Process innovation & Product innovation 2026
Ondernemers sociëteit voedingsindustrie
B2B Communications
Wallbrink Crossmedia
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'Innovation is not a question, it’s a necessity'

They want to be surprised time and again, those demanding consumers: with new flavors, textures, products and packaging. At the same time, labor, certain raw materials and energy are becoming scarcer—and therefore more e..

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Archive Archive

Bolscher achieves 92% lower CO₂ emissions

07 April 2026

What if, as a meat producer, you decide to look at your own impact in a completely different way? Not starting with solar panels or electric cars because that is what is expected, but with a fundamental question: are we ...

Online edition February 2026 | Process innovation & Product innovation

09 February 2026

They want to be surprised time and again, those demanding consumers: with new flavours, textures, products and packaging. At the same time, labour, certain raw materials and energy are becoming scarcer—...

Column Judith Witte: Innovating

09 February 2026

At the beginning of the year, I am always bursting with good intentions. This year, I had come up with a few more. Eat less candy and snacks, go to bed on time, and don't buy any new clothes for the first few months. Not...

Wyno Zwanenburg: ‘Innovations need to be embraced'

09 February 2026

For years, Wyno Zwanenburg barely left his pig farm in Odiliapeel; today, his work takes him all over the world. His farming background proves invaluable when dealing with the complex issues that come his way. How does h...

Ausnutria builds first gas-free factory

09 February 2026

Baby and infant nutrition producer Ausnutria had an ambitious plan: to build a future-proof, efficient, gas-free factory for the production of baby and infant nutrition. The new construction project ‘Moon’ in Heerenveen ...

Proud of the Dutch meat sector

09 February 2026

When people think of the Dutch meat sector, innovation, pride or cooperation may not be the first things that come to mind. Yet for me, these words are at the very heart of our sector. Since 1 April 2025, I have been cha...

Spicemasters: Data-driven control of spices

09 February 2026

Spicemasters is growing. The family business wants deeper insight into its data and no longer rely solely on experience and know-how. With Aptean’s food solution, the company opted for a phased ERP approach: first purcha...

Henningsen: unique company in optimal meat processing

09 February 2026

In Waalwijk, you will find the only company in the Netherlands that processes frozen meat into powder and granulate. And they do it well. It is therefore not surprising that the list of customers for the ingredients prod...

Reducing food waste through smart innovation

09 February 2026

Reducing food waste requires more than good intentions. It calls for scalable technology, collaboration across the supply chain, and the courage to invest. OneThird demonstrates how a clear innovation strategy, backed by...

Column Gerard Kramer: CSI Salmonella

09 February 2026

With great regularity, we detect Salmonella in feed raw materials, animal by-products, and raw chicken meat. Fortunately, we find Salmonella far less often in food products, because in that case the customer must immedia...

Westfort: People, engineering and technology

09 February 2026

With a strong turnout of 35 food producers and a broad mix of participants from, among others, meat and fish processing, dairy and patisserie, Mikrocentrum, together with OSV Netwerk, paid a visit to Westfort Vleesproduc...

Cold vacuum closing without steam

09 February 2026

New closing head + pre-heat for greater sealing reliability. Cold vacuum closing is gaining ground, especially as producers look to reduce steam usage and switch to PVC-free lids. LVS therefore introduces a new closing h...