FOOD SAFETY
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Smaak & Co aims for high-risk production environment

Smaak & Co takes no risks when it comes to food safety and quality. The producer of fresh cream cheese products and tapas aims for a high-risk production environment. To achieve this, the company collaborates with re..

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Archive Archive

Steam Boiler Maintenance: Key to Longevity

23 November 2023

Understanding the origin of a steam boiler can be crucial in the long term. Initially, it's vital to recognize how maintenance significantly affects a steam boiler's lifespan. Various types of preventive maintenance can ...

Online edition November 2023 | Hygiene, Cleaning & Disinfection

20 November 2023

The November issue of Vakblad Voedingsindustrie delves into key areas of the food industry, highlighting food safety, sustainability, and innovation. The edition underscores the significant role technol...

Hygiene Management Optimization at Vion

20 November 2023

"The cleaning of our production sites, slaughterhouses, cutting plants, and retail locations is an extension of production," says Hugo Pol, Group QA Manager at Vion. "Its execution significantly impacts the quality of ou...

10 Years Simpel Desinfecteren: a Success Story

20 November 2023

Two enthusiastic men, a hefty dose of perseverance, and above all a solid concept are the main ingredients of Simpel Desinfecteren. How do the owners look back on ten years of entrepreneurship? Ask Robert Kostrubiec (...

Meat Matters says Keynote Speaker ICoMST 2023

20 November 2023

Meat production and consumption has transgressed into a sensitive, often controversial topic of discussion. Although there is a well-founded argument concerning environmental influence that requires change from various i...

Column Judith Witte: Hygiene Protocols in Food Industry

20 November 2023

At our house, the atmosphere is buzzing with the spirit of a 'spring cleaning'. The low-lying autumn sun mercilessly reveals the Saharan sand on the windows - it's high time to clean it off. Climbing to the attic to fetc...

HVO Meat & LETS - Growth & Innovation

20 November 2023

Every business is unique. This calls for tailor-made cleaning solutions, fitting the size, level of contamination, and frequency of cleaning within that business. LETS, drawing from theory and practical experience, provi...

FRP insulation panels: No Chance for Bacteria

20 November 2023

According to Niels Burger, owner of Sentho, the connection between the wall and the floor is a critical point during renovations. As a specialist in hygienic construction projects, Sentho was responsible for a new wall a...

Column Pieter Vos: Still Thriving

20 November 2023

A mountaineer discussed his sport and the often extreme conditions he faces while climbing the world's highest peaks in an interview. He talked about the significant risk of not surviving a descent. He said, "I didn't le...

Innocent & Christeyns: Hygienic Juice Production

20 November 2023

Three years ago, the site in the Food Hub was merely a sandy expanse. Today, it hosts the first factory of Innocent Drinks. The journey to this point was one of pioneering, a task never done alone. Innocent Drinks found ...

Hygienic Design: Pitfalls & Solutions

20 November 2023

What do you understand by 'hygiene'? It's a broad concept, so numerous answers are possible. However, the lack of a clear definition in the design and construction of machinery can have significant consequences, raising ...

Poppies Bakeries Chooses Quality with FenS

20 November 2023

Poppies Bakeries, established in 1976, started by selling traditional Flemish pastries and biscuits to local retailers. They have since grown into an international company with a global customer base. Prioritising safe f...

Surprising benefits of enzymatic cleaners

20 November 2023

Enzymatic cleaners contain specific enzymes that target certain types of contamination for breakdown. As a result, they clean at a deeper level than traditional cleaning agents. New applications of these enzymatic cleane...

Column: Food in focus, safety assured

20 November 2023

Unique recipes, fantastic flavours, and satisfied customers are the driving forces of your food business. But whether you're processing meat, producing confectionery, or delivering dairy, food safety is the standard in e...

ICoMST: From Tradition to Green Innovation - Part II

20 November 2023

This year, over 500 scientists from 44 countries gathered to share the progress and results of meat-related research. Scientists Theo Verkleij and Sara Erasmus from Wageningen Food & Biobased Research attended the congre...