Van Hulst & Partners
- Type
- Professional Service Provider
- Location
- Muiderberg, Netherlands
- Industries
- Alternative proteins, Food ingredients & products, Food reformulation, Plant-based
- Domains
- Fruit, Plant based primary products, Vegetables, Bakery, Processed food products
About Van Hulst & Partners
FoodBi, also presented as the Food Buro of Innovation, is a food innovation and advisory practice focused on helping companies improve food products and food processes. Its website positions the business around creating better food and smarter food solutions that can fit into a more sustainable and circular future.
The company appears to work with food manufacturers and other food-sector clients on innovation, product development, optimization, and trend-driven concept work. It emphasizes practical, hands-on support backed by in-house R&D facilities and broad experience across bakery, chocolate, snacks, fruits and vegetables, and plant-based concepts.
Core Values
- Creativity: The company highlights creativity as a core value and frames its work around fresh ideas and inventive food solutions.
- Expertise and experience: It stresses deep domain knowledge and long-standing experience in many food categories and technologies.
- Hands-on approach: The practice presents itself as practical and execution-oriented, with in-house facilities that allow food processes to be simulated at kitchen scale.
- Speed: Fast turnaround is explicitly listed as a core value, suggesting an agile way of working.
- Integrity and trust: Honesty, reliability, confidentiality, and integrity are named as important principles.
- Value for money: The company also emphasizes delivering good value, alongside a collegial and approachable working style.
Unique Aspects
- Part of Van Hulst & Partners BV: The website states that FBI is part of Van Hulst & Partners BV, indicating a broader corporate backing.
- Own R&D facilities: FoodBi says it has its own research and development facilities where nearly all food processes can be replicated at kitchen scale.
- Broad cross-category expertise: Marc van Hulst is described as having experience across many food domains, from bakery and chocolate to snacks, fruits and vegetables, and vegan concepts.
- Plant-based innovation work: The blog highlights work on plant-based eggs and vegan binding systems, showing capability in advanced plant-based formulation challenges.
- Collaborative network: The company says it works with freelancers and other agencies, suggesting a flexible project-based delivery model.