{"id":3449,"date":"2024-04-07T19:14:21","date_gmt":"2024-04-07T17:14:21","guid":{"rendered":"https:\/\/www.ondernemendvenlo.nl\/saar-gansner-genomineerde-voor-de-talent-award-lvdg\/"},"modified":"2025-04-07T19:24:08","modified_gmt":"2025-04-07T17:24:08","slug":"saar-gansner-genomineerde-voor-de-talent-award-lvdg","status":"publish","type":"post","link":"https:\/\/www.ondernemendvenlo.nl\/en\/saar-gansner-genomineerde-voor-de-talent-award-lvdg\/","title":{"rendered":"Saar Gansner: nominee for the LvdG Talent Award"},"content":{"rendered":"<h2>'Thanks to intolerances, I can bring people into my entrepreneurial story '<\/h2>\n<p><strong>26-year-old Saar Gansner has been nominated for the Talent Award. She managed to apply her food intolerances to fructose and lactose, which came to light in 2018, in her work. Among other things, she also developed Broodbier for Kloosterbrouwerij Steyl, which she runs with her father Paul.<\/strong><\/p>\n<p>She increasingly saw studying the food ingredients on packaging as a challenge during her young career. \"My body cannot tolerate everything. Instead of getting annoyed, I started to turn it around more and more, by starting from what I can tolerate.\" So now, after the Venlo Lecture 2024 - which focused on fair and sustainable food - comes this honourable nomination. \"Apparently, what we do stands out, we consider it a nice appreciation,\" he says.<\/p>\n<p><strong>Product development<br \/>\n<\/strong>This personal challenge led her to study Food Innovation at HAS in Venlo. \"Actually, that's a prime example of rethinking. I managed to turn my weakness into strength and became increasingly aware of both the limitations and the possibilities of my body.\" While studying, she was involved in things like product development, packaging and marketing, among others. \"During that period, I had an internship and later a side job at IJsco Fantastico and developed a vegan bonbon line. During that time, I met fellow sufferers, whom I was able to make happy after the launch with a product not normally suitable for them. This gave great satisfaction and encouraged me to develop new food concepts.\"<\/p>\n<blockquote><p>'At school you learn a lot, but when you start working, the real learning starts'<\/p><\/blockquote>\n<p><strong>Special location<br \/>\n<\/strong>A brewery with tasting room that will finally launch in spring 2025, but is already opening its doors at certain times. Anyone entering the location in the monastery gardens will step into a completely different world. \"Those who have been here once will automatically want to come back again. It is a quiet area, though. Conviviality is important, but with respect for history.\"<\/p>\n<p><strong>Perfect combination<br \/>\n<\/strong>Paul Gansner is a food technologist with a love for brewing speciality beer. \"Thanks to his passion, the flame started burning in me too; especially when he chose Steyl as the location. It's a perfect combination: Dad does the technological side. I focus more on social media, beer label development and other marketing-related matters. In the near future, my focus will also be on developing new food and drink concepts as well as a drinks and lunch menu with pure, local products that offer opportunities for collaborations in the region. After the official opening, I will take on the role of manager.\" About the self-developed Broodbier, she says: \"This concept capitalises on the fact that bread is one of the most wasted foods in the Netherlands. Our neighbour in the production area is a baker. After brewing beer, he is left with brewer's grains, a protein- and energy-rich by-product, which he incorporates into his bread. We incorporate his leftover bread into our beer again, as a partial barley substitute. Thus the circle is complete.\"<\/p>\n<p><strong>History of Steyl<br \/>\n<\/strong>Monastery village Steyl exudes a certain tranquillity that can hardly be found anywhere else. Traditionally a self-sufficient area, the Father's Garden has a rich history with many crafts such as a bakery, beekeepers, a herb garden and ceramics. \"It was a joy for me as a child to come here. Now I am starting a catering business here myself with my father. The artisanal development of one's own product particularly appeals to me. In the future, we will definitely incorporate more products from the monastery garden into our beers and sell them in our tasting room. You learn a lot at school, but when you start working, the real learning about both entrepreneurship and food begins. For inspiration and trends, I check various social media channels. Also, I like to go out and visit other innovative, authentic and inspiring catering establishments.\"<\/p>\n<p>Starting a business together with her father is golden for Saar Gansner. \"We know each other through and through. It's really very special to be able to share that together. We see many long-term opportunities and are confident about the success of our concept. We look forward to creating a unique place in the green, where young and old feel welcome, with and without intolerances.\"<\/p>\n<p><strong><a href=\"http:\/\/www.kloosterbrouwerijsteyl.nl\">www.kloosterbrouwerijsteyl.nl<\/a>\u00a0<\/strong><\/p>\n<p><em>Text: Rob Buchholz - Photography: Bram Becks<\/em><\/p>","protected":false},"excerpt":{"rendered":"<p>\u2018Dankzij intoleranties kan ik mensen meenemen in mijn ondernemersverhaal \u2019 De 26-jarige Saar Gansner is genomineerd voor de Talent Award.\u00a0Zij\u00a0slaagde erin om haar voedselintoleranties voor fructose en lactose, die in 2018 aan het licht kwamen, toe te passen in haar werk.\u00a0Ook\u00a0ontwikkelde ze onder andere Broodbier voor Kloosterbrouwerij Steyl, die ze samen met haar vader Paul [&hellip;]<\/p>","protected":false},"author":1,"featured_media":3450,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[21],"tags":[],"class_list":["post-3449","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-magazine"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.3 - 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