Online edition: Refriger­a­tion & Freezing | Construc­tion & Renovation

“They got ridiculously lucky,” says Merick Schoute from Holie’s at the end of the interview with Vakblad Voedingsindustrie. But that couldn’t be further from the truth: a creative mindset, sharp strategy, relentless drive to innovate, and a healthy dose of courage are the real cornerstones behind the cereal brand’s success.

A conversation about refrigeration and freezing – especially when it comes to how installations work and the insulating qualities of buildings – can easily become a dense technical story. Fortunately, Ward Bliemer from Willemsen Isolatiebouw, Michel Berends from Veld Koeltechniek, and Arno Eijkelboom from ICS Cool Energy manage to keep things refreshingly clear.

Frozen vegetables have become a staple in our kitchens. They’re convenient, keep well, and often taste surprisingly fresh. But behind that handy bag of frozen green beans lies a complex production process in which sustainability plays an increasingly important role.

What else is in this issue?

• Michael Lewis Company tackles energy challenges with RBK
• Yme Kuiper renovates with confidence thanks to Sentho
• Van der Lee expands freezing capacity with Equans
• HAP transforms meat processor Welink’s facility from the inside out
• Where craftsmanship meets innovation: Cérélia expands with Ruys
• No new building, but new standards at fish wholesaler De Jong

And plenty more...