Concert at SEA, co-founded by BLØF, is one of the largest pop festivals by the sea. Every year, thousands of music lovers flock to the Zeeland coast for an unforgettable festival experience. Besides music, the local Zeeland food sector also plays an important role. This year, something new is being added: three innovative food concepts that will be tested in practice during the festival. Innofest offers these food innovators the opportunity to test their ideas in a realistic setting, with direct feedback from the festival audience. Curious who is participating? Read on and discover which three innovators you will encounter at Concert at SEA.
Concert at SEA 2025
Who are the innovators?
OostaMo
OostaMo makes drinking water more fun and healthier with WaterMates: natural flavor sachets without sugar or artificial additives. The flavor? Exciting combinations of dried fruit, flowers, and leaves. And all of this is purely natural! Through their app, OostaMo helps consumers build healthy drinking habits. During Concert at SEA, they will be testing whether festival-goers embrace this sparkling innovation and how they experience the surprising flavors.
Bierbrouwerij Vermeersen
Bierbrouwerij Vermeersen combines its rich tradition with innovation. With their kombucha, they offer a healthy and sustainable alternative to soft drinks, perfectly aligning with the growing demand for healthy choices. This innovative drink is alcohol-free and flavorful. During Concert at SEA, Bierbrouwerij Vermeersen will test whether visitors are open to this unique taste sensation. Will they reach for Vermeersen’s kombucha instead of beer?
Loverendale Ter Linde
Loverendale Ter Linde is a 140-hectare biodynamic mixed farm where vegetables, fruit, and biodynamic cut flowers are grown. They are currently testing a pastry that not only brings together all facets of their own farm but also local agriculture. The result: a natural product that hasn’t traveled far! This summer at Concert at SEA, Loverendale Ter Linde will let the public taste their product and have a say. What do they think of the pastry? And how do you tell the story of this local and sustainable delicacy?
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