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Health effects of organic food on pigs

Scientists from Wageningen University & Research (WUR), Utrecht University (UU), and the Louis Bolk Institute (LBI) have initiated a large-scale study to investigate the effects of organic food on pig health. This re..

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Archive Archive

Boermarke: Plant-based cheese is booming

14 June 2021

Boermarke has guaranteed ‘dairy at its tastiest’ for more than 30 years. Both traditional milk products and high-quality plant-based alternatives find their way to the shelves in shops. Since the end of 2020, the Twente-...

Doors influence the functioning of the building

14 June 2021

Poultry slaughterhouse Remkes had a new building constructed to expand the production of cooked chicken meat products. A sustainable building with modern machinery and industrial doors that guarantee the functioning of t...

New dipping solution turns the whole fish into valuable food

10 June 2021

When herring are filleted, more than half their weight becomes a low-value ‘side stream’ that never reaches our plates – despite being rich in protein and healthy omega-3 fatty acids. Now, scientists from Chalmers Univer...

Lidl starts with pilot on 'Eco-Score'

03 June 2021

Lidl is the first supermarket in the Netherlands to start with a pilot on 'Eco-Score'. With Eco-Score the ecological impact of products is calculated and displayed in a simple and transparent way on the product. The pilo...

Europe rejects ‘plant-based dairy censorship’

27 May 2021

The European Parliament, the European Council, and the European Commission rejected Amendment 171, which would have meant severe restrictions for plant-based dairy products. ProVeg International challenged the amendment ...

Industry organisations reject idea of meat tax

26 May 2021

A tax on meat products, as proposed by a number of political parties, is not effective, not feasible and sometimes even counterproductive. This is what COV (Central Organisation for the Meat Sector), LTO Nederland (agric...

27% of the plastic packages are well-recyclable

26 May 2021

The share of well-recyclable plastic packages has hardly increased over the past 7 years. A meticulous study into the designs of plastic packages currently present on the Dutch market has revealed that 27% is well recycl...

Peeling for a better world

25 May 2021

The idea for 'valorising' citrus peels originated during a chemistry course in York, England, in 2016. Now PeelPioneers processes the lion's share of all orange peels in the Netherlands. From the peels, PeelPioneers main...

Research into healthy products from waste streams

25 May 2021

Dutch and German companies and knowledge institutions are working together in a cross-border search, led by the lead partner Hochschule Niederrhein; the poject SUN (Sustainable and Natural side streams), for making healt...

Chitin from shellfish residues via biological method

18 May 2021

Enzymes and bacterial fermentation can extract the useful substance chitin from shrimp shells and crab shells just as well as more aggressive chemical-based processes, according to research conducted by ILVO-UGent resear...

5 steps to sustainability in the food chain

18 May 2021

Wageningen University & Research (WUR) has developed a five-step approach that could help food producing companies create effective sustainability programmes together with supplying farmers. The approach is aimed at tran...

Albert Heijn starts pilot 'Bread from Yesterday'

18 May 2021

On Monday 17 May a pilot called 'Bread from Yesterday' started in 10 shops of Albert Heijn in the Rotterdam area to further reduce food waste. Bread that was delivered fresh to the shop yesterday and was not sold on the ...

Durable and hygienic

10 May 2021

Jackit is a well-known renovation company in the food industry. Together with Sealwise Nederland they offer sustainable hygienic solutions. They replace kit seams and use Sealwise WCB panels to replace damaged walls and ...

Flowpack for meat contributes to sustainability

10 May 2021

Packaging fresh meat in a flow pack instead of a dish fits in well with the sustainability targets the Dutch meat industry wants to achieve: 30% energy savings in 2030 compared to 2010.  Central Butcher ProMessa ...

Growth van der Meer requires new smoke cabinet

10 May 2021

The fourth generation is now at the helm of Keurslagerij Van der Meer. The three brothers have honoured the craft, but have also increased the capacity considerably. With thanks to the new smoke cabinet.  The sme...