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Climate shifts European food production

Climate change is unlikely to pose a direct threat to Europe’s food supply in the coming decades. However, it is changing where food is produced. While agricultural regions in Southern Europe are increasingly facing heat..

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Archive Archive

Protect food safety at work

28 January 2019

Food & beverage industries account for almost 24% of all manufacturing injuries according to EU OSHA. While workplace safety and compliance is a high priority in the industry, food safety always comes first. Now they...

Heemskerk takes 100th Tramper's S-360 into use

22 January 2019

In mid-December 2018, a new S-360 trayseal machine was taken into use at Heemskerk fresh & easy in Rijnsburg. A festive moment, as for Tramper Technology this was the hundredth machine of this type. Heemskerk fres...

The advance of Robotics and Smart Industry

22 November 2018

Compared to other sectors, the food sector still has a relatively low robot density. But the sector is catching up. Big data technologies such as data analysis, data mining, and artificial intelligence are turning the ag...

PHT uses Augmented Reality

22 November 2018

PHT-Benelux laat zien hoe hygiëne volledig kan worden geïntegreerd in het operationele proces met behulp van innovatieve en hygiënische oplossingen van de merken ITEC Hygienetechnik en Foamico. PHT-Benelux biedt voor...

Convenience food with Glass

19 November 2018

On Friday 16 November, Verbufa announced that it is the official representative of Glass, machines for the Benelux. Glass is strong in building customer-specific tenderizers, mixing, cutting and emulsifying machines for ...

Unique E-learning platform Qlean-tec | Christeyns

13 November 2018

Voor HRM en kwaliteitsmanagers is het een flinke klus om te voldoen aan alle trainingsvoorwaarden die zijn opgesteld in het kader van voedselveiligheid. Met de lancering van het e-learning platform Moviemento zorgt Qlean...

Data, insight, and return

13 November 2018

A state of the art slaughterhouse was established in IJsselstein in 2015. With this sophisticated company, Westfort Meat Products builds on a long history in pork meat. With a vision of the future aimed at growth, return...

Lab meat: meat from a test-tube

13 November 2018

Five years ago in London, Mark Post, pharmacologist and professor in the vascular physiology at Maastricht University, and his team were the first to demonstrate in vitro meat. The costs: 250,000 Euros for an in vitro bu...

Limitless

13 November 2018

Automation, digitisation, and robotisation all offer exceptionally practical tools and solutions, also for the food industry. Solutions that will help to increase the efficiency and reduce costs, that will give a better ...

Hutten Beef 90 years

13 November 2018

Going for quality, sustainability, transparency, and innovation has proven to be the right choice for Hutten Traditional Beef (soon under the official new name: Hutten Beef) in Heeten. "Even though the market for meat is...

Looking for functional proteins

13 November 2018

Product developers of food producing companies are continuously looking for new flavors, unique textures and solutions to improve the product structure. The use of proteins can provide solution to these challenges. Prote...

Automated preparation for all the sweets

13 November 2018

Children and adults from around the world have enjoyed happy moments with Matthijs sweets for nearly 100 years. And the sales market keeps on growing. This growth requires an expansion of the production capacity while ma...

The anniversary year is drawing to a close

13 November 2018

What did we do during our anniversary year and where did we visit? The kick-off of this special year was the traditional Winter Barbecue, where we toasted the 25th anniversary of the OSV together with 180 participants...

Estrategy works on transparency

13 November 2018

The consumer's need to know more about the source and authenticity of the products he eats and drinks leads to a demand for an enormous amount of data: from the manufacturer to his supplier as well as to the retail/consu...

The butcher demands, Van Dalen delivers

13 November 2018

What are the daily activities and work methods at a medium-sized, artisanal meat processing company? Dick Wever, Executive Director of G. van Dalen's Vleescentrale, lets us look behind the scenes and shares his vision on...