Stijn de Bats’ Post

🌱 As we face global challenges like climate change and resource scarcity, algae could revolutionize how we produce and consume food. Key benefits: - Nutrient-Dense: Rich in proteins, vitamins, and minerals. - Sustainable: Requires less land and water compared to traditional crops. - Versatile: Used in a variety of food products and supplements. Algae can be used in a variety of food products, including plant-based milk, baked goods, snacks, pasta, salad dressings, and nutritional supplements. At Cibus Nexum, we're excited about the potential of algae and are keen to support innovations that harness its benefits. #Algae #Sustainability #FoodTechnology #FutureOfFood

🍅 Kallo, the UK-based healthy snack brand, has launched a new range of organic, plant-based veggie dips. These clean-label dips are made from a tomato base combined with organic vegetables and pulses, offering a delicious and nutritious snacking option. What makes the veggie dips stand out? Clean label: Kallo's veggie dips are made with simple, recognizable ingredients without artificial additives. Organic ingredients: the dips feature a blend of organic vegetables and pulses. The varieties available are Chutney Tomato & Lentil, Tomato & Olives, and Spicy Tomato. Which one do you want to try? Read more about this product launch in @vegconomist - the vegan business magazine https://lnkd.in/eHUSctsW #CleanLabel #OrganicSnacks #PlantBased #Sustainability #HealthyEating

Last Friday, I had the pleasure of attending the Lekker Lupine Community Day! 🫘 It was a lively event with delicious tasting applications of lupine. Among the companies represented were Rabobank, Compass Group, BOON, and Udea BV. Lupine shows great potential as a local plant-based protein source for the Netherlands. 🌱🇳🇱 Thanks for the invite! 🙏 #lupine #plantforward #foodinnovation #dutchfood @Marieke Lameris

🇪🇺 European Market Insights: Trends in Protein Consumption Stay ahead with the latest trends and shifts in the European protein market: 🥛 EU Dairy Market: Expected to reach USD 206.52 billion in 2024, growing at a CAGR of 4.15% to USD 253.08 billion by 2029. France leads the market share (Mordor Intelligence). 🐟 EU Seafood Market: Forecasted to grow to USD 71.20 billion by 2029, with France having the largest market share (Mordor Intelligence). 🥩 EU Meat Markets: Sustainability and health concerns are driving changes in production and consumption patterns. Per capita meat consumption is expected to drop from 69.8kg in 2018 to 67kg by 2031. Innovations and modern farming practices are leading to more efficient and environmentally friendly meat production (Agriculture and rural development). Emerging Trends: 🌱 Plant-Based Alternatives: Retail sales of meat and dairy alternatives in Europe have grown by almost 10% per year between 2010 and 2020. This market is expected to reach €7.5 billion by 2025 (ING Think). 🧫 Cultivated Meat: Significant investments and advancements in cultivated meat technology are transforming the market. Israel recently approved cultivated beef, joining Singapore and the US in pioneering this sector (The Good Food Institute). #markettrends #foodindustry #europeanmarket #protein For tailored insights and strategies, reach out to our team at @Cibus Nexum Let's navigate these market opportunities together!

🌱 Jumbo leads the way with plant-based alternatives in pastries! 🌱 @Jumbo Supermarktenhas made a groundbreaking move by replacing gelatin in its fresh pastry assortment with plant-based alternatives. This initiative, which took one and a half years to implement, makes Jumbo the first supermarket in the Netherlands to completely eliminate gelatin from its fresh pastries. Key Highlights: Sustainability Efforts: Jumbo's transition to plant-based alternatives is expected to reduce gelatin usage by 13,000 kilograms annually. Innovative Substitutes: Popular items like tompouce now use alginate and gellan gum instead of gelatin. Protein Transition Commitment: Jumbo aims for 60% of all sold proteins to be plant-based by 2030, aligning with its broader sustainability goals. Other supermarkets like Plus and Albert Heijn are also promoting plant-based diets, but Jumbo stands out by completely removing gelatin from its pastries. This is a significant step towards a more sustainable and ethical food industry, showcasing Jumbo's leadership in the protein transition. Read more about this innovative change here: https://lnkd.in/esnUwCjh Feel free to reach out to discuss how such innovative practices can be integrated into your food business strategies! #Sustainability #FoodInnovation #PlantBased #Jumbo #ProteinTransition #CibusNexum

🍦 McDonald's UK launches vegan ice cream! 🍦 McDonald's in the UK has launched a new vegan ice cream. Right now, the so-called Choco and Strawberry Scoop is only available at a few McDonald’s restaurants in the North West of England and will run as a trial until September. If successful, the frozen dessert may be rolled out nationwide. Key highlights: 🌱 Expanding Plant-Based Menu: The new vegan ice cream aligns with McDonald's strategy to offer more plant-based choices to their customers, reflecting a significant shift in consumer preferences. 🌎 Sustainable Choice: By reducing reliance on animal products, McDonald's is taking steps towards a more sustainable and environmentally friendly menu. At Cibus Nexum, we understand the challenges and opportunities that come with such transitions. Our expertise in co-manufacturing and product development can help you innovate and bring new plant-based products to market efficiently and effectively. 🌟 Looking to innovate your product line? Cibus Nexum can assist with product development, co-manufacturing partnerships, and sustainability strategies. Let's work together to meet the evolving demands of your customers. #vegan #plantbased #mcdonalds #foodinnovation #sustainability #foodservice #retailinnovation

On Monday, I had the pleasure to visit the Cosun innovation center together with Pascal Ruzius. It was a great visit. Thank you to Desiree Potters and Fabian Griens for making it possible. It was great to learn more about their product Fidesse. Fidesse is a functional ingredient made from sidestreams of sugar beet. The ingredient can be used in plant-based meat alternatives to improve texture and juiciness. Excited to learn more about Cosun's innovations! #foodinnovation #alternativeprotein #sidestreams #circularity

BettaFish has launched an innovative seaweed-based product called Sal-nom, designed to mimic the taste and texture of smoked salmon while protecting our oceans. This breakthrough offers a delicious and eco-friendly alternative to traditional seafood. As a long-time advocate for plant-based innovation, I'm excited about the potential of products like Sal-nom to transform the seafood market. At Cibus Nexum, we can help support such pioneering plant-based products with our FoodFlow Method, helping them scale and succeed. #sustainableseafood #innovation #plantbased #seaweed #algae

Reflecting on the PLMA last week in Amsterdam, I had the opportunity to engage in many interesting discussions and reconnect with old friends and acquaintances. Here are some personal highlights for me: 1. An enthusiastic conversation with Rolf Meemken from Meemken Wurstwaren, who shared his long-term vision and concrete plans for a new plant-based site that includes its own renewable energy plant! 2. It was a pleasure to meet up with my old friend Philip Russo from Global Retail Brands Magazine. The May 2024 issue had a feature on Cibus Nexum! 3. By coincidence, Pascal and I ran into Ernst Breel from Rival Foods at the station on our way back. We had a great catch-up session and learned that Rival's innovative products will be hitting the market very soon. We can't wait! Were you at PLMA? What were your highlights? #PLMA#networking #innovation #plantbased #privatelabel #sustainability