Experts from academia, government, and the agri-food sector met on October 8, 2025, for Unlocking the Power of Bioactive Compounds, the closing event of the Success4BioActives project, to discuss how vegetables such as broccoli, leeks, and cabbage can contribute to a healthier diet and food system.
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Focus on applying research to practice
The event opened with remarks by Jacques Smeets, Alderman of the Municipality of Venlo, and René Kurvers, Program Manager at Brightlands Campus Greenport Venlo, who outlined the goals of the campus and its involvement in Success4BioActives.
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During an interview moderated by Lotte Sluiter, Koppert Cress owner Rob Baan called for faster implementation of existing research. "The future can't wait. If we already have research results today that lead to healthier nutrition, we shouldn't wait another two years to put them into practice," he said. Baan urged for stronger collaboration between research institutions, farmers, and companies, suggesting that the Brightlands Campus could play a key role in connecting these groups.
Research findings and technology
Presentations during the event addressed different approaches to preserving and enhancing the bioactive compounds found in vegetables. Mark Smits of HAS Green Academy and Pim Vrehen of Compas Agro presented findings showing that plants grown in healthy soil tend to produce higher levels of bioactive compounds, which can have health benefits. Gijs Hendriks of Blue Engineering introduced Gentle Dry, a technology designed to dry vegetables while retaining their nutritional properties. Colin Dohmen of Maastricht University discussed research into how polyphenols and other compounds influence sugar metabolism, including their ability to slow sugar absorption into the bloodstream.
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Policy discussion on healthy food systems
A roundtable session brought together Elianne Demollin-Schneiders from the Province of Limburg, Alie de Boer from Maastricht University, and Pim Vrehen from Compas Agro for a discussion on the government's role in supporting healthy and sustainable food production. Participants debated whether the government should take a more active role in maintaining the affordability and nutritional quality of vegetables, and whether farmers should be compensated for providing ecosystem services in addition to food production.
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Culinary component
Chef Nicky van den Beuken prepared dishes using ingredients featured in the Success4BioActives program, including tartelettes with pea cream, green curry and miso panna cotta, broccoli mousse with couscous, and tartelettes with hummus and kale kimchi. Participants received recipes to recreate the dishes at home, linking research themes with practical culinary applications.
For more information:
Brightlands
Tel: +31 77 850 33 61
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