Young explorers unveil the future of nutrition at HAS Food Experience 2026

The next generation of agrifood pioneers took centre stage this week at the HAS Food Experience 2026, transforming the HAS Green Academy into a living laboratory for the future of food.

Under the theme Young Explorers, over 100 graduating students presented market-ready solutions that suggest the food industry is heading toward a radical intersection of high-tech biology and ultra-clean labels.

This year’s showcase was defined by a shift away from "generic sustainability" toward highly specific, science-backed functional foods. These Young Explorers are no longer just theorizing about a better food system; they are presenting prototypes that address the precise demands of today’s hyper-informed consumer.

Precision nutrition for Gen Z

Reflecting the global fibermaxxing trend recently highlighted by market analysts, several student projects focused on the "invisible" fortification of everyday staples. One standout innovation included a range of upcycled spent-grain pasta that doubles the fibre content of traditional wheat varieties without altering the al dente texture — a direct response to the 40% of Gen Z now actively seeking to optimise their gut health.

The explorers also tackled the clean label challenge. Rather than relying on synthetic stabilisers, one team unveiled a mycelium-based binding agent for plant-based meats, successfully removing the need for methylcellulose. This aligns with the industry's broader pivot toward "Natural Intelligence," where complex chemistry is replaced by fungal fermentation.

The fresh frontier

Innovation in the fresh sector was equally prominent, mirroring the trends seen at major trade shows. HAS students showcased:

• AI-driven freshness monitoring: a low-cost, biodegradable sensor integrated into fruit packaging that communicates directly with a consumer’s smartphone to signal the "peak flavour window."
• Zero-waste vertical crops: integrated hydroponic systems designed for urban "dark kitchens," allowing chefs to harvest microgreens seconds before they are plated, eliminating the cold chain entirely.

Bridging the gap to industry

The HAS Food Experience has become a critical scouting ground for the European food and drink trade. "These students are not just presenting school projects; they are presenting business cases," noted a talent scout from a leading Dutch retailer. "They are bridging the gap between high-level sustainability goals and the practical, tasty products that will actually survive on a supermarket shelf."

As the event concluded, the "Young Explorers" of 2026 made clear thatthe future of food will be defined by the intelligent use of technology to make healthy, sustainable choices the easiest and most flavourful options for consumers.

FoodManShip Awards

During the HAS Food Experience 2026, the expert jury will present the FoodManShip Awards to the most innovative and enterprising concepts.

Category: Convenience

Concept: Bake your moment

‍Concept description: baking is the ultimate moment of enjoyment, with all the beloved steps of preparing something delicious. But that moment quickly becomes less ideal when you live alone or with just one other person. That is how Bake Your Moment was created: a baking‑mix packaging containing two portions, perfect to enjoy alone or together as a dessert or small treat. You go through all your favourite baking steps, while the packaging itself offers convenience as a baking mould — suitable for both the oven and air fryer.

‍Name: Odeke van den Hurk

‍Programme: Food Innovation

‍Category: Health

Concept: Enough on your plate
Concept description: this concept provides practical tools for the people around someone who is grieving. It helps them offer comfort and support through food.
Name: Emma van den Wildenberg
Programme: Food Innovation

Category: Indulgence

Concept: BR0.0%
Concept description: BR0.0% offers alcohol‑free mixed drinks without added sugars, low in calories and inspired by tropical flavour combinations linked to spirits styles, complemented by refreshing zero‑soft drinks. The minimalist, sporty and premium appearance supports making a confident, conscious choice.
Name: Robin Smeulders
Programme: Food Innovation

Category: Production & Technology

Concept: Sulfite formation and browning during wheat extrusion
Concept description: the client’s extruded wheat products show stability issues, such as sulfite formation and browning. Through trial‑and‑error testing on the pilot plant, several causes were identified, including Maillard reactions and the presence of sulphur‑containing amino acids. Based on these findings, an advisory report was prepared.
Names: Ellen Verhoeven, Tijmen de Vrueh and Cézanne Ruules
Programme: Food Technology

Category: Sustainability

Concept: VinaVita
Concept description: did you know that the wine industry produces large amounts of grape waste each year, most of which remains unused? Yet this side stream is rich in valuable nutrients that are both healthy and highly suitable for use in food and beauty products. This concept taps into the growing demand for sustainable, healthy products that easily fit into everyday routines.
Name: Luka van Lierop
Programme: Food Innovation

Audience Award

Concept: Enough on your plate
Concept description: this concept provides practical tools for the people around someone who is grieving. It helps them offer comfort and support through food.
Name: Emma van den Wildenberg
Programme: Food Innovation

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