Zeelandia recognizes corporate social responsibility (CSR) as a crucial foundation and principle for the sustainable future for our company, stakeholders and environment. With that in mind, we are actively working to make our products more sustainable..
Zeelandia is one of the global leading companies for the production of marzipan and almond paste (amandelspijs). Considering the environmental impact of almond growth and supply chain we are looking into alternatives for almonds in marzipan production.
In this challenge we are looking for ingredients that can be used to make a paste that is just as shapable and mouldable as traditional marzipan. This raw paste has to be a certain consistency to shape it into the endless varieties of marzipan sweets and cake decorations. Texture is leading, whereas the overall flavour of almond paste can be easily replaced with aromas. Preferably (but not exclusively) we are looking into ingredients derived from residual streams and if these can be used ‘as such’. Alternative answers to our challenge, except for the replacements of almonds with other nuts, are also welcome.
In the attached movie of part of the marzipan process you can see the mash that is produced by cutting/treatment of almond, adding (variable amounts) of crystalline sugar and water. In the current process the almonds are cooked, but we would like the new mouldable pasta to not need this kind of cooking procedure. Considering this factor other nuts or beans are not desirable alternatives to replace the almonds.
If you have the recipe/solution to replace almonds in marzipan production? And/or your company has availability of (a) rest-streams and you have good reasons to assume that we can collaborate to develop a marzipan alternative? We would like to get in touch to investigate whether and how we can collaborate!
What we are looking for
Key to this challenge is the functionality of the raw paste to replace almonds in the marzipan production. The taste of the raw product is secondary because this can be added in with the use of aromas. Although the raw paste cannot have a predominant taste (such as bitter or sour) to overrule the sweet marzipan flavour in the end product. Zeelandia is open to a wide variety of raw products to be converted into a product with the comparable texture as traditional marzipan. We especially welcome products/ingredients derived from residual streams (food) that can be used to replace the almond compound of marzipan.
What we are not looking for
- Products to mix in with the almonds; the raw paste must be useable without almonds
- Beans or other nuts to replace the almonds with
- Ingredients that need to be cooked in the production process
- Ingredients that are not cost effective
- Ingredients that can't be used on a bigger scale
Video
A look into the current Marzipan production process
What we offer
- An open and flexible partner
- A development partner assessing the technical AND economical viability of your ingredient/concept within the Bakery industry
- A channel to market your ingredient/concept
- Financing of the company for further development
How does it work?
- Send in a short and concise pitch deck with your solution
- As soon as you have uploaded your pitch, you will receive a confirmation so that you know that we have received your pitch.
- Your pitch is only visible to Zeelandia
- After the deadline, Zeelandia will assess all pitches individually and invite the companies with the most interesting solutions for a 1:1 conversation to get to know each other and look for opportunities to collaborate.
Pitch format
- Send in a short and concise pitch deck of your solution (max 4 pages / 12 slides) with description of the following two parts:
- A description of your product or solution
Give a short description of your product or solution, as detailed and visual as possible. In which phase is the solution? - A description of your company & team
How and when was your company founded? In which phase are you? How many people? In which market are you active? Also a short description of the (managing) team.
- A description of your product or solution
The pitch deck may be submitted in free form (presentation, slide deck, letter form), but must be uploaded as a PDF file (landscape or portrait A4 - max 30MB). Videos, example websites, etc. can be included as a link.
Timeline
- November 1 at 17.00 CET: Deadline challenge
- November 2 – 21 : Selection period
- November 21 - 25: Announcements selection & invites for 1:1 conversations
- December/Januari: 1:1 conversations
- Q1/Q2 2022 onwards: discuss and start collaboration
Terms & conditions
- Participation is open for startups, scale-ups, SMEs, grown-ups, innovators and scientists with an innovative product and/or technology.
- You will remain the owner of your intellectual rights, concept or solution in your pitch, until you agree otherwise.
- Be aware of the fact that your pitch (and concepts and ideas in it) will be viewed and be shared with (internal) stakeholders. Keep IP sensitive unique (technical) details out of your pitch, keep it a secret that you can share later.
- We strongly advise you to document everything you share with others and mention that information provided is confidential and intellectual property rights remain with you/ your company until agreed otherwise.
- Download Terms & Conditions