From ambitious construction projects to smart automation: October was all about growth and optimization in the food industry. While companies like Pally Biscuits and VSS Meat invest in the future, others are searching for the right balance between people and machines, or using artificial intelligence to reduce waste.
“Building is fantastic. You leave something behind; you make growth happen,” says Marcel Huveneers of Dijkham Bouw. He brings this same enthusiasm to the new construction project for Pally Biscuits — the company that aims to make the world’s best biscuit in the most sustainable way. Together with Martijn Koenders, he reflects on the building process.
How do you manage your company’s growth while making work easier and more efficient? The answer lies in automation. To achieve this, VSS Meat partnered with paSys Food Automation. An automation solution built from hands-on experience, focused on service, and designed to fit the company like a glove.
At Plukon in Blokker, the drive to improve never stops. The company has several exciting plans lined up for the coming years. Meanwhile, operations continue as usual — around one million free-range chickens are processed each week. Thanks to a solid technical department and excellent lubricants, production runs smoothly day after day.
Food waste remains a persistent challenge in the food industry. A brand-new AI solution, developed within the European innovation program HighFive together with RBK Group and partners, supports operators with real-time advice. The result: less waste, plus the added benefits of greater efficiency and maintained quality.
‘How can we increase our output, improve efficiency, and lower costs at the same time?' That’s the question many managers in food production companies are grappling with. Which smart gadgets are currently being developed? Are they futuristic dreams—or genuinely viable in practice? Three experts weigh in on the trends and strategic choices in smart manufacturing within the food sector.
Peter Verstrate’s journey into cultivated meat, as co-founder and COO of Mosa Meat B.V., began in the early 2000s. More precisely, it started the day Willem van Eelen—widely regarded as the ‘The Godfather’ of cultivated meat technology—walked into the Stegeman offices in Deventer, unannounced. At the time, Peter was responsible for R&D and quality. “We sat down in the central lobby enjoying a cup of coffee, and he told me about his ideas and plans. I was intrigued instantly.”
The increasing demand for sustainably produced poultry is an undeniable trend. Plukon Food Group is adapting its machinery accordingly. To meet the demand from retailers, a second Nock machine from IB Food-Machines has been installed in Maasmechelen to produce chicken strips. “We want to stay flexible.”
Since its takeover in 2020, Animeal has undergone a remarkable transformation. Under the leadership of Fred Wijnen, the company has grown into a flexible packaging specialist for fish feed. With smart solutions and practical decisions, they continue to tackle new challenges and provide optimal service to their customers.
After five hectic years, the Dutch food industry seems to be finding a bit more calm. Consumers are getting used to higher prices, and as purchasing power improves, sales volumes are slowly picking up again. Yet profit margins remain under pressure. The costs of raw materials, labour, and energy stay high, keeping the squeeze on profitability.
The Dutch food industry is caught between rising labour costs and a shortage of workers. Automation helps to some extent, but according to ABN AMRO’s Stand van Food, people remain the real key to growth. Quite literally, nothing moves without them.
Source: Vakblad Voedingsindustrie 2025
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