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For entrepreneurs in the hospitality sector who abhor the tasteless look of disposable cutlery, Belgian start-up Ecopoon from Battice (province of Liège) has the answer: edible culinary spoons. Ecopoon raised half a million euros early this year for further expansion at home and abroad.
Editorial office / Herve

This spring, Ecopoon will launch its new ‘Glacette’ spoon, designed for desserts and ice cream parlours. The spoons are made from a mix of flour, oil and water – an edible dough that is then moulded into the right shape and baked. The machines are custom designed for Ecopoon’s products and patented.

The company will now further scale up its Battice production site to significantly expand its presence in Belgium before the end of this year. In addition, expansion in the Netherlands, France and Luxembourg is continuing and Ecopoon also wants to gain a foothold in Germany. Currently, Ecopoon already supplies companies such as Darcis, Galler, Lavazza (NL) and Van der Valk Hotels.

Image: Ecopoon