Food from Food

Food from Food

The Food from Food project stimulates, supports and accelerates innovations in the agro and food industry in the field of the high-quality use of vegetable by-products.

About this project

Leek green, apples too small to sell, orange peels. Just a few examples of residual flows. But is that the right term? They are products that are still nutritious and full of flavour. The Food from Food project brought entrepreneurs and (research) institutions together in the field of valorizing vegetable by-products. In dozens of projects (‘success stories’), they worked on upgrading vegetable by-products so that they are not lost and still find their way to the market.

Food from Food was a cross-border project of Interreg Flanders-Netherlands. The project ran from January 2017 to December 2020 and has yielded nearly 30 success stories. Within Food from Food, the challenges that participants encounter when they start valorzing residual flows have been identified and addressed.

Food from Food was made possible in part by: the Province of North Brabant, the Province of Limburg, the Province of East Flanders, the Province of Antwerp and the Ministry of Economic Affairs. Stimulating, supporting and accelerating innovation in the agri-food industry in the field of valorization of vegetable by-products into foodstuffs will also be continued after 2020.

Succesverhalen binnen dit project

VanRijsingenGreen: everything is valuable!

VanRijsingenGreen is familiar with the many possibilities of vegetables and is very active in valorizing residual flow with an existing juice factory for carrots. With the available knowledge, the company transforms vegetables into challenging new applications.

BeefyGreen: the tasty, hybrid burger

Beefy Green has developed a hybrid burger based on a residual flow from the oyster mushroom: the foot. The result: a tasty burger!

PeelPioneers: the peel farmer of the future

PeelPioneers successfully converts ‘waste’ into food and feed ingredients and chemical building blocks.

Oatelli: from oat bran to pasta

When processing oat grain into flour, the oat bran, the membrane, is created as a by-product. Oatelli was looking for an application for this by-product, which has a lot to offer.

Verbruggen Paddestoelen (mushrooms): Feet to Food

The Dutch oyster mushroom nursery Verbruggen Paddestoelen BV developed an innovative food ingredient for hybrid products.

Banana Puree Pilot Factory

We want to prevent millions of bananas from being thrown away every year. Central to this success story is the creation of new economic value for a product that until recently was regarded as waste.

Botanic Bites: vegetarian snack with a bite

Botanic Bites went looking for a way to convert residual flows into valuable, easily digestible foodstuffs.

Involved community members


Focus area:

Longer shelf life


Ensures optimal use of resources

Get in contact

Working together on the food industry of tomorrow? We are happy to think along with your challenge, idea or concept and welcome you as a partner.

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