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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

Have you ever seen them? Black spots?

12 September 2022

They are fungi. They are common in production areas. That is why sealants are regularly replaced. But after a while the black spots return. The solution is to keep the fungi at an absolute low level. But how do you do th...

Column Pieter Vos: Functional, fast, easy

12 September 2022

Food, water and air are primary necessities of life; we cannot exist without them. But there is more to food than its functional aspect. We regularly celebrate its sensory, emotional and cultural components. Eating and d...

More production for Pure Ingredients

12 September 2022

There is a great demand for snacks that are not only tasty but also Halal. Snack producer Pure Ingredients therefore recently opened a third factory. New machinery ensures that even more people can enjoy products such as...

Column Jos Hugense: Down-to-earthness

12 September 2022

In recent months, there has been some hesitation in the abundant stream of euphoric reports about growth and even greater growth in the market for vegetarian and vegan products. McDonalds withdrew its vegetarian burger f...

Nutrilab is partner in food safety

12 September 2022

Food safety remains of great importance. Nutrilab acts as a loyal partner in guaranteeing and monitoring food safety. "We continue to offer all the facilities that you are used to from us. We think along with you and kno...

Learning, innovating and developing for a new market

12 September 2022

GEA supports startups, ingredient suppliers, and food processors in developing, scaling, and producing the nutritious new foods consumers are looking for. How do they do that? With years of expertise, specialised 'New...

Coding, labelling or inspecting meat substitutes?

12 September 2022

'Your success gives us pleasure'. At De Koningh they go out of their way to help you. With their reliable products and optimal service they make the difference every day. "For over 50 years small and large food companies...

Mycoprotein for optimal texture and taste

12 September 2022

Current meat replacements mainly use vegetable ingredients as a basis, such as soya, peas or wheat. The intrinsic product properties, including side effects and specific texture properties, are not always to the consumer...

TLR newcomer to Dutch Fresh Port

12 September 2022

Is that organic tomato really organic? Do these strawberries, raspberries or berries carry the hepatitis-A virus or norovirus, or is a full pesticide screening with retail specification required? Questions that TLR, newc...

Column Saskia Stender: 'I can't take it anymore'

12 September 2022

To be honest, summer is the most dangerous period of the year. In terms of staff, that is. I hear people around me getting burnt out more and more often. It may sound like a trendy word, but it's certainly food for thoug...

Packaging is the new raw material

09 September 2022

Whether we like it or not, very strict laws and regulations are coming our way in the field of packaging. We find ourselves in the calm before the storm. Warning: DO NOT READ THIS ARTICLE if you are a fan of short-sighte...

HAS University College becomes HAS Green Academy

08 September 2022

HAS University of Applied Sciences is celebrating its 75th anniversary this year. Since 1947 the institution has grown from a higher agricultural school into a versatile university of applied sciences where students and ...

4 out of 10 Belgian food companies in danger zone

08 September 2022

For 2 out of 3 Belgian food companies, the financial warning lights have gone on in recent months, and 4 out of 10 companies are even at risk of going under when faced with a new economic blow. These are the worrying con...

Food 13.1 percent more expensive in August

07 September 2022

Foodstuffs were 13.1 percent more expensive in August 2022 than in the same month last year. In July, the year-on-year price increase was 12.3 percent. Pasta products in particular contributed to this development, accord...

A veggie burger out of the printer

07 September 2022

Researchers at WUR have developed a process for printing a vegetarian burger. The burger is made up of spaghetti-like threads of protein. In the process hall of the Axis campus building stands a Burger Extrusion Print...