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Electrify your business with thermal energy storage

With ENERGYNEST, your company can store generated electricity, excess heat, or surplus steam and use it as heat at a later time—precisely when you need it. This tailored solution for the food industry ensures more effici..

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Archive Archive

Tax incentives make sustainable steam production more attractive

20 March 2025

Steam is essential in the food industry, but traditional gas-fired boilers are under increasing pressure due to the energy transition. Electric and hybrid steam solutions offer a more sustainable alternative. In addition...

Favamole wins Kick Start Show: innovation with the fava bean

18 March 2025

Favamole, a fresh alternative to guacamole made from Dutch fava beans, has won first prize at the Kick Start Show. This event, held on March 12 at HAS Green Academy, gives young food entrepreneurs a platform to present t...

Dutch Truffle: truffle as a tailored ingredient

18 March 2025

Truffles, delicious fresh truffles for everyone. Dutch Truffle was founded in 2006 out of a passion for truffles. What started with importing fresh truffles for personal use, friends, and local restaurants has grown into...

The Future of Food 2025

17 March 2025

Our food does much more than simply nourish us. How we produce, distribute, and consume it will shape the future of our planet, our culture, and our health. How exactly? You’ll find the answers in the more than 300-page ...

Brew grain finds second life as pizza base

14 March 2025

BUS Whisky recently added a striking new item to its menu: a pizza made with brew grain from MaGie Creations. The distillery in Loosbroek is taking its first meaningful step toward turning production residues into food. ...

Food chain vulnerable to fungal toxins

12 March 2025

Rising temperatures are increasing exposure to harmful mycotoxins. This is stated in a briefing by the European Environment Agency (EEA). These toxins, produced by fungi on crops such as wheat and maize, pose a risk to b...

MSC: Sustainable fisheries increasingly out of balance

12 March 2025

The availability of certified pelagic fish species is under pressure. This is highlighted in the Small Pelagics Yearbook 2025 by the Marine Stewardship Council (MSC), which focuses on developments in herring, mackerel, s...

Pyrolysis on the rise, concerns about harmful substances

11 March 2025

Turning plastic waste into new raw materials seems like a logical step towards circularity. But safety for people and the environment should not be overlooked. A recent study by RIVM points to potential risks when using ...

Column Judith Witte: On pros and cons

10 March 2025

In a previous column, I talked about fledgling offspring and their willingness to buy second-hand items through online marketplaces, surplus stores, and thrift shops. Very noble, of course! And environmentally conscious....

‘Camel milk is a promising niche market with opportunities.’

10 March 2025

At Kamelenmelkerij Smits, just a stone’s throw from Den Bosch, more than a hundred camels are kept. It is the only professional camel dairy farm in Europe. The (raw) milk is sold not only in the Netherlands but also in F...

Sustainable packaging: Challenges and opportunities

10 March 2025

Packaging needs to be more sustainable. Everyone agrees on that. But how? Companies must align their processes and products with evolving regulations, including the new Packaging & Packaging Waste Regulation (PPWR). ...

Renovation gives Slagerij Visser a positive boost

10 March 2025

After 30 years, the workspace of Slagerij Visser was due for an update. During the renovation, butcher Thieme Visser deliberately opted for an open and obstacle-free space: "Much tidier and, above all, easier to clean. O...

Poppies Bakeries grows with ERP solution

10 March 2025

From Belgian baking tradition to a global favourite: for nearly 50 years, Poppies Bakeries has been bringing joy with pastries and biscuits. With 13 bakeries across Europe and the US and over 1,300 employees, this bakery...

HAS students innovate with food packaging

10 March 2025

During the annual HAS Food Experience, more than 150 students from HAS green academy presented their innovative concepts, each addressing key challenges in the food industry. This year’s theme, ‘Next Food Waves’, focused...

Column Saskia Stender: A box full of air

10 March 2025

I ordered a small jar of spices. Online, because convenience is key. Two days later, the package arrived—a sizable cardboard box, neatly sealed with paper tape. Inside, a layer of protective paper, and somewhere deep wit...