5 February 2025
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During the annual HAS Food Experience, organized by HAS green academy, the winners of the FoodmanShip Awards 2025 were announced on Feb. 4. The near graduates were honored for their exceptional contributions to the future of food systems and nutrition, within the 'Next Food Waves' theme.
More than 150 students from HAS green academy presented their innovative concepts that address current challenges in the food industry. The focus was on health, sustainability and the transition of the food system, focusing on the 'next wave' of food innovations.
The HAS Food Experience, now in its 17th edition, has developed into the ultimate platform where talent and industry meet. The event is growing every year and offers ambitious students the chance to bring their promising ideas and projects to market. This year was all about "Next Food Waves," with a focus on the future of food and the new trends that will shape the industry.
This edition of the HAS Food Experience showed that the future of food is in good hands with the next generation of innovators.
The winners
The projects were divided into five categories, with the following students being awarded as winners:
Category Convenience
Concept: Nut a problem!
Explanation of concept: Consumers experience the problem when eating pistachios outside the home that the peels are difficult to dispose of. This packaging offers a clever solution with a film that creates an empty compartment once the package is opened.
Name: Iris van Kempen
Education: Food Innovation
Commentary Jury: Iris has created packaging for a product no one really thinks about, the pistachio nut that you want to consume on the go. She has created packaging that brings a smile to our faces when we put the shell of the pistachio nut in a hidden compartment of the packaging. She has thought through a complex technique into an effective packaging on the stand. She even figured out how to give an extra life to the waste. The packaging can be reused and a whole collection idea has been given for the nut shells. Totally complete.
Category Health
Concept:The Ti-Ta-Themed Branch Game
Concept:The Ti-Ta-Themed Game of Branches contributes to knowledge transfer around (preventive) health in primary education. By interactively working on the topics of nutrition, exercise, social and mental well-being, you create awareness at an early age. By creating a stable support base, you build a healthy generation.
.Name: Floor Hermans
Education: Healthy Living
Category Indulgence
Concept: Cascarita
Explanation of concept:
Name: Janne Kootstra
Education: International Food & Agribusiness
Commentary Jury: Delicious enjoyment of a sustainable product. Based on dried coffee berries, a non-alcoholic and alcoholic liqueur has been developed that has positive impact for the entire chain in a premium segment.
Category Production & Technology
Concept: Popeyes protein / decolorizing spinach protein
Explanation of concept: In today's food sector, the market is geared toward neutrally colored, multi-use protein products from plant-based sources. To this, spinach protein, due to its green color, cannot contribute. By developing a theoretical decolorization process on a pilot scale, a multi-use, neutrally colored protein product can be made from spinach leaves.
Name: Anthony Burger, Laura de Kock, Teun Smulders
Education: Food Technology
Commentary Jury:Students covered all aspects of the production of neutrally deployable plant protein production, and managed to give good answers to all the experts' questions. The presentation of the three students was top notch, the story "came to us," it was a very energetic team and each complemented each other naturally. The project has a lot of potential impact given the impending protein transition. And the market side/entrepreneurship was also well developed. Finally, the students were also honest about the potential limitations of their chosen feedstock.
Category Sustainability
Concept:The Vegan Option
Concept:Middle-class restaurants often struggle to offer innovative vegetarian and vegan dishes due to limited staff and lack of specialized knowledge, leading to storage problems and food waste. By providing innovative components, The Vegan Option makes high-quality vegetarian and vegan options simple and accessible. They can be served within 15 minutes, without additional staff hours, storage space, specialist knowledge or food waste.
Name: Tim Heezemans
Education: Food Innovation
Commentary Jury: Put the protein transition on the map, it happens with this concept. This project brings together everything the Sustainability category is about: alternative proteins, food waste and impact. The idea was born of its own indignation and is a total concept. It is scalable and translatable to other channels, but for now the solution is for the hospitality industry. There, the student identified two things: I have no vegetable choice and the chef has no desire to cook for the trash. This idea addresses both problems in a tasteful way.
Public Prize
Concept: Juuls-Zatisfyer
Concept:The beer market feels unattractive to many women because of its predominantly male focus. There is a need for a beer that focuses on taste, style and experience while breaking the stigma around beer-drinking women. Juuls, under the brand name Zatisfyer, offers a floral-fruity specialty beer with a subtle pink color and edible glitter, designed specifically for women. It combines taste, style and empowerment, breaking traditional beer norms and creating a visually appealing and unique experience.
Name: Julie van Dooren
Education: Food Innovation