Zwamcijsje
- Type
- Food & Ingredient Manufacturer
- Location
- Wageningen, Netherlands
- Industries
- Alternative proteins, Food ingredients & products, Food waste tech, Waste efficiency, Food reformulation, Shortening supply chain, Direct to consumer
- Domains
- Plant based primary products, Mushrooms, Processed food products, Meat alternatives, Confectionery & snacks, Soy, Bakery, Ice cream
- Technologies
- Other technologies
About Zwamcijsje
Huis van Hartig is a Dutch foodservice brand focused on savory snack breads for professional kitchens. It serves caterers, hotels, healthcare settings, event venues, and other foodservice operators that need convenient, plant-based savory options for lunch, snacks, borrels, conferences, and larger groups.
The company positions itself around taste, filling, nutritional value, and sustainability. Its website emphasizes that it helps professionals “level up” savory snacks with products that are easy to bake from frozen, suitable for broad dietary needs, and designed to perform well in catering environments.
Core Values
- Taste first: The company repeatedly stresses that its products win on flavor, structure, and filling, not just on positioning. Customer testimonials on the site reinforce that the products are meant to surprise guests and satisfy mixed audiences.
- Better nutrition: Huis van Hartig highlights improved nutritional value as a core promise, especially through plant-based recipes and reduced saturated fat in the Baasbroodje.
- Sustainability through innovation: Sustainability is framed as a result of recipe and ingredient innovation. The Zwamcijsje uses circular mushroom cultivation on local residual streams, while the Baasbroodje uses rapeseed oil with a lower footprint than many other fats.
- Practicality for professionals: The brand is built for foodservice operators who need products that are easy to prepare, suitable for large groups, and available in formats that fit different service moments.
Unique Aspects
- Circular mushroom ingredient story: The Zwamcijsje uses oyster mushrooms grown on local residual streams, and even the mushroom stems are used in the filling, which the company presents as a way to avoid waste.
- Two-product savory snack platform: The brand offers two distinct savory bread concepts — one mushroom-based and one cheese-roll alternative — giving operators plant-based options across different taste profiles.
- Mini and full-size formats: Both products come in full and mini versions, which broadens their use across lunches, borrels, events, and institutional catering.
- Wholesale distribution: The products are available through wholesalers, which supports broad foodservice reach rather than direct-to-consumer sales.
- Professional validation: The website highlights use by more than 750 professionals and references feedback from operators in catering, healthcare, and hospitality, signaling traction in the foodservice market.