About
Rooted in Food Valley. Connected to the World.
Our founder grew up in one of California's original Blue Zone communities, an environment at the heart of some of the world's most influential natural and organic food movements. Today, alongside a team of experts and a network of experienced strategic partners, we bring the expertise needed to support comprehensive client success. We foster long-term, mutually beneficial relationships built on trust, integrity, and a shared passion for food that is honest, innovative, and built to last.
Innovative food solutions for better quality of life.
If you are building something worth eating, we would love to connect.
A Different Kind of Food Consultancy
Surrounded by forests and farms, and within the same innovation corridor as Wageningen University & Research, a globally important center for food sciences and agricultural research, our location fosters collaboration between industry, research, government, and consumers. A place built for innovation and cooperation, and exactly the kind of environment we believe in.
Randy Olsen, Startversneller (Start Accelerator) approved coach
The Startversneller is financed by the Province of Gelderland, Netherlands.
Oost NL serves as the program manager.
Randy Olsen
Randy is a natural connector, known for bringing together the right people, ideas, and opportunities across the food ecosystem. Raised within California’s Blue Zone culture, he brings a lifetime of exposure to longevity-focused living into his work. With deep experience in consumer packaged goods, product development, and design, he plays a pivotal role in connecting farms, producers, and markets to accelerate growth, particularly in clean-label, whole-food, and organic products.
Operating at the intersection of relationships and execution, Randy helps companies refine their voice to clearly communicate the mission and value behind their products. His strength lies in building trusted networks and fostering collaborations that open new pathways to market.
Linda Vodegel Matzen PhD
Linda used her PhD in psychology during her time at Philips to shape product innovation and design that resonated with consumers. Today, she applies that same deep understanding of human behavior to support the food industry, working with startups and scale-ups to grow, lead, and thrive in a competitive market.
With experience spanning consultancy, multinational corporations, and central government, Linda understands the language of business at every level. She moves between strategy and day-to-day practice, supporting leadership, collaboration, and talent development within organizations.
Yuan Qu PhD
Yuan is a Doctor and Engineer in Food Science, with specialized expertise in food functionality, quality, safety, and applied R&D innovation. She holds a joint PhD from China Agricultural University and Wageningen University & Research. Her work bridges scientific research, industrial application, and policy regulation, translating technological insights into practical solutions for precision nutrition, healthy ageing, and the development of functional food products.
Her background spans academic research, entrepreneurship, and international collaboration, shaped by a structured, systems thinking approach. She is passionate about advancing international partnerships in sustainable, science-driven food innovation.
Olek iunda Olsen
Olek builds strong market connections to bring food products from farm to shelf, with a focus on sustainability. With an extensive network and a natural ability to connect on a meaningful level, he brings together the right people, ideas, and opportunities across the food ecosystem. He has expertise in logistics across both wholesale food service and direct-to-consumer markets.
He communicates the value of a product with authentic conviction, presenting with a passion that resonates with buyers, partners, and consumers alike. Through a focus on sales partnerships and strategic marketing relationships, he cultivates lasting connections that deliver meaningful, long-term value across the market.
Lecture at 123 Farm, a regenerative organic farm established in California in 1864. The farm has long supported sustainable agriculture and was frequented by Albert Einstein, who took part in early discussions there about natural foods and farming. Randy collaborated with and provided strategic advisory services to the farm, supporting its educational mission and helping bring its organic products to market.
This talk explores the nutritional and flavor benefits of fermented foods while highlighting the health impacts of sustainable farming practices.
