What a year 2024 was! The food industry was bursting with innovations, ambitious projects, and striking trends. From sustainable production facilities to groundbreaking technologies – these were the stories that caught your attention the most. Check out our top 10 and reflect on a year full of movement!
October 14, 2024 | How do you support a production company that has outgrown its current facilities? A business whose customer base is expanding rapidly and whose production needs to become more efficient, yet cannot achieve this in its existing building? Gouda Techniek knows exactly how to help these companies. For Piet de Wit, they designed and built a state-of-the-art 3.0 facility. A glimpse into practice.
November 25, 2024 | A healthy dose of perseverance partly explains the current success of Elite, a manufacturer of salads, sauces, and snacks. Behind the monumental factory in Neede, a new production facility has risen. One of the highlights: the new high-speed doors from Efaflex.
April 8, 2024 | At Belgian Mona Lisa Studio, a subsidiary of Barry Callebaut, a wide variety of chocolate decorations are shipped out daily. While the company produces custom-made products, there was a growing internal need for standardization. A new version of the ERP system from Aptean provided the solution.
October 14, 2024 | The food industry faces significant challenges: shortages of raw materials and resources, rapidly changing consumer trends, and a lack of (skilled) personnel, to name a few. What role do high-tech solutions, robotics, and digitalization play in achieving more effective, efficient, and sustainable production? Hear from Ceel Elemans (ING), Seine Ligtenberg (ING), Harm ten Napel (Zalmhuys Group), Diederik Vergeer (Vergeer Holland), Martijn van Dijk (Hutten Beef), and Onno Lukkien (DGS).
April 8, 2024 | Enkco, a subsidiary of Van Loon Group, is partnering with Olijck Foods to produce items made partly from meat and partly from plant-based ingredients, with seaweed playing a central role. Enkco’s Commercial Director for Foodservice, Arnold Burger, shares why he sees potential in the hybrid products market.
April 8, 2024 | How can food companies ensure their cleaning processes are both human- and food-safe? Cleaning experts Jan van der Heijden, Commercial Manager at Kleentec, and Hans van der Steen, Business Manager at HDN, candidly discuss the challenges and dilemmas involved in cleaning production lines in the food industry.
February 6, 2024 | Over the past 35 years, Boermarke has grown into a significant dairy processor in the dessert sector. It came as a surprise when the company recently decided to phase out its dairy division and focus entirely on plant-based products. Director Reynier Varvik explains why this was a logical step for Boermarke.
February 5, 2024 | The meat products from Van Loon Group are served on eight million Dutch plates daily. Those who think there’s little room for sustainability at such a large meat producer couldn’t be more wrong. With the acquisition of a new cooking system from GEA, the company significantly reduced its energy consumption compared to its previous oven.
April 8, 2024 | The goal was to professionalize the working environment. The result: a revamped antibacterial and hygienic production facility. Through a smart renovation approach, dreams became reality for meat processing company Henri van de Bilt in Beuningen. The collaboration with Jackit helped them achieve their future ambitions.
September 9, 2024 | Shear cell technology is an innovative method for adding texture to plant-based proteins. Start-up Rival Foods successfully scaled the technique from lab to industrial level. This summer, the company opened a production facility in Geldrop. Founder Birgit Dekkers shares the remarkable journey from lab scale to production.
Source: Vakblad Voedingsindustrie 2025
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