The mussel of tomorrow
How do you make the Zeeland mussel relevant and appealing to Gen Z again? With that question, the Ver(s)kenners association came to KAAP on 17 September, invited by FoodDelta Zeeland.
Read more at FoodDelta Zeeland
Location
KAAP Vlissingen en Yerseke
Period
17 September 2026
Lead
FoodDelta Zeeland
The Zeeland food sector in view
Wilfred van Elzakker of Bureau FDZ took the participants through the developments in the Zeeland food sector: climate change, salinisation, innovation and young talent. Innovations such as seaweed proteins, adding value to side streams from crab processing and robotics in the shellfish sector were discussed too. At a mussel company in Yerseke, the participants saw today’s practice.
Getting to work at KAAP
In group sessions, the participants worked out how mussels can better suit younger consumers: convenience, new flavours, contemporary product concepts, online visibility and the role of restaurants and retail. The afternoon ended with a mussel cooking workshop in the test kitchen, cooking and tasting together.
What it brought
The future of the mussel goes beyond smaller packaging or quicker preparation. The opportunities lie in experience, product development and new moments of use. The results will be worked out further in the coming period, as a basis for next steps in the sector.
Who is behind it
The Ver(s)kenners association is a network of decision-makers and innovators from the Dutch fresh food sector. FoodDelta Zeeland organised the afternoon and guided the sessions.
What is tested at KAAP
Bij KAAP werkten de deelnemers hun ideeën uit in groepssessies en kookten en proefden ze samen mosselgerechten in de proefkeuken.
Images of this activity
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Elma
Coordinator KAAP
Join in
Working on something similar?
Then there is probably a spot for it here. Tell me what you want to test and we will look at what you need.
