A Dutch architect has developed a building system to lower the use of energy in buildings. The building system is characterized as a seasonal heat storage with the smallest exergy loss (low-exergy), and without any energy loss. In this case exergy (applicability or quality of energy) stands for the temperatures which are used in the building system, and which are as close as possible to the demand temperatures (20 ˚C indoor and 45 ˚C shower). The heat storage water temperature is above these two demand temperatures and below 100 ˚C, and 50 to 90 ˚C over the year.

The Dutch brand was developed in 2008 by a graduated designer, who wanted to design an educational product for the children in the age group of 6 – 10 years. The product is designed in the Netherlands and a producer is sought in Europe for the wooden toys, the so called wooden educational toy box. The aim of the educational box is to let children experience the logical structure of the system of our traffic signs. In this way, they no longer have to memorize the meanings, but children automate the meanings of the sign categories in a playful way.

After ampel research, this Dutch SME is developer and processor of functional ingredients and meat like end-products . By focussing on efficiency and quality in processing methods of insects it sets out to become the benchmark in this newly emerging industry. It is their mission to make insects more accessible by processing them as high-quality insect meat as an ingredient, and in consumer end-products.The company is on the road to become one of the leading insect processing companies in Europe. Insects are processed in a variety of different ways in private label and for its own brands.

The Dutch company develops ingredients for the global baking industry, providing functional or nutritional ingredients to the baker that fits their particular product and processing needs. Industrially produced and packed sliced bread typically starts moulding after 6-8 days unless protected using preservatives. Current preservatives are mostly chemical by nature, can have a strong (off-) flavour and can also negatively influence the baking yeast. Consumers are also demanding more natural preservatives which can often be less potent and cause organoleptic issues.