HAS Food Experience 2019: from dry sausage to green muffin

About 200 up-and-coming food professionals presented innovative projects in the theme of Today's Food Challenges during the 11th edition of the HAS Food Experience. In addition to the public award, 4 jury prizes were awarded as part of the FoodManShip Awards. FoodManShip stands for the unique combination of creativity, entrepreneurship and food know-how, which allows students to stand out in the market. The winners were selected by a professional jury led by several professors of HAS University of Applied Sciences. Prizes included the Redondo, a Mexican chip-free snack; t-bag, a spicy tea especially for men; Different Delicious, a pear cider; and The Green Muffin, a vegetable muffin.

The Green Muffin

The Green Muffin is a concept by Loekie Hofstee of the Food Innovation course in Venlo. The Green Muffin is a vegetable muffin in a to-go package for any time of the day, filled with seasonal vegetables. "I see beauty in the Dutch seasons," says Loekie Hofstee. "There are few products in the supermarket that take consumers into those seasons and I saw that as a great opportunity. The muffin really comes from my own kitchen and is suitable for any time of the day. My goal is to bring the product to market."

Public Award

The public award of the FoodManShip Awards during the HAS Food experience on February 5 eventually went to 2 winners. Ivo van Dijk of the course Animal and Livestock Husbandry won with his concept Sustainable dry sausage from Dreug, made from pigs that are no longer profitable for farmers. It was the first time that a student, not studying Food Technology or Food Innovation, won the public prize. In addition, Fokke Cornelissen, Raisa Hupsel, Kevin van Kuijk, Karen Dirks and Susan Ardts from the Food Technology program won the prizes with their project Algae Food - Oven Snack & Bouillon.