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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

Dutch milk deliveries and cheese production rise

17 September 2026

Milk deliveries in the Netherlands were 3.1 percent higher in July than a year earlier. Dairy plants also produced 2.9 percent more factory-produced cheese. Both milk deliveries and cheese production were higher in May a...

Salt intake often higher than Dutch consumers think

17 September 2026

Cutting back on salt sounds simple, but taste remains a deciding factor. That is precisely where health advice meets everyday practice. Those consumer preferences are directly relevant to the food industry. New research ...

Scancheck Barcode Inspection System

17 September 2026

The Scancheck machine was developed to automatically inspect barcodes on tray-sealed and top-sealed products. Rejected products are gently blown off the line using an air knife, without damaging the packaging. This prese...

Compaxo plans proposed acquisition of Gepo Vleeswaren and Kroon Vleeswarenfabriek

16 September 2026

Compaxo Groep B.V. is pleased to announce that it has reached an agreement with the shareholders of Gepo Vastgoed B.V. regarding its intention to acquire Gepo Vleeswaren B.V. in Nieuw-Vennep and Kroon Vleeswarenfabriek Z...

Posters Meat, Fish, Fruit and Vegetables and Dairy

16 September 2026

Through the trade magazine Voedingsindustrie we distribute the poster MEAT, FISH, FRUIT & VEGETABLES and DAIRY.  These posters show the structure of various processing industries. Due to high demand, they are al...

Government plans put food industry investment under pressure

16 September 2026

The food industry faces another increase in costs, according to FNLI. Government plans introduce additional taxes, levies and new regulations. The trade association says this reduces room for essential investment. FNLI a...

Podcast AI in food: from technology to returns

16 September 2026

Staff shortages, rising costs and tighter margins demand smarter processes. AI offers opportunities, but where should food producers start? In ING Sector Inzichten, Samantha, Sector Banker Food, talks with Patrick from R...

Dutch government finalizes food security crisis plan

16 September 2026

Geopolitical tensions and climate change are increasing the risk of disruptions to the food supply chain. This could put food security in the Netherlands and the European Union at risk. The Ministry of Agriculture, Fishe...

EFSA: Sweetener E 962 safe at current use levels

16 September 2026

EFSA has completed its re-evaluation of aspartame-acesulfame salt (E 962). The sweetener poses no safety concerns at the reported uses and use levels. Exposure remains below the applicable ADIs across all age groups. EFS...

Industrial bakeries seek room for growth

15 September 2026

Bread remains an important staple within the Dutch diet. Wholemeal, spelt and sourdough varieties retain a particularly healthy image. At the same time, industrial bakeries face significant economic and operationa...

Quality gains importance in food procurement

15 September 2026

The European Commission wants procurement decisions to consider more than price alone. Quality should play a greater role. This also affects food companies that supply public-sector organizations. The proposal includes a...

Online edition september 2026 | New proteins and ingredients

14 September 2026

New proteins and ingredients are developing rapidly. Manufacturers are looking for products that taste better, remain affordable and can be scaled up effectively. This requires smart choices in raw materials, fo...

Column Judith Witte: On the road

14 September 2026

Anyone who has ever walked one of the routes – the Caminos – to Santiago knows that every day follows more or less the same rhythm, yet no two days are alike. The landscape, the people around you, and the places where yo...

Miriam Quataert: Protein transition in education and practice

14 September 2026

Miriam Quataert is a senior researcher at Wageningen University & Research (WUR). In addition, she spends two days a week as a practor and driving force behind the Protein Transition practorate at SVO vakopleider foo...

Product quality: the next phase of the protein transition

14 September 2026

As animal proteins become more expensive and price developments less predictable, attention is shifting to another question: how do you develop food products that offer better quality while remaining affordable and scala...