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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

Climate change affects the food chain from farm to fork

09 January 2026

Climate change remains high on the international agenda. During COP30 in Brazil, the focus was on supporting developing countries and the transition to clean energy. At the same time, it became clear that current efforts...

'True innovation begins with connection'

08 January 2026

Last week, I was reminded once again why I enjoy my work so much. As program manager of the Food Tech Event, I have now spent more than three years at the heart of a world where technology, innovation, and food productio...

New food waste monitor for dairy companies

08 January 2026

Where is value being lost in the dairy production process? And where are opportunities to manage this more effectively? To answer those questions in practical terms, a new sector-wide monitor is being launched for the da...

Van Rooi and Van Loon Group join forces

08 January 2026

Van Rooi and Van Loon Group intend to join forces. With this move, both companies aim to continue building together on a high-quality, sustainable, and transparent food chain. The collaboration is intended to result in a...

Most-read articles of 2025

07 January 2026

What captured the food industry’s attention most in 2025? Growth, expansion, automation and sustainability were recurring themes. From fish processing and butter production to packaging challenges, robotics and major fac...

Functional nutrition: five trends for 2026

07 January 2026

Functional nutrition is no longer a niche. This is evident from Nutritional Trends 2026, the latest trend report by FrieslandCampina Ingredients. Protein enrichment, fibers, and multifunctional beverages form the common ...

WV-Meat chooses ERP solution from paSys

07 January 2026

WV-Meat Products has chosen the ERP solution from paSys Food Automatisering. This was not a rushed decision, but the outcome of a careful selection process. The deciding factors were the combination of flexibility, relia...

913,000 kilos of edible vegetables at risk of being lost

06 January 2026

A good growing season is usually something to celebrate. This year, however, it is playing out differently for many vegetable growers. Large harvests, a saturated market, and strict visual selection criteria are leaving ...

More tax benefits for energy-efficient investments

06 January 2026

Those planning to invest in energy-efficient technologies in 2026 will have more fiscal room to do so. The budget for the Energy Investment Allowance (EIA) will increase to €460 million. That is €29 million more than in ...

Why 80% of food innovations fail

05 January 2026

Why do so many food innovations stall within one year of launch? According to industry figures, at least eighty percent of all new food concepts fail. Not due to a lack of creativity or technology, but because of insuffi...

Protein as a structural part of product positioning

02 January 2026

The Dutch Consumers Association observes that added protein is now appearing almost everywhere. Not only in sports nutrition, but also in desserts, chips, ice cream, beer, and even coffee. Manufacturers prominently put p...

Consumers choose plant-based… when it’s cheaper

02 January 2026

Eating less meat has become part of everyday life for many people in the Netherlands. This is shown by the Plant-Based Trend Report 2025-2 from the Vegetariërsbond, based on the Vegamonitor 2025 and the Superlijst Groen ...

Protein transition requires more than good intentions

31 December 2026

In Dutch supermarkets, the protein transition is increasingly taking concrete shape. This is shown by the Centraal Bureau Levensmiddelenhandel (CBL) in an updated edition of the Zichtboek Eiwittransitie, which was recent...

CBL: ban on vegan product names is counterproductive

29 December 2026

Those who eat plant-based more often usually reach for familiar products. A burger, a sausage, a schnitzel. According to the Centraal Bureau Levensmiddelenhandel (CBL), that is exactly where the problem lies. The trade a...

NVWA: acrylamide still often too high in Dutch gingerbread

29 December 2026

Dutch gingerbread has been under scrutiny for years. Not because the product is new, but because its acrylamide content persistently demands attention. In 2025 as well, the NVWA sees reason to measure again. The outcomes...