Scientific
Ondernemers sociëteit voedingsindustrie
B2B Communications
Wallbrink Crossmedia
Check this out

Netherlands risks losing its leading position in foodtech

Foodvalley and a broad coalition of companies are sounding the alarm. Without swift action, the Netherlands will lose its strong position in food technology to foreign competitors. The sector is therefore urgently callin..

Read more

Shortlinks

Archive Archive

New insights into optimizing par-baked bread

01 July 2026

More and more industrial bakeries are using par-baked bread to make production more flexible and offer bread with a fresh-baked character. However, it is still not fully understood which processes during par-baking and s...

Drying processes can be made more sustainable and efficient

29 June 2026

Drying is one of the most energy-intensive processes in the food industry. Yet it is entirely possible to make this process more sustainable. What adjustments can be made? And where can the greatest gains be achieved? Wa...

When will cultivated meat find its place in the food chain?

19 June 2026

Cultivated meat is seen as a potential link in the protein transition. Researchers, start-ups, and agricultural entrepreneurs are working on applications that could eventually become part of the food chain. Interest is g...

Official opening for first cultivated meat farm

10 June 2026

The world’s first cultivated meat farm has officially opened its doors. In Schipluiden, RespectFarms welcomed visitors from several European countries for the inauguration of the facility located on the dairy farm of Cor...

Solving modern meat challenges NPD guide

09 June 2026

Product developers are under increasing pressure as consumer expectations evolve, sustainability targets grow, and cost constraints tighten. The most common challenges across the meat industry include: Maintaini...

NutriControl can make specific analyses in a new laboratory

11 May 2026

What’s in food, feed, and dairy? And perhaps even more importantly: what isn’t? NutriControl investigates this every single day. With a new laboratory in Veghel, the company is taking the next step in flexibility, tailor...

Balancing safety and functionality in wheat processing

11 May 2026

Flour and flour-based products are typically intended to receive a final heat treatment step before consumption, which will inactivate any pathogens that may be present. As a result, these products are generally not asso...

Concerns over NGTs grow within food chain

06 May 2026

The discussion around new genomic techniques is receiving increasing attention across the food chain. Bionext and affiliated organizations are warning about the implications for transparency, traceability, and patents. T...

Improved product through ingredient toasting

07 April 2026

Creating vegan alternatives for meat and dairy is not easy. A major challenge is making common ingredients such as beans and grains taste like something they are not: meat, cheese, or milk. Texture and mouthfeel must als...

Food Tech Event 2026 – the one-stop trade fair for the food industry

07 April 2026

On 20 and 21 May 2026, the 3rd edition of Food Tech Event will take place: the one-stop-shop trade fair for food production and processing. For two full days, the Brabanthallen in ’s-Hertogenbosch will focus on innovatio...

Food Scientist For Hire: from idea to foodproduct

07 April 2026

A good idea for a new food product is one thing. Actually developing a recipe that tastes great, has a long shelf life, and can be produced at scale is often far more complex. Food Scientist For Hire helps companies navi...

Growth Fund supports research into cultivated meat and fermentation

30 March 2026

Three research projects within cellular agriculture will receive a total of €4.1 million. NWO and the National Growth Fund are using this to focus on cost reduction and scaling up. The emphasis is on precision fermentati...

Sensors in the food industry: the power of PAT

09 March 2026

To meet the strict requirements for traceability, safety, and quality in the food industry, not only large volumes of data are needed, but also careful analysis and interpretation of that data. PAT (Process Analytical Te...

NIZO investigates protein production from CO₂

03 March 2026

CO₂ as a raw material for proteins. It sounds futuristic, yet concrete research is already underway. In the European project UNICO2RN, ten partners are working together on technology that converts biogenic CO₂ into micro...

‘Healthier’ is not always safer

09 February 2026

Consumers are making more conscious choices for healthy and sustainable food. As a result, an increasing number of products based on vegetables and fruit are entering the market, such as beetroot wraps, cauliflower pizza...