Innovation
Ondernemers sociëteit voedingsindustrie
B2B Communications
Wallbrink Crossmedia
Check this out

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..

Read more

Shortlinks

Archive Archive

Bas Haring: "Artificial Intelligence isn't scary!"

16 October 2023

Bas Haring studied artificial intelligence. Since this field was categorized under the philosophy department back in 1988, people started calling him a ‘pilosopher’. However, he prefers to describe himself as a ‘professo...

Innovation in food Industry: time to reap the digital benefits

16 October 2023

Internationally, the Netherlands is considered to be an excellent hub for technological innovations. According to the Digital Transformation Scoreboard, one in three Dutch businesses is highly digitalized. In the field o...

Food-safe production with the 3D printer

16 October 2023

A gripper designed to move a pretzel is not necessarily suitable for picking up a cookie. Therefore, at PWR, different grippers need to be designed for each pick & place machine. 3D printing technology provides a sol...

Column Saskia Stender: Trade fair for the food industry

16 October 2023

Remember the Industrial Meat & Food Fair, commonly known as IMEFA? We introduced this trade fair for machinery for the entire food industry about 20 years ago. It was our answer to a gap that emerged due to the downsizin...

AI in Food Production Unveiled! – November 9th

16 October 2023

Discover how AI is shaping the future of food production, at the free event ‘Retail meets Food Industry’ in Woerden. Delve into the power of AI and get inspired by experts Bas Haring, John Wallbrink, and Robert Doornbos....

Westfort expands with pre-packaged meat

11 October 2023

Westfort Meat Products has announced that starting from early next year, they will expand their range with the launch of pre-packaged pork and beef products, specifically targeting the consumer market. In light of this e...

SIMBA™: The next step in intestinal insight

05 October 2023

The gut microbiome, the universe within our bellies, is central to our health, influencing everything from immunity to brain function. Yet, much of its depth remains uncharted, a mystery that scientists are racing to dec...

Innovations in Zeeland: deep-sea wine and a sea-based protein

03 October 2023

On October 3, 2023, the Provincial Executive made an exciting announcement: four projects in Zeeland received a significant financial boost through the 'Zeeland in Acceleration' program. Together, they share a staggering...

Umiami secures €32.5 million for plant-based meat innovation

03 October 2023

Umiami, a French foodtech startup specializing in plant-based meat with a taste and texture nearly indistinguishable from real meat, has announced a remarkable funding round of €32.5 million. This brings their total fina...

Een bezoek aan de innovatiebrouwerij van Heineken

03 October 2023

Op 29 september 2023 bezocht ik samen met een selecte groep van 25 ondernemers uit de foodindustrie, het kloppend hart van bierinnovatie: de innovatiebrouwerij van Heineken in 's-Hertogenbosch. Deze bijzondere brouwerij,...

Cargill opens a new European Protein Innovation Hub

02 October 2023

Cargill marks an exciting chapter in food innovation by launching its first European Protein Innovation Hub in Saint-Cyr en Val, France. This state-of-the-art hub is not just a response to growing customer demands but a ...

Reverse design: the future of food production

26 September 2023

How do you bring a food product to the market that tantalizes the taste buds while also being sustainable, healthy, and affordable? Experts from Wageningen offer an answer with an innovative approach: reverse design. ...

Hybrid yogurt of cow's milk and plant-based dairy

20 September 2023

Students from the Food Technology program at van hall larenstein have developed a new hybrid yogurt, consisting of a blend of cow's milk and plant-based dairy. Hilde Slaghuis, Anke Vos, and Mohammad Noman were assigned t...

Thanks to seaweed, hybrid meat is genuinely tasty

11 September 2023

Starting with cured sausages flavored with liquor, Remko Hol, the head of Olijck Foods, took his first steps in the food industry. Upon discovering that the pigs used for his sausages consumed seaweed, it sparked a thoug...

Food Tech Event 2024

11 September 2023

The "Vakbeurs Food Technology" will continue as "Food Tech Event" in 2024. The Food Tech Event is scheduled for May 15 and 16 in the Brabanthallen, 's-Hertogenbosch. With this new name, Mikrocentrum, a platform organizat...