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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

Wolvega Vlees chooses for higher capacity

28 June 2021

Recently, Sismatec in Almelo installed a completely overhauled Treif Waran at Wolvega Vlees. The company had been working with a Treif Twister dicer for quite some time. A great machine for cutting cubes and strips. "In ...

Universities take part in 'Well Packaged' project

28 June 2021

Companies make all kinds of considerations when choosing how to package their food product in a sustainable way. Over the next 2 years this choice process will be studied by HAS University together with The Hague Univers...

Avoid food waste using sensors during transport

28 June 2021

TNO has recently launched the IoT4AGRI project. The aim of the project is to investigate whether food wastage during transport can be prevented at an acceptable cost and to monitor quality losses so that any necessary in...

NVWA supervision changes

28 June 2021

The trends and developments that have a great effect on today's society are, according to the Dutch Food and Consumer Product Safety Authority (NVWA): corona; digitalization; sustainability; climate change; globalization...

Hygiene in the cheese industry

24 June 2021

Cheese products are generally safe, but can be subject to bacterial contamination leading to food poisoning or cross-contamination with allergens. The presence of pathogenic or spoilage microorganisms can not only pose a...

New vegetable fat improves products

23 June 2021

Olive oil and other unsaturated fats are liquid, but KU Leuven researchers have now developed an unsaturated fat that remains solid at room temperature. Their product Sterolife can help food companies develop healthy alt...

Milk supply by down 2 percent

22 June 2021

The supply of milk by Dutch dairy farmers to dairy factories in the Netherlands in the first four months of this year amounted to almost 4.7 billion kilograms. That is 2 percent less than in the same period last year. In...

NIZO examines value of substances from olive leaf

21 June 2021

OLEAF4VALUE is a three-year project, with a total budget of 5,687,060 €, that will develop a complete valorisation system for the olive leaf. The OLEAF4VALUE project will address all the stages of the value chain: raw ma...

Food sector optimistic in May

16 June 2021

The mood in the food industry improved further in May. Never before since the government took the first corona measures in mid-March 2020 and decided on an intelligent lockdown have entrepreneurs been so positive about t...

Money for research and development of circular innovations

16 June 2021

Research and development of innovations for the circular economy will get a boost with the new TSE Industry: Circular Economy grant. The scheme focuses on new products, services and processes. The innovations must lead t...

Cod processed in one and a half minutes

15 June 2021

Sustainability right down to the last detail, exponential growth, transport with our own lorries and an extensive range of products are just a few of the characteristics of Adri & Zoon, a total fish supplier. To achi...

Can vegetables be kept even fresher?

15 June 2021

Hessing Supervers and Brightlands Campus Greenport Venlo are going to collaborate on innovative solutions to make fresh vegetables last longer, to combat food waste and to develop new sustainable packaging materials. On ...

Food sector still moderate about sustainability performance

15 June 2021

A majority of Dutch food producers (53%) see themselves as 'average performers' when it comes to actual sustainability and over a quarter say that their own company is lagging behind. A sustainability approach sticks if ...

Research into basis for new plant-based food concept

15 June 2021

A new concept for sustainable plant-based food has come a lot closer thanks to a grant of 7.5 million euros. Researchers can use it to create the basis for a method to 'upgrade' vegetable material until it is just as tas...

Schouten makes plant-based mince from residual streams

15 June 2021

Tempeh mince is the latest product from the Dutch family business Schouten Europe. The completely plant-based mince is partly made from residual flows from one of the company's production facilities. With this product, S...