30 SEPTEMBER & 1 OCTOBER 2026
30 SEPTEMBER & 
The popular and extremely successful INTRAFOOD trade show exists for 14 years and continues to grow. Via this brand-new newsletter, food industry managers will also be informed outside the trade fair about interesting new products, high-profile awards, technical innovations, expert opinions and trends in the field of ingredients for the food industry.
The popular and extremely successful INTRAFOOD trade show exists for 14 years and continues to grow.
Via this brand-new newsletter, food industry managers will also be informed outside the trade fair about interesting new products, high-profile awards, technical innovations, expert opinions and trends in the field of ingredients for the food industry.
Critics and industry experts, for example, will have their say in various forms and formats. You can gain insights into the making of a product or find out more about the highlights of Intrafood.
A colourful potpourri source of inspiration, food for thought and guidebook. Lively picture galleries will accompany the stories and let you, dear reader, immerse yourself in the familiar world of food industry.
People are inquisitive: Where does a product come from? How is it made? What materials is it made of? And, of course, increasingly more important: Is it sustainable enough and does it meet the ever-increasing importance between food and health?
The new Intrafood newsletter offers a broad spectrum of current topics and aims to pick up on current trends. Not only to show readers the bare essentials but also to tell "the story behind the scenes": it is informative, well-founded, well-researched and by no means mainstream.
The first monthly newsletter will be sent in May 2021– an exciting challenge. Not a ‘nice-to-have’, but rather a ‘must-have’. We’re looking forward to it, are you?
Allow yourself to be inspired and seduced.
“It is always advisable to maintain a critical perspective on your own products and adjust them to contemporary needs where necessary”, emphasises Marijke Adriaens, CEO of frozen food company Fribona. “For consumers, taste is still the main consideration. It is essential to work towards a product that is, above all, tasty and visually appealing.”...
Scientists from KU Leuven have discovered how oil penetrates snacks during and after the frying process. Recent research findings point to advanced frying techniques that reduce oil absorption, as well as innovative methods to limit oil uptake during the cooling phase. This paves the way for the development of healthier snacks without compromising...
Food companies are increasingly targeting a wider range of consumer groups. Speaking at an event organised by Fenavian, Julian Mellentin of New Nutrition Business said this strategy offers significant opportunities to respond to the diverse health needs and interests of today’s consumers. “Consumers enjoy both animal and plant-based proteins”, he...
Backed by financial partners, Start it @KBC is launching the accelerator programme Scale it Agro, aimed at scale-ups offering sustainable and innovative agricultural solutions for agriculture and horticulture businesses. Kjell Clarysse, programme director at Scale it Agro, goes into more detail.