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Cono Kaasmakers creates more value from cream streams

Cono Kaasmakers and butter specialist Van de Koe have joined forces. The international cheese company plans to create added value from its cream streams. For Cono, this is an important step in strengthening its position ..

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Archive Archive

Optimal cooling with minimal environmental impact

29 June 2026

Grid congestion, the phase-out of synthetic refrigerants, and a rapidly changing energy market are among the factors making the construction of energy-efficient, sustainable refrigeration systems that are future-proof an...

Column IJsbrand Velzeboer: Tendon power generation

29 June 2026

In my view, the gym is a source of energy waste. While rows of determined participants try to burn calories in pursuit of a slimmer waistline and/or a more muscular torso, the air conditioning blasts cold air down everyo...

Fonterra reuses waste heat

29 June 2026

In Heerenveen, Fonterra operates a state-of-the-art facility where whey from the neighboring cheese plant is processed in a sustainable way. A heat pump that utilizes waste heat is the next piece of the sustainability pu...

Building in the food industry is always tailor-made

29 June 2026

Every construction project is unique: there are countless factors to consider. The food industry is no exception. Or is it? In this sector, “countless” is actually an understatement. But Pim Bles, Project Manager Buildin...

Farm Pack invests in a future-ready expansion

29 June 2026

In April 2026, Farm Pack proudly opened its renovated and expanded production facility in the Netherlands. For the producer of frozen corn on the cob and gently cooked vegetables in Kapelle, this marked an important mile...

Flavor first: A roll with a purpose

29 June 2026

A sausage roll, but different. Lighter, just as flavorful, and built on an unexpected foundation. With their Zwamcijsje and Baasbroodje, Mendelt Tillema and Rick Houtepen show that change can sometimes start with somethi...

Surplus: flexible choices, smart packaging

29 June 2026

Menu Surplus is the central production kitchen of Surplus, a healthcare and social services organization in the West Brabant region of the Netherlands. Through its Social Approach pillar, the organization places great va...

Partner in food solutions since 1955: A stable force

29 June 2026

From breadcrumbs and breadcrumb blends, coating solutions, and flavor solutions to functional blends: DKB Foodsolutions develops complete solutions for food manufacturers. And has been doing so for seventy years. With a ...

E-boiler combined with a heat pump reduces CO₂ emissions

29 June 2026

GEA is working with Caldera, a company that develops e-boilers that store electrical energy in the form of heat. Combined with GEA’s heat pump, this creates a solution for making heat demand carbon-neutral. Companies usi...

10 steps to specifying a resin floor

29 June 2026

Once the decision has been made to install a resin floor, the specification process becomes critical. The wrong system can easily lead to costly repairs and operational downtime. Understand the key considerations and cho...

Smart integration of electrification and thermal energy storage

29 June 2026

In Breskens, Zeeland, a remarkable technological achievement is taking shape: candy manufacturer Confiserie Napoleon is set to become one of the first Dutch companies to use direct solar heat in its production process, w...

Column Pieter Vos: Come down from your ivory tower

29 June 2026

The director surveys the shop floor with a somewhat grumpy expression. “Something really needs to change here,” he mutters. “This can’t go on any longer!” He calls his team together, hands out assignments and instruction...

Drying processes can be made more sustainable and efficient

29 June 2026

Drying is one of the most energy-intensive processes in the food industry. Yet it is entirely possible to make this process more sustainable. What adjustments can be made? And where can the greatest gains be achieved? Wa...

Column Saskia Stender: Watt does it cost?

29 June 2026

Smart construction, smart renovation, and energy management. These are current topics, both in the food industry and in my own home. I recently moved—not into a move-in-ready house, but into a real fixer-upper. The kind ...

RIVM: Product reformulation needs to accelerate

29 June 2026

The first nationwide RIVM monitors provide insight into the progress of healthier food. The composition of food products has improved slightly since 2020. At the same time, the results show that further product reformula...