Online edition February 2026 | Process innovation & Product innovation

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

For years, Wyno Zwanenburg barely left his pig farm in Odiliapeel; today, his work takes him all over the world. His farming background proves invaluable when dealing with the complex issues that come his way. How does he ensure that the new innovation fund from Brussels also reaches the food sector? “Everything comes down to timing.”

Baby and infant food 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-build project ‘Moon’ in Heerenveen is living proof that ambitions can be turned into reality. This has been made possible in part thanks to the contribution of GEA.

What else can you read in this edition?

• Spicemasters: Gaining control over spices through data
• Henningsen: A unique company in optimal meat utilisation
• Less food waste through smart innovation
• Westfort: People, engineering and technology
• Bolscher achieves lower CO₂ emissions
• Crustalicious delivers unlimited protein-rich crab meat
• Pascal Processing grows thanks to ‘Any Pick – Any Grip’