Johma innovates with Nanotechology

110 stainless steel funnels and 50 standard bins of specialist spreads manufacturer Johma 'from Twente' now have an RSS Ceramic Nano-coating. Thanks to this coating, the waste of spreads left behind in the funnels has be..

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MarketCall pays off

04 February 2019

You probably recognise this. You want to bring your products or services to the attention of potential clients but you lack the time or the right tools to do this. And furthermore, the whim of the day determines your age...

A visit to Prins and Dingemanse

04 February 2019

How to reach the new generation who would sooner prefer sushi over shellfish? How can you become more successful worldwide? How do you continuously build on your brand recognition? These questions have one answer in comm...

Animal welfare and/or sustainability

04 February 2019

Storteboom Fresh in Putten, part of the British 2 Sisters Food Group, is the most animal-friendly poultry slaughterhouse in the Netherlands*. But do they apply sustainable practices as well? General Manager Harm Laros te...

Data, insight, and return

13 November 2018

A state of the art slaughterhouse was established in IJsselstein in 2015. With this sophisticated company, Westfort Meat Products builds on a long history in pork meat. With a vision of the future aimed at growth, return...

Hutten Beef 90 years

13 November 2018

Going for quality, sustainability, transparency, and innovation has proven to be the right choice for Hutten Traditional Beef (soon under the official new name: Hutten Beef) in Heeten. "Even though the market for meat is...

The butcher demands, Van Dalen delivers

13 November 2018

What are the daily activities and work methods at a medium-sized, artisanal meat processing company? Dick Wever, Executive Director of G. van Dalen's Vleescentrale, lets us look behind the scenes and shares his vision on...

Luiten Vleeswaren takes a new direction

09 October 2018

The recently published Vega monitor of the environmental organisation Natuur & Milieu (Nature & Environment) shows that more and more people in the Netherlands become flexitarians. Luiten Vleeswaren responds to t...

Zweistra Vlees & Vleeswaren wants operational security

09 October 2018

Zweistra Vlees & Vleeswaren produces meat products with traditional craftsmanship. It is common knowledge that the processing of fresh meat products is susceptible to contamination. At Zweistra Vlees & Vleeswaren...

Innovation in the veal sector

11 September 2018

The VanDrie Group is extensively innovating in the veal sector: in regards to animal health and animal welfare, in improving food safety and production processes and in putting new concepts and brands on the markets. We ...

Greenhill guarantees high quality

11 September 2018

Schoonderwoerd Vlees from Bilthoven has added a new and unique brand to their assortment of meat. The family business imports mainly beef and lamb from New-Zealand and Australia. The brothers Nimrod and Nigel Schoonde...

Preventing bacteria on meat!

11 September 2018

Theo Legters, Manager Operations at T. Boer en Zn. is a veteran in the meat industry and has a clear view on hygiene. His motto: “Don’t combat symptoms, but combat the problem at the source”.   Theo Legters likes to g...

From cowhide to industrial egg

11 September 2018

The empty landscape won’t have you suspect that here, between the potato fields of North-East Groningen, there’s a modest factory where innovation, sustainability and efficiency meet in an ‘industrial protein’. ...

Sustainable expansion ProMessa

12 June 2018

Central butchery ProMessa in Deventer outgrew its home. They are adding a new production hall, where sustainability - as in the rest of the business operations - plays a prominent role.  The growth of the company...

Ergonomic packaging line at Ameco

05 March 2018

When abattoir Ameco decided to move from Amsterdam to a brand-new building in Apeldoorn, there was a lot that needed to be arranged. Its long-term partner Kortlever would play a prominent role in setting up the packaging...

High season for the smoked sausage specialist

05 March 2018

The brother-butchers Bert and Jannes Koetsier specialise in smoked sausages prepared with fresh ingredients and smoked on beechwood. In 2014, they developed a new passion: knackwurst. Bert Koetsier tracked its unique his...