Fruitslagers Preserve the landscape and prevent waste

Fruitslagers do not only restore land, but also the food industry as a whole. Often the leftovers of used products contain the most flavor. And that’s why we make a delicious syrup from hazelnut residues from Veld 4, we process our Boonzaak tempeh cuttings into a tempeh chili oil, and we withdraw the taste of wild herbs into a vinegar with Szechuan and elderflower. In this way, we close circles and create new revenue models for the regenerative food industry.

Products

Condiments - 150ML, 250ML

From our own by-products, Fruitslagers creates powerful flavor enhancers through preservation and fermentation. Be careful not to get addicted to the ‘Tempeh Chili Oil,’ ‘Bitter Bloed Marmalade’ as a Negroni on toast, or ‘Madame Gember Hotsauce’ made with Dutch Madame Jeanette peppers.

Wild Azines - 340ML

foraged and grown in food forests with a naturally fermented vinegar base. Try, for instance, the floral and slightly tingling 'Vlierbloesem-Szechuan Vinegar,' or the 'Wilde Kruiden Vinegar,' from verbena to woody pine. The ‘Eik & Bes’ contains red fruit with the tannins and depth of wooden barrels.

Dessert Syrups - 690ML

Made from ingredients from our direct surroundings. Get to know the ‘Hollandse Hazelnoot’ from the orchard of Field 4, 'Noordzee Karamel' with dulse from the North Sea, and 'Nederlandse Vanille,' which is experimentally grown in the Westland. Use in a Mocha Martini, Vanilla Crème Brûlée, or make the tastiest North Sea Caramel ice cream.

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by Voedselstation

Preserve

Fruitslagers not only capture flavors but also preserve them. Whether it’s by-products from our own production or foraged flavors from the forest, we use various techniques: fermentation, pickling, drying, you name it. Each method brings out new elements. All of them ensure that we can continue to enjoy the deep and complex richness around us.

Voedselstation

Fruitslagers produce at Voedselstation. Voedselstation is a boss-free factory where the forces of different food makers are combined, connecting the entire supply chain. Located among the fruit production in the Betuwe, in Culemborg, the production kitchen is filled daily with new smells and flavors. From all these different productions, the finest by-products remain. Fruitslagers turns these into wild vinegars, hot sauces, and marmalade.

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Lush landscape

Fruitslagers prefer to get lost in a lush landscape. By foraging and planting at the same time, we increase biodiversity, and thus healthy soil. With PRESERVED, we combine landscape restoration with circular production. From hazelnut leftovers from Field 4 we make a delicious syrup, Boonzaak leftovers are made into a potent chili oil, and herb-rich fields are planted for our wild vinegars. Just to name a small sample of the development kitchen. Product development - like the list of flavors in our lush nature - is endless