Onze voedselproductie moet duurzamer en in 2050 volledig circulair zijn, maar ook gezonder, veiliger...
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It keeps raining reports at the NVWA: Salmonella in meatloaves, smoked sausages and in basil spice spreaders, Listeria monocytogenes in frozen corn, allergens in products that don't belong there. So why do things go wrong so frequently? The answer can often be traced back to the incorrect implementation of cleaning and disinfection procedures. Back to basics. ...
Onze voedselproductie moet duurzamer en in 2050 volledig circulair zijn, maar ook gezonder, veiliger...
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The consumption of meat, fish and dairy alternatives is increasing rapidly and sales value in the Ne...
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Anyone who wants to build or renovate in the food industry has to deal with many wishes and even mor...
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Consumers must be able to trust that the food on their plates is safe. But managing food safety is b...
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Attention to a healthy lifestyle is sometimes called 'the forgotten corona'. Fortunately, there are ...
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In this edition, the frontrunners in the packaging sector show that food labels can be clearer and f...
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There are numerous proposals to redirect the current system of food production and consumption towar...
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