#### In the early 19th century, coffee drinkers found alternatives for coffee in times of coffee shortages . This was found, among other things, in the ground and roasted roots of the chicory plant.

However, Chicory does not contain caffeine, so it has never really supplanted coffee as the national drink! Real coffee was therefore always preferred.

In time,  also other new variants for coffee were  introduced, but not only for plain coffee, but  also (flavor) improvers such as coffee syrup or burnt sugar.

In the war and crisis years of the 20th century, chicory coffee as well as roasted and caramelised sugar varieties such as molasses received a boost. The surrogate coffee was widely drunk as a substitute, in the absence of real coffee.

Molasses is a by-product with many applications, infact a by-product in the production of sugar from sugar cane or sugar beets.

Just like chicory, molasses is no longer in favor as a replacement or improver for coffee, after all, a coffee shortage has been behind us for some time now. But for each new period there seem to be other applications within the food chain for these versatile residual flows, so that nothing is lost.

The coffee culture is pre-eminently an area where recycling and reuse of residual flows have been used for a long time!

Read the whole article at:    [Innovation Media magazine](https://indd.adobe.com/view/a60fd43e-27bc-4f14-b6c2-31e7ff565f10)

Koffie.jpg

coffee drinking

The majority of these agro and food products are exported to countries in the EU itself.

Some of these products are transhipped directly to other EU countries, but many  
flows are first processed in production, reconditioning, packaging and labelling. Taking into account that 80% of the food products to be transported concerns the need for refrigerated transport. A good cycle prevents food loss in the chain.

All facets within the food chain, from import, export, food production and processing are closely linked, a network from cold stores to ripening or pre-cooling, testing and quality control, (re)packing and sealing to order processing, these all have an impact in preventing foodproducts from being loss in the chain.

Picto_foodconditioning_©In-Me_foodwastemap.jpg

Conditioning in Food Chain

But internationally, today is Global Soil Day, initiated by the International Union of Soil Sciences (IUSS).

Almost everything has a connection with this word. Starting from the noun of the word earth, we take the earth as the soil, a mixture of sand and organic matter.

One of the four elements of classical philosophy! And, literally everything is built from soil. Is it an innovation that is redesigned from the ground up, mobility solutions for which soil has to be moved, the raw material for making solar panels to, of course, any form in the agro-business!

And most importantly! Good soil use results in less crop loss. Research and the best optimized cultivation area prevents food loss in the food chain.

![bodem jonge planten_©In-Me_foodwastemap.jpg](https://res.cloudinary.com/opinionated/image/upload/v1670183987/bodem_jonge_planten_In_Me_foodwastemap_72243498e3.jpg)


bodem jonge planten_©In-Me_foodwastemap.jpg

December 5  World Soil Day

Het ontwerp dateert echter alweer uit 1950, maar is tot nu nog nooit in productie genomen.

“De mooiste stoel die nooit geproduceerd is”, zo noemt ontwerper Rob Parry de Rolls Chair zelf. Nel  brengt de stoel in samenwerking met de 97 jarige Rob Parry in 2022 in productie.  Aan het originele ontwerp worden geen concessies gedaan, het ontwerp blijft gelijk aan de 5 prototypen die in 1950 zijn gemaakt. Eigenaar Jorrit Tol van Nel geeft aan dat er voor de materiaalkeuze wel andere keuzes zijn gemaakt. De stoel wordt  duurzaam geproduceerd in een fabriek in Winterswijk. De Rolls Chair is gemaakt van hoogwaardige en duurzame materialen, zoals stof van gerecyclede wollen truien en nieuwe bio-based materialen zoals kokosnoothaar.  

De onderste laag is van kokosnoothaar. Daarbovenop natuurlatex.
Dit is bedekt met wolvilt van Nederlandse schapen.
De stoel is bekleed met stof van gerecyclede wollen truien.

Materiaalgebruik:
•	  Stalen frame 
•	  De zitting is van kokosnoothaar, natuurlatex en wolvilt van Nederlandse schapen. 
•	  De stoel is bekleed met stof van gerecyclede wollen truien.

![Rolls_Chair_biobased I klnbstnd.JPG](https://res.cloudinary.com/opinionated/image/upload/v1670183580/Rolls_Chair_biobased_I_klnbstnd_47d5421526.jpg)


Rolls_Chair_biobased II .jpg

Gespot op de Dutch Design Week 2022

The 'Objective Zero Impact forum'.
The Objective Zero Impact forum focuses on initiatives with a new impact on sustainable and responsible solutions in the field of packaging, processing, printing and intralogistics. It was set up as a platform for exchange and wants to be a think tank.

Objective Zero Impact aims to bring together the actors who provide innovative and flexible packaging solutions: new materials, new storage options in packaging design, advanced tools, etc. ALL4PACK Emballage Paris aims to help implement solutions already available, the co-creation of new environmentally friendly production and , distribution and consumption solutions.

To this end, the show has formulated 4 themes:
• “Made by eco-design”
• “Recycling is beautiful”
• “Deposit return”
• "The future is now"

A number of start-ups present in the ALL4PACK Objective Zero Impact space, show innovative solutions for packaging with new materials, reusable, advanced tools, special packaging design and more!

One of the start-ups present at the pavilion is Lyspackaging.
A French start-up that bases its packaging products on the innovation of creating new materials from plants that compost without toxicity during biodegradation. 

Source: All4Pack 

![All4pack.jpg](https://res.cloudinary.com/opinionated/image/upload/v1670183294/All4pack_fc3044ada8.jpg)


All4pack.jpg

The Objective Zero Impact forum

Save flavors, colors and active ingredients instead of throwing away these useful components. These can be used in various products, including  non-food products. Think about implementing machinery to extract components from residual waste, previously treated as waste. Use the newly extracted ingredients in other products or make it a new product for sale.

Many people unconsciously extract flavours and colourants from an extract every day when making coffee! The flavours and colourants in the ground coffee beans can be easily extracted by means of hot water. The filter then ensures that only the desired extract is separated from the solid with water. We can obtain the coffee extract itself from this by means of vaporization.

In the (food) industry, more and more natural extracts are being extracted for the processing and preparation of new products. Most common is still extracting oil from pressed beans or seeds, using heptane (as extraction-medium). But more and more new applications are being offered. In the food processing industry there is an increasing demand for natural extracts for production. An example is the extraction of Beta-carotene (also called a 'radical scavenger') from carrots, Lycopene from tomatoes (red colouring) and the extraction of Betalaine from beets. The latter is a natural colourant from the beet, which is widely used in the processing of meat products and sweets. But new applications are evolving, there is research on new extraction-mediums to extract more out of fruit, vegetables and their  waste, than prior was possible.

[Read the whole article](https://indd.adobe.com/view/5365c824-8fbf-4df5-adcb-c09c18157977) in the 10th edition of In-Me magazine.








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Conditioning in Food Chain

December 5 World Soil Day

Gespot op de Dutch Design Week 2022

The Objective Zero Impact forum

Extraction technology

coffee drinking