Co-making
From pumpkin leftovers to a new product
What begins as a challenge for a farmer with unsold pumpkins, grows into two delicious products that end up directly in the No Waste Army boxes. Together, we have gone through the entire process from idea to product, with each recipe being carefully developed and optimised.
- New Product Development
- Organic
Customer
Result
No Waste Army
12,200 kilos of pumpkins saved
The pumpkins are lost!
Farmer Chris from Groesbeek grows around fifty football fields' worth of pumpkins annually, but a large part of the harvest is left behind due to strict supermarket requirements. Too big, too small, just not perfect… a shame, of course! From this surplus, the idea was born to make pumpkin passata, so that these pumpkins still get a valuable destination.
Also at Jan's
A similar situation occurred with farmer Jan Overschede. His Hokkaido pumpkins were labelled ‘too big’ by regular customers, leaving no less than 5,500 kilos of pumpkin leftover. HSF and No Waste Army joined forces once again and quickly developed a delicious pumpkin soup, giving this surplus also a new lease of life.
“The collaboration with HSF felt right from the start. They act quickly, genuinely collaborate and never lose sight of quality. That professional yet very practical way of working together didn't just make this project run smoothly, but also ensured a positive dynamic throughout the entire process.”
The focus was not only on taste, but also on how the product could be produced sustainably and efficiently. From selecting the right ingredients to choosing suitable packaging and organising the production process: everything was tailored to both the No Waste Army’s mission and the needs of the consumer.
Together with No Waste Army, we got straight to work in the kitchen and factory. We brainstormed ideas, developed the first recipes and tested small batches to optimise flavour, texture and quality. This process allowed us to adapt quickly and refine the recipes until they were ready for larger-scale production.
The result is impressive: 6,700 kilos of pumpkin has been turned into flavourful passata and 5,500 kilos into a delicious soup. In total, 12,200 kilos of surplus pumpkin has been given a new lease of life in products that would otherwise have gone to waste. The passata and soup are now part of the No Waste Army boxes and demonstrate that tasty and sustainable can go hand in hand.
This collaboration demonstrates how a good idea, combined with expertise in production and development, can grow into a tangible product that is both impactful and full of flavour. It’s a fine example of how product development, testing and optimisation lead to tangible results that align with our mission and meet market demand.
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