An important part of Multiflour’s success lies in the upcycling market: upgrading waste streams into high-quality food ingredients. René explains: “Take sunflower oil. After pressing, you’re left with a press cake that you can’t directly use in food. By drying or milling it, it becomes a fibre- and protein-rich raw material that is perfectly usable. In this way, you reduce the ecological footprint and improve nutritional value.”
With partnerships like Agrain and FoodSolutionsTeam, and by being an active member of The Protein Community at Foodvalley NL, Multiflour stays at the forefront. “Many of our customers are also part of that network. We learn from each other and together accelerate the food transition.”
It not only yields innovative ingredients, but also visibility in a growing niche. From major food retailers to producers of low-carb crackers – customers know they can turn to Multiflour to make their products healthier and more sustainable.
“Tribe stood out for its transparent communication and flexibility. Incoming requests are now automatically turned into a sales opportunity.”
René van der Veen • CEO at Multiflour
