Sustainability
Ondernemers sociëteit voedingsindustrie
B2B Communications
Wallbrink Crossmedia
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New proteins, what are they worth?

Proteins: we cannot do without them. But how well are new proteins capable of covering our nutritional needs, and what about when they have undergone all kinds of processing? Protein is an essential macronutrient in o..

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Developing innovative concepts

12 April 2016

At family-run company Ruitenberg Ingredients in Twello conceptual ideas, ingredients and processes are combined. These three pillars form the basis for the successful development of high-quality products. The company eve...

Australian grain-fed beef with character

08 March 2016

Animal welfare, sustainability, food safety – all these topics are playing an increasingly important role in meat-buying decisions. And yet even these aspects are not enough for today’s demanding consumers, who also want...

Van Dam says: overhaul the food system

08 March 2016

There is broad support from 22 EU Member States plus Norway and Switzerland, the international world of business and healthcare patient organisations for gradually making food products healthier by reducing salt, saturat...

Industry and trade revert to quality-focused sourcing

08 March 2016

Global market research firm Mintel has identified six packaging trends for 2016: digital printing, transparency (both in information and literally), new levels of quality of films and foils, sustainability, customisation...

Governmental focus on the biobased economy

09 February 2016

An economy that uses renewable sources, waste flows and waste materials from agriculture and the food industry to produce materials and energy: the ‘biobased economy’ holds the key to the future and represents opportunit...

What can we expect?

09 February 2016

What lies ahead for the food industry in the coming years? Which social developments will have a strong impact on the food sector? What will drive innovation? We have prepared this overview of three important topics for ...

Ultramodern and sustainable solutions at Westfort

09 February 2016

Westfort is the combination of two family-run companies, both with a long history in pork: Egbert Kruiswijk Vleesproducten B.V. and Lunenburg Vlees B.V. They decided to join forces in 2013, and Westfort recently opened i...

MAT Hybrid: sustainable and safe climate zone separation

09 February 2016

If you want to separate two areas with different climates, your first thought will probably be to install a wall and a door. But what if you’re a wholesaler with fresh departments that must be easily accessible and also ...

Sustainability in flooring

24 November 2015

High demands are placed on floors in the food processing industry. In addition to having to withstand heavy mechanical loads, a floor must also be easy to clean thoroughly, offer sufficient anti-slip properties in damp c...

Enjoyment slice for slice

30 June 2015

The Polish dairy OSM SIERPC offers its high-quality hard cheese in an innovative consumer pack: it is easy to open, can be reclosed and keeps the cheese slices fresh for a long time. There is an almost 60 metre long pack...

Improved insulation leads to savings

12 May 2015

AAK Netherlands refines vegetable oils and fats for use in various types of foodstuffs. The company has already implemented a number of measures aimed at saving energy and is now focusing on insulation. Such improvements...

Branding by banding

12 May 2015

The new labelling law came into force in mid-December 2014, leading many food processing companies to seek alternative ways to provide all the required information on their packaging. One suitable option is the band labe...

What’s the most optimal choice?

12 May 2015

The demand for sustainable packaging will grow considerably in the years ahead. The government, the packaging industry and the Association of Netherlands Municipalities (VNG) have agreed to reuse more packaging materials...

Ronald Visschers on: the food of the future

10 March 2015

Sustainability issues, critical consumers and dynamic markets call for food-industry innovations. Manufacturers want to be able to take new or improved products to market faster and more efficiently. Ronald Visschers, Pr...

Fermentation technologies

10 March 2015

One consumer trend with significant impact on the food industry is ‘all natural’, and this trend is closely connected to the globally felt necessity to improve the sustainability of food production. Which technological p...