From energy-saving innovations and sustainable production methods to health warnings and groundbreaking technologies, these are the stories that captured the most attention in June 2024.
June 17 | The fish shop that Grandma Schmidt started over 100 years ago has grown into a multimillion-dollar company with well-known hospitality clients, a vast product range, and a large factory with significant energy consumption. To reduce energy costs, a new control system for the cooling installation was purchased.
June 17 | Bakery Fuite, an industrial bakery with locations in Apeldoorn and Hardinxveld, seizes opportunities, even if it means adjusting its production lines. Operational director Klaas Fuite believes that if machines are not in use, they should be sold, easily done through Troostwijk Auctions.
June 17 | Overhead, four conveyor belts carry pre-baked Cheese Onion Rolls to cool down. They will soon be frozen to -80°C, ready to be baked in the market. Amid all the steam, heat, and cold, everything must run smoothly, both logistically and literally. "Nothing can stagnate."
June 17 | Planning to expand or renovate? Once you've made that decision, many questions arise. What materials should you choose? Are they sustainable? What are the implications for fire safety? How does it impact food safety? Which energy source will the factory use? Where will you get your power from? Building in the food industry requires making many decisions.
17 June | In the pursuit of both sustainability and cost efficiency in the energy transition, storage appears to be the perfect match. This solution is often mentioned in conjunction with renewable energy sources such as solar and wind energy. But how can this be applied to the cold storage sector?
June 17 | Imagine the crunch in your mouth, your taste buds activated, eyes closed, enjoying the moment. The crispy coating on your chicken nugget, fish bites, or schnitzel, the fries' coating, or the spicy-sweet sauce that makes your mouth water, likely come from DKB Foodsolutions.
June 17 | The energy transition presents many challenges, and the food industry is no exception. Fortunately, there are several pragmatic steps for a more sustainable approach to energy, according to Peter Bleeker of Groenbalans and Kim van der Hulst of Windunie.
June 13 | A recent report by the WHO Regional Office for Europe details the harmful impact of four major industries on public health in Europe and Central Asia. These sectors, including tobacco, alcohol, fossil fuels, and ultra-processed food, cause 2.7 million deaths annually in the European region. The report highlights how these industries hinder prevention and control measures for non-communicable diseases (NCDs) such as cancer, cardiovascular diseases, and diabetes.
June 26 | By reorganizing the European food system, 44% less agricultural land is needed, and greenhouse gas emissions can be reduced by 70%. These findings come from model calculations by PhD candidate Wolfram Simon at Wageningen University & Research, published in Nature Food. The research combines circular agriculture and the protein transition, where plant proteins replace animal proteins.
June 17 | With an old meat factory, a 3D food printer, and high ambitions, the Dutch venture of the innovative company Redefine Meat began. The ambitions remained, the first 'printer' was developed into an industrial line, and the factory underwent a significant renovation. The wishlist included a safe and sustainable setup.
Source: Vakblad Voedingsindustrie 2024
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