Online edition October 2025 | Smart Food Manufacturing

“How can we increase our output, improve efficiency, and lower costs?” That question keeps many managers in food production up at night. What clever technologies are being developed? And are they just a glimpse of the future, or already feasible in practice? Three experts share their insights on trends and strategic decisions in smart manufacturing within the food industry.

Peter Verstrate, co-founder and COO of Mosa Meat BV, talks about his cultivated meat journey, which began at the start of this century.

At Plukon in Blokker, ambition is never in short supply. Several exciting plans are already on the table for the coming years. In the meantime, production must continue as usual. Thanks in part to a solid technical service team and the excellent lubricants from FenS, the production process keeps running smoothly.

Foods with a soft and fatty texture are easy to chew and swallow, which makes you eat faster. When those foods are also high in calories, this often leads to overconsumption. In the public-private partnership (PPS) SnackSense, we are developing tasty, healthier snacks together with industrial partners — snacks that make people feel full more quickly.

What else can you read in this issue?

• HighFive: reducing food waste with AI
• VSS Meat: growing through customized automation
• Animeal: expanding with practical production choices
• Pally Biscuits: taking the next step with a new construction project
• Plukon: anticipating the growing demand for chicken
• CRAFT: building the world’s first cultivated meat farm

And even more...