Interviews
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Miranda Groot Zwaaftink: 'Conversion to natural refrigerants'

Where food is processed, a cooling installation is in use. Thanks to new techniques, the possibilities now extend far beyond just cooling and freezing. The transition to natural refrigerants is also contributing to the a..

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Breakthroughs needed in food production system

13 September 2016

Rob Hamer’s work revolves around innovation in food. He heads up the Unilever research lab in Vlaardingen and spends one day a week working as a professor in the Food Chemistry Group at Wageningen UR. We discussed with h...

‘Cold storage companies are also knowledge partners'

14 June 2016

“The food industry is placing ever-greater demands on the cold chain,” says Aloys Putmans, CEO/Director of Nekovri, “but the cold storage sector is working hard to demonstrate its added value in chilled and frozen food.”...

‘Nostalgia clouds the discussion about additives’

14 June 2016

Consumer trust in the food industry is low, but the cause is not clear. “What is clear is that the industry will have to do something to improve its communication with consumers,” says Director Philip den Ouden (FNLI). ...

BIG DATA in practice

10 May 2016

Left Loyalty together with its media partners Wallbrink Crossmedia and b2b Communications is unlocking the secrets of big data in food. Virtually every company uses LinkedIn, Twitter, Google Analytics, their own newslett...

Treat farmers, fishermen and processors with respect

10 May 2016

On 11 April 2016 #Foodtopia – an exhibition about the future of our food – opened at Rabobank headquarters. Food and agriculture expert Prof. Dr. Ir. Louise O. Fresco, chair of the executive board of Wageningen Universit...

Food from less-refined ingredients

12 April 2016

To produce our daily foodstuffs, grain, soya beans and potatoes are separated into ingredients, or ‘fractions’, that are as pure as possible. That is inefficient and not particularly sustainable, according to Prof. Dr. A...

‘I like short lines of communication and direct customer contact’

08 March 2016

Rabobank Foodzone is an online platform for experts, business people and stakeholders from the food supply chain. Hans van Haaren, Sector Manager Food at Rabobank, is in charge of the platform. He publishes news, updates...

Interview Annie Schreijer-Pierik

24 November 2015

On 29 October members of the European Parliament voted to accept the Novel Foods Regulation, which will update the existing legislation dating from 1997. Member of the European Parliament (MEP) Annie Schreijer-Pierik: “I...

Smart Industry: Eat or be (b)eaten!

13 October 2015

The unstoppable rise of digitalisation in combination with new advancements will result in dramatic changes to the global economy over the next decade. In the Netherlands too, this development will lead to a new industri...

New vocational qualification for food quality

08 September 2015

In September 2015, the vocational food training institute SVO has launched a new MBO-level qualification called ‘Quality Employee’. Jan Willem Sipma, Manager of Markets & Careers at SVO: “It’s becoming increasingly i...

To claim or not to claim…

08 September 2015

‘Manufacturers are making a mockery of labelling rules’ was the headline of a recent press release by the Dutch Consumers’ Association. The Association had examined various products on sale in supermarkets and found the ...

Sustainability made easy

30 June 2015

Nekovri is the leading organisation in The Netherlands in the area of temperature-controlled logistics. “As a self-respecting industry association, Nekovri must be bold enough to look beyond the horizon,” states the orga...

What’s the most optimal choice?

12 May 2015

The demand for sustainable packaging will grow considerably in the years ahead. The government, the packaging industry and the Association of Netherlands Municipalities (VNG) have agreed to reuse more packaging materials...

Jan-Willem Grievink: Join forces

14 April 2015

The boundaries between foodservice and retail are blurring, the consumer is becoming more powerful, ‘food is fashion’ and there is an ever-greater need for storytelling. But what does all this mean for the food processin...

Ronald Visschers on: the food of the future

10 March 2015

Sustainability issues, critical consumers and dynamic markets call for food-industry innovations. Manufacturers want to be able to take new or improved products to market faster and more efficiently. Ronald Visschers, Pr...