Full Circle proudly presents Full Circle Shiso Green, a unique liqueur made from upcycled Shiso Leaves in collaboration with Koppert Cress. This sustainable innovation turns waste into an exceptional flavor experience.
It is with great enthusiasm that Koppert Cress, together with its innovative sister Division Q, presents the first edition of its sustainability magazine ‘Cress Compass’.
With a festive and healthy twist, the Smaakpartners of De Nierstichting - Verstegen, Tromp & Rueb, Gastronomixs and Koppert Cress - announce the launch of a salt-conscious three-course menu at Gastronomixs.
These new specialty and cress provide chefs unprecedented opportunities to enrich their dishes with unique flavours and visual appeal.
Rob Baan is handing over the management of Koppert Cress BV to son Stijn Baan after 25 years.
Surprising colours and shapes stimulate the senses of gourmets
Koppert Cress is proud to present a revolutionary addition to their innovative range: Codium Blue, the 'Truffle of the Sea'.
This pastry was created from a collaboration between Westland bakers and the also Westland company Koppert Cress. This pastry is available from 7 June 2024 at four bakers and symbolises Westland's cooperation and creativity.
Euphoric with this statement. Common sense proves decisive: a healthy lunch. Groundbreaking for employers and employees in the Netherlands
This collaboration marks an exciting new direction in culinary combinations, combining the unique, 100% natural cresses and specialties of Koppert Cress with the refined flavours of Rafel Genever
On Friday, 12 April, 'De Broeikas' was officially opened! This greenhouse, which can be filled with bubbles to retain as much heat as possible, will be used as a real test location for horticultural innovations.
With the circular workwear, we save 5,226,000 litres of water, 5277 kg of CO2 and 104,896 MJ of energy. This can be compared to 80,399 showers, 38,750 km of car driving and 189 years of watching TV!