References

Discover the cases we've finished so far!

There is more to the sea than just fish. Seaweed and algae are presented as one of the sustainable solutions for our food supply in the future. Hence the ValgOrize project, where the possibilities for their application in and as food were approached from different angles: in the field of taste and food safety, but also from a market approach. Enter the inventors!


"In the ValgOrize project, we explored the possibilities of seaweed and algae in and as food. Consumer awareness and acceptance play an important role therein. During the co-creation session, we stumbled upon quite a few surprising bottlenecks, but we also got a number of insights for possible solutions. The participants were perfectly convinced afterwards, which proves that the right approach can make it work!"

Johan Robbens and Liesbet Colson, ILVO Marien


We inspired De Paddestoel to get started with their top sellers, the vegetable burger, spinach burger and broccoli burger. Result: More vegetables, a Nutriscore B and a more sustainable product. And as icing on the cake, a Superior Taste Award!


"Sometimes it's good to call in an outsider, who sees things from a completely different side. Charlotte and Veerle gave us some fresh ideas and approaches for our toppers, the vegetable burger, broccoli burger and spinach burger. As a result, the vegetable content was increased and the palm oil was replaced in all products with more sustainable and local sunflower oil. This improved the nutriscores and made them more sustainable. Cherry on top was the Superior Taste Award we received for the new and improved recipes. It was the little push we needed to get started with our classics!“

Sofie Leten and Paul Borms, De Paddestoel


The VitaBran fiber biscuits from La Confiance/Ceval were reformulated to Nutriscore B, which is significantly better than its competitors, without compromising on the taste. But how can you make them stand out on the shelf? On which qualities do you focus best? We let our inventors go wild, resulting in a lot of creative input and surprising insights.


La Confiance - Leo Borms

“Charlotte and Veerle organized a co-creation session for La Confiance around the new VitaBran bran biscuits. This workshop was without any doubt a real eye-opener and gave us a lot of new insights, which we immediately started working on! It is a step forward for us to understand our customer even better.”

Leo Borms, Owner, La Confiance


Wilderhof grows different types of berries, such as raspberries and blueberries. But not every berry is perfect, sometimes they are a bit too hard or too soft, too small or too large, or slightly damaged. Still perfectly edible, but no longer suitable for direct sale. Looking for new ways to upgrade the imperfect fruit, we tested a number of ideas and ways to develop them. In the meantime, one of the ideas is in full development.


"In the Optiberry project, we explored possibilities to upgrade our non-premium fruit. Charlotte and Veerle crossed our path and built a bridge to the consumer. They involved a diverse group of consumers in the co-creation sessions and by using a creative and interactive approach, these sessions resulted in a lot of new ideas that we immediately implemented. Thank you, ladies!“

Carolien Gulix, Wilderhof



Rousselot - Sara De Pelsmaecker

"Veerle and Charlotte guided us perfectly in our first acquaintance with co-creation as a company. Besides listening to our needs, they also managed to translate these into a productive co-creation session where we acquired a lot of input about our idea. The subsequent in-depth interviews provided an extra layer of information that we will certainly include in our further strategy."

Sara De Pelsmaeker, Global Business Development Health & Nutrition, Rousselot