FOOD SAFETY
Ondernemers sociëteit voedingsindustrie
B2B Communications
Wallbrink Crossmedia
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Detecting bacteria with smart sensors

Maastricht University, together with the Belgian universities of Leuven and Hasselt, has developed a sensor technology that can detect harmful bacteria on the spot during the production process. Researcher Rocio Arreguin..

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Taking slicing and packaging to the highest leve

11 April 2017

Ton Aarnink’s meat factory is based in the Dutch town of Meppel. With his knowledge of the business, his strong team and top-quality machines, this seasoned butcher can make virtually any meat product. Ton Aarnink has...

Winnaar Jaarprijs Goede Voeding 2017

11 April 2017

Albert Heijn/Koninklijke Vezet heeft met de producten Courgette-spaghetti, Bloemkoolrijst en Broccolirijst de Jaarprijs Goede Voeding 2017 gewonnen. Het product kreeg zowel de meeste stemmen van de publieksjury als van d...

Responsible packaging

06 March 2017

Since December 2016 Henri van de Bilt, a BRC/IFS-certified manufacturer of meat products, has been disinfecting sustainably using Nocolyse Food. This has enabled the company to integrate extra safety into its disinfectio...

Evides industriewater, uw waterpartner

06 March 2017

Water is een essentieel onderdeel van veel producten en processen. Evides Industriewater maakt betrouwbaar proceswater voor de voedingsindustrie. Of het nu gaat om water dat wordt gebruikt voor het wassen en transportere...

Claims: useful or misleading?

06 March 2017

Consumers are increasingly aware of the link between their diet and their health. Claims can help them to make the right food choices for them. Many manufacturers also regard claims as a handy marketing tool. Whether int...

Food preservation methods

06 March 2017

The discovery that food could be preserved for long periods of time was truly revolutionary! It enabled humans to travel and to survive harsh winters and food shortages. Heating, freezing, drying, pickling, fermenting an...

Brilliant business models in food

07 February 2017

Food will be one of society’s biggest challenges in the future. There are several aspects to that challenge; on the one hand the aim is to produce healthy and sustainable food, and on the other the challenge lies in keep...

Ten million kilos of tomatoes thanks to geothermal heat

07 February 2017

The company Duijvestijn Tomaten in Pijnacker does business as sustainably as possible, such as by using geothermal energy to heat its greenhouses. Director Ted Duijvestijn explains how this innovation came about. “Ene...

Combat food fraud: Think like a criminal!

07 February 2017

As part of the war on food fraud, it has recently become mandatory for companies to perform a Food Fraud Vulnerability Assessment to check how well protected they are against food fraud. Forming part of quality systems s...

Sustainability in agri-food

07 February 2017

Today, society takes a more critical view of food manufacturing companies than ever before. Most election manifestos not only underline the importance of a food policy, but also believe that the policy should be closely ...

'Better product composition has an effect for everyone’

07 February 2017

Jantine Schuit is head of the Centre for Nutrition, Prevention and Health Services of the Netherlands’ National Institute for Public Health and the Environment (RIVM) and a professor of health promotion and policy at VU ...

‘Food industry must support farmers’

07 February 2017

With forecast sales growth of 7% per year, the future for organic food in the Netherlands looks rosy. However, this growth depends on more farmers making the transition to organic production, and that cannot be taken for...

A journey through the chain

07 February 2017

According to the Dutch private sector and the government, it is time to take important steps forward in improving the transparency of our food chain in order to safeguard the Netherlands’ future as an agri-food nation.&n...

Supporting research and innovation

14 November 2016

On 28 October, the Eat2Move centre of excellence opened its innovation hub for nutrition and exercise. It is designed for companies that are developing products or services for specific target groups such as athletes or ...

Maintenance and repairs

14 November 2016

The food industry places high demands on floors: they must be able to cope with heavy mechanical loads, be easy to clean thoroughly, offer sufficient anti-slip properties in wet conditions and be resistant to oils, fats ...