Springtail

🎧 A huge thank you to regenerative trailblazer Joni Kindwall-Moore for having us on the show! 🦆 An honour to be interviewed about some of our favourite topics, including climate-smart crop sorghum, taking a B2B approach and meeting climate targets, the missing middle, the importance of team diversity to drive innovation and collaboration across the supply chain and across the pond . 💫 Curious to learn more about Springtail & Snacktivist, what we’re doing and what drives us? Then, this one is for you! Sherif Soubra Annigje Jacobs #regenerativeagriculture #sorghum #climatesmartcrops #springtail

🌾 Exciting updates from our Regional Bread Mix Project! 🍞 Together with Lentiz' Food Innovation Academy, we’re developing a delicious baking mix from locally grown grains. This summer, we tasted the first breads made with 9 special varieties of baking wheat from Buijtenland van Rhoon by Peter Bienefelt & Petra Kuiper - van de Kletersteeg. We’ve now selected 4 wheat varieties that will make up around 40-50% of the final bread mix. The other grains will be grown by other farmers in the region - such as the quinoa from Boer en zus (Janna de Geus). Our baking mix aims to showcase the potential of locally grown grains, build local supply networks and involve students to create to a more future-proof food system. We're excited about the presentation of the bread prototypes in November (stay tuned!) and about the potential impact this bread mix could have on diversifying grain cultivation in the region. 📷 by Angela Enthoven Met dank aan Provincie Zuid-Holland en Lentiz | LIFE College. #hetnieuwenassen #springtail

💛  Stone milling: Preserving the nutritional essence of grains Creating good food products starts with high-quality ingredients, and stone-milled flour is a game-changer. By retaining the whole grain's nutritional profile, we're able to develop products that are not only delicious but also contribute to better health. From artisanal breads to innovative cereals, stone-milled flour allows us to develop foods that are both satisfying and nourishing. Unlike modern industrial methods, stone milling distributes the nutritious oils from the bran and germ throughout the flour. This gentle process preserves the essential nutrients, vitamins, and antioxidants of the grains. The result? Flour that's not just more flavorful, but also more nutritious than conventionally (steel roller) milled alternatives. Many thanks to miller Sven Verbeek for welcoming us to his 'De Twee Gebroeders' (The Two Brothers) mill. Expertise and dedication to traditional milling techniques are invaluable as we work towards a more sustainable and nutritious food system. 🙏🌟 📷 : Brice Godard Provincie Zuid-Holland #StoneMilling #NutritiousGrains #Springtail

Very proud to be part of this great sorghum collective! Onwards and upwards 💪 Sean Patrick Sherif Soubra Annigje Jacobs Bastiaan Schellekens Maarten Bouten Howard Koster Ritzo Holtman Bas Hillerström #regenerativeagriculture #sorghum #springtail

⭕ Good food in the making! Here are the 3 latest versions of the sorghum breakfast cereal (aka 'circular cheerios'). 🥥 After a full year of product development, value chain building, ingredient sourcing, testing, tasting, farm visits and overcoming obstacles, we're getting close to the final version of the circular sorghum breakfast cereal. Looks like the mango / coconut version is taking the lead! 🌈 We embrace minimal processing to preserve the texture, nutrients and flavour of the sorghum and other ingredients. That's why we love working with Gabanna Foodworks - true specialty grains specialists. The cereal is enhanced with fruits and vegetables (surplus when possible), such as blueberries and sweet potatoes, adding colors and nutritional benefits. We can't wait to see the product on the (digital) shelves of Rechtstreex | van de boer and beyond! #regenerativeagriculture #sorghum #springtail

❤️ Please meet our star intern Kate Axten! Here you see her in action at the Tasting Expo van Het Nieuwe Nassen - a collective of innovative food professionals. For the occassion, Kate prepared a delicious sorghum salad and 100% gluten-free sorghum pasta - perfect for the hospitality and catering industry. 💙 For this tasting expo, the BlueCity (010) Dome was transformed into a vibrant meeting place where entrepreneurs, local and nature-inclusive farmers, and regional chefs met and inspired each other. It was a pleasure to reconnect with familiar faces and make new contacts. 💚 We love being part of this movement: joining forces with like-minded entrepreneurs and farmers who use climate-smart crops and circular production methods is key in building a regenerative food system. Special shoutout to our Fresh Ventures Studio buddies: Nimble Processing, Gabanna Foodworks, HarvestCare / Zuzanna Zielińska #regenerativeagriculture #hetnieuwenassen #springtail

🎪 👩🍳 🍲 COMING UP IN 2 DAYS: TASTING EXPO Get inspired (and nourished) by a selection of wonderful products and passionate people. We join forces to create a more sustainable and diverse food system in Rotterdam and beyond. 💥 Springtail will be serving pop sorghum, a refreshing sorghum salad and 100% gluten-free sorghum pasta - prepared by the marvelous Kate Axten. Very welcome on Monday 27 May from 14:00 to 18:00 in BlueCity (010) Rotterdam. Reserve your free tickets here: https://lnkd.in/e8jWag_R Hope to see you there! Sherif & Annigje #hetnieuwenassen #springtail

The Dutch love their bread - we eat about 50kgs per person per year. Weirdly enough, 95% of this daily bread is made from imported wheat. And the local wheat that is all around? Used for animal feed. That has to change, which is why we are developing a regional bread mix for the Provincie Zuid-Holland. Together with the Food Innovation Academy, we are creating a tasty mix with a variety of locally grown grains. The mix will be available for (home)bakers and the bread will - fingers crossed - find its way to supermarket shelves. The more of this bread (mix) is sold, the more farmers will be motivated to diversify their grains and the better it is for our soils. Also: eating a wider variety of grains is much better for our gut (than eating processed wheat flour). This week, we tasted the breads made from organic wheat varieties grown in Buijtenland van Rhoon. After testing, we’ll select the most suited varieties for our local mix and add other grains. We are proud to work with passionate Petra Kuiper - van de Kletersteeg and her students from Lentiz | LIFE College and look forward to the next steps! #regenerativeagriculture #hetnieuwenassen #springtail #pzh

🔥 It's a great week for sorghum lovers! Pasta artist Sean Patrick created a unique product with two kinds of sorghum and other specialty grains. High in fiber and protein, great taste and smooth texture - what's not to love? If you're in The Netherlands and would like to try, you can order it here: https://lnkd.in/e55yrgDH Gabanna Foodworks Howard Koster De Biesterhof Land van Ons #regenerativeagriculture #bluecity010 #citylab010 #sorghum #springtail

💛 Sorghum is gaining more and more ground in The Netherlands! For Rotterdam festival Motel Mozaique, our friends at Kaapse Brouwers have created a blond beer with local, regeneratively grown sorghum & buckwheat 🤩 Cheers to MoMo and to more and more products from more and more crops! 🍻 #regenerativeagriculture #sorghum #momo