Enhancing the machinery

From farmer to supermarket, the food chain is influenced by trends and developments both inside and outside the industry. This means that engineering also has to keep up with the changes.  The growing demand for ..

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Trial issue

MEAT INDUSTRY

Voedselconsumptie NL kan met 1/3 dalen

19 April 2019

De productie van voedsel heeft gevolgen voor het milieu, over de hele wereld. De verduurzaming van voedselconsumptie is alleen mogelijk als consumenten, maatschappelijke organisaties en alle partijen in de keten, van bor...

Jumbo verkort betaaltermijn

19 April 2019

Jumbo gaat kleine leveranciers – tot 200.000 euro per jaar – binnen dertig dagen betalen. Daarnaast kunnen ook grotere producenten via een nieuwe service eerder hun factuur betaald krijgen. Het Financieele Dagblad (FD...

kalfsvlees NL vindt afzet in China

19 April 2019

Met een Dutch Veal Event in Beijing is op 17 april jl. de opening van de Chinese markt voor Nederlands kalfsvlees gevierd. De VanDrie Group organiseerde dit evenement samen met de Nederlandse Ambassade in China en de Cen...

Interventions in healthy eating

16 April 2019

The Foundation for Innovation in Glasshouse Horticulture (SIGN) commissioned Dr. Maaike de Vries and Lea Bouwmeester to explore which interventions can speed up the transition to a healthy diet. This led to the report 'W...

Start of recycling campaign Dairy pack

16 April 2019

On Monday 15 April, the campaign 'Zuivelpak volledig recyclebaar' (Dairy pack fully recyclable) was launched. The dairy industry, supermarket sector and drinks carton producers want to inform consumers about the good rec...

100% plant-based salmon fillet

16 April 2019

After the success last year with the very first plant-based fish burger, which was flooded with prizes. SoFine launched a new product: SoFish Fillets Salmon Style. The producer has been working for months on a developmen...

Sugar, salt and saturated fat 2018

15 April 2019

The Dutch government increasingly wants consumers to be able to choose healthy products easily. That is why it is encouraged to make agreements about the maximum amount of salt, sugar and saturated fat in food products. ...

EU concerned about pork market

15 April 2019

The European Meat Industry Association (Clitravi), is concerned about the recent sharp rise in the price of pork in Europe. Pork is the main raw material for the European meat products industry. All member organisations,...

Possible entry Nutri-Score underestimated

11 April 2019

The Consumers' Association supports the introduction of the French food choice logo Nutri-Score in the Netherlands. The Nutri-Score shows in a simple way how (un)healthy a product is with colours (dark red to dark green)...

Full product safety

09 April 2019

Every week there is a recall of a product in the news. This often involves incorrect labelling or the discovery of materials that have accidentally ended up in the packaging. The aftermath of a product recall is enormous...

How can you create a fibrous structure?

09 April 2019

It is a challenge for production companies to make high-protein foodstuffs, such as vegetarian products, that have a fibrous structure. Apart from the used proteins and other ingredients, the technology that is used has ...

Labour productivity rising

09 April 2019

'An increased deployment of robots and data technology makes the food industry safer, more attractive, and more competitive', says the ING report 'Foodtech: Technology in the food industry'. Ceel Elemans, Sector Banker F...

Game changer is looking for supporters

09 April 2019

In November, he won the 'Purpose Award 2018': Remco Kok, CEO of Campofrio-Benelux, started a revolution at Stegeman and Imperial Meat Products. His goal: a fifty percent reduction of the amount of meat in their products ...

Setting course at the kitchen table

09 April 2019

Jos Looman (31) started his career at Rundvlees & Co six years ago. As soon as he saw an opportunity, he took on more responsibilities. And now he manages the beef wholesaler. With success: Rundvlees & Co is grow...

Herformulering; textuur grootse uitdaging

09 April 2019

Op donderdag 4 april zijn zo’n tachtig professionals uit de bakkerij- en zoetwarenbranche samengekomen voor de workshop Food Reformulation. Martijn Noort, herformuleringexpert bij de WUR: “De sleutel voor succesvol herfo...