In 2014 Chloé Rutzerveld graduated with honors from the Eindhoven University of Technology, where she studied Industrial Design. Already during her studies she found a way to combine her passion for food with technology, science and design.
With the project STROOOP! Chloé examines how to innovate with vegetables by making clever use of the natural properties of the crops. Such as the sweetness of tuber vegetables. The longer you grill or fry a carrot, the sweeter it becomes. But what causes this and what can you do with that data? To demonstrate her research, Chloé converted 100 grams of carrot or beet into a typically Dutch delicacy: a syrup waffle (Dutch waffle). These vegetable syrup waffles are entirely vegetable, gluten-free and do not contain added sugars.
By-products from the vegetable industry are used as the basis for the vegetable syrups and vegetable waffles. To enable her plans, Chloé entered into a partnership with Proverka, a company that produces and delivers demand-driven freshly squeezed vegetable juices and the derivatives thereof according to the motto 100% utilization = 0% waste. The vegetable juices and fibers are in many cases made of by-products that, for example, are released during the peeling process for pre-packed bags of vegetables.
Dutch Design Awards finalist Service & Systems 2017
Photos: Bram Saeys and Maartje Strijbis
More Chloé Rutzerveld > 04.02.2015