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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..

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Archive Archive

Sanitisation with microwaves and radio frequency

22 November 2022

SAIREM, specialist in industrial solutions with microwaves and radio frequency, will present its decontamination technologies at Food Ingredients Europe, from 6 to 8 December 2022. Decontamination with these systems e...

Column Judith Witte: Clean enough

21 November 2022

My definition of 'clean' is quite different from the one usually used by my homeliving offspring (16, 18, 20). Our living situation is no exception. Since the introduction of the social loan system (2015), far fewer stud...

'The drive for improvement is there'

21 November 2022

The Dutch Food and Consumer Product Safety Authority (NVWA) oversees - among other things - the production of safe food. Recent outbreaks and major changes in detection techniques are prompting more attention to machine ...

Machine design, a source of contamination?

21 November 2022

Before use, a machine in the food industry must obviously be clean. Cleaning is therefore part of the general management measures within the HACCP plan. Nevertheless, things occasionally go wrong. There are several reaso...

Loyal partner in food safety

21 November 2022

Food safety remains of great importance to all of us. Nutrilab acts as a loyal partner in ensuring and monitoring food safety. We continue to offer all the facilities you have come to expect from us. We think along with ...

New contamination issues with plant-based

21 November 2022

The demand for more sustainable food production is rising, consumers are more often choosing plant-based alternatives and the food industry is eagerly jumping on this. However, their production involves other forms of po...

Column Pieter Vos: Stay sharp

21 November 2022

Cleaning and disinfection is about risk management: guaranteeing hygiene contributes to the safe marketing of your food products, so you don't have to worry about recalls. To ensure this, you have set up procedures and r...

Heat recovery for cleaning processes

21 November 2022

The basic principle of any refrigeration plant is to extract heat from products, among other things, and discharge it to a place where it does not cause a nuisance. The usual starting point is to release this heat to the...

Strong example of Simpeldesinfecteren: 'You know it works'

21 November 2022

If you have been promising your customers for 20 years that you make the tastiest sandwiches, you have great confidence in the safety and hygiene of the production process. Yet there is always room for improvement by lea...

Antibacterial and antiviral through and through

21 November 2022

No coating, but antibacterial and antiviral through and through: this is what Jackit has been successfully installing with Sealwise recycled panels in renovations for the food processing industry for over two years. The ...

Dedicated to food: when cleaning runs through your veins

21 November 2022

Cleaning food companies with 70 people every day, washing 500,000 crates and 12,000 pieces of company clothing every week, taking over extra tasks from your customers with a smile, continuing to optimise your business an...

Food-safe lubrication of machines and components

21 November 2022

Like in any other industry, lubricants are used in the food industry. Unlike in any other industry, an essential question comes into play here: are they food-safe? As a food manufacturer, you are personally responsibl...

Every company needs a unique cleaning plan

21 November 2022

Cleaning in the food industry is not done the same way everywhere. In fact, most companies work with a completely individual and unique cleaning plan. "The role of the cleaner has changed: from generalist to specialist, ...

Start with the basics: Don't give bacteria a chance

21 November 2022

Bacteria are everywhere but often unwanted. Especially in environments such as laboratories and food plants, they should not be given a chance. So how can you prevent bacterial growth? With high-quality antibacterial wal...

Marlous van Drunen: Focus on quantity or quality?

21 November 2022

As an employee in a food company, you know best how to work hygienically. HACCP, cleaning and disinfection and records have no secrets for you. But tell me honestly: does the following thought ever cross your mind? "Oh...