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Cooling and freezing: not just about keeping things cool

A conversation about cooling and freezing, especially when it comes to how systems work and how buildings retain cold, can easily turn into a highly technical deep dive. Fortunately, Ward Bliemer from Willemsen Isolatieb..

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Archive Archive

CBS: Food industry turnover grows by 20.3%

25 May 2023

In the first quarter of 2023, the food industry recorded a significant growth of 20.3% in turnover compared to the same period last year. This increase exceeded the performance of other industries in the industry. The be...

ADM and Air Protein lead the way with landless protein

25 May 2023

ADM, a global leader in sustainably produced food, and Air Protein, a pioneer in landless air-based food proteins, announced on 18 May 2023 that they have entered into a strategic development agreement. This agreement en...

CO2 footprint more prominent in horticulture

25 May 2023

The food industry is placing increasing emphasis on reducing its carbon footprint, and the horticulture sector is no exception. To gain a better understanding of the environmental impact of horticultural businesses, CO2 ...

Restrictions on using 'organic' and 'ecological' in company names

25 May 2023

Europe has strict rules regarding the use of the terms 'organic' and 'ecological', including abbreviations and translations, in company names. These terms are protected by law and may only be used for the labelling and a...

Grassa BV awarded €50.000,- for protein pilot

24 May 2023

The challenge on "upcycling of horticulture side streams" into valuable proteins, enzymes, and supplements reached an exciting conclusion during Foodvalley NL's Innovation Insights meeting. The challenge was organized by...

Experience the value of agile professionalism

24 May 2023

As an employer, you can count yourself lucky when your staff moves with the developments and ambitions of your company. These agile professionals are the employees of the future. How do you get these employees and how do...

New food technology with mushroom mycelium

24 May 2023

On May 9, 2023 a collaboration agreement between NIZO Food Research (The Netherlands) and Yaegaki Biotechnology (Japan) was signed on the joint research and development of alternative meat products using mushroom myceliu...

WHO advises against the use of non-sugar sweeteners

23 May 2023

The World Health Organization (WHO) has released new guidelines advising against the use of non-sugar sweeteners (NSS) for weight control and reducing the risk of noncommunicable diseases (NCDs). Based on a systematic...

Traysealing even more compact with the new TX 6 series

23 May 2023

The new TX 6-series traysealers deliver outstanding performance and make efficient use of available production space. With the compact TX 6 series traysealers, you increase your output in the smallest spaces - all based ...

Dawsongroup now also supplies PolarStore refrigerated containers

23 May 2023

Dawsongroup Benelux has recently expanded its fleet by purchasing brand new reefer containers, reinforcing its taken position within the conditioned supply chain. Meet the PolarStore!  Dawsongroup now offers reef...

Catering sector starts measuring food waste

23 May 2023

Dutch caterers have started the 'Spill-free Catering' project to measure the amount of food waste in company restaurants, care facilities and school canteens. The online kick-off took place on 9 May, bringing together re...

Many violations in slaughterhouses in first half 2022

23 May 2023

In the first half of 2022, the NVWA found 5,700 deficiencies in 39 Dutch red meat and poultry slaughterhouses. This resulted in 401 written warnings or fines. Most violations were related to hygiene and animal welfare...

Government not ready for next crises

22 May 2023

The Court of Audit's accountability audit of central government revenue and expenditure in 2022 shows that 10 out of 12 ministries have shortcomings in their financial management. Although the legality of expenditure has...

Consortium aims to enhance flavour and texture plant-based

22 May 2023

The Flavour and Texture consortium, a collaboration of research organizations and industry leaders in the food production chain, is focused on resolving flavour and texture issues in plant-based foods. Supported by the D...

Eco-score for food makes companies more sustainable

22 May 2023

A new eco-label that gives all food products an environmental score turns out to be more than just a tool for consumers. It could in fact be the key to motivating companies to make more data available on the sustainabili...