Future Bites: 4x Eindhoven Food designers

Food designers come in all shapes and sizes. In Eindhoven they often have a background in design and their focus is on a combination of innovation, sustainability and experience. We talked to four Eindhoven-based designers about what they are currently doing.

Doreen Westphal

Botanic Bites makes tasty burgers and snacks from plant based products. Doreen founded the company three years ago to market tasty, healthy snacks that are better for the environment and the climate. When we talk with her, she has just received the award for the most sustainable product from the Amsterdam Food Pitch. She won the award with Choonk, juicy pieces of oyster mushroom. ‘We've been noticed by sustainability organisations before’, she says, 'but this is the first time a culinary expert jury has said that our product is also very tasty. That's really great to hear.’

You can buy Botanic Bites snacks at Makro (in Best), from 27 June at Lidl throughout the Netherlands (under the name Farmer and Foodie) or at Bar Bistro Calypso on Stratumseind. And, like every year, during the Dutch Design Week on the Ketelhuisplein!

Chloé Rutzerveld

As a food designer and critical thinker, Chloé researches new ways of food production and consumption. In 2014 she graduated with a 3D printed edible ecosystem and held a Tedx Talk about it in Canada. Now there is a book, a collection of her recent work, and the offer to put together an exhibition for the NEMO Science Museum.

On 10 July, Chloé will open the exhibition Voedsel van Morgen (Food of Tomorrow) about what will be on your plate in 2050, where it comes from and how it tastes. With this exhibition, the Eindhoven-based designer aims at making research into new forms of food production accessible to a wide audience. ‘The focus is science and technology, but there is also room for a layer of speculation and thinking about the future’, she says. For example, are we going to eat insects en masse in the future? Are they really tasty and how are we going to produce them on a large scale? Little animals without wings, nice and tender? To start this kind of debate, Chloé designed a series of 'plof-insects', which you can see at NEMO - together with many more future food scenarios and scientific projects.

At the exhibition, Chloé will also give the stage to other Eindhoven-based designers, such as Mies Loogman and Naomi Jansen.

Chloé Rutzerveld

Annelies Hermsen

Annelies is in the middle of spice mixing process when she picks up the phone. Her father taught her the love of good food years ago, and in Eindhoven she specialized in designing at the Design Academy. Now she gives advice to food companies and develops products which help to start a conversation about the impact of food. About food waste, for example. Why do we eat goat's cheese, but not the meat from the goats? She developed the Bokken Bouillon (broth from goat bones), which made her win the Sustainability Award at the Amsterdam Food Pitch last year.

The prevention of food waste, and food and health (what are healthier options in your kitchen?) form the basis of Annelies' concepts and productions. Curious about her work? During DDW the Eindhoven-based food designer opens the doors of her studio on the Halvemaanstraat (near Piet Hein Eek).

Katinka Versendaal

She is the founder of The Eatelier, a food design studio in Eindhoven, and alumna of the Design Academy Eindhoven. Katinka Versendaal is a self-proclaimed gastronomic futurologist, and in her work she focuses on a sustainable, healthy and tasty future of food.

Throughout the year she investigates what technical-scientific developments and socio-cultural trends mean for the way we eat. Once a year, during the DDW, everything comes together for a large audience. This is the moment when she combines her insights into a number of shared dinings. This year she’ll be organising them together with chef Pepijn Meijers in his restaurant at Strijp-S.

Last year’s DDW dinner was dominated by the question whether you can cultivate your emotional well-being through food. The insights from that research are now bundled in the book 28 grams of happiness.

Learn more | taste more | do more

The Design Academy Eindhoven has a Food Non Food department in which students conduct research into issues surrounding food, such as climate impact, obesity and animal welfare.

Or take a look at what the Technical University of Eindhoven has to offer. This is where Chloé Rutzerveld studied industrial design, for example, before she started working as a future food designer.

The Dutch Design Week will be held in Eindhoven from 19-27 October 2019 and offers every year a stage to innovative food designers.

Newsletter subscription - Sign up and get inspired by the latest stories by peers and practical tips about working & studying in Eindhoven every month.