What captured the food industry’s attention most in 2025? Growth, expansion, automation and sustainability were recurring themes. From fish processing and butter production to packaging challenges, robotics and major facility expansions in Urk and far beyond, these are the ten most-read articles of 2025 on Vakblad Voedingsindustrie. Each one reflects the topics that shaped discussions, investments and day-to-day decisions across the sector.
10 March | Neerlandia Urk was founded in 1972 by brothers Herman and Albert Romkes and was taken over at the end of 2019 by five sons of the founders. Originally, this traditional fish company specialized in a wide range of North Sea fish, but over time, its product range has expanded to include various Atlantic fish species and salmon—mainly sourced from Norway. Nothing is too crazy; ‘impossible’ simply doesn’t exist here. Need a different type of packaging, shape, or size? Neerlandia Urk rises to the challenge.
15 September | With the peak of barbecue season just behind them and the Christmas period fast approaching, things are busy at herb butter manufacturer LaBan. Fortunately, the company’s new ERP system is helping to make internal processes and customer communication smoother, smarter and faster.
10 March | Packaging needs to be more sustainable. Everyone agrees on that. But how? Companies must align their processes and products with evolving regulations, including the new Packaging & Packaging Waste Regulation (PPWR). In practice, this is proving to be quite a challenge.
23 June | While many fish companies in Urk are heading one way (towards salmon), Van der Lee Seafish prefers to go in the other direction (value-added products). A choice that has paid off well. With substantial growth in recent years, the time had come for both a renovation and a new refrigeration system.
20 October | “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.
10 March | New European legislation requires that, from 2030 onwards, all plastic packaging must contain recycled content derived from post-consumer packages. At present, this is only feasible for PET packaging. To meet these new requirements, significant changes are necessary.
14 April | Van Loon Group is a food company specialising in meat and convenience products such as soups, sauces and ready meals. Like many companies in the food industry, they deal with alternating quiet and peak periods in production. But finding people to fill those gaps is becoming an increasing challenge. So how do they manage?
10 February | In 2023-2024, Uitgekookt’s facility in IJsselmuiden underwent expansion and renovation with growth in mind. It wasn’t a standard construction project but a complex 3D puzzle focusing on people, products, processes, sustainability, and ergonomics.
23 June | Finding the entrance to Cérélia’s building on Baanhoek in Sliedrecht takes a bit of searching due to the renovation, but the smell of freshly baked pancakes points you in the right direction. The producer of, among other things, chilled pancakes and mini pancakes is investing in a more sustainable future.
12 May | Compaxo, a family-owned company based in Gouda, has the ambition to be among the best food producers in the Netherlands. The recent renovation of its slicing department highlights this commitment. Within just one week, the 1,500 m² area was fitted with a new Margia Crete floor by Ruys Vloeren. A large-scale project where every aspect of food safety mattered — and the result is best described as: “Wow!”
Source: Vakblad Voedingsindustrie
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