Olijck
Olijck Foods is a Dutch food company focused on the protein transition: encouraging consumers to move from animal-based eating toward more plant-based choices, with taste as the main entry point. The company says it wants to convince people through flavor and surprise, positioning itself around products that make the shift feel appealing rather than compromising. Its website presents Olijck as a team of people passionate about creating products that contribute to the protein transition and about building connections with other brands, suppliers, customers, and platforms. The company also emphasizes climate benefits, framing its work as part of the broader move toward more sustainable food systems. Core Values Taste first : Olijck repeatedly states that everything starts with flavor. The company uses taste and surprise as the main way to persuade consumers to try lower-meat or plant-based products. Protein transition : A central value is helping people move from animal protein to more plant-based protein. The company frames this as a meaningful response to changing consumer habits and climate pressure. Climate awareness : Olijck links its mission to reducing environmental impact, especially by supporting a shift away from resource-intensive meat production. Its messaging connects food choices with climate benefits. Health and natural ingredients : The company highlights seaweed as nutritious and useful in product development, pointing to fiber, minerals, omega-3, vitamins, and protein. It also stresses clean-label characteristics in many products. Unique Aspects Seaweed as a signature ingredient : Olijck uses seaweed not only for flavor, but also for binding and preserving properties. The company says this helps create products with minimal artificial additives and a cleaner label. Hybrid product concept : Its Meat-You-Halfway range is built around a clear hybrid formula: maximum 50% meat and minimum 50% plant-based proteins, with seaweed as a key component. That makes the company’s transition strategy very concrete for consumers. Foodpairing capability : Olijck says its Food Chef uses foodpairing to identify ingredient combinations that work well together in taste. This is also offered to partners who want to develop custom dried sausages. Collaboration with research and sector partners : On its seaweed page, Olijck says it works with North Sea Farmers and Wageningen University & Research to deepen its knowledge and maintain strong supplier connections.