Brood op zijn retour: From Returned Bread to Valuable Ingredient
Hogeschool Van Hall Larenstein & Regieorgaan SIA
Every year, around 150,000 tons of bread in the Netherlands go unsold or unused. Through the project Brood op zijn retour, researchers from Hogeschool Van Hall Larenstein have developed a method to give this “returned bread” a second life. The bread is transformed into an innovative ingredient that replaces sugar in various food products, including muffins, ice cream, and breakfast cake. At the festival, the Van Hall Larenstein team is testing the taste and acceptance of these products, while also raising public awareness. The overarching goal: reusing bread within the food chain.
Gronings Feestmaal x Visto: Working Together Towards a Healthier Food Environment
Hanzehogeschool & Regieorgaan SIA
CMD students present Visto, a new app that visually captures food stories at festivals. In collaboration with researchers from Hanzehogeschool, they’re working on the innovation Gronings Feestmaal, using a small food truck to collect food-related stories from festivalgoers. The combination of the food truck and the app maps out images, eating habits, and specific preferences. With this valuable input, the team is building a healthier and more conscious food environment tailored to the needs of festival visitors.
Wearable Breathing Trainer: Take Control of Your Breathing
Hogeschool Saxion (Enschede) & Breathpal (B.J. Bulsink Beheer B.V.) & Sportinnovator & Regieorgaan SIA
An innovative breathing trainer, built into a smart shirt, helps children improve their breathing after physical exertion. This can lead to better breathing techniques and more enjoyment in sports — encouraging kids to be more physically active.
