Boonzaak
Boonzaak is a Dutch plant-based food brand focused on tempeh made from local beans and peas. On its website, it presents itself as bringing biodiversity back to the plate by turning regionally grown legumes into a flavorful, minimally processed product that can be used in both everyday cooking and gastronomy. (boonzaak.nl ) The company positions tempeh as a healthy, versatile protein source that fits the protein transition without relying on ultra-processed foods. It emphasizes fermentation, local sourcing, and distinctive taste profiles from different bean varieties, framing its products as both culinary and agricultural value-added foods. (boonzaak.nl ) Boonzaak appears to serve both foodservice and consumers. The site says its tempeh is available through wholesale channels for horeca/food service, as well as in selected retail and direct-to-consumer pickup options in the Netherlands. (boonzaak.nl ) Core Values Biodiversity : Boonzaak explicitly says it brings biodiversity back to the plate by using local bean varieties and helping preserve them through consumption. (boonzaak.nl ) Health and nutrition : The company describes its tempeh as a natural source of vitamins, fiber, and protein that is easier to digest thanks to fermentation. (boonzaak.nl ) Local sourcing : The brand repeatedly emphasizes Dutch-grown legumes and named local growers, linking product identity to regional agriculture. (boonzaak.nl ) Low processing and gastronomy : Boonzaak positions its products as minimally processed and suitable for high-quality cooking, arguing that the protein transition can go hand in hand with gastronomy. (boonzaak.nl ) Sustainability for soil and farmers : The site says legumes improve soil health by fixing nitrogen and can create more value for farmers by being sold directly for human consumption. (boonzaak.nl ) Unique Aspects Built around Dutch heritage legumes : Boonzaak differentiates itself by working with specific local bean and pea varieties such as Friese Woudboon, Krombek, and Schokker, rather than generic soy-based tempeh. (boonzaak.nl ) Fermentation-led flavor differentiation : The company emphasizes that each legume variety brings its own texture and flavor profile, making the tempeh distinctive and culinary-focused. (boonzaak.nl ) Foodservice plus consumer access : Boonzaak sells through both horeca/foodservice channels and consumer-facing retail or pickup options, giving it a mixed route-to-market. (boonzaak.nl ) Mycelium consortium participation : The website states that Boonzaak is part of a MYCELIUM consortium project funded through Kansen voor West, where it is developing new tempeh specialties and edible mycelium. (boonzaak.nl ) Culemborg base : The contact page lists Boonzaak at Parallelweg West 18 in Culemborg, indicating its operational base. (boonzaak.nl )