The success factors of sustainable food innovation: sustainability must be in your DNA CHANGE INC, By editor Maaike Kooijman, published 2 January 2026 From beet-based steaks to pea milk, from hybrid meat to rescued-vegetable soup: every year, countless new sustainable...
What do Heilige Boontjes, Oma’s Soep and Mama’s maaltijden have in common? In all three cases, the social mission originates directly from the founders. Meet the Founders Heilige Boontjes: coffee as a compass for a second chance. Heilige Boontjes (in...
Eindhoven, 10 June 2025 With the publication of Mastering Food Innovation | Impact by Design, innovation strategist and food impactor Mary van Hoek-Hendriks introduces a powerful new standard for anyone working on the future of food. The book offers both a strategic...
Absolutely over the moon! Today, Friday 30 May, my book ‘MASTERING FOOD INNOVATION | Impact by Design’ goes live on Amazon. Since I release the Start a Food Story newsletter every the last Friday of the month I was determined to align this month’s newsletter with the...
Tomorrow’s Bites with Andrés & Sjacco Mary van Hoek-Hendriks, a lecturer and expert in food innovation, reflects on her industry journey and the crucial role of fostering impactful innovations. She defines food innovation as creating new, feasible, and...
