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2025 Trend Report for the Food and Beverage Industry

2025 promises to be a transformative year for the food and beverage sector. Strengthen your business strategy and gain a lasting competitive edge with this practical guide to the industry’s most significant challenges an..

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Archive Archive

Albert Heijn focuses on circular packaging

16 February 2022

Albert Heijn starts with the recycling of plastic fruit trays: by using PET from household waste for new plastic trays, the plastic gets a second life. The first containers that are reused in this way will be in the shop...

Upcycling spent grain is promising

14 February 2022

Upcycling Brewers spent grains for food is very promising, is the conclusion of the event 'Brewer's spent grain: moving forward!'. In order to make the upcycling of this enormous worldwide waste stream possible and to co...

Dashboard shows sustainability of raw materials

11 February 2022

Just one mouse click to find out whether a product or ingredient has been produced in a socially responsible way? At the moment, it still seems too good to be true, but agricultural economist Petra Berkhout of Wageningen...

TOP-BV invests in a vegan egg alternative

11 February 2022

Protein transition and veganism are here to stay. Therefore TOP-BV is investing in the coming period in the development of ingredients, products and systems to create a vegan alternative to the egg. The expectation is to...

Risk assessments for microplastic within reach

11 February 2022

Researchers of Wageningen University & Research now provide the first mathematical framework to assess the risks of microplastic particles. So far, studies comparing the exposure and effects of microplastic particles...

Column Judith Witte: Where there's a will...

07 February 2022

Did you make them too? New Year's resolutions? More sports and exercise. Have a healthier diet. Cutting down on alcohol. Lose weight. Be less stressed, have more fun. Living more sustainably. Learn something new! Rese...

Edwin Bark: "The sweetspot lies with diehard carnivores"

07 February 2022

It has been done: making vegetable meat with the structure of a bavette, including blood, fat and muscle tissue. If you want to taste the vegan steak from the Israeli start-up Redefine Meat, you still have to go to a top...

Column Pieter Vos: SMART

07 February 2022

Sustainability ... everyone is talking about it, but what is it really? When are you? How do you ensure the sustainability of a production line? The interpretation of the concept differs from person to person and from co...

Internet of Food

07 February 2022

Preventing food waste, the protein and energy transition, a nitrogen crisis: there are major challenges ahead for the food sector. Digitalisation can help face these challenges and speed up innovations. But it is also a ...

Topseal becomes more popular

07 February 2022

Topseal packaging is here to stay. They are easy to print and provide a better presentation in the supermarket. The share of plastic in the packaging has been reduced by an average of 30 percent. Because they contribute ...

Esbro exploits every change in temperature

07 February 2022

Innovation and quality are leading for Esbro, 'Brand new' is an important spearhead. Littel technical installations (Lti) from Lopik helps Esbro - with the latest technology in refrigeration - to take big steps towards s...

Carl Siegert: It's about sustainability and innovation

07 February 2022

The bakery of Carl Siegert is located in Harmelen. Here, a wide variety of bread and buns are made according to traditional methods, and baked using the latest techniques. Sustainability and innovation; that is what it i...

Solar collectors: sustainable solution for process water

07 February 2022

Energy prices keep rising and fossil fuels like natural gas are controversial and not very sustainable. Solar collectors are a good alternative: for the environment and for reducing energy costs. Companies in the food...

To measure = to know = pure profit

07 February 2022

Until 4 March 2022, student teams are working on food waste issues of companies and organisations. They think about innovations that contribute to the prevention of food wastage.  The MBO Challenge Food Waste 202...

Circular use of plastic food packaging

07 February 2022

Coalition Food2Food 2.0 consists of more than 30 chain partners committed to the circular use of plastic. The focus is on an industrial test of CurvCode, a Dutch innovation for separating plastics from waste streams.&nbs...