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One in three employees sees AI as a threat

AI is gaining a foothold on the production floor, but employees have concerns. More than a third (34%) see the technology as a threat to their skills and expertise. In addition, 58% feel that decisions about digitalizati..

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Archive Archive

Food companies seek stability in sales channels

10 June 2025

Prices for products like coffee, chocolate, and meat continue to rise. According to CBS, supermarket prices for food products were on average 4% higher in May than a year earlier. The official inflation rate is still ske...

Sustainable? Only when it’s on sale

06 June 2025

Nearly three in ten Dutch consumers (29%) say they often or always make a conscious choice for more sustainable food products. Another 55% do so occasionally. Women and people with higher education levels are more likely...

New fermentation facility for the food industry

06 June 2025

The future Biotechnology Fermentation Factory (BFF) in Ede offered a first look on 6 June at what is set to become the national open-access scale-up centre for (precision) fermentation. More than 180 invitees attended th...

More sustainable packaging with Smart Heating

05 June 2025

MULTIVAC is perfecting its forming and sealing processes with the new matrix heating systems pixelHEAT and pixelSEAL, developed in collaboration with Watttron GmbH. These systems respond to the growing demand for sustain...

More health risks in plant-based substitutes than expected

05 June 2025

The vegan section in supermarkets continues to grow rapidly. But eating plant-based doesn't automatically mean fewer health risks. Research from the University of Antwerp shows that meat and cheese substitutes can someti...

Staff shortages? SOL supports progress in the food sector

05 June 2025

The food industry has been struggling with persistent staff shortages for years. At the same time, a group of highly motivated status holders is eager to get to work. Yet their access to the labor market remains limited....

‘A handful of summer’ puts soft fruit in the spotlight

04 June 2025

Soft fruit is in peak season, yet younger consumers often pass it by. The new campaign ‘Een handje zomer’ aims to change that. Strawberries, blueberries, blackberries and raspberries are being promoted to young adults in...

Preference for sweet doesn't fade so easily

04 June 2025

Six months of reduced sugar intake, yet the craving for sweet food remains. That’s the striking outcome of a large-scale study by Wageningen University & Research into taste preferences. PhD candidate Eva Čad conclud...

Avebe, TNO and WUR join forces on 3D-printed food

04 June 2025

Royal Avebe is working with TNO and Wageningen University & Research on an innovative method for producing plant-based meat alternatives: 3D food printing. Using potato starch as a base, the cooperative is exploring ...

Foodvalley launches guide for healthier food products

03 June 2025

How do you make food products healthier without compromising on taste or texture? Foodvalley now offers a practical tool to support this: the Practical Guide for Reformulation and Innovation. Launched on 3 June 2025, the...

Plukon acquires vegan producer Vega Insiders

02 June 2025

With the acquisition of Vega Insiders, Plukon Food Group adds a specialized vegan producer to its organisation. The activities of the Udenhout-based company will be integrated into the group, with Vega Insiders continuin...

A-brands rising faster in price than budget labels

27 May 2025

The price of A-brands continues to rise more sharply than that of budget brands. This is shown in a new price survey by the Consumentenbond. On average, A-brands became around 7% more expensive between April 2024 and Apr...

Food stores hold their ground in the online era

27 May 2025

Despite the rapid rise of online shopping, physical stores remain a key part of the Dutch economy; including in the food industry. While non-food is clearly declining, food retail continues to grow, both in store numbers...

AI model aims to improve plant-based texture

26 May 2025

The taste of plant-based alternatives often falls short. Texture in particular proves problematic for consumers, according to researchers at Wageningen University & Research. With a $50,000 grant from the Bezos Earth...

Foodservice quietly shifts toward plant-based

26 May 2025

There’s a quiet transformation happening in the foodservice sector. Butter, cream, mayonnaise? They’re gradually disappearing from the kitchens of caterers and fast-service providers. In their place: plant-based alternat...