Springtail

works on nutritious staple
foods from sorghum
and other diverse grains

Highlighted product: bread mix

The Regional Bread Mix is an innovative product that showcases the biodiversity of South Holland's agricultural landscape. This unique 'dynamic' blend combines grains from various sustainble farming systems and will be a reflection of the land and the seasons.

By sourcing locally, the mix supports innovative farming practices and contributes to a more sustainable food system.

Prototype launch / start of pre-sales on 28 November 2024.

Highlighted ingredient: sorghum

Sorghum is a great crop for agricultural systems, offering many benefits for both farmers and consumers. From being climate-smart (heat, drought and flood tolerant) to enhancing soil health and excellent nutritional quality - it has a lot to offer.

We believe sorghum is a future-proof crop with great culinary potential. That's we're working with Dutch growers and food professionals to put this unique ingredient on the menu and in products.

Curious to try sorghum too?
Reach out to Sherif: +31 6 1040 6678 / hello@springtail.eu

OUR MISSION

Did you know that only 8 crops provide 75% of the world’s calorie intake? So little diversity means we’re vulnerable - from our fields that are susceptible to pests and diseases, to our bodies that don’t get all the nutrients they need.

With Springtail, we want to introduce a wider variety of grains, legumes and seeds in the food system. Bringing in more of these soil-restoring crops has many benefits: they simulate life, increase biodiversity, and help to manage issues around water and nitrogen. On top, they increase the resilience of our food supply - a key point while moving towards an uncertain future.

How to work with us

We want to contribute to more diversity on our fields and on our plates. That's why we work with innovative food professionals on one hand and caring farmers on the other. Together, we promote and develop healthy food for people - made from a variety of diverse grains, such as sorghum.

The more market demand there is for alternative grains, the more farmers will be motivated to diversify their grains and the better it is for our soils. Greater diversity on agricultural fields helps to build healthy soils - as diversity above ground can create diversity below ground. Also: eating a wider variety of grains is much better for our gut than eating processed wheat flour.

Curious to know more about us?
Find us on LinkedIn: Springtail | Sherif | Annigje

Diverse grains, why?

A wider diversity of alternative grains makes meals more interesting! Their flavours are more outspoken and they're - dare we say it - healthier as they're usually not industrially processed like our 'standard wheat'.

The grains we work with are unique yet versatile. Take for example:

- a tasty bread mix from locally grown ancient wheat varieties

- custom-made pasta from Dutch grains

- 100% gluten-free sorghum pasta

- sorghum cereal

- pop sorghum

Looking for inspiration or for a specific product? We're happy to help!