Cooling and Freezing 2026
Ondernemers sociëteit voedingsindustrie
B2B Communications
Wallbrink Crossmedia
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Hot issues in the cooling and freezing sector

There are many changes taking place in the cooling and freezing industry. Which trends are visible, and what are the most pressing issues in this sector where everything revolves around cold—colder—coldest? We discuss th..

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Archive Archive

Online edition April 2026 | Cooling and Freezing

07 April 2026

There are many changes taking place in the cooling and freezing industry. Which trends are visible, and what are the most pressing issues in this sector where everything revolves around cold—colder—cold...

Column Judith Witte: That shuts the door

07 April 2026

They’re in the kitchen, deep in conversation about some video game. My son, 19, is leaning against the counter, eating steaming pasta from a bowl. My daughter, 22, is meanwhile peering into the fridge. The contents are s...

Manon Houben: ‘It’s always about chain systems'

07 April 2026

Manon Houben, chair of VleesNL, is proud of her sector. “As chair of VleesNL, I advocate for the people who work hard every day to bring a quality piece of meat to the consumer’s plate, as well as for greater appreciatio...

Renovation strengthens production and logistics at Van der Zee

07 April 2026

Artisanal butcher Van der Zee is ready for further expansion. The company serves the institutional market and is known as the butcher for Hanos. The production sites in Emmen and Twello have been renovated and expanded. ...

Phase-out of F-gases forces food sector to act

07 April 2026

Cooling and freezing are essential in the production, storage, and transport of food products. The use of synthetic refrigerants has been gradually reduced under European legislation since 2015. That phase-out has now ac...

Column Pieter Vos: Just a quick fix and off we go!

07 April 2026

Is there a nasty (symbolic) bump in the road on your way to your destination? Or a pothole? Then we’re tempted to take a quick little swerve around it, or, if necessary, make an even bigger detour. Anything is better tha...

Lerøy renovates without production downtime

07 April 2026

At Lerøy Seafood Netherlands in Urk, large volumes of salmon are processed daily into fresh and smoked products for supermarkets and customers around the world. In a production environment where hygiene and food safety a...

Frukar brings quality and sustainability into balance

07 April 2026

It’s a familiar challenge for many food professionals: combining quality assurance with sustainability goals. How do you save energy without compromising on quality? Frukar, an importer of fruits and vegetables, found th...

Production process runs smoothly at Borgesius Bakery

07 April 2026

Borgesius Bakery bakes and packages bread products for leading supermarket chains. At their Rotterdam location, both large and small bread products are produced. Massive ovens, spiral mixers, dough dividers, and long con...

IJsbrand Velzeboer: Enzymes: hidden flavour killers

07 April 2026

Freezing temperatures can ensure a long shelf life. And by long, I really do mean long. Just think of the Italian ice mummy Ötzi, who died more than five thousand years ago and wasn’t discovered until 1991. Dry condition...

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...

Column Saskia Stender: It can freeze, it can thaw

07 April 2026

In production companies and cold storage and freezing facilities, everything revolves around temperature. Every degree counts. And that’s exactly where a major opportunity lies. I notice it in the conversations I have: t...