your ideas and find inspiration from each other. We create a direct exchange with a mix of cross-sectoral organisations working on the same topic. Foodvalley NL provides professional community management with proper scouting of new community partners, organising and preparing community sessions. You are informed on our latest initiatives and you can provide direct feedback. On top of that you get access to our innovation platform, for facts and figures, partners, funding opportunities and facilities. Explore the ecosystem for support and engage with the TPC community online.

Get in touch! Leo Koning, Community manager.

131

Partners worldwide

24

Countries

6

Innovation innitiatives

Initiatives

Dutch Protein Farmers

Relevant for
Protein self sufficiency

This initiative seeks to improve the economic viability of locally produced crops in the Netherlands by bringing together protein crop farmers, creating critical mass and increasing valuation by the end users. This approach helps to organise a better value chain position for the farmers by, for instance, exploring the cooperative selling of their product as well as equipment sharing. This would result in a first national cooperation of growers of leguminous crops moving from niche to critical mass.

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Like a Pro

Relevant for
Shortening time to market

Like a Pro aims at mainstreaming alternative proteins, making them accessible, available, and acceptable to everyone and everywhere.

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The Bean Deal

Relevant for
Shortening time to market

In 2022 the Bean Deal agreement for protein rich crops, in which 56 Dutch stakeholders, including regional and national governments, have committed to far-reaching objectives related to the uptake of protein rich crops for human consumption. The Bean Deal (also known as the Green Deal) is also a steppingstone for future initiatives (Co-fresh, Dutch Protein Farmers). This initiative continues into 2023 and beyond.

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Protein Facility Switch

Relevant for
Redefining Protein Industry

Investment in new facilities is badly needed to accompany the accelerating protein transition in the longer term. However, short-term solutions are also needed. Luckily existing facilities can be retrofitted for various alternative, plant protein applications. A perfect opportunity for existing companies looking to venture into this rapidly growing market. Foodvalley NL offers the opportunity to quickly check whether your current production space, machine or line can be made suitable for the processing of raw materials, the production or packaging of plant-based products. This way, you help the protein transition and create new business opportunities.

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CO-FRESH

Relevant for
Protein self sufficiency

The Co-fresh pilot case assembled a coalition that focuses on creating a competitive European value chain for fava beans that uses local sources and reduces carbon footprint. We expect to have the value chain quantified and an agreement on shared value/revenue distribution in place by October 2023.

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Fermentation Lab

Relevant for
Redefining Protein Industry

SmaakPark BV, based in Ede, has received a substantial contribution towards the realisation of its Fermentation Lab from the Shared Pilot Facilities Fund, which represents a consortium of interested parties. The lab will span an area of approximately 110 square meters, not including the accompanying greenhouse complex and breeding ponds, and will be listed as part of the Shared Facility Finder (SFF). The Fermentation Lab will serve as an essential resource, accessible to all stakeholders through the SFF. This initiative is expected to promote innovation and facilitate research in the food industry by promoting collaboration and shared usage of facilities.

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FAQ Protein Transition