Innovation in nutrition for optimal sports performance

Reporter of symposium Nutrition in Motion

On May 31, the symposium Nutrition in Motion took place in Weert at the Poort van Limburg. Ex-professor Bram Tankink was moderator of the meeting where three themes were discussed.

Region of Weert: the production testing ground of the Netherlands

Eric Hubers, chairman of LTO poultry and himself a laying poultry farmer in Ysselsteyn and Servé Hermans, deputy director at Hendrix Genetics showed how important and innovative the sector has become. For example, Hendrix Genetics alone employs 1,150 people in Heythuysen and has a global market share of 45% when it comes to laying hens.
Thanks to new technologies and big data, it is possible to predict with 80% certainty how many eggs a chicken will lay. But the region is also a leader on the front of animal health and welfare. In addition, chain efficiency and CO2 emissions are key areas of focus.

Through initiatives such as Ethiochicken, knowledge in the field of modern poultry farming is passed on in Africa. In particular, women and young people are supported in keeping chickens in the best possible way so they can make a good living from it. As Hermans says: "Africa is De Peel of 100 years ago.

Hubers also praises the innovative mentality of the region. "First it was all about scale and small mixed farms developed into large, specialized poultry farmers. Now it's much more about innovation focused on the big themes: animal health, emission reduction, food safety. We want to produce with the face to society. So we are looking at optimization of feed, manure valorization and protein production from residual streams."

Nutrition and top sports

Foreign athlete and entrepreneur Miriam van Reijen showed the participants what the diet of a triathlete might look like. Freddy Troost, senior lecturer in Health Food Innovation Management at Maastricht University, zoomed in on what food can do to stimulate gut bacteria and thus counteract diseases or allergies. He therefore expects that in the future a special type of egg will be produced that contains sufficient protein but also plays a role in the production of intestinal bacteria. This could then also improve sports performance.

The athlete of the future

Kamiel Maase, performance manager of Team NL at NOC*NSF and Mike van Rijswijk, strategist specializing in digital innovation, painted a picture of the athlete of the future. A picture where a robot chef prepares an advanced menu for the athlete and the athlete consumes even more personalized nutrition, based on analysis of his data around and during training and competitions.
The athlete who knows his own body best and adjusts his nutrition accordingly could well be the winning athlete.

Sport Nutrition

In addition to the speakers, there was the opportunity to get acquainted with nutritional products and manufacturers who focus specifically on the athlete. For example, De Bisschopsmolen and Grain Labs were present with bread and other cereal products for athletes, Mifood with their fruit and vegetable mixes, Egga Food with Egga's- boiled and peeled eggs in a sachet - and Pro2drink, a drink made of fruit juice and free-range protein.

View the aftermovie of the event here: