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TU Delft Impact Contest
Sonneveld Biomanufacturing (finalist)
Despite ongoing efforts, vegan mayonnaise still faces significant challenges, including differences in taste, texture, and dipping behaviour compared to the egg-based versions. These issues limit their appeal and potential for reaching its full customer base. The key issue is the fundamental limitation of natural plant compounds in emulsion stability. Unlike egg yolk, which provide both emulsifying activity and emulsion stability, plant compounds mainly provide emulsifying activity, but lack emulsion stability. To compensate, food additives are used to improve emulsion stability, which in turn affects taste and viscosity. Without compounds that have more egg-like properties, vegan mayo will continue to face texture and taste challenges that limit its market potential.
Read moreForgeX
Veel productieprocessen, zoals verspaning, PCB-productie en spuitgieten, worden grotendeels uitbesteed aan lageloonlanden. Dit leidt tot een afhankelijkheid van externe markten, hogere logistieke kosten en minder controle over productie. Daarnaast stijgen de lonen in Europa, waardoor productie minder rendabel wordt. Door efficiëntere processen en slimmere productiesystemen kunnen we de productiekosten verlagen en lokale maakindustrie concurrerender maken. Bovendien kan dit bijdragen aan een lagere CO₂-uitstoot, doordat productie dichter bij de eindgebruiker plaatsvindt en minder transport nodig is.
Read moreParaSolar (semi-finalist)
ParaSolar transforms existing surfaces, such as parasols, into energy sources by seamlessly integrating solar cells. We make sustainable energy accessible without taking up extra space.
Read moreThe Synergy Hub (semi-finalist)
We notice that teams in organisations are not harnessing the full potential of collaboration. Things like lack of vision and strategy, team misalignment, trust, defensiveness, and narcissism lead to reduced productivity and growth at best and destructive effects, at worst. Organisations and teams therefore suffer from underperformance and inefficiency, while also having members who are stressed, feeling disconnected, not feeling empowered, unable to be creative, and not feeling safe and included within their teams and organisations. Even if constructive conditions exist, collaborations still face hurdles to reach their full potential. This ultimately has an impact not only on the individuals, teams, and organisations, but on the society as a whole that would bear the costs of having members who are not thriving, happy and fulfilled.
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