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Dutch meat consumption declines further in 2025

Less red meat, more poultry: Dutch meat consumption continues to shift, according to the annual meat consumption report from Wageningen Social & Economic Research. Meat consumption is also lower than previous calcula..

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Archive Archive

Eat lunch or be lunch

07 October 2019

Scaling up, more and more efficiency, demanding transparency, increasing demand for sustainability, necessary innovation and unavoidable digitisation. Go ahead and get it done! The food sector will have to face it all at...

New field lab Smart Food Processing opened

02 October 2019

On Tuesday 1 October 2019, the field lab Smart Food Processing was opened at Food Tech Park in Helmond. Elly Blanksma-van den Heuvel, mayor of Helmond, performed the opening ceremony together with an impressive robot. In...

Man and robot work together in food processing

19 September 2019

On Tuesday 1 October 2019 the field lab Smart Food Processing will be opened at Food Tech Park in Helmond. The field lab is specifically aimed at food processing companies and aims to familiarize entrepreneurs with the (...

Search for balance in ingredients

10 September 2019

Less sugar, salt and fat – more natural products and ingredients. Less meat and other animal proteins – more vegetal alternatives. Fewer pesticides and CO2 emission – more attention to nature and the climate. All in all,...

Yakult: ‘We are a bacteria company’

10 September 2019

Worldwide, 40 million people drink the fermented dairy drink Yakult. The production process starts with a small tube of bacteria of our mother company from Japan. ‘Growing a minimum of 6.5 billion bacteria per bottle in ...

Improvement of the structure of plant-based proteins

10 September 2019

An increased awareness of sustainability, concern over the climate and personal health are drivers for the replacement of animal proteins with plant-based proteins, and the development of new products. Challenging, since...

Shelf space for the food of the future at LIDL

10 September 2019

Burgers of tomato surpluses, bitterbals of circularly grown oyster mushrooms and muesli of saved peanuts. These and other sustainable products, coming from start-ups, were on the shelves of Lidl last summer. A next step ...

Biosolar panels: from CO2 to protein

29 July 2019

In London, scientists are testing the "BioSolar Leaf," which uses carbon-hungry organisms to help clean the air better than trees can - all while providing an excellent source of protein. On the new campus of Imperial...

2040: Meat makes way for alternatives

18 June 2019

Meat alternatives have the potential to disrupt the global meat industry to the tune of many billions of dollars. However, the key questions are which of these new products can be most disruptive, what are the resulting ...

Billions of years of innovation for free

10 June 2019

Biomimicry (biomimics - from the Greek 'bios' (life) and 'mimesis' (imitation)) is the science that stands for learning from nature. Still a relatively unknown concept in the Netherlands, but fully embraced abroad. Large...

OUTSTANDING cold store

10 June 2019

Potato processing company Aviko is realising an automated high-rise cold store next to the factory in Steenderen. They are aiming for BREEAM-NL ‘Outstanding’. During the preliminary phase, they have taken the time to ens...

Air distribution mats for containers

10 June 2019

Great temperature differences in reefer containers cause many problems for fruit importers and exporters. Due to the difference in temperature, some of the fruit can no longer be sold and exporters receive many damage cl...

Controlling Listeria

07 May 2019

Products are increasingly being recalled from the market due to a Listeria contamination. Data from the National Institute for Public Health and Environment (RIVM) shows that the number of cases of listeriosis is al...

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 ...

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 ...