Innovation and Sustainability 2014
Ondernemers sociëteit voedingsindustrie
B2B Communications
Wallbrink Crossmedia
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Cleaning first, production later

Both from a food safety perspective and in view of the current  financial crisis, food processing companies are paying increasing  attention to the cleaning process. How can they save costs without  jeopar..

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Archive Archive

Adding value

02 January 2014

On 22 January 2014 Marel organised the Value Adding event on integrated marinating solutions for chicken and meat. At the recently opened demonstration centre in Copenhagen (Denmark), Marel gave chicken and meat processo...

Reducing labelling errors

02 January 2014

European Regulation 1169/2011 is due to come into force on 13 December 2014. Fresh food packers face the challenge of having to change almost all labels on fresh food. Espera-Nederland BV can ease the burden with a range...

New blowerbelt

02 January 2014

It is difficult to label or code wet packed products, such as individually packed spare ribs, when they are covered with condensation or frost: the weighing/pricing unit dispenses a label, but cannot apply it satisfactor...

Focus on sustainability

02 January 2014

Construction of a purpose-built factory for the Dutch company Jeurgens Banket-, Biscuit- en Chocoladefabriek BV has started on the newly developed Bemmer industrial estate in Laarbeek. Jeurgens is specialised in the m...

The power of meat

02 January 2014

Last year (2013), Izmir in Turkey hosted the Internal Congress of Meat Science and Technology. The theme of the congress was ‘The power of meat in the 21st century’, and it attracted close to 400 researchers from all ove...

Savings within the supply chain

02 January 2014

The Kloosterboer Delta terminal is situated in the logistical heart of The Netherlands and close to the major container terminals in the Maasvlakte port area. This strategic location offers companies new opportunities fo...

Go for sustainability!

02 January 2014

“By going the extra mile for your customers you can build better, more sustainable customer relationships over time. And that means more profit.” That is the firm opinion of Bert Bruns of Bridges2Beyond and Walter Temmin...

Tailor made meat substitutes

02 January 2014

Shear cell technology offers the potential for a new generation of  meat substitutes to be produced which are more closely aligned with  consumer preferences in terms of their texture. This technology, which &n...

Saving energy and operating more sustainably

02 January 2014

Businesses in the agrifood sector can participate in the Energy theme  of the Leaders in Ambition (‘Koplopers in Ambitie’ or ‘KIA’) programme.  In this programme Food Valley NL works with Innofood businesses fo...

Increasingly flexible packaging machines

02 January 2014

Packaging is a world  of fast-paced developments. As a result, packaging specialist MULTIVAC  is increasingly asked to supply flexible packaging machines. “A customer  will often want an all-rounder, so we...

Innovation credit

02 January 2014

You need money to achieve business plans. But arranging the finance  can often be a difficult task: banks and venture capital funds may  consider a loan or credit too risky. The Netherlands Enterprise Agency &n...

The sustainable breakthrough in food preparation

02 January 2014

With the Nutri-Pulse® e-Cooker® stew can be prepared in a few  minutes, with better retention of the original nutrients and an exquisite taste. e-Cooking® technology is also ideal for preparing other  types of ...