Winnaars Fiber-up

Lentiz LIFE College again winner MBO-Challenge Food Waste 2022-2023

On Thursday, April 20, the winner of the MBO-Challenge Food Waste was announced. Unanimously the jury chose FIBER UP of the students MBO food & quality/ technology of the Lentiz College. The students came up with a solution for residual flows of almond skins for client Royal Steensma BV.

Fiber-Up is product made from the skins of almonds, a residual stream of Royal Steensma BV. The almond skin is processed into a paste and is high in fiber and healthy. It is a semi-finished product that can be used in all kinds of products. In particular, this project investigated its applicability for the production of squeeze fruit, bagels, bread, cookies, smoothies and ice cream. Fiber-Up increases the nutritional value of these products.

Laudatory words from the judges
There was praise from the professional jury: A lot of attention was paid to the presentation of this team, the film and the note. You can see that this team has gone through the Design Thinking process well. The team tried out many products. In the end, the team chose a semi-finished product; a high-fiber paste that can be used in all kinds of products. A semi-finished product has the advantage of being widely applicable. This makes the impact of the chosen solution potentially large. At the same time, the solution also plays into people's health. The paste allows you to add fiber to various products. Fiber is essential for proper functioning of the intestinal system. Finally, the team also researched the shelf life of the product by trying out various techniques and comes up with sound advice for the shelf life of the final product. The jury therefore sees in Fiber Up a feasible concept that is also easy to implement in practice.

Students' report
Among other things, we learned how to think realistically with thinking about products, whether it is relevant and whether someone would want to buy it that way or not. We also learned how to deal with Moerman's Ladder and the consumption of a product in this process. We had to "think around" because certain solutions cost too much energy - and thus money - so we had to take other steps. We learned how to apply different ways of shelf life to our product. Using the hurdle technique, we found out that by heating, adding salt and vacuuming, the product has a longer shelf life.

We learned through a course more about fermentation and how to apply it at home, as well as on our fiber product. Some learned how best to design a logo and others learned to edit.

Reaction of client Royal Steensma BV
Judy van Haaster, coordinator R & D Steensma Vlaardingen: "We are enormously inspired by the ideas and solutions the students have come up with. For us, the almond shells are now a residual flow that ends up in the bio-digester, it is not used as food. While it is a food waste stream and healthy too. We plan to market the skins as a paste as a fiber product for all kinds of applications: bread, squeezed fruit, cookies, smoothies, etc. We definitely see a market in this. We are now at the beginning and it will be a multi-year plan because it involves investments; among other things, there will have to be an expansion of the production site.

We are impressed with the cooperation with the students and the quality of guidance. A wonderful collaboration with a promising result. It is recommended to every company or organization to participate in this challenge.

2e prize for Bread Dinner- ROC Friese Poort
Students from the programs independent working cook, independent working host and kitchen manager worked together on the solution for a second life for old bread and residual streams of bread. The jury immediately noticed the movie of this team on. It looked professional. The note nicely reflected the process the team went through. The team cleverly connected with an existing event and provided a dinner made from leftovers. The team showed that you can make haute cuisine out of leftovers. A true feast including a nice beer. Giving guests, including restaurateurs, the insight that you can make a real feast out of leftovers is of great value. It gets people thinking and encourages people to look at food and food waste differently.

3e prize: Yuverta Pepper Humus
Students from Yuverta's Nutrition and Wellness program won 3rd prize with a solution to the residual streams of paprika from the company Naturally Tomato. Several humus recipes have been devised.

As every year, the livestream is presented by the previous year's winners. Back then, Lentiz LIFE also won the challenge with the Wasabi croquette. Students Manouck van der Plaat and Erwin Triel of Lentiz LIFE College enthusiastically presented this edition where their school was once again declared the winner.

All nominees can be seen at the YouTube channel, for more information go to

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