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First cultivated meat farm launches in Zuid-Holland

On a farm in Zuid-Holland, something unusual has appeared among the dairy cows: the world’s first cultivated meat farm operating on an active agricultural business. RespectFarms installed the system at dairy farmer Corné..

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Archive Archive

Nestlé and UNESCO support next generation of food innovators

24 March 2025

Nestlé and UNESCO are joining forces to mobilise young people across the globe in support of sustainable food production. With their new initiative, Youth Impact: Because You Matter, the organisations aim to train future...

Invest International invests millions in food innovation

20 March 2025

Over the past two years, Invest International has invested more than 48 million euros in Dutch entrepreneurs focusing on alternative protein sources. The organization, which operates alongside the regular market, support...

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...

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. ...

Electrify your business with thermal energy storage

11 March 2025

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...

‘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). ...

Slicing and portioning at DEMO DAY 2025

10 March 2025

On Wednesday 16 and Thursday 17 April, IB Food Machines is hosting their first exclusive DEMO DAYS of 2025. See for yourself how they take slicing and portioning of meat, poultry, fish and more to the next level. During ...

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...

Brandt & Levie puts vegetables first with their new sausage

24 February 2025

Brandt & Levie is taking another step in the protein transition. After their hybrid and plant-based sausages, the makers are now introducing the vegetarian Groenteworst. Three culinary sausages where vegetables take ...

The Future of Meat and Protein Processing at IFFA 2025

20 February 2025

Are you ready for the next step in food production? The food industry is evolving at lightning speed. Technologies like automation, AI, and sustainable production methods are making processes more efficient, safer, and f...

Low Food and SOL connect chefs and food producers

17 February 2025

When a chef develops a new, sustainable application, that knowledge often stays within the kitchen. Low Food and Stichting Ontwikkelingsfonds Levensmiddelenindustrie (SOL) want to change that. Through their collaboration...

Greater returns with modern cooling and heating technology

10 February 2025

New cooling and heating technologies offer solutions for the sustainability challenges faced by food processors, such as phasing out synthetic refrigerants and reducing CO2 emissions. Why does modern cooling and heating ...

Mycelium: more than a meat substitute

10 February 2025

Mycelium has been successfully used as an ingredient in meat substitutes for years. It makes sense—it's sustainable, packed with proteins and fibers, and easily adapts to desired flavors. But the potential of mycelium go...

JacKit: a revolution in efficiency and process optimization

10 February 2025

After a year of intensive testing and development, Jackit is launching its new JacKit product line. This line is specifically designed for the food industry, focusing on high-quality solutions. JacKit’s sealants are b...