Post by The Mediterranean Food Lab (MFL)

New ingredients are everywhere. But the real question is: which ones can truly find their way to the consumer? For SHO and The Mediterranean Food Lab, this is exactly why moments like the Open Kitchen Sessions in Breda matter. At Osteria Porta Sud, Chef Ralph Geerts cooked with ingredients from several promising food innovators, bringing them into a real culinary context and creating space for direct feedback from partners across the chain. This is where innovation becomes concrete. Not in a presentation.  Not only in technology.  But on the plate. For SHO, the focus is clear: creating applications that bring taste, depth and practical value to chefs, foodservice teams and future consumers. Because the next step for food innovation is not about imitating what already exists. It is about creating new categories that answer real needs: taste, health, price, ease of use and eating moments. A big thank you to Brabantse Ontwikkelings Maatschappij (BOM), REWIN West-Brabant, DTU KT Pilot Plant | Process Scale-up & Innovation, Chef Ralph Geerts and all the partners involved for creating this space for exchange, tasting and acceleration. Tasting is where business starts.