Parrhesia Fermentery is a unique company developing artisanal and healthy fermented beverages and plant-based cheeses. With support from Innolab at Campus Groningen and an Mkb Feasibility Voucher, initiator Floris Glasbeek can take significant steps in the development and scaling of his innovative products. The Mkb Feasibility Voucher is a subsidy that reimburses up to 40% of costs for entrepreneurs in Northern Netherlands to explore the economic and technical feasibility of their innovative ideas in a Northern test environment.

Floris: "We knew what we wanted to create and what qualities our beverages should have. But for real scaling, you need a plan: not just what you make, but also how you make it."

From vape shop to fermentation

The journey to Parrhesia Fermentery began in 2019 when Floris opened a specialized vape shop in Groningen. His interest in technology, science, and culture led him to fermentation. Recognizing a gap in the soft drink market, he started experimenting with fermented beverages like ginger beer. "Many soft drinks are just sugary water. We aimed to do better," says Floris. This sparked the idea of crafting artisanal fermented beverages.

To test his ideas, he opened a café in Groningen’s city center, doubling as a test kitchen. Customers provided direct feedback, allowing him to refine his recipes. "We pretended to be a cafe, but we were actually a testing laboratory," Floris explains.

Scaling up

After successful experiments, the next challenge was designing a scalable process for an artisanal product without compromising quality. This is where the Mkb Feasibility Voucher and collaboration with Innolab came into play.

Campus Groningen and Innolab, through business developer Daan van Oldeniel and Sven Stielstra (Innolabs manager), assisted Floris and his team in connecting with the right partners and experts. This enabled access to labs and expertise through the Mkb Feasibility Voucher. Floris: "To create our own testing laboratory, we needed additional knowledge and specialization, which we found at the Campus."

Innovative use of the Mkb Feasibility Voucher

Sven Stielstra mentions that this route wasn’t initially clear-cut. "Initially, the Mkb Feasibility Voucher on Campus was used for companies physically present here, like in Innolab Agrifood. Parrhesia Fermentery fetches knowledge and collaboration from us. After discussing with subsidy provider SNN, it became clear this approach fits perfectly within the guidelines, which I'm very pleased about."

Valuable collaboration

Thanks to the voucher, Parrhesia Fermentery collaborates with specialists such as SG Papertronics and Avebe on campus. Floris: "SG Papertronics provides specialized lab support for tests we can’t do ourselves. They assist with crucial quality measurements like pH and sugar levels, and monitor alcohol content. Their expertise in enzyme research is essential for refining our products."

At Avebe, Parrhesia gains insights into production. Floris: "Avebe, especially Marc Laus, offers valuable advice on scaling up. They help us plan the steps needed to expand production and provide facilities for experimentation. Understanding the challenges is crucial before we move into large-scale production."

"The real collaboration in labs and production spaces will intensify in the coming months," says Floris. "For now, our focus is on networking and exchanging ideas, but later this year, we'll apply this knowledge in practice."

Future plans

With support from Innolab, the campus, and the right partners, Parrhesia Fermentery's future looks promising. The next months will be dedicated to process development, followed by testing production on a larger scale. "Our next step is ensuring complete control over our production process, so we can make an impact not just locally, but potentially nationally and internationally." Thanks to Innolab and the Mkb Feasibility Voucher, Parrhesia Fermentery is well on its way to becoming a leading player in the world of living fermented foods and beverages.

Tex: Campus Groningen
Pictures: Parrhesia Fermentery