Intrafood News

“Croky crisps are known for their strong flavours and crunchiness. These qualities are important, especially as other brands have recently reduced their flavour intensity”, says Mathilde Taverniers of Roger & Roger.

“We are thrilled to receive the Factory of the Future Award 2025. Olivier Carlens, Site Manager at Puratos Lummen, emphasises: “This award validates our efforts and motivates us to continue our journey towards a sustainable and innovative future."

Within the West Flemish centre of expertise and innovation NuHCaS, collaboration brings together researchers and professionals from various disciplines in the food and healthcare sectors to foster innovation and knowledge exchange. Ellen Fierens of Flanders’ FOOD reports that this year’s ambition is to expand the collaboration to other regions in...

"We firmly believe that sometimes it takes longer to create sustainable value”, says Hilde Vander Straeten of Korys. "The values of our investment company are rooted in the DNA of the Colruyt family and its long years of experience in sustainable, values-driven entrepreneurship."

Collagen peptides are becoming ever more popular for beauty treatments. “However, there is still much need for consumer awareness and information from health care professionals”, says Tess Plaquet of Rousselot.

Artificial Intelligence and machine learning are taking giant strides. For his doctorate, Michiel Schreurs at KU Leuven researched how we can use AI to predict and understand the flavour of foodstuffs; where better to start than with Belgian beer. He starts off first of all with general conclusions on Artificial Intelligence and machine learning...

The chocolate industry is facing an unprecedented challenge. Climate change and years of underinvestment in cocoa plantations have led to a drastic rise in cocoa prices in the last year.

The Intrafood:24 seminar programme covers two current topics: ‘Applying AI in product development’ and ‘Contemporary, healthy nutritional concepts with sustainable natural ingredients’, explains Professor Koen Dewettinck (Ghent University) at this edition of the Intrafood fair to be held on 25 and 26 September 2024.

On 24 April 2024 the European Union radically altered its regulations on smoked flavourings. “This decision has turned the food industry on its head, with major consequences for the products we all love”, says Yaron Vanwildemeersch of Food Ingredients Technologies.

How Nutrients Affect Human Health and Metabolism

‘Food manufacturers can add more healthy ingredients. If we innovate through the addition of vegetables, fruits and whole grains as ingredients, consumers automatically get more healthy nutrients,’ says Michael Sels, chief dietitian at Antwerp University Hospital. ‘The important thing is that consumers find the products appealing and appetising.’

Naturally occurring magnesium chloride (MgCl2) is a healthy, innovative alternative to sodium chloride (NaCl), commonly known as salt. Nedmag introduced this product to the market in February. Application Technologist, Jetze Wijnia discusses the benefits. “The ingredient, or additive, is not only natural but can also reduce the amount of sodium in...