What caught the attention of the food industry last month? From innovative technologies and plant-based breakthroughs to smart solutions for food safety and production lines. Find out how Kingfish is scaling up with the help of Jansen Techniek, how Rival Foods is taking meat alternatives to the next level with shear cell technology, and how Jaap Korteweg is proving that cheese can be made without cows. Additionally, we’re witnessing the return of the vegetable burger, and companies like Ameco and Bruynkens are focusing on innovation and craftsmanship.
9 September | By expanding its factory and implementing an advanced sorting line, Kingfish is increasing its production of premium Dutch Yellowtail to 3,500 tons per year. Jansen Techniek’s tailor-made solutions ensure not only greater efficiency but also consistent quality.
9 September | Using shear cell technology, Rival Foods is elevating plant-based proteins. Following a successful scale-up from lab to industry, the company opened a production facility in Geldrop this summer. Founder Birgit Dekkers shares her journey to large-scale production.
23 September | Maintaining strict food safety and quality standards is a constant challenge, especially in powder production. A strong food safety management system enhances productivity and creates new opportunities for successful global competition. Tetra Pak supports companies in maintaining strict food safety with innovative technologies and solutions, protecting both customers and brand trust.
9 September | With the expansion of its refrigeration facility in Apeldoorn, Ameco has taken a significant step in optimising its production process. The family business continues to invest in both animal welfare and efficiency, with innovative cooling technology and AI-driven systems. Karel van Westreenen shares his vision on value maximisation, innovation, and growth within the sector.
9 September | Tasty cheese without cows? Jaap Korteweg shows that it’s possible! With precision fermentation and the stainless-steel cow ‘Margaret,’ Those Vegan Cowboys are producing cheese without involving any animals. The benefits? Animal welfare, efficient land use, sustainability, and health.
9 September | Bruynkens Vleeswaren remains committed to craftsmanship and quality in a niche market where the ‘big players’ have withdrawn. Focusing on tailor-made meats for the hospitality industry, charcuterie, and delicatessen, Marc Carpriau emphasizes flexibility and customer focus. The family business thrives with the support of GEA, helping them with innovation and optimisation.
19 September | What was wrong with the good old veggie burger? Absolutely nothing! Plant-based products that don’t resemble meat are gaining popularity. With this trend, known as ‘Plant Forward,’ meat lookalikes are making way for authentic plant-based flavors. Is the veggie burger making a comeback?
9 September | How does Borgesius, one of the largest industrial bakers in the Netherlands, keep its lines running without compromising food safety? With high-quality, food-safe oils from FenS and careful maintenance, the production lines continue to perform optimally, even under tough conditions.
9 September | From disrupted supply chains to stricter sustainability regulations: the food industry must constantly adapt. Ingredient suppliers play a crucial role by offering innovative solutions, such as plant-based alternatives and more sustainably produced raw materials.
9 September | Two years into the Bean Deal: what has been achieved, and what’s still on the agenda? How can we ensure more plant-based proteins from local sources? Sonja Zuijdgeest walks us through the challenges and opportunities for the legume chain in the Netherlands.
Source: Vakblad Voedingsindustrie 2024
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