In September, the food industry revolved around growth, efficiency, and renewal. Companies improved their production processes with new ERP systems and machinery, delved deeper into the protein transition, and shared their visions on leadership and company culture. Topics such as product improvement, plant-based ingredients, and sustainable solutions also drew a lot of attention. The ten most-read articles of September show where the sector’s focus lies: producing smarter, running businesses more consciously, and continuing to invest in quality.
With one busy season just behind them (BBQ) and the next already in sight (Christmas), times are hectic for butter and herb butter producer LaBan. Fortunately, the new ERP system helps keep internal processes and customer communication running smoothly, efficiently, and swiftly.
The protein transition is unstoppable. GEA knows this and, in 2025, offers complete production lines for vegan, vegetarian, and fermented products. Food sector clients benefit from their accumulated expertise—among them Van Koolen from Wieringermeer, a company firmly focused on ‘New Food.’
The Dutch food industry is showing strong growth in 2025. ING expects production volumes to rise by 3%, driven by improved purchasing power both at home and abroad. Sales of more luxurious and processed products are increasing. Manufacturers are seeing growth not only in numbers but especially in how their product ranges are composed.
Product sabotage is alarmingly easy—and in the end, the managing director bears responsibility, says IJsbrand Velzeboer. Companies with a culture of “keep quiet and carry on” face the highest risk. Locker checks, vertical communication, and a well-functioning whistleblower system help detect dissatisfaction early and keep the “oil can” filled.
Demand for new proteins is large and still growing—as a replacement for expensive animal proteins and as an ingredient for protein-rich products. Protein experts Marijn van den Dikkenberg (Vaess), Loek Vesters (Aminola®), and Cesar Asselin (Magellan Food Ingredients) discuss which proteins are on the rise and how they’re being used.
In South Holland, Eysbrand Rozendaal and Peter Stam—owners of Lokus—work among rustling wings. Their specialty: the European migratory locust. Tricky to breed but unique in nutritional value. Lokus is the only Dutch grower licensed to supply this insect for consumption, officially recognized within the Novel Food framework.
Seventy years ago, DKB Partner in Foodsolutions began by grinding returned bread into breadcrumbs. Today, the company supplies a wide range of breadcrumb (mixes), coating solutions, spice blends, rubs, cooking sauces, and functional blends to customers in over 30 countries. The family business travels the world—and it’s far from done growing.
Successful innovation needs a fool—a jester. Someone who runs into walls and gets back up again. That’s where Mary van Hoek–Hendriks comes in. Throughout her career, she has often faced resistance, but her perseverance and enthusiasm never let her down. In her new book Mastering Food Innovation, she gives the fool the credit they deserve.
Luiten Food – Thomas Foods Europe is a family business with a rich history and strong growth ambitions. In ten years, both staff numbers and turnover have doubled. What started as a trading company has grown into a versatile business with its own production facilities. A key driver of this success is a flexible ERP system tailored to the meat sector.
September 15 | Matthijs de Jong, owner of HVO Meat, was looking for a solution to speed up and simplify the packaging process on the production line. The arrival of a Flowvac packaging machine brought a major leap in efficiency—and reduced the physical workload for employees.
Source: Vakblad Voedingsindustrie 2025
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