At the recent F&A Next conference in Wageningen, the Feike Sijbesma Sustainable Innovation Award 2025 was granted to two companies, Agrobiomics and Vivici, for their developments in climate-resilient agriculture and animal-free protein production. Each recipient received a prize of €12,500.
The Feike Sijbesma Award recognizes innovations that address sustainability challenges in food and agriculture through science-based solutions. It is funded by the dsm-firmenich Progress Foundation and administered in collaboration with Wageningen University & Research (WUR) and the Wageningen University Fund.
Bold ideas, big impact
Feike Sijbesma, former CEO of DSM and the namesake of the prize, explained the complex challenges involved in overhauling global food systems. He stated, “Transforming our food systems is one of the greatest challenges – and responsibilities – of our time. It demands bold ideas, rigorous science, and a commitment to delivering solutions that are not only innovative, but also scalable and inclusive. This year’s winners embody that spirit. Their work tackles real-world issues – from soil health to sustainable proteins – with precision, creativity, and purpose.”
Biostimulants and fermentation
Agrobiomics, headquartered in Denmark, develops biostimulant products derived from natural sources designed to improve crop tolerance to environmental stressors such as drought and soil salinity. Their technology aims to increase the robustness of crops against climate-related challenges.
According to the judging panel, the company’s approach combines a solid scientific foundation with commercial viability. Ananda Scherner, CEO of Agrobiomics, noted that the award would facilitate further testing and expansion of their technology and described the recognition as a motivational factor for the team.
Vivici, a Dutch startup, utilizes precision fermentation to produce dairy proteins without relying on animal sources. Its flagship product, Vivitein™ BLG, is a whey protein isolate containing beta-lactoglobulin produced through fermentation processes. This method is presented as a scalable alternative to conventional dairy protein production, with potential applications in formulating sustainable food products.
The award jury remarked on the potential of Vivici’s technology to impact the dairy industry’s environmental footprint. Stephan van Sint Fiet, CEO of Vivici, said, “This award is a huge recognition for our team and the mission we work very hard every day, an important step in making it a reality.”
The launchpad for innovators
The winners were selected from participants in the Next Heroes in Food & Agtech program, which offers startups the opportunity to present their innovations to investors, corporate stakeholders, and industry experts. F&A Next is an annual summit that convenes key players in food and agricultural technology to discuss trends, network, and evaluate emerging companies.
Sijbesma concluded, “True impact is rarely straightforward, but with vision and perseverance, today’s pioneers can lead the way.”
