Most-read articles in the first half of 2026

Which stories drew the most attention in the food industry in the first half of 2026? This top 10 brings together the topics that kept readers engaged: sustainability, automation, data-driven working, cooling, renovation and more efficient production. From major CO2 reduction to a gas-free infant formula plant, and from meat valorization to spice management, the list gives a clear picture of what is keeping the sector busy. These are the most-read articles from the first half of 2026.

1. Bolscher achieves 92% lower CO₂ emissions

What if, as a meat producer, you decide to look at your own impact in a completely different way? Not starting with solar panels or electric cars because that is what is expected, but with a fundamental question: are we doing things today that we can still sustain ten years from now? That is exactly the approach taken by Roy Bolscher, managing director of meat processor Bolscher in Enschede.

2. Ausnutria builds first gas-free factory

Baby and infant nutrition producer Ausnutria had an ambitious plan: to build a future-proof, efficient, gas-free factory for the production of baby and infant nutrition. The new construction project ‘Moon’ in Heerenveen is living proof that ambitions can indeed be turned into reality. This has been made possible in part thanks to the efforts of GEA.

3. Henningsen: unique company in optimal meat processing

In Waalwijk, you will find the only company in the Netherlands that processes frozen meat into powder and granulate. And they do it well. It is therefore not surprising that the list of customers for the ingredients produced here, at Henningsen, is a long one. The large cabinet displaying broth cubes, noodle cups, dried soups, outdoor and military meals, and a wide range of snacks in bacon, chicken and beef flavors is bursting at the seams.

4. How Hessing leads the way in automation

The smell of freshly cut vegetables fills the air, yet it is not the traditional work that stands out here. In the production halls of Hessing Supervers, everything revolves around precision, speed, and trust in technology.

5. Spicemasters: Data-driven control of spices

Spicemasters is growing. The family business wants deeper insight into its data and no longer rely solely on experience and know-how. With Aptean’s food solution, the company opted for a phased ERP approach: first purchasing, sales and inventory, and now production as well. The result is control—and a system that works for everyone.

6. Westfort: People, engineering and technology

With a strong turnout of 35 food producers and a broad mix of participants from, among others, meat and fish processing, dairy and patisserie, Mikrocentrum, together with OSV Netwerk, paid a visit to Westfort Vleesproducten (Meat Products). CEO Robbert van ’t Hoff guided the group through Westfort’s vision: building the smartest meat company, in which people, engineering and technology are inextricably linked.

7. 'Innovation is not a question, it’s a necessity'

They want to be surprised time and again, those demanding consumers: with new flavors, textures, products and packaging. At the same time, labor, certain raw materials and energy are becoming scarcer—and therefore more expensive. The solution lies in innovation, but it is anything but easy. During an inspiring Round Table session, we discuss the challenging journeys surrounding innovation processes in food.

8. Production process runs smoothly at Borgesius Bakery

Borgesius Bakery bakes and packages bread products for leading supermarket chains. At their Rotterdam location, both large and small bread products are produced. Massive ovens, spiral mixers, dough dividers, and long conveyor lines ensure the process continues without interruption. To keep everything running smoothly, it is essential that the machines are properly lubricated with food-safe products, in this case supplied by FenS.

9. Hot issues in the cooling and freezing sector

There are many changes taking place in the cooling and freezing industry. Which trends are visible, and what are the most pressing issues in this sector where everything revolves around cold—colder—coldest? We discuss this with four specialists who know the industry inside out.

10. Lerøy renovates without production downtime

At Lerøy Seafood Netherlands in Urk, large volumes of salmon are processed daily into fresh and smoked products for supermarkets and customers around the world. In a production environment where hygiene and food safety are paramount, buildings and installations must also remain in top condition. Thanks to the partnership with Jackit, this is achieved without shutting down production.