Programme
introduction

Redesigning Food for a Sustainable Future

Food redesign is about rethinking existing food products using smart design principles to make them more sustainable and valuable. This can involve using circular materials, regenerative agricultural ingredients, low-impact components, or energy-efficient technologies. The Redesign Food for Value program aims to transform food products for the benefit of consumers, distributors and the entire value chain.

As part of the programme, we conduct research on existing food redesign frameworks and combine these insights with real-world experience from Foodvalley’s network of food industry experts. The results are presented in the Food Value Parameters section, which serves as a foundation for redesigning food products.

Since consumer preferences vary by product type and region, we also identify specific product categories and target countries. This ensures that food businesses can access relevant insights tailored to their market and product needs.

Food Value Parameters

‘Food Value Parameters’ are an initial selection of value-adding indicators identified as the basis for the design principles of the programme and are critical to address ongoing food system challenges. Food Value is defined as the value acquired by applying redesign principles to food innovations. In the first phase of this project, this initial list of Food Value parameters will be discussed and validated with participants and stakeholders of the programme, and within the Redesign Food for Value Impact Framework. The proposed list of value parameters is as follows:

Do you want to learn more about these parameters or the used methodology?

Selected product categories

Meat & meat alternatives

This category includes meat-based products and meat alternatives. Both plant-based products and animal-nonanimal ingredient hybrids

Sauces & spreads

This category contains sauces and spreads, sweet and savoury. Examples include pesto, hummus, sauces for meat, dips and sweet creams

Bakery

This category includes baked dough-based products, such as bread, donuts and croissants.

Healthy snacks

This category includes healthy snacks like muesli bars, whole grain crackers, and fruit-based snacks

Dairy & dairy alternatives

This category includes dairy products like butter, cheese, and yogurt, along with non-dairy or hybrid alternatives

The chosen product categories are based on various criteria: environmental and health impact, market acceptance and product relevance for the food businesses.

Environmental Impact – For example, beef production generates significantly higher carbon emissions than plant-based alternatives like peas, potatoes, and nuts. Dairy products, including cheese, also have a considerable environmental footprint.

Health Impact – A study on Dutch consumer products found that only a small percentage with national dietary guidelines, particularly in categories like dairy, bakery, and meat products. Processed meats, in particular, failed to meet any dietary recommendations, highlighting the need for healthier alternatives.

Market Acceptance – There is growing demand for plant-based alternatives. Consumers are increasingly shifting towards plant-based diets, with many actively reducing their meat and dairy intake. Younger generations, in particular, are leading this trend across Europe. Despite this shift, the meat alternatives market remains small compared to traditional meat products.

Product relevance for participants – Another key factor for the programme is ensuring relevance for SMEs and B2B ingredient suppliers. A preliminary analysis of SME food manufacturers, conducted through Foodvalley, DIL and the Province of Gelderland, identified 53 companies that met the project’s criteria. These companies span multiple relevant product categories, supporting the programme’s focus on sustainable food innovation.

These insights reinforce the importance of redesigning food products for both sustainability and nutrition!

Target Countries

The geographical scope of the project consists of Germany, Belgium and The Netherlands. All three countries show strong market readiness for the adoption of products with high sustainable and nutritional quality. In all three countries, consumers are generally well-informed, open to try new products and consider the sustainability and health aspects when choosing their food products.