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This is how plant-based chains get stronger

This story highlights the power of combining forces. Bart, Jeroen, and Jaimy have three very different professions but share a common mission: advancing plant-based, locally grown proteins with and for Dutch protein farm..

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Archive Archive

'Circular opportunities go untapped in the food sector'

21 February 2025

The Netherlands is struggling to meet its circular economy goals. In 2022, the use of minerals, metals, and fossil resources even increased compared to 2020. As a result, the goal of halving resource consumption by 2030 ...

Trust in organic label rises by 19%

20 February 2025

Consumers are placing increasing trust in the European organic label. In 2025, 66% of Dutch consumers trust the label, a 19% increase compared to 2024, according to research by IPSOS. Awareness of the label has also grow...

EU presents future vision for agriculture and food

20 February 2025

The European Commission has presented its Vision for Agriculture and Food: a roadmap for an attractive, competitive, resilient, and fair agri-food system. With this plan, the EU aims to future-proof the agricultural sect...

EU sets binding targets for reduction of food waste

20 February 2025

The European Union has reached a provisional agreement to significantly reduce food waste across its member states. Every year, around 60 million tonnes of food end up in the bin within the EU. With new binding targets, ...

Food waste puts pressure on climate goals

19 February 2025

Food waste continues to have a significant impact on the climate. According to the report Climate footprint of food waste in the Netherlands by Wageningen University & Research (WUR), food waste accounts for 5% to 9%...

Food industry slowly getting back on track

18 February 2025

The Dutch food industry is gradually recovering in 2025. After a year of stable production volumes, modest growth is expected. However, businesses must continue to navigate challenges such as rising labor costs and ongoi...

Low Food and SOL connect chefs and food producers

17 February 2025

When a chef develops a new, sustainable application, that knowledge often stays within the kitchen. Low Food and Stichting Ontwikkelingsfonds Levensmiddelenindustrie (SOL) want to change that. Through their collaboration...

‘Bio, pesticide-free skin’ increases preference for organic

17 February 2025

Nearly a third (28%) of Jumbo’s online customers are more likely to click on an organic product when the phrase ‘Bio, pesticide-free skin’ is displayed underneath it. Of this group, 10% ultimately choose the organic opti...

Jumbo introduces plant-based yogurt made from Dutch soybeans

13 February 2025

Jumbo is the first nationwide supermarket chain to introduce plant-based yogurt made from Dutch-grown soybeans. Starting February 17, three varieties are available in more than 300 stores and through Jumbo.com: Natural, ...

Dutch Truffle: truffle as a tailored ingredient

13 February 2025

Truffles, delicious fresh truffles for everyone. Dutch Truffle was founded in 2006 out of a passion for truffles. What started with importing fresh truffles for personal use, friends, and local restaurants has grown into...

Column Judith Witte: A new future

10 February 2025

I should be talking about the really important issues here: like the nitrogen crisis, for example, and all those farmers who suddenly don’t have permits anymore. Or Trump, pushing through one staggering measure after ano...

Tijs Roeland (CONO): ‘Movement is essential’

10 February 2025

Tijs Roeland, Manager of Technology & Projects at CONO Kaasmakers, is a man of action. He combines technical expertise with a passion for sustainability and collaboration. For him, it’s all about creating movement by...

Greater returns with modern cooling and heating technology

10 February 2025

New cooling and heating technologies offer solutions for the sustainability challenges faced by food processors, such as phasing out synthetic refrigerants and reducing CO2 emissions. Why does modern cooling and heating ...

Expansion of Uitgekookt’s facility fits like a ‘new suit’

10 February 2025

In 2023-2024, Uitgekookt’s facility in IJsselmuiden underwent expansion and renovation with growth in mind. It wasn’t a standard construction project but a complex 3D puzzle focusing on people, products, processes, susta...

Mycelium: more than a meat substitute

10 February 2025

Mycelium has been successfully used as an ingredient in meat substitutes for years. It makes sense—it's sustainable, packed with proteins and fibers, and easily adapts to desired flavors. But the potential of mycelium go...