Van Kneus x Green Spot Technologies: First Layers of a Promising Cake
As part of The Upcycling Community’s mission to spark impactful collaboration, an exciting partnership exploration has emerged between Dutch product developer Van Kneus and French ingredient producer Green Spot Technologies. Together, they’re exploring the formulation of a nutritious, upcycled cake tailored to the specific nutritional needs of the aging population.
A Pioneering Cake Recipe
Van Kneus is on a mission to create a single-serve cake that delivers crucial nutrition for older adults. Working closely with a nutrition analyst, the team is fine-tuning protein, fibre, and total calorie content to fit the recommended daily intake for this age group. The cake is enriched with nutritional powerhouse ingredients like dates and nuts, and is designed to be both functional and enjoyable.
To support this, Harald van Amerom (Van Kneus) is running trials to replace part of the flour content in traditional cakes with Green Spot Technologies’ Ferment’Up Cocoa Alt – a functional, fermented cocoa alternative derived from faba bean hulls and grape side streams. In addition to a high fibre content, Manon Ledoux (Green Spot Technologies) proudly shares that their minimally processed ingredient offers a lower environmental footprint and cost compared to conventional cocoa powder.
Next to Ferment’up Cocoa Alt, the recipe incorporates revalorised sweet potatoes, aiming for a cake formula with up to 50% upcycled ingredients. Yet taste and texture remain non-negotiable for the team, as they work on smartly elevating indulgence with nutrition and circularity.
Next Steps in the Recipe
This exciting collaboration began at The Fibre Factor matchmaking session, where Manon and Harald connected over shared goals: innovating with unique, sustainable ingredients. What started as a conversation quickly led to Green Spot Technologies sending samples of their upcycled faba bean powder for bakery trials.
Over the coming days, Van Kneus’ team will continue experimenting with recipe formulations, adjusting for nutritional targets with expert input. Once a final recipe is validated, the team plans to move into industrial trials. Green Spot, in turn, is eager to gain valuable feedback on the performance of their ingredient in an innovative and purpose-driven bakery recipe.
This partnership is a strong example of how TUC partners can explore joint innovation opportunities – creating delicious, nutrient-dense and sustainable products to meet specific consumer needs. To be continued!