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RETAIL MEETS FOOD INDUSTRY!

There are many challenges in the food chain. Online is advancing, links are disappearing, retail is upside down. The room is full of decision-makers from food producing companies, side by side with a few retailers. The e..

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Archive Archive

2020: extra commitment to product safety

03 January 2020

The Dutch Food and Consumer Product Safety Authority (NVWA) will deploy extra capacity in 2020 for the supervision of product safety and manure controls. The NVWA is also deploying extra people to be able to respond more...

Logo use with BRC certification

29 October 2019

There is a lot of confusion about using the right logo for BRC8. Many companies either have no idea that this is an issue, or it is not clear to them how to deal with it. In order to obtain the certification, a company h...

Common sense

07 October 2019

Nutri-Score, yes or no? The Ministry of Health, Welfare and Sport has not yet decided, the FNLI awaits the outcome of the government investigation before agreeing to a food choice logo, the Consumers' Association is in f...

What machine suits your company?

07 October 2019

"Does a customer want a sausage of 350 grams instead of 300 grams? We will make it for you. More mustard? No problem! Long rib cut in half in a crate, or rather in three pieces? You name it. I can hardly say no. I like e...

Follow the packaging, know every detail

07 October 2019

At Kolkman Verpakkingen Hedel you always know where a package is located, what it is made of and where it is delivered. This is an automated process that enables the company to meet the quality and sustainability require...

Washing workwear: 5 considerations for the food industry

25 September 2019

Always sufficient stock and clean clothing are two of the most important KPIs for workwear. But there are more points of interest, especially for companies in the food industry. Jan Jozef Pluijm, senior account manager a...

Intrusive report on abuses in slaughterhouses

13 September 2019

Minister Carola Schouten (LNV) recently launched an investigation into abuses in small and medium-sized slaughterhouses in the northern Netherlands. The report gives a penetrating picture and shows the seriousness of the...

Improving the quality of fruit and vegetables

19 March 2019

Project leader Eelke Westra (WUR): "One of the most groundbreaking results, in my opinion, is the objective measuring method that can assess large quantities of fruit and vegetables for quality at the same time. This mak...

20% less packaging in 2025

18 February 2019

The Dutch supermarkets have agreed that by 2025 there will be 20% less packaging material in the supermarket. The sector is collectively committed to less and more sustainable packaging. This is part of a number of ambit...

Few additions at Chateau Briand Soest

04 February 2019

A young business, yet with many years of experiences, is pushing forward. Chateau Briand Soest makes no concessions when it comes to quality. Their sausages and meatballs are traditionally pure and delicious products. ...

A visit to Prins and Dingemanse

04 February 2019

How to reach the new generation who would sooner prefer sushi over shellfish? How can you become more successful worldwide? How do you continuously build on your brand recognition? These questions have one answer in comm...

Jongeren en vraagstukken uit groente- en fruitsector

09 July 2018

Rotterdam Food Cluster organiseert op 4 en 5 oktober 2018 in nauwe samenwerking met verschillende partijen uit de groenten- en fruitsector Markt Match: een tweedaags evenement in Rotterdam. 200 jongeren tussen de 17 en 2...

Awareness to the next level

09 April 2018

High quality awareness for all employees at every link in the production chain is essential for improving the final quality of the product. A positive quality culture is a significant condition. “Management is charged wi...

Customised, gasless steam production

09 April 2018

The use of fossil fuels needs to be decreased. The supply of gas is finite and exacerbates climate issues. Businesses must look to alternative energy sources, which includes their need for a steam supply. Scharff Technie...

High season for the smoked sausage specialist

05 March 2018

The brother-butchers Bert and Jannes Koetsier specialise in smoked sausages prepared with fresh ingredients and smoked on beechwood. In 2014, they developed a new passion: knackwurst. Bert Koetsier tracked its unique his...