Young IFFI Network Meeting – Building a Sustainable Industry

Name: Young IFFI Network Meeting – Building a Sustainable Industry
Start: 2026-10-08T10:00:00+02:00
End: 2026-10-08T16:00:00+02:00
Location: Van der Valk Lelystad

Discover the latest developments in hybrid foods through inspiring presentations, an innovative start-up and an exclusive behind-the-scenes visit to Farm Dairy. Join fellow young professionals for a day of knowledge sharing, networking and fresh inspiration.

8 October 2026 | 10:00 - 16:00

ABOUT

Young IFFI Network Meeting – Building a Sustainable Industry

Hybrid and Ultra-Processed Foods: Shaping the Next Generation of Food

What happens when dairy and plant-based innovation come together? And Ultra-Processed Foods need to be ‘less processed?’ New ingredients, new technologies and new opportunities are giving rise to growing categories: hybrid and less processed foods.

Join Young IFFI on 8 October for an inspiring day exploring one of the most exciting developments in the food industry. Discover how hybrid and less processed food products are redefining the way we think about taste, nutrition and sustainability, while connecting with fellow young professionals who are passionate about the future of food.

The morning programme features Jan Buining, owner of Tasty Basics and author of the book ‘De Onhoudbare Houdgreep’, sharing insights on Ultra-Processed Foods (UPF’s) and pushing the boundaries of product development. Corjan van den Berg, co-founder of Revyve, will share his insights in building a successfull start-up. In the afternoon an inspiring keynote will be provided by Arend Bouwer, General Director and Hans Zijlstra, Manager Quality and Technology at Farm Dairy, sharing different perspectives on hybrid innovation and opportunities shaping this emerging market.

In the afternoon, we’ll head also to Farm Dairy in Lelystad for an exclusive behind-the-scenes tour. As a producer of dairy, plant-based and hybrid products, Farm Dairy offers a unique opportunity to see how innovation moves from concept to commercial production. Discover how products are developed, manufactured and brought to market in a rapidly evolving food landscape.

Whether you’re working in R&D, product development, marketing, quality, sales or simply curious about the future of food, this event promises fresh insights, practical inspiration and valuable new connections.

PROGRAM

Walk in & Registration

9:45 – 10:15 hrs

10:10 – 10:20 hrs
Welcome

10:20 – 11:00 hrs
Presentation by Corjan van den Berg, Revyve

11:00 – 11:15 hrs
Feedback en Discussion

11:15 – 12:15 hrs
Keynote ‘Ultra Processed Foods’ by Jan Buining, Tasty Basics

12:15 – 13:00 hrs

Lunch

13:00 – 13:15 hrs
Introduction of Farm Dairy

13:15 – 13:30 hrs
Travel to Farm Dairy company

13:30 -14:30 hrs

Company Visit Farm Dairy

Farm Dairy is a leading Dutch private label producer of fresh and ambient dairy products, plant-based dairy alternatives and hybrid concepts. Based in Lelystad, the company works closely with retailers to develop innovative products while focusing on quality, sustainability and flexibility. During the company visit, participants will gain insight into the production processes and the latest developments in dairy, plant-based and hybrid products.

14:30 – 14:45 hrs
Travel to Van Der Valk restaurant

14:45 – 15:15 hrs
‘Private Label Manufacturing’, business perspective by Arend Bouwer, Farm Dairy

15:15 –15:45 hrs
‘Hybrid Dairy’, innovation perspective by Hans Zijlstra, Farm Dairy

15:45 – 16:00
Wrap up by chair, Young IFFI

16.00 – 17:00 hrs
Closing and drinks and bites

SPEAKERS

Jan Buining – TastyBasics

Jan Buining is the founder of TastyBasics and a passionate advocate for less processed, nutrient-dense foods. After a long career in the food and feed industry, including serving as Commercial Director at Kievit (now part of FrieslandCampina), he began questioning the industry’s focus on taste and functionality over health. Drawing on decades of firsthand experience, Buining now works to make healthy choices the logical choices, helping to reshape the conversation around ultra-processed foods and product development.

Arend Bouwer – General Director of Farm Dairy

Arend Bouwer has been Managing Director of Farm Dairy for the past eight years, leading a team of 150 employees. He has a longstanding passion for food, product development and innovation. Before joining Farm Dairy, he pursued an international career with positions in Indonesia, Thailand and Germany.

Farm Dairy is a modern dairy producer based in Lelystad, supplying private-label milk, custard and yoghurt to major retailers including Albert Heijn, Superunie, Jumbo, Lidl and Aldi. As a medium-sized company, Farm Dairy benefits from close collaboration between product development, production and engineering, enabling it to respond quickly to market developments.

Under Bouwer’s leadership, Farm Dairy is adapting to retailers’ sustainability targets for reducing carbon emissions and advancing the protein transition. In response to changing consumer demand, the company is expanding its focus to include long-life dairy products and plant-based dairy alternatives.

Hans Zijlstra – Manager Quality and Technology

Hans Zijlstra is Manager of Quality and Technology at Farm Dairy in Lelystad. Working alongside the executive team, he oversees the technical operations, quality assurance, and sustainability standards of the processing facility. Zijlstra manages the operational implementation of retail compliance standards and environmental certifications at the Lelystad plant.

In 2019, he led the integration of the “On the way to PlanetProof” certification into Farm Dairy’s production lines, managing the segregation of raw milk streams to process sustainable dairy for major Dutch supermarket chains. He also directs the plant’s technical initiatives regarding sustainability, including carbon reduction targets (SBTi validation), packaging circularity, and technical developments in the plant-based protein transition.

Corjan van den Berg, Co-founder Revyve

Corjan van den Berg co-founded Revyve with Edgar Suarez in 2019. The company develops functional proteins and fibres from yeast, including ingredients that can replace eggs in food products. Van den Berg now focuses primarily on research and development. Read an interview with Corjan here.

SESSIONS

Jan Buining, TastyBasics

In his book, De Onhoudbare Greep van Ultra bewerkte voeding, Jan Buining examines how ultra-processed foods have come to dominate today’s food system and what it will take to make healthier choices the obvious choice. During his presentation, he will translate these insights into practical perspectives for food professionals and the wider food industry.