The Taste of Tomorrow - Food.be / FEVIA

THE TASTE OF

TOMORROW

Innovation in the Belgian food and drinks industry

THE TASTE OF

TOMORROW

Innovation in the Belgian food and drinks industry

THE TASTE OF TOMORROW

We’ve been innovating with food and drinks for centuries.

Coming from a small country in the

consumers in all parts of the world are

heart of Europe, Belgians are known

broadening their culinary scope and

to be rather modest and humble. But

want to discover and enjoy new kinds

when it comes to our food and drinks,

of food and drinks.

we tend to think that we are uniquely phenomenal. We have a great food.be

Innovation is key to provide consumers

story to tell, with quality, diversity and

with food and drinks that meet their

innovation as its main characters.

shifting needs and demands, today and tomorrow. Belgian food and drinks

Producing and enjoying good food is

companies, with their focus on quality

a part of our DNA. We value traditions

and innovation and located at the

and craftsmanship that is often passed

crossroads of European food cultures,

on from generation to generation. As a

are perfectly equipped to meet these

matter of fact, we’ve been innovating

challenges. Across a large variety of

with food and drinks for centuries.

food sectors and supported by the

From the invention of chocolates to the

unique innovation clusters Flanders’

discovery of new ways to brew beer,

FOOD and wagralim even the smallest

Belgians have created a diverse culinary

Belgian food producers take the lead in

heritage that we are proud of.

innovation.

But we can’t neglect the fact that the

I invite you to discover the Taste

world is changing at an ever-faster

of Tomorrow throughout the many

pace. The focus on tasty, quality

examples of Belgian food and drink

products, on food safety, on sustainable

innovations in this book. Let yourself

diets and on healthy lifestyles: these

become inspired by the wide variety

are the global trends that challenge

of innovative products, tastes and

the food industry. More than ever,

solutions. Enjoy!

Jean Eylenbosch President of FEVIA, the federation of the Belgian food and drinks industry Food.be. Small country. Great food.

THE TASTE OF

TOMORROW

Innovation in the Belgian food and drinks industry

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THE TASTE OF TOMORROW

TABLE OF CONTENTS

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THE TASTE OF TOMORROW

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AAK-THE CO-DEVELOPMENT COMPANY

JERMAYO

ALPRO

A SAUCE FOR EVERY MEAL

DELICIOUS PLANT-BASED FOODS FOR EVERYONE

SUSTAINABLE PLANT-BASED OILS AND FATS

24 INTERNATIONAL PURCHASERS

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A GLOBAL PERSPECTIVE

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BELIÈS

INEX

CRISP. GREEK. OLIVES.

ALWAYS DELICIOUSLY THE SAME

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MARS BELGIUM

MILCOBEL

DUFINA

UNCLE BEN’S®: FORTY YEARS OF INNOVATION

FROM RAW MILK TO CUSTOMER INTIMACY

CURED, SMOKED, COOKED; HOW DO YOU LIKE YOUR MEAT?

THE TASTE OF TOMORROW

TABLE OF CONTENT

38 ARTICLE

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THE R&D ROUND TABLE

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AGRISTO

FRIGILUNCH

FOR THE LOVE OF POTATOES

READY MEALS FROM FIELD TO FORK

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45

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GOURMAND

DOSSCHE MILLS

PAUWELS SAUCES

QUALITY BAKE-OFF PRODUCTS FOR FOODIES

CRAFTSMANSHIP STRAIGHT FROM THE MILL

BELGIAN SAUCE CULTURE

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PITTMAN SEAFOODS

POCO LOCO

CROPS

FROM PREMIUM FRESH TO PREMIUM FROZEN

BEING A LITTE CRAZY DOESN’T HURT

THE NATURAL CHOICE

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54 FOOD PACKAGING

THINKING OUTSIDE THE BOX

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POPPIES INTERNATIONAL

PRAYON

SWEET MOMENTS OF INDULGENCE

PASSIONATE EXPERTS IN PHOSPHATE CHEMISTRY

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SADIE-TOAST

ROYCO

DEVOS-LEMMENS

APPETIZERS À LA CARTE

MAKING TIME FOR SOUP

SOCIALIZING WITH GREAT TASTING SAUCES

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FROZEN FARM

GREENYARD

FRESHLY FROZEN MEAT, STRAIGHT FROM THE FARM

THE BEST OF WHAT NATURE HAS TO OFFER

68 FEDERAL AGENCY FOR THE SAFETY OF THE FOOD CHAIN

KEEPING OUR FOOD SAFE

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TABLE OF CONTENT

82 FLANDERS’ FOOD & WAGRALIM

AN APPETITE FOR INNOVATION

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SNICK EUROINGREDIENTS

JEBO FOOD

25 YEARS OF CREATIVE SOLUTIONS FOR EATING WELL

UNLIMITED POSSIBILITIES, AUTHENTIC RECIPES

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VANDEMOORTELE

VLEESWAREN WILLIAM

SYROS

SHAPING A TASTY FUTURE

MAKING THE MOST OF HAM

THE NEW FOOD SPECIALIST

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BELGIAN PORK GROUP

XAVIES’ GRANOLA

“TASTE AND WELFARE GUARANTEED” QUALITY LABEL

NATURAL. PURE. UNSTOPPABLE.

TIENSE SUIKERRAFFINADERIJ RAFFINERIE TIRLEMONTOISE

YOUR PARTNER FOR ALL SWEET THINGS

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100 INSIGHTS ON INNOVATION & EXPORT

ECONOMIC DEVELOPMENTS IN THE BELGIAN FOOD INDUSTRY

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108

ARDO

BREYDEL

FROZEN FOR FRESHNESS, SELECTED FOR TASTE

DELICIOUS TO THE BONE

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CHOCOLATERIE GUYLIAN

COCA-COLA IN BELGIUM

NUTRADIA

THE WORLD’S FAVOURITE BELGIAN CHOCOLATES

AN ICONIC AND INNOVATIVE BRAND

HEALTHY SNACKING: A MISSION IMPOSSIBLE

120 OVERVIEW

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CUBE

DELDICHE

FOOD FORWARD

WHERE FOOD BECOMES ART

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Welcome to Belgium, where food equals quality, innovation and diversity. – food.be

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AAK – THE CO-DEVELOPMENT COMPANY

SUSTAINABLE PLANT-BASED OILS AND FATS Co-developing innovative solutions for the food industry

AAK is an international, publicly traded company listed on the Stockholm stock exchange, and is known across the globe for its plant-based oils and fats.

It was founded through the merger between Danish company Aarhus oil and the Swedish Karlshamns in 2005 and has been taking the food industry by storm ever since. The company is active in many food and non-food industries, comprises 20 factories in total, and provides jobs to over 3,300 employees worldwide.

AAK doesn’t just sell products – the company offers its customers total solutions.

THE CO-DEVELOPMENT COMPANY AAK is known for its unique codevelopment practices. The company develops enriching vegetable oil solutions in close collaboration with customers, in order to achieve longlasting business results. To do so, AAK’s state of the art R&D departments – with multi-disciplinary teams of experts across the globe, each with their distinct specialties – are heavily involved in creating those solutions.

The company also offers Academies: sessions where they gather customers within a certain industry at one of their innovation centers across the globe. The Belgian innovation center -

THE TASTE OF TOMORROW

Launch

Implement

Ideate

Prove

Create

OUR CO-DEVELOPMENT APPROACH

located in Merksem - is equipped with a unique pilot plant and bakery unit, where innovative products are developed and presented to customers and prospects.

SUSTAINABLE SOURCING OF VEGETABLE OILS AND FATS Responsible sourcing of raw materials is fundamental to AAK. Palm oil - being the highest volume as well as the most productive vegetable oil in the world - is a crucial raw material. Therefore, producing it sustainably is of utmost importance. Most of the palm oil used can be traced back to the mill origin and a strong target is in place to source only from RSPO members.

We support our customers from creation to launch‌ and beyond.

EMPOWERING WOMEN THROUGH SHEA BUTTER Shea is gaining a strong interest as an alternative to palm. Though it is known primarily for its use in cosmetics, shea has become popular in the food industry. AAK has over 60 years of experience sourcing shea kernels from West-Africa. The company works with women’s groups to ensure fair compensation and a short supply chain. They offer the local community f

THE CO-DEVELOPMENT COMPANY

AAK is known around the world for its sustainable plant-based oils and fats.

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THE TASTE OF TOMORROW

AAK – THE CO-DEVELOPMENT COMPANY

f a guaranteed minimum price, prefinancing programs and women’s and children’s education. On top of that, the company has complete control over the entire production chain, which significantly increases transparency throughout the production process.

Over 250 local AAK employees are involved in these local operations and logistics.

company’s logistical efficiency efforts.

E.g. many of AAK’s (often multidisciplinary) factories are located close to seaports for easy access, and the company is in constant communication with logistics partners, warehousing partners and suppliers to actively improve and optimize the elaborate logistical flow.

THE LATEST IN LOGISTICS

Today’s customer is very much concerned with more healthy, sustainable and E-number friendly products. Flexitarianism is on the rise and customers actively seek out local, sustainable and organic products that can be traced back all the way to the source. To respond to these market trends, AAK and its customers are heavily investing in plant-based

Speaking of logistics: the company fleet is another important aspect of the company’s pursuit for innovation and sustainability. Their latest trucks deliver both solid and liquid products more efficiently and are multifunctional in use. These new vehicles are a noteworthy link in AAK’s logistical structure, but they are just part of the

MARKETS AND TRENDS

alternatives to butter, cheese and whipping cream. Additionally, the company is also looking to expand even further into chocolate and confectionary, as well as bakery products, and actively continues to invest in sustainable multi-oil practices, as it does today.

Geographically, business is booming as well, with AAK acquiring companies and building greenfield factories in South-America, North-America, and Asia in a conscious effort to maximize its global reach.

A BRIGHT FUTURE AAK’s ambition manifests itself in many distinctive ways. Think, for example, of their quest for continuous growth through innovation in the production of shortenings, margarines, filling fats,

THE TASTE OF TOMORROW

The first choice for value-adding vegetable oil solutions. and multi-oils for the bakery, chocolate and dairy industry. They not only aspire to be the first choice in all plant-based oil needs worldwide, they want to forge valuable and lasting partnerships that create true value for all parties involved.

This goes beyond expert advice and technical support. AAK will go as far as co-financing pumpable shortening tank storage facilities at customer sites and deploy their own engineers to actively help the customer in creating the best possible storage facilities for plantbased oil products. The future will be co-created, and AAK is already making it happen today.

Production plants Customization plants Sales offices Sourcing operations Customer Innovation Centres

www.aak.com

AAK’s products are used as substitutes for dairy fat and cocoa butter, as transfree solutions for fillings for chocolate and confectionery products, as well as by the cosmetics industry.

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JERMAYO

A SAUCE FOR EVERY MEAL Belgian sauces, salads and ready meals since 1953

When Jérôme Van de Velde set up a shop as a butcher back in 1953, he specialised in calf’s head and black pudding. He never intended to start a sauce-empire, and yet, that is exactly what he did. Keen to provide his customers with a simple and efficient service, he created a mayonnaisebased sauce for preparing steak tartare. Soon, Jérôme introduced fish, chicken and meat salads to his assortment. With these entirely new and original products, he started a revolution in the Belgian meat industry in the early 1960s.

Today, the third generation of Jérôme’s family has taken the helm at Jermayo, the ambitious business he once started.

The modest butcher’s shop has turned into a modern and innovative company, specialised in the development, manufacture and distribution of sauces, salads and ready meals. With a range of over 600 products, a facility of 10,000 m2 and an international customer base of supermarket chains, food product manufacturers, wholesale butchers, caterers, hotels and sandwich bars, Jermayo has become an important player in the market.

WHAT THE CUSTOMER WANTS, THE CUSTOMER GETS Due to the consistent quality and guaranteed freshness of its products, Jermayo is still a leading food manufacturer after 60 years. Jermayo’s

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Being flexible and playing into customer’s requests is what Jermayo does best.

All about taste. ambition is to keep well ahead of other manufacturers, which means innovation is a priority. Involving customers in innovation processes, turning their specific requests and requirements into reality and playing into the newest trends is at the heart of Jermayo’s mission.

The company’s R&D department creates new products on a daily basis in order to meet customer’s demands and play into new trends. Engineering recipes to contain less allergens, salt, sugar, artificial additives without compromising on flavour has become a core competence. Innovation in terms of packaging is another important topic for the team.

STATE-OF-THE-ART INFRASTRUCTURE Over the last decade, Jermayo has invested heavily in infrastructure and machinery. Continuous improvements in production lines include automisation of large parts of the processes and the use of robots. The company also has its own technical department, which manages and maintains its cutting edge machinery.

This is also where the company’s bespoke high-tech equipment is developed. Moreover, the company is working hard to limit its ecological footprint, by covering its entire roof with 2400 solar panels. Clearly, the company is gearing up for the future.

www.jermayo.be

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ALPRO

DELICIOUS PLANT-BASED FOODS FOR EVERYONE Naturally healthy products with love for our planet Changing the way the world eats for the better, that is what Alpro does every day.

Since the early beginnings in 1980, when a Belgian bio-engineer asked himself if the goodness of the soya bean could be turned into a drink, the company stands for wholesome, tasty alternatives for the conscious and eco-friendly consumer.

HEALTHY AND SUSTAINABLE PRODUCTS Long before it was fashionable, Alpro provided a tasty alternative for dairy products. For the people of Alpro, making choices that benefit people’s health and the health of the planet is common sense.

Sustainability and making eco-friendly choices every step of the way, are an important part of the company’s DNA. That also means treating the earth’s resources with respect.

At Alpro, the grains, beans and nuts are sourced as locally as possible. More than half of Alpro’s soya beans are sourced from European countries, and in September 2017, the first Flemish soya was harvested, after years of research. To keep the footprint small, Alpro transports soya beans that come from Canada by ship or buys locally from e.g. France. At Alpro, people are very much focused on monitoring, reducing carbon emissions and limiting water usage, to reduce the impact on our planet.

GREAT TASTE What really makes Alpro stand out from the crowd is the great taste of all their products. And the range has grown remarkably over the years.

Thanks to the in-house R&D team and

21 We never make concessions on taste. Every Alpro product has to be absolutely delicious!

Making healthy products for people and for our planet is at the core of Alpro’s mission.

collaborations with some of the best universities, Alpro is truly on a roll.

Not only are the product categories expanding - think drinks and great plant-based alternatives for yoghurt and cream - within these categories Alpro is always innovating when it comes to taste.

If Alpro is the European leader in its market, it’s because of great taste. One of the most important food trends Alpro is playing into, is reducing sugar in its complete product range. Alpro flavoured drinks contain 30% less sugar than most milk drinks with a fruit or chocolate flavour. Between 2008 and 2014, Alpro has reduced the sugar across their entire product range with 12 procent and aims at a further 12,5% reduction by 2018.

ALPRO GOES NUTS When Alpro started, it was the go-to brand for people with allergies and food intolerances. Now, it’s the brand for people who want to improve their diet and take better care of the planet, by eating plant-based foods. From amazing oat drinks to almond, coconut or hazelnut drink, there’s a great tasting product for everyone. And there’s more delicious food coming up. Alpro has recently introduced great tasting plantbased ice cream in the United Kingdom, and people are loving this plant-based alternative so much that chances are the Belgian market will follow. So keep your eyes out for delicious ice cream flavours like soy vanilla, coconut and hazelnut chocolate!

www.alpro.com

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BELIÈS

CRISP. GREEK. OLIVES. Focus on fresh Mediterranean delicacies Beliès, part of the Belgian Pietercil group, was founded to bring fresh, tasty olives from Greece to Belgium. Its heritage can be traced back right to its name - eliès is Greek for olives while B stands for Belgium. Today, the company has expanded beyond olives and has become a specialist in delicious fresh Mediterranean delicacies such as olives, tapenades, pesto, dips and antipasti.

TASTE THE FRESHNESS

Beliès creates an honest product with the utmost respect for its origins.

Beliès prides itself on its fresh, authentic products. The company was founded by the Pietercil Group in 2004, due to its relentless fascination with delicious, locally sourced, Greek olives way before the Benelux started to fully enjoy the tasty treats. Today, Belgium is a frontrunner in olive consumption, with 45% of Belgians enjoying a delicious olive with their aperitif.

The company is dedicated to freshness

and does not pasteurize its olives, limits the amount of sodium, and refrains from using any type of colorants or artificial flavoring. What you see is what you get.

Clean, authentic, and tasty is the new normal, which is exactly what Beliès has been focusing on for many years.

A NEW PRODUCTION SITE Beliès’ fresh products are held to the highest quality standards. In 2012, the company moved operations to

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Freshness and authenticity are key for all Beliès products.

Tessenderlo, which allowed them to take full control of how they designed their production lines. The result is a hypermodern, sustainable, and flexible facility that is up to IFS and BRC standards. The company produces fresh olives, tapenades, pesto, antipasti, and dips for the retail and food service industry onsite. Their exclusive brands Gran’Oliva and Gran’Tapas are developed for the food service markets in the Benelux.

EXPERTISE Beliès has built its expertise on four main pillars: industrial, sourcing, quality and commercial. Through collaboration, its mission is to grow the chilled Mediterranean category.

The company focuses on innovation and growth by using multi-disciplinary teams to offer a superior service. Their NPD team always puts its customers and consumers at the heart of their operations and closely follow up on the latest market trends and evolutions.

Together, they come up with comprehensive and creative solutions.

The production lines are used to produce products in large volumes, yet all of them can also be used rather flexibly for smaller productions runs.

This allows Beliès to experiment with new flavors or products – Houmous has become very popular very quickly, for example - and remain focused in the production of surprising and tasty Mediterranean appetizers.

www.belies.eu www.pietercil.com

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We asked purchasers, business developers and food consultants from all over the globe about their experience with Belgian food and drinks. The result?

Some refreshing insights on the Belgian food industry from professionals who have a deep understanding of what’s going on at a global level.

A GLOBAL PERSPECTIVE

EDMUND S. California USA

“In many ways, the United States looks to Europe to see what’s new and to learn what’s innovative.

Europe does a great job at thinking outside the box and keeping up with the market. Companies, both American and European, that understand the thought processes of their various target audiences and know how to respond to customer demands at the drop of a hat, they are the ones that will ultimately remain successful.”

HEROEN B. Belgium

“I daresay that Belgium is one of the most innovative food industries world-wide. I work with a lot of local products – cooked ham, pâtés, dry sausage, bacon, and Ardennes specialties, just to name a few – and I’m very pleased with the way Belgian companies operate and innovate.”

THE TASTE OF TOMORROW

LASSE P. Denmark

“Belgians are very much into food, which results in an extremely professional, highly skilled and very innovative food industry.

Belgian companies think and operate very similarly to those in Scandinavia, which makes it easier for us to integrate their products in our local markets.” easier to maintain a certain sense of flexibility.”

Production processes have become increasingly complex, but that also allows us to experiment. When you combine creativity and pristine organization, you get magic.

- Christer E.

WOLFGANG S. Austria

“Belgium is known for its chocolate export, but it also has excellent products in the meat, vegetables, bakery, and culinary aids industries.

The standard for food production is very high and its location is ideal for selling products to France and Germany, apart from the Benelux of course. And because Belgium is so small, it’s easier to maintain a certain sense of flexibility.”

MICHEL J. Belgium

“The sheer pace at which the Belgian vegetable industry innovates is extremely impressive. Some of the top players come up with 20 or 30 novelties each quarter. Their international competitors don’t even come close and just end up trying to copy whatever the Belgians do.” at the drop of a hat, they are the ones that will ultimately remain successful.”

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Innovation is key to provide consumers with food and drinks that meet their shifting needs and demands, today and tomorrow.

Belgian food and drinks companies, with their focus on quality and innovation and located at the crossroads of European food cultures, are perfectly equipped to meet these challenges. – Jean Eylenbosch, president of FEVIA, the federation of the Belgian food and drinks industry

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INEX

ALWAYS DELICIOUSLY THE SAME Over a century of consistent top-quality dairy products

For more than 100 years now, Inex has been producing and marketing delicious and healthy dairy products.

In the late 19th century, milk was collected from the local farmers in a horse and cart to be processed into primary products, such as milk, butter and buttermilk. Today, the fourth generation is continuing the same activities of the family business with an identical commitment towards its customers: to guarantee the consistent quality and taste of its products.

Of course, nowadays, the dairy is produced according to state-of-the-art techniques and innovative standards.

THE BEST OUT OF MILK

Inex milk is collected exclusively from local Belgian farmers with whom the company has established a long-term relationship.

www.inex.be

Inex is a purely Belgian company specialising in the production of a wide range of drinking milk products.

The dairy company processes over 200 million liters of milk a year into over 300 different products, including milk, chocolate milk, toddler grow up milk, buttermilk, fermented milk, yoghurt, cream and butter. 80% of the milk is obtained from pasture-grazed cows, collected from 448 local milk producers. Inex selects meadow milk of the highest standards from local farmers with whom the company has established long-term relationships.

The dairy company offers a wide range of fresh and long-life UHT products in a

mix of different packages types. Quality and sustainability are key and are assured by multiples certificates of the highest level such as BRC and IFS.

ADDING VALUE TO THE FUTURE The company has come a long way since the early days and product and process innovation have become top priorities.

Playing into current trends in the food industry and customer demands, Inex is working on several projects with regard to lower sugar levels, plant-based dairy alternatives, lactose-free products, the use of natural colorants and clean label products, sustainable packaging, lower pricing (without sacrificing quality or taste) and longer shelf life. As such, the company’s product range is everexpanding.

R&D has become crucial for the dairy company, as it is pursuing a strategy of growth in products with a higher added value. Investments in the R&D team, focusing efforts to achieve higher R&D efficiency and introducing a stage-gate approach to innovation are all high on the agenda. Intense collaboration with customers, suppliers and research institutions will only be further enhanced.

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Dairy yummie.

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MARS BELGIUM

UNCLE BEN’S®: FORTY YEARS OF INNOVATION Inspiring almost 800 million rice meals around the world

INNOVATION HUB

At the Uncle Ben’s® factory in Olen, every single rice grain counts.

2017 marks a special moment in history for Mars Belgium: the privately-owned, global family business behind some of the most popular brands in the world celebrates 55 years in Belgium and the 40th anniversary of the Uncle Ben’s® rice factory in Olen. From the very beginning premium quality and innovation were at the very centre of focus. No less than 215 quality checks are performed before, during and after production of the world-famous rice including checking every single grain with state-of-the-art laser technology.

The Uncle Ben’s® factory in Olen is the global Research and Development as well as dry rice expertise hub and the cradle of numerous innovations: from the Boil-in-Bag technology, to the 10-minute-rice and also the brand’s new range ‘Rice and Grains’. Investing in innovation implies playing into consumer’s demands and food trends as well as taking into account the Mars Food Nutrition Criteria, including targets for legumes and wholegrain.

BASMATI FARMING Mars Belgium takes a very thorough approach to innovation: the company strives for innovation throughout the entire value chain. Take Basmati rice: Uncle Ben’s® Basmati is 100% sourced from farmers who are working toward the Sustainable Rice Platform (‘SRP’)

standard. By 2020, 100% of Uncle Ben’s® rice will be secured from farmers who adhere to the SRP standard – a first in the industry.

SUSTAINABILITY THROUGHOUT Sustainability is a strategic priority for Mars Belgium, from field to fork. Since the beginning of 2017, Mars Belgium uses 100% renewable electricity from wind farms for all its activities. The company is also investigating the possibility of using green energy from geo-thermic sources in the future.

And of course, none of this would be possible without the engaged Mars ‘Associates’: the dedicated employees of the company. Mars Belgium has been the only food company with a production facility that can claim the title of ‘Great Place to Work’ since 2009.

www.mars.com From using better and more sustainable ways to grow high quality rice, to investing in programs unlocking opportunities for women and increasing farmers’ income, Uncle Ben’s® is constantly raising the bar.

31 Better Food Today.

A Better World Tomorrow.

What you eat matters. Who you eat with matters too! Cooking and eating healthy meals at home is central to health and wellbeing, and we believe our brands can inspire consumers to enjoy time together over a healthy meal.

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MILCOBEL

FROM RAW MILK TO CUSTOMER INTIMACY The Belgian cooperative that empowers local dairy farmers

Back in 1901, the merger between various small dairy companies marked the beginning of a full-fledged dairy cooperative. Today, the co-op consists of 2900 stakeholders who - by the way - also produce the milk that is processed in one of the corporation’s various factories.

THE VERSATILITY OF DAIRY But what happens to all of that milk?

Plenty! Milcobel especially takes pride in its mozzarella and milk powder production. Mozzarella – and cheese in general – is a rather complex product.

The functionality of the mozzarella is key in developing the right production process. The texture, the way it melts and blisters: it’s all sheer chemistry.

Milcobel has been perfecting an extensive array of formulas for the pizza industry for decades and works closely with the customer to create the perfect product for each individual application. It is therefore not surprising that Milcobel’s mozzarella is the reference in Europe.

DAIRY IN POWDERED FORM

EXPLORING NEW MARKETS

Milk powder, on the other hand, is extremely popular in the chocolate industry, as it’s one of the main ingredients in milk chocolate. And it’s a big hit on many foreign markets as well, especially those with limited access to fresh milk, such as Africa, Asia and the Middle-East. In these regions, the powder is used for all sorts of applications – from UHT milk to hard cheese - and starting from a suitable source material that’s been properly finetuned is crucial, as it will vastly increase yield. Milcobel’s state of the art milk powder factories are also fully equipped to supply to the food and baby food industry worldwide, which are known for their utterly strict food safety requirements.

There are plenty of up-and-coming foreign markets that have only just begun to appreciate the versatility of these dairy products. And Belgium has a pristine reputation when it comes to food safety. Add to that Milcobel’s years and years of know-how, and you get an authentic company that enjoys extreme credibility overseas.

Speaking of authentic, European consumers are also finding their way back to the good old dairy, as scientists have started to debunk the myths regarding saturated fats and consumers are starting to prefer clean and simple labels. For the first time in years, butter consumption is back on the rise. Back to basics? Don’t mind if we do.

www.milcobel.be

Dairy is making a spectacular comeback, both domestically and abroad.

33 We work closely together with our customers to create the best possible dairy products to suit their needs.

34 It used to be all about the price. Nowadays, customers long for authentic, quality products.

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DUFINA

CURED, SMOKED, COOKED. HOW DO YOU LIKE YOUR MEAT? ARTISANAL CRAFTSMANSHIP ON AN INDUSTRIAL SCALE ALL IN THE FAMILY Family traditions run deep in the Belgian food industry. Meat company Dufina’s heritage goes back as far as the 1950s, when the Ghent craft butcher family Duffeler established a solid reputation for their fine meat products. As demand grew, production moved from the traditional butcher’s workshop to an industrial site. For decades, the Duffeler family invested in the family business and kept its production facilities at state-of-the-art level. However, in the last few years, a successor of the same name proved difficult to find. In 2015, the Duponselle family took up the reins.

PROCESS OPTIMIZATION The Duponselle family is equally determined to build upon Dufina’s strong reputation and to take the brand further into the 21st century.

Shortly after the baton exchange, they

began scrutinizing each and every industrial process, leaving no stone unturned to optimize workflows and systems. A brand-new ERP-system was introduced which now forms the software backbone of the business.

Investments in modern machinery and up-to-date production lines continue as well, an important consideration being the environmental impact of the factory. Indeed, Dufina strives to ensure that its production process is as ecological as possible. Waste water from the factory is recovered and filtered before leaving the factory. The heat recovered from the cooling of production is reused to heat the water for cleaning the floors. To save even more energy, LED lighting and solar panels are being installed.

PRODUCT INNOVATION

products to the market is what remains at the heart of Dufina’s mission. It’s also what modern consumers are looking for: authenticity and quality. Therefore, consumer-oriented innovations are released frequently. Smoked pork bellies - the company’s signature product - now come in pre-cut cubes, slices or strips. Smart packaging of bellies in perforated bags which retain the delicious smoked scent of the meat is another recent innovation.

Dried beef, roulades and certified halal products are innovative newcomers in the assortment as well.

At Dufina, customers are listened to closely. An ingenious online platform for communicating and placing orders is valued greatly by customers. They demand direct interaction and want to be closely involved. And at Dufina, they are happy to oblige.

But of course, bringing tasteful artisanal

All meat products are still produced using traditional methods, but with the efficiency of a modern factory.

www.dufina.be

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Collaborating is a core value of Agristo: with customers, partners, potato growers and internally.

AGRISTO

FOR THE LOVE OF POTATOES Bespoke frozen potato products in all shapes and sizes

MADE TO MEASURE Founded in 1986, Agristo has become known as a world player for the development and production of frozen potato products. The company specializes in offering a wide range of fries and derived potato products, made to measure for each of their private label clients in retail and foodservice.

Whereas retailers used to position their own brand as a price breaker, today they use it to distinguish themselves.

Agristo helps them to stand out by offering customisation of potato products to the very last detail: from shape and size to preparation method and seasoning and even personalised packaging.

Agristo’s in-house R&D team also helps customers keep up with current trends. At the moment ‘convenience’ is the magic word. But there are many other trends Agristo manages to meet, such as health and sustainability: by offering smaller portions, for example, Agristo plays into both trends at once.

Experimenting with alternative ways of preparing potatoes (such as baking them in the oven) or introducing new types of fries (e.g. sweet potato fries) are also on the agenda of the Belgian innovator.

THE SKY IS THE LIMIT Given the sheer volume of potatoes that go around in Agristo’s business, state-of-the-art infrastructure is an absolute priority for the company.

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When nature and technology merge.

The most recently built high-bay warehouses harbor cranes, in Wielsbeke alone responsible for the automated storage of up to 55,000 euro pallets, or almost 40,000 tons of frozen potato products at a temperature of -21°C. The clad rack structure of the new deepfreeze warehouse is designed specifically to be durable in its use of energy. All installed cranes are equipped with an internal energy recovery system and the energy released during lowering and braking of the cranes is recovered and used for lifting and driving movements.

AMBITION ACROSS BORDERS Agristo works with Belgian, Dutch and

French farmers, guaranteeing ‘Nature’s Best’ with resources close by. When it comes to distributing its products, however, Agristo doesn’t limit itself to its close neighbors at all. To the contrary: with its customers, it exports its range of products to over 115 countries. Of its annual turnover, 98% is realised abroad. Agristo is a truly global player and has gained recognition for its outstanding export performance by Flanders Investment & Trade, as it was awarded “The Export Lion” in 2014.

www.agristo.com

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To learn more about what’s cooking in the Belgian food industry, we went straight to the source and gathered a team of local product developers for a riveting round table. The panel comprises product developers from the frozen vegetables, snacking, convenience and delicatessen industry as well as freelance developers and chefs.

THE R&D ROUND TABLE THE PRODUCT DEVELOPER IS A RATHER EXCLUSIVE CREATURE. WHAT DOES YOUR JOB ENTAIL EXACTLY?

Christer E.: I create products, concepts, and ideas for the future.

I anticipate what consumers will be eating tomorrow, while still taking into account the way we eat today, both at restaurants and at home.

Joris M.: I really love creating new flavors. You start from your base product – in our case, this could be wraps or chips – and create a unique seasoning by building many distinct layers of flavor.

Bavo DB.: Exactly. 70% of the products or ideas I come up with, are concepts that have been requested by one of our customers. The additional 30% consists of innovative products we would like to market in the future. Think of refreshing vegetable cuts, new flavors and new combinations.

Luc P.: Just like my colleagues, it is my job to come up with new food concepts and products. I focus on salads based on meat, fish and poultry, on fresh food components and ready-made dishes and pasteurized stews. We go back and forth with the client: developing, tasting, applying different technologies to different types of products, revamping, restyling. It’s quite the process!

I focus on the creative side of things while my partner has a more technical focus. Together, we lead a team of 14 to provide new products and ideas for our 20 factories.

Jonathan L.: Coming up with ideas and recipes is also the main part of my job.

I focus on dip, salsas and condiments.

Lately, I’ve been dabbling with organic products and health-food creations.

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IS HEALTH A MAJOR TREND IN THE BELGIAN FOOD INDUSTRY RIGHT NOW?

Jonathan L.: Oh is it ever. People are becoming more and more aware of what they’re eating, and though that’s empowering, it’s also a major challenge for us. Superfoods aren’t always the tastiest products, so it’s interesting to come up with recipes that are healthy and tasty at the same time.

Joris M.: We’ve been producing cornbased chips for a long time, but now we are seeing a new group of consumers that chooses corn over potato simply for health reasons. Corn chips absorb less grease than their spud counterparts.

Bavo DB.: I concur. We are seeing a spectacular rise in vegetable consumption right now. Flexitarian, vegetarian and vegan lifestyles have become the new normal. This led to a strong increase in our plantbased products, with new cuts and combinations, like vegetable rice and vegetable fries, becoming a significant part of our offering.

Another major trend is the clean and clear label trend. We’ve been producing products with limited or even without E-numbers for several years now.

It’s an absolute must for most of our customers. We hardly produce anything else anymore.

Christer E.: The good thing about these stricter demands, though, is that it promotes quality and drives creativity.

It urges us to think and to come up with something refreshing. I think Belgium produces a wide array of innovative products. Our supermarkets have so much to offer. It’s wonderful.

Luc P.: Health is definitely high on the agenda of consumers these days. But so is convenience: being able to make choices and composing healthy meals based on natural meal components is one of the most important trends today.

People also want to be able to actually recognize the ingredients that are on the labels. They long for honest, authentic products.

The good thing about these stricter demands, though, is that it promotes quality and drives creativity. It urges us to think and to come up with something refreshing.

- Christer E.

IS IT CHALLENGING TO INNOVATE IN SUCH A DEMANDING INDUSTRY?

Christer E.: It’s definitely hard, but that’s the beauty of it. Innovation and demands urge us to stay flexible and to think on our feet. To consider health, salt, sugar, fat, plant-based products, you name it. Production processes have become increasingly complex, but that also allows us to experiment. When you combine creativity and pristine organization, you get magic.

Jonathan L.: I think the biggest challenge in operating in such a changing landscape is staying ahead of the competition. You have to move faster and always think two steps ahead.

Joris M.: Indeed. We try to stay ahead by anticipating our customers’ needs.

We have a few products up our sleeves that can be adapted to the customer’s taste and piloted quickly. Keeping an eye on the market allows us to have a product ready to taste in just a few weeks. I think that’s something we all have to do in these ever-changing times.

Luc P.: It’s challenging but we do try hard to get to the trends first. We visit all the relevant trade fairs, conferences, read all the relevant publications and keep an ear to the ground everywhere we go. What are chefs and influencers doing? In our industry, it’s also crucial to look further than what’s happening locally. Travelling never fails to provide fresh inspiration and new ideas.

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The Belgian food industry is by far the frontrunner in the area of process innovation.

– ‘Economic developments in the Belgian food industry.

Economic annual report 2016-2017’, FEVIA, the federation of the Belgian food and drinks industry

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FRIGILUNCH

READY MEALS FROM FIELD TO FORK More than 40 years of experience in artisanally prepared ready meals

Frigilunch, established in the early 1970’s, is a leading manufacturer of frozen ready meals, meal components, soups, sauces and more. Frigilunch produces over 50 million meals a year for airlines, retail, health care and food service. The company’s custombuilt, high-capacity processing and packaging facilities in Veurne (Belgium) and Lelystad (The Netherlands) allow both large and small-scale production runs, ranging from 1000 to 60.000 meals per production.

Always thinking ahead, Frigilunch aims to provide its customers with complete concepts and tailor-made solutions.

Meals for specific diets, elderly people, children, with less salt or sugar, gluten

Innovation and flexibility are core values of Frigilunch.

or lactose free, in mono- or multiportions,… Frigilunch’s flexibility is endless.

Everything is prepared in-house by Creadome, a creative team of 12 qualified chefs. With over 2,500 active recipes, developed in collaboration with top-chefs from all over the world, Frigilunch takes pride in being a producer, not just an assembler of meals. From European classics to ethnic dishes (Thai, African, Indian,…), everything is prepared from single components and cooked on the premises following patented processes developed by the company. Food safety is guaranteed by Frigilunch’s onw laboratory.

www.frigilunch.be

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Cooking is for taste, automation is for cost.

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GOURMAND

QUALITY BAKE-OFF PRODUCTS FOR FOODIES Focus on laminated pastries with great taste With over 30 years of experience in quality bake-off products as Frenchstyle viennoiserie, value-added frozen laminated pastries and authentic Danish pastry, Gourmand is a reliable long term partner for their extended customer base in over 50 countries around the globe.

ON-THE-GO DELICACIES From great tasting butter croissants to delicious pains au chocolat and popular specialties as the chocolate custard twist, Gourmand brings the best of pastry to their customers and partners.

Their products are ready to bake and serve fresh. Gourmand’s trademark sweet and savoury delicacies can be found in retail and on-the-go channels as airports, stations and coffee chains.

All straight from their state-of-the-art production facility in Moeskroen, where they specialise in the production of laminated dough.

FOCUS ON LAMINATED PASTRY With Gourmand, focus is key. By never losing track of their main strengths, Gourmand makes sure to offer golden standard products in the laminated pastry market. Everything starts with the consumer: when it comes to innovation and development, regular taste panels are extremely important.

By asking customers essential questions on taste, and having the courage to change where needed, this company knows how to prioritize.

Transparency, sustainability and convenience remain key factors for the bright future of Gourmand.

Gourmand offers golden standard products in the laminated pastry market.

At Gourmand, everything starts with the customer.

We want to provide indulgence to the fullest.

www.gourmand.eu

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DOSSCHE MILLS

CRAFTSMANSHIP STRAIGHT FROM THE MILL Quality grains and cereals for the baking industry

Our bread mixes allow bakers to quickly offer our great quality breads like Crunchy, Maya and multigrain varieties.

Dossche Mills is one of Europe’s largest mills, and one of the main producers and suppliers of quality bakery products. Founded in 1875, this family business employs 285 people in 3 production sites.

AUTHENTICITY IS KEY Dossche Mills processes 1650 tons of grain on a daily basis, to be sold in 35 countries. The main focus remains on the selection of the best cereals and high quality raw materials for the baking industry. Epistar is the quality label of Dossche Mills, with a

Epistar is the authentic quality label of Dossche Mills.

range of specialties and variations in typical French taste and style. Only the strongest flours are selected, to ensure perfect baking results.

DOSSCHE MILLS ONLINE Through the website (www. dosschemills.com) and the Facebook page, Dossche Mills supports its customer base with useful information and inspiration. This way, the baker can keep up with the latest trends, finds access to all the information about raw materials and great recipes to surprise and delight customers.

www.dosschemills.com

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PAUWELS SAUCES

BELGIAN SAUCE CULTURE Trendsetting sauce producer with over a century of know-how

With a production of over 100 million kilograms of sauces per year and over a 100 years’ worth of expertise, Pauwels Sauces is one of Europe’s leading sauce producers. Pauwels is a partner for the food industry, private label production, as well as for co-packing international A-brands’ sauces. The unceasing investments in its people and in its infrastructure ensure the company’s continued role as an international forerunner.

PRIVATE LABEL PARTNER & CO-PACKING EXPERT Traditionally, retailers approached Pauwels to develop private label versions of well-known branded products. Over the years, Pauwels developed in-house expertise on how to develop recipes closely resembling A-brand sauces.

Nowadays, however, retailers no longer want to copy brands or recreate a private label price breaker version of the original. They want to surpass brands by bringing innovation to

Continuous investments in state-of-the-art machinery help secure Pauwels’ pole position.

private label products.

With two R&D departments and offices in Antwerp, London and Paris, Pauwels Sauces is the ideal partner to help develop innovative, tailormade products, with the exact taste, composition and packaging the client wishes. At the same time, Pauwels is perfectly suited to provide capacity for runs of branded products and act as a superior co-packing partner.

THE MOST EFFICIENT SAUCE PRODUCER IN EUROPE To be able to provide top-notch service for both private label and A-brand clients, Pauwels continues to strive for operational excellence.

New investments in infrastructure always take into account innovative technologies. Take the company’s new packaging line, for example, which features weight-filling and X-ray technology.

The company also strives for as many automated control systems as possible,

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The most efficient sauce producer in Europe.

such as scanning and label detection with camera inspection. Investing in modern machinery, business processes and the training of employees are a necessity to be able to compete on an international level.

PERFECTLY ON TREND Investing in innovation also means meticulously following new trends in the food industry. The company’s R&D departments play into the new

“clean label” trend, eliminating artificial additives and using natural ingredients instead. Lower quantities of salt, sugar, fat and calories are also a hot item.

Another noticeable trend is the “world cuisine” influence: novel flavour such as sriracha, jalapeño and chipotle are making an appearance in Europe as well and Pauwels is at the front of the queue to incorporate the new tastes into its (customer’s) products.

www.pauwels-sauces.com

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PITTMAN SEAFOODS

FROM PREMIUM FRESH TO PREMIUM FROZEN High-quality and sustainable frozen fish and seafood

CONNECTING THE DOTS Pittman Seafoods scours the globe for the very best in fish and seafood, which is frozen and processed for clients in the retail, industrial, wholesale and foodservice sectors. In addition to strict origin and quality control, the family business takes pride in keeping up to speed with developments at customer and at supplier level and consistently meeting clients’ requirements.

CEO Yoke Vandepitte: “We’re always paying close attention to what our customers are saying. At the same time, we have great working relationships with our partners all around the globe.

Connecting the dots, making things work for all parties involved and, ultimately, making sure our clients have nothing to worry about, is what we do best.”

the Canadian UHP lobster, for example.

After having spotted the need for a convenient and cost-friendly alternative for live fresh lobsters, Pittman started importing UHP (“Ultra High Pressure”) lobsters from Canada.

The UHP-processing not only ensures a lasting freshly-caught flavour, but also prevents contamination. The technology neatly detaches the meat from the shell resulting in a higher meat yield per lobster and easy extraction. The lobsters are already deveined and can be prepared straight from frozen condition, which has a positive impact on foodcost.

family-run business, Pittman Seafoods is exactly the partner to bring the right product to right place at the right time.

CEO Yoke Vandepitte is confident that Pittman Seafoods will weather the storms ahead: “There are plenty of challenges ahead, such as scarcity of resources to name just one. But we’re always on the lookout for answers, for using innovative technology to our benefit. At the same time we maintain close relationships with customers and suppliers. Whatever challenges the future holds, we are up for it!”

Taking into account the main concerns of the end users, the chefs, is what allowed Pittman to come up with an exclusive and innovative solution, making their customers in wholesale look good for customers of their own.

INTRODUCING THE UHP LOBSTER

BRIGHT SKIES AHEAD

Product development is also approached with the customers (and, ultimately, their customers) in mind. Take

In a world that is changing ever so quickly, flexibility and adaptability are invaluable assets. As an SME and

A lasting freshly-caught flavour is just one of the advantages of the Ultra High Pressure technology.

www.pittmanseafoods.com • www.pittmanchezvous.com

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POCO LOCO

BEING A LITTLE CRAZY DOESN’T HURT Operational Excellence and Innovation Make the Tex-Mex World Go ‘Round Poco Loco’s story begins in de the mid-nineties with just a single production line of tortilla chips in an old garage. Flash forward 20 years and the modest operation has made way for an impressive snack food empire.

The company’s tortilla chips, wraps, taco shells, sauces, dips and dinner kits spice up meals in over 70 countries. In order to keep up with orders and meet demands from its clients, each with their own preferences and tastes, Poco Loco has made significant investments in infrastructure and in optimizing operational excellence.

HIGH AMBITIONS This is illustrated eminently by the company’s showpiece, a fully automated high-bay warehouse. With a height of 43 meters and a surface area of 15,000 m2, the building can accommodate up to 42,000 pallets.

An impressive 100-meter bridge, built over the road, connects the warehouse with production. Conveyor belts move the raw materials and finished products across.

The set-up saves over 25.000 truck movements per year, resulting in safer roads and significantly reduced CO2 emissions. Poco Loco thereby strongly reaffirms its commitment to sustainability.

OPERATIONAL EXCELLENCE But the prestigious construction project is just a part of the company’s mission to realize a greater and a more efficient production capacity. The company continuously invests in state-of-theart technology, machinery and fully automated processes, from production to warehousing and logistics.

Inside the production facility, you find yourself in a factory of the future.

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Sharing More Pleasure

Robots are placed in three different directions to produce without waste and to meet the specific demands of each customer. Each production line has several packing lines and switching between lines is possible without having to stop production even for a second. High speed and low cost is the name of the game at Poco Loco.

wealth of options to choose from.

In the taste lab, new and existing products are meticulously evaluated by a trained panel. In addition to Mexican cuisine, Poco Loco has found new sources of inspiration in the MiddleEast, adding products like flatbreads to its product range. And who knows what part of the world is next?

EXPLORING GREAT TASTE Combining maximum flexibility and precise management of operational complexity is Poco Loco’s key feature.

It’s also what allows for permanent innovation of the product range.

The company’s marketing department screens the market for new trends and opportunities continuously.

Its experienced R&D team is always coming up with novel taste experiences, offering customers a

www.pocoloco.be

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Tasty.

Healthy.

Easy.

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CROP ’S

THE NATURAL CHOICE Fruits and vegetables freshly frozen from the field Over 40 years ago, Crop’s started as a small Belgian agricultural family company with a passion for fruits and vegetables and a focus on quality.

Today, Crop’s harvests and freezes fruits and vegetables in the best growing regions in the world for customers worldwide in the food industry, retail, foodservice, wholesale and bakery. The third area of focus are frozen culinary meals ready to (h)eat.

To capture the freshness of the field, each one of Crop’s freezing and packing units is located in close proximity to the growing area. Sunripened fruits are picked at sunrise and cut and frozen within 2 to 4 hours of harvesting, ensuring maximum preservation of vitamins, flavours and texture. The process results in tasty frozen fruits, smoothie mixes, fruit purees and fruit coulis.

FRUITS FROM FIELD TO FORK

CROP’S READY MEALS: INNOVATION THROUGHOUT

Crop’s is the European leader in frozen fruits. Because of the vertical integration of the entire value chain, Crop’s is not just a mere producer of frozen fruits. Crop’s builds longstanding and loyal partnerships with local growers to ensure its fruits are handled with the best of care from the very beginning of the production process.

Given the sheer volume of produce that goes around in Crop’s, state-of-the-art infrastructure is an absolute priority for the company. The recently built high-bay warehouse in Ooigem harbors no less than five cranes, responsible for the automated storage of up to 19,500 euro pallets. And it’s not just

Crop’s guarantees 100% natural fruits with 100% pure taste without artificial colouring or additives.

the central plant in Ooigem that meets the most recent high-tech standards.

Crop’s invests in the latest freezing technologies in all of its production units.

The fact that innovation and product knowledge are of the utmost importance to Crop’s, is also reflected in its people. Take the multicultural R&D-team: they ensure the constant development of increasingly innovative, high-quality products. The international team of chefs and culinary experts collaborates with customers to come up with tailor-made solutions that play into the most important food trends of today: healthier foods, produced in a sustainable way and easy to use for consumers. Of course, taste is paramount: Crop’s ready-made meals, for example, offer a wide range of delicious flavours, inspired by world cuisine.

www.crops.be

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‘Don’t judge a book by its cover’, is how the saying goes. However, when it comes to the packaging of food products, that is exactly what consumers do these days. We spoke to packaging expert Patrick DG to find out more about trends and innovation in food packaging.

FOOD PACKAGING

THINKING OUTSIDE THE BOX Packaging has become so much more than just the wrapping of the product.

Could you enlighten us on some of the other functions of packaging?

Patrick DG: The original function of packaging was, of course, to protect the products inside, or even to keep them together. Today, however, packaging is quickly gaining additional functions and features. The packaging of a product has become a carrier for the communication of a (brand’s) story.

It’s what is central in the relationship between a brand and the end consumer. Packaging is the new way to advertise and brands use it to develop an emotional bond, a relationship with the consumer.

Well-designed packaging provides consumers with a point of reference.

Don’t forget that they take these products home and so they see the packaging all the time: from the shelf in the store, to the cupboard and the kitchen table.

In the future, we may see even more functions of packaging that enhance interaction between brands and consumers, for example via QR codes and apps.

What are the most important challenges for the packaging industry?

Patrick DG: The demand for more sustainable packaging solutions is

clearly on the rise. People are truly concerned about the environment, about problems like the plastic soup in our oceans. Not everyone will go as far as trying to ban packaging completely, but there is definitely a lot of pressure from consumers and regulators to come up with genuinely sustainable solutions. Consumers won’t settle for packaging with a recycled look – brands cannot afford to ‘greenwash’ any longer.

The hunt for truly innovative and sustainable packaging is on. And it’s not just about being able to recycle packaging materials. It’s about making sure that the plastic soup stops growing and that sustainable raw materials take the place of pollutants in packaging. The use of grasses in cardboard is one example. Edible packaging is another.

Could you tell us about the current trends in packaging?

Patrick DG: We are seeing a clear trend towards authenticity, towards showing the real story behind products and brands. Visual storytelling is hot and happening.

Next, there are a few conflicting trends: on the one hand, there is the tendency to keep things as simple and straightforward as possible, typically playing into the authentic, real story of a brand. On the other hand, we see a lot of ‘blurring’: taking elements from the culinary world and mixing them with elements from the art world, music, fashion, pop culture and so on.

When it comes to size, we also see trends that seemingly go in opposite directions. There is a trend towards smaller packaging to meet the needs of singles or small families or to provide convenient on-the-go snacking solutions. But we see large ‘family packs’ just as well. Or large packaging with smaller, individual servings on the inside.

In the end, it’s all about serving your target audience and taking the needs of the end consumer as your starting point. It’s no longer about just coming up with a nice product and launching it.

Brands should be aware that packaging is a unique opportunity to play into the needs and wants of their target customers.

Packaging is the new way to advertise.

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The Belgian food industry has a unique reputation for producing delicious, highquality food. Maintaining that reputation and guarding our competitiveness is a constant battle, especially given the relatively high costs for wages. From that perspective, operational excellence will always be a central theme. At the same time, more and more conditions and demands relating to health, sustainability, etc. need to be met. We strongly believe collaborating on these themes will be fundamental in order to overcome the challenges. – Inge Arents, managing director of Flanders’ FOOD

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POPPIES INTERNATIONAL

SWEET MOMENTS OF INDULGENCE Poppies creates elegant assortments of small pastries, desserts and macarons.

Cookies, pastries and desserts, to be enjoyed by everyone The spirit of Poppies goes all the way back to a small-town artisan bakery in Ypres in the 1930s, where Master Baker Popelier laid the groundwork for an authentic bakery tradition.

It wasn’t until the next generation started producing the delicacies on an industrial scale that Poppies grew into the global business it is today.

The world has changed a lot since those early days, but the original idea of Master Baker Popelier is as strong as it ever was: to select the finest ingredients, offer the best taste, and bring people together for a sweet moment of indulgence.

WHERE TRADITION MEETS INNOVATION Honest, authentic and tasteful products

are what customers have come to expect from Poppies. Some of those products go all the way back to the beginning, such as the éclairs, cream puffs and the traditional biscuits. But that isn’t to say that product innovation isn’t an important topic at Poppies – to the contrary.

The company’s in-house product development team is always on the lookout for new trends and opportunities. Take the palm oil free donuts, developed with the hot topics of health and sustainability in mind.

Gluten free desserts and desserts with less sugar are other health-driven product categories.

And of course, the company happily plays into the major trend of today:

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Pastries made with passion and patience. convenience. With playful mini-formats and smaller packaging, customers can now enjoy their daily dose of indulgence on the go. Combining pastries and small desserts in colourful assortment packaging is another way to add innovative products to the product range.

Finally, taste plays a prominent role in product innovation as well. An Êclair with raspberry flavour or innovative versions of all-American favourites donuts, chewy cookies and brownies – are just some of the products Poppies gets creative with.

The family business has grown into a mature organisation, with a whole new generation of managers ready to take the helm. Industrial, logistical and business processes are being optimised continuously and, where possible, automated.

With 11 production facilities and sales in 57 countries, the company is on an ambitious journey to further growth and an ever sweeter future.

THE FUTURE IS SWEET The downtown bakery has come a long way and has grown into a force to be reckoned with in the pastries industry.

www.poppies.com

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PRAYON

PASSIONATE EXPERTS IN PHOSPHATE CHEMISTRY Joining forces to create superior products for the food industry

Creativity with phosphates - it’s a phrase you wouldn’t expect to read anywhere, but it’s exactly what Prayon does on a daily basis.

The world leader in phosphate applications has been creating unique solutions for myriad sectors – such as agriculture, horticulture, industry, and pharmaceuticals – for over a century.

When it comes to food, Prayon does so with an integrated expert approach.

PHOSPHATES IN THE FOOD INDUSTRY Phosphates are a valuable and versatile addition to many meat preparations, seafood specialties, dairy based products, processed cheese and baked goods. They are used to maintain color or flavor, reinforce or alter textures,

improve shelf-life, leaven baked goods, and plenty more. Prayon develops safe and smart solutions in its 250m2 Food Innovation Lab in close collaboration with each of its customers.

EXPERTISE APPLICATION SUPPORT Because in the end, it’s the customer who’s at the heart of the company.

This is clearly manifested in Prayon’s Expertise Application Support or EAS – unique, tailor-made technical support that is driven by a strong and multi-disciplinary team of experts world-wide. EAS strengthens the link between its sales, marketing and innovation and it places the customer at the crossroads of these services.

This integrative approach helps Prayon

With more than a century of industrial experience, Prayon is a world leader in the phosphate sector.

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We don’t just manufacture phosphates. We use them to help our customers create superior products. to better understand the customers’ needs, to create superior products, to train the customer, and to help them go to market faster.

At Prayon’s service: a world-wide network of universities and research centers, which offers the latest trends, developments and applications across six continents. It is a great source for information that leads to powerful demonstrations, new developments, and insightful training sessions for the commercial team and Prayon’s customers alike.

DEDICATION TO GROWTH Every day, the company gathers multidisciplinary teams from four distinct backgrounds to apply a holistic view to new challenges, and to create

state-of-the-art technical solutions by combining these versatile and extensive knowledge sources. Needless to say that Prayon complies with the confidentiality of the intellectual property shared during the innovation process.

Prayon is very much determined to keep investing in this one of a kind, continuous, technical customer support.

It invests 10 million EUR annually to expand its EAS offering and to further develop its R&D department and global knowledge sources. This way, the company is a sure bet for customers across the globe who are looking for a long-term, strong partner to create refreshing, creative, or simply highquality products.

www.prayon.com

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Small snacks, great taste.

Sadie-Toast takes pride in offering customers innovative, high-quality appetizers.

SADIE-TOAST

APPETIZERS À LA CARTE Tailor-made ready-to-eat products, appetizers and small snacks Once upon a time, there were two student-chefs. As they were discovering their culinary talents at the reputable Ter Groene Poorte gastronomic school in Bruges, they also happened to discover each other. Fast forward a couple of years and the passionate couple Dieter and Saskia Callewaert founded their very own culinary company: Sadie-Toast. What started as a small factory for classic appetizers, has grown over the years into a flexible facility for the production of chilled and frozen tailor-made appetizers, ready-toeat-products and small snacks.

CREATING ENDLESS POSSIBILITIES Serving a wide customer base including retailers, foodservice and catering, Sadie-Toast specializes in creating custom-made novelty appetizers.

Continuous product innovation is at the core of the family business’ competences. Because of the inhouse culinary expertise, recipes are developed internally and presented to the customers, who then in turn provide their input.

The result? Creative, high-quality food products, often unique in their kind. An ordinary sausage roll is turned into a delicious and authentic snack. Traditional appetizer cups are transformed into attractive and fun coloured cups. The sweet Belgian

dessert, a waffle, becomes a savoury treat with all kinds of delicious toppings.

ADDING VALUE TO APPETIZERS But it’s not just the company’s creative capacity that sets it apart from its competitors. It’s also its ability to bring high quality to the table. A lot of companies are only just now adjusting their production to demands of customers to reduce salt, sugar and artificial additives to food products.

Sadie-Toast, however, has adhered to a philosophy of pure and fresh ingredients all along. Homemade sauces and fillings without artificial flavour enhancers is what keeps customers coming back.

All of Sadie-Toast’s products are of the highest quality, and the company complies with the strictest regulations in the food industry (BRC, IFS, RSPO).

The steady growth of the company also means consistent investments in innovative infrastructure. The classical stove by which Dieter and Saskia may once have been stirring in their pots has long been replaced by kettles with a capacity of up to 300 kilograms per batch. And as Sadie-Toast adapts their machinery and expands its production site, it is also gearing up for taking their delicious appetizers abroad.

www.sadietoast.be

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Taking a break is even more fulfilling when you have a convenient cup of local food within reach. Royco soup delivers, every time.

ROYCO

MAKING TIME FOR SOUP Taking a healthy break, one cup at a time

When you think of instant dry soups, you think of Royco. The company has been the leader in its market segment for a long time. The success story of Royco soups boils down to a couple of things, but one of the most important factors has always been: staying in constant touch with the wants and needs of their local consumer.

TAKING A BREAK MADE EASY With the help of monthly consumer panels, Royco delivers delicious products that cater to the market of the busy consumer looking for great taste and convenience. Making sure

people can take the time to enjoy their break, with instant soup in the flavour of their preference, has always been the prime aim of Royco.

The way people prefer to drink their soup is largely defined by their culture.

Royco caters to the Belgian and French market, and makes sure to satisfy local customers by investing in extensive customer research during every step of the process.

JUST ADD WATER Providing a healthy and tasty snack, without the hassle is at the heart of Royco’s concept. To make this even more convenient, Royco is constantly on the lookout for solutions. One of their recent and most popular innovations has been the cup, a great way to enjoy a soup enriched with pasta by simply adding water. Just wait for three minutes for the pasta to soften, and you have a filling soup in a convenient cup.

As part of Continental Foods, where local brands prosper, Royco makes sure

www.royco.be

that consumers keep in touch with local products. Belgians like the tomato crunchy soup with crispy crusts, while the French love the taste of different cheeses in their soups. Royco delivers with the best taste for these specific markets.

QUICK, SIMPLE AND HEALTHY Royco is always looking for ways to improve on their successful products.

Not only by making them more convenient, but also by making sure their customers are able to thrive by using them.

The research and development departments of Royco put in a lot of effort to keep salt levels as low as possible without compromising on the taste and to make sure that consumers are able to enjoy this great product even more.

The result is a cup of comfort and convenience that can make your well-deserved break even better.

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TAKE A BREAK WITH ROYCO

Royco, the reference for instant dry soup.

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More sauces, more pleasure.

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DEVOS LEMMENS (D&L)

SOCIALIZING WITH GREAT TASTING SAUCES 130 years of Belgian food legacy

Belgians know how to throw a barbecue, and when they do, chances are that you will find at least one of Devos Lemmens’ trademark sauces on the table. Likely more. Since 1886, D&L provides great tasting sauces for fun gatherings with family and friends.

PART OF BELGIAN FOOD CULTURE When a company has been around for 130 years, you know that they are onto something good. From the immensely popular mayonnaise to new and beloved flavours as Brasil, a sweet tomato based sauce with pineapple and Andalouse, a slightly spicy sauce, D&L has become a trademark name for gourmands who love to enjoy good food with great people.

D&L plays a big part in Belgian food culture. Every barbecue season new flavours are thrown into the already extensive mix. Some of these are instant crowd pleasers, like the honey mustard sauce, loved by consumers from the get-go.

NATURAL JUICES, WITHOUT OIL One of D&L’s greatest recent food innovations has been the Surtout range. Because D&L is constantly

researching consumer wants and needs, they found out that 30 percent of consumers do not like oil-based sauces.

The company took on the challenge to produce a sauce containing mostly vegetables and their natural juices without preservatives but with lots of taste. Surtout offers three delicious varieties: exotic, with mango, tomatoes and paprika. There’s a hot and a mild sauce with or without jalapeño peppers to make every consumer happy.

Consumers can keep the product in the fridge for five days once it is opened, and the small packaging makes sure food waste is kept to a minimum. All packaging is developed to be recycled.

SMALL FOOTPRINT, GREAT TASTE As part of Continental Foods, where local brands thrive, D&L remains a local brand with a strong emotional legacy. A brand that knows that great taste is not the only factor that makes consumers happy. Keeping them happy and healthy, requires a lot of effort. That includes keeping salt levels low throughout the whole range of products and developing sauces with less calories and natural preservatives.

D&L always keeps an eye on its ecological footprint. By using the

heat from their boiling room for other production processes and making use of their own system for water purification, the company can keep its footprint low. Most of the electricity is generated from solar panels, and all products are as locally sourced as possible.

In the meantime, the company is working on some revolutionary new products, sure to shake up the market.

www.international-dl.com

Belgians love social gatherings, and D&L knows exactly how to make them even better.

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The mission of the Belgian Federal Agency for the Safety of the Food Chain (‘FASFC’) is to preserve the safety and the quality of food in order to protect humans, animals and plants. The Agency was founded in 2000 as a fusion of several separate inspection services. Today, the Agency has become a unified and effective organisation with jurisdiction over the entire territory. Due to significant investments in IT infrastructure and the implementation of a uniform quality system, the FASFC is able to implement a consistent food safety policy throughout the country.

FEDERAL AGENCY FOR THE SAFETY OF THE FOOD CHAIN

KEEPING OUR FOOD SAFE

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AN AGENCY AT THE HEART OF THE FOOD CHAIN The FASFC integrates all control services that are competent for the entire food chain. It is not only competent for controlling food, feed, fertilisers and phytopharmaceuticals, but is also responsible for sanitary (animal diseases) and phytosanitary (plant sector) prevention and control measures.

Laying down operational rules on controls, certification, infrastructure standards to be complied with by food and feed business operator’s (‘FFBO’s’) are also a part of its mission. The FASFC is also in charge of communication regarding all issues concerning the food chain, in particular of informing consumers.

A GUIDE FOR THE FOOD INDUSTRY In addition to being a control service,

the FASFC also fulfills a role of guiding and informing the food industry.

The Agency has published specific guides for almost every subsector and keeps in close contact with both individual companies and their industry federations.

In a broader context, our food safety policy is the product of an integrated European approach that covers the entire food chain “from farm to fork”. This implies close collaboration between the FASFC, its European counterparts and the institutions at EU level.

methods to keep in mind that food safety remains an absolute priority. We have to be able to guarantee the safety of our food at all times”, says CEO Herman Diricks.

Innovation is clearly an important theme in the food industry, but the FASFC is also innovating internally.

Digitalisation is a priority for the next few years. Today, companies are already able to check the results of their inspections online. In the future, the certificates for exports will also become part of a 100% digital system.

INNOVATION AND SAFETY One of the tenets of the Belgian Food Industry is innovation. “We are all for innovation in food – and safety and innovation shouldn’t be mutually exclusive. However, it is important for companies who are experimenting with novel foods and innovative processing

www.favv.be

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Ultimately, it’s the consumer who determines the direction of the food industry. In order to thrive, food companies need to be able to cater to the consumer’s rapidly evolving wishes with innovative solutions.

- François Heroufosse, general manager of Wagralim

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FROZEN FARM

FRESHLY FROZEN MEAT, STRAIGHT FROM THE FARM Culinary convenience taken to the next level When Johan Dekeyzer started out his family business as a local butcher shop in Koekelare, West-Flanders, he could have never imagined that he was laying the groundwork for a successful, innovative foodservice company, all in the matter of one generation. Over the years, continuous innovation has remained a focal point for Dekeyzer-Ossaer, and it has won the company awards on multiple occasions. Their latest move, however, is taking them straight back to the roots. With the newly conceived Frozen Farm, they are introducing a new and sustainable concept for short-chain food production: freshly frozen meat, sourced straight from local farmers.

SIGNATURE PRODUCT: MINCED MEAT

In due course, Frozen Farm aims to bring an entire range of good quality, traditional meat products to the market. The signature product of the range? All-time family favourite: minced meat.

The mince is frozen in tiny crumbs, according to a patented process which took years to develop. Because the meat is portioned in small bits, the freezing process takes mere seconds to complete. Conversely, the defrosting at the consumer’s home is almost instantaneous, which results in an excellent quality and taste.

Because the mince is frozen in tiny bits, it is easy to portion, it can be fried separately or added to hot sauces and dishes directly.

There’s less waste and it’s incredibly convenient.

Moreover, the applications are seemingly endless: meatballs, sauces, casseroles, stews, pizza’s, and so on. It’s top-notch culinary convenience, allowing consumers to create dishes with authentic flavors in an easy way.

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As Belgians, we are known for our culinary traditions. We want to share our love for great tasting quality food with the world.

Pure food, authentic flavours.

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FROZEN FARM

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UP CLOSE AND PERSONAL The idea for Frozen Farm was hatched as a response to ever-growing demands of consumers in terms of transparency. Today, consumers want to know the origin of their food. They want to know exactly where it comes from, how it is prepared and processed, which ingredients are added and which partners are involved in getting the food on their plate.

Frozen Farm is all about meeting these demands. It’s about introducing the farmer to the consumer and showing the face of the person who fed and took care of his animals with heart and soul. It’s about instilling trust and cooperating along the food chain with respect for nature and for each other.

It’s about collaborating with partners who share a common vision and a passion for good quality food and authentic flavours.

Frozen Farm is a concept for shortchain food production, bringing farmers and consumers closer. And at Frozen Farm, that is taken quite literally: a system whereby consumers will be able to trace the meat back to a specific farmer is being put in place.

A tracing code on the packaging will be linked to a specific page on Frozen Farm’s website, informing consumers about the farmer, his animals, his family and his way of life.

NATURE’S WAY OF PRESERVING But that’s just one part of the concept.

In addition to the element “Farm”, there is the “Frozen” aspect as well: the meat, fresh from the farm, is frozen rapidly. This is where the company’s in-house technological expertise comes into play. Thanks to special techniques, the meat is frozen within seconds at -18°C to -20°C. Consumers may not realise it yet, but

Frozen Farm intends to bring an entire range of high-quality, traditional meat products to the market. deep freezing is one of nature’s best ways of preserving food. By freezing meat, it’s possible to preserve its freshness, its great taste and to retain all the valuable nutrients. All of this without having to add a wealth of artificial preservatives, which results in a clean label. Freezing is also incredibly sustainable: nothing goes to waste, only what is needed is used. And last but not least: the efficiency of the process and the elimination of food waste makes for a quality product with a good and fair price for every partner along the chain.

the world.

The vision of the Dekeyzer-Ossaer family has always been to combine gastronomy, health, convenience and good pricing in everything they do. It’s precisely this added value which allows for continuous growth of the company, notwithstanding fierce competition in the market. And thanks to the frozen nature of the products under the Frozen Farm label, they are now ready to take their products abroad.

INTERNATIONAL AMBITION Great quality, tasteful food is the hallmark of the Belgian food industry.

And Frozen Farm is ready to take it across the borders and share it with

www.frozenfarm.be

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GREENYARD

THE BEST OF WHAT NATURE HAS TO OFFER Fruits and vegetables in any type or form Greenyard is a global market leader in fresh, frozen and prepared fruits and vegetables. Counting Europe’s leading retailers and foodservice companies among its customer base, Greenyard provides efficient and sustainable solutions to customers and suppliers with more than 9,000 employees operating in 25 countries worldwide.

MAKING IT EASIER AND MORE PLEASURABLE

Greenyard inspires consumers to discover new ways of enjoying fruit & vegetables.

Despite the rising trend for all things healthy, there is still a large gap between recommended levels and actual consumption of fruit and vegetables. Fruit and vegetables are not just good for our health; they are

also a source of pleasure, offering a rich variety in taste and textures.

Greenyard offers today’s consumers a unique and wide range of fruit and vegetables, in any type and form. It is able to cater to the needs of any lifestyle, age group or consumption moment.

Greenyard’s food experts follow new trends closely, and are constantly looking for new ways to delight and surprise consumers. Greenyard develops new products and concepts that reduce preparation times, without any compromise in taste or nutritional values. From easily portionable ready to use frozen smoothies to fresh vegetable spaghetti, consumers can

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We want to make lives healthier by helping people enjoy fruit and vegetables, at any moment, easy, fast, and pleasurable whilst fostering nature. count on Greenyard to make it easier and more pleasurable to enjoy fruit and vegetables every day.

FOR A HEALTHIER FUTURE Greenyard caters to the needs of a growing group of consumers that strive for a healthier diet, with the necessary vitamins, minerals and fibres. Its range of organic products is continuously expanding and Greenyard is continuously looking for ways to reduce the amount of salt, sugar and fat in its products to an absolute minimum. For people who want to reduce their meat or carb consumption or need to follow

gluten-free diet, Greenyard is introducing vegetable-based alternatives. In terms of meat alternatives Greenyard offers for example pulses in a tasty sauce easy to use in a day-to-day meal, whereas frozen cauliflower rice has been developed for consumers looking to lower their intake of carbohydrates.

FOSTERING NATURE Greenyard depends upon nature for its products. Their 13 production facilities are located in the most fertile areas of Europe, right in the middle of the best

growing regions. Greenyard uses all of its resources – and natural resources in particular – in the most sustainable manner possible. Reducing food waste across all of its activities is hereby an absolute priority. Its wide range of products, allows Greenyard to use different quality grades keeping residual waste to a minimum. In developing frozen cauliflower rice for example, Greenyard uses cauliflower roses which are too small for the regular cauliflower mixes.

www.greenyard.group

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G N I T A L U FORM SFUL SUCCES ABEL L N A E L C .

S T C U D O R P D O FO Snick EuroIngredients assists the customers to create cleaner and tastier foods.

SNICK EUROINGREDIENTS

25 YEARS OF CREATIVE SOLUTIONS FOR EATING WELL Developing value-added recipes for the food industry

In 1993, the well-experienced master in food & flavour technology Philippe Snick started his company from his far-famed garage. Today, the company is a leading supplier of solutions to the food industry in the Benelux.

The company is housed in a modern industrial property with a state-ofthe-art blending facility, an impressive warehouse and a complete application & development centre.

ingredients, Snick EuroIngredients succeeds to fulfil the needs and wishes of its demanding industrial partners.

Its staff of food technologists is highly skilled and experienced in developing the most suitable solutions. Driven by market trends, the team suggests versatile, convenient, natural, clear and clean label answers in the form of custom-made blends or as single ingredients.

Snick EuroIngredients serves over 700 customers, employs more than 20 welltrained staff members and achieves a turnover of more than 20 mio EUR. The company represents a number of global renowned ingredient producers such as Cargill, DDW, Biorigin, Shoda Shoyu, Tipiak, EDME, Vitana and many more.

Snick EuroIngredients offers blends in powder, liquid, paste and is strong in both sweet and savoury food applications. The company formulates or re-formulates stocks, bouillons, marinades or brine to the customer’s needs and wishes. Salt-free, yeastfree, MSG-free recipes hold no secrets to the company. Its application skills and knowledge of the sweet and beverage market is outstanding and at the forefront when it comes to low-carb, gluten-free, sugar-free or

CLEAN, CLEAR & SIMPLE Obsessed with the search for the ideal selection and marrying the right

Our passionate team makes food tasty to sell better.

clean label formulations in ice cream, bakery, pastry, dairy, confectionery or smoothies.

READY FOR THE FUTURE The demand for convenience and culinary processed foods will only increase. Millennials are longing for authentic, vegetarian and animalfriendly foods. New, simple and reliable processes combined with honest ingredients are what is needed to please the consumer’s palate. Snick EuroIngredients is ready to take on this challenge, with customers fully benefiting from its approach. Above all, Snick EuroIngredients believes a delicious taste and a yummy bite will continue to make the difference. The company’s passionate food team is more than ready to help its customers make food better.

www.snick.be

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JEBO FOOD

UNLIMITED POSSIBILITIES, AUTHENTIC RECIPES Artisanal spreadable salads and ready-made dishes Jebo Food was founded in 1995

by Jeroen Bossier, who kindly lent his initials to the newly established company. As a son of traditional fishmongers, and a son-in-law of the owners of a shipping company, fresh fish was the obvious starting point of Jebo Food. Bossier identified a new demand in the market and launched a range of spreadable fish-based salads and ready-meals. Today, Jebo Food’s product range has widened significantly and includes spreadable salads based on fish, meat, poultry and vegetables, fresh food components, ready-made dishes and pasteurized stews.

CRAFTSMANSHIP, QUALITY AND PASSION Indeed, a lot has changed since the early days. The company moved from Zeebrugge to Brugge and expanded its site in a few phases from a modest 200 m2 to an impressive 14,000 m2. A staff of almost 100 skilled professionals

contribute to the company’s success on a daily basis. Over the last decade, the growth of the company has been nothing short of exponential.

And yet, the essence of Jebo Food has remained untouched: to provide artisan-made, high-quality food. To create products with pure flavours and honest ingredients. Jebo Food isn’t about assembling products and dishes: it’s about cooking fresh food from scratch, based on delicious products and authentic flavours. Creativity truly is a core value at Jebo Food: its in-house team of product developers works closely with customers in creating tailor-made products.

Jebo Food manages to maintain an incredible level of flexibility. The fact that the company offers both warm and cold products and dishes is a strong asset in this regard. Take its spreadable salads: whereas, traditionally, spreadable salads are

The human element is extremely important.

Food is still something from people, for people.

mayonnaise-based, customers are now looking for healthier alternatives.

Adding cooked vegetables provides a healthy alternative which is already well within Jebo Food’s comfort zone.

A PEOPLE-DRIVEN FUTURE Even though the company has grown significantly over the years, it is determined to keep its SME-spirit. A flat structure, close collaboration and involvement with customers and staff is key. Every Jebo Food employee is a specialist in his or her field, bringing specialist expertise and experience to the table.

Jebo Food will also keep following customer-driven trends closely and monitor the market diligently. However, playing into trends and unleashing creativity will never interfere with Jebo’s core mission to create artisanal, authentic and delicious food.

www.jebo.be

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Food, better, best!

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Innovation isn’t something to do by yourself. Few companies innovate successfully without the support or help of external parties and facilitators. Competitiveness clusters Flanders’ FOOD and wagralim were founded for the exact purpose of accelerating innovation and creating value chains.

FLANDERS’ FOOD & WAGRALIM

AN APPETITE FOR INNOVATION Competitiveness clusters Flanders’ FOOD and wagralim are the go-to innovation partners for the agrifood industry

FLANDERS’ FOOD Flanders’ FOOD stimulates innovation in Flemish food companies and their direct suppliers in the food chain.

We talked with managing director Inge Arents to find out more about the Flemish food cluster.

Flanders’ FOOD is a strategy-driven platform for the facilitation of innovation. Could you explain the exact role of Flanders’ FOOD? Inge Arents: Flanders’ FOOD levers the innovation capacity of Flemish agrifood companies by enhancing their scientific and technological knowledge.

We do this by taking an integrated approach to knowledge creation and dissemination and partner matching.

At its core, Flanders’ FOOD is a broker/ matchmaker. We’re the central hub in a network of over 300 companies.

About 70% of our members are food producing companies and their direct suppliers in the food chain (raw materials, ingredients, ancillary materials…). The other 30% are companies from the larger agrifood eco-system: machine builders, retailers, technology providers, etc.

Could you shed some light on how

Flanders’ FOOD collaborates with its members?

Inge Arents: It’s really about bringing the different parties around the table.

Finding them a matching partner for their new innovation project. We want to support our members, challenge them, encourage them to take steps towards innovation. We help them draw up strategic roadmaps, find ways to facilitate product development.

Other times, we stimulate them to invest in technological and social innovation. Of course, in the end, it’s up to the companies themselves to take action.

Flanders’ FOOD has been around for over a decade now – do food companies and other parties find their way to you easily? What kind of questions and projects do they approach you with?

Inge Arents: Over the years, we have

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Inge Arents: “It’s really about bringing the different parties around the table.

Collaborating will become more important than it has ever been.

become more and more visible and today, the threshold to approach us is very low. There comes a certain point in every food company’s lifecycle, when it realises it can’t do it all alone. That’s when food companies typically reach out to us.

And there is a whole range of questions they approach us with: from investments in new machinery to managing their waste, from product development to exploring new types of crops. Responding to the trends and consumer’s demands like less sugar, less salt, clean label, etc. are typical challenges as well.

What does the future hold for Flanders’ FOOD and the food industry?

Inge Arents: As spearhead cluster agrifood, we will broaden the scope in which we have been operating for the past decade. Collaboration will become more important than ever. We intend to put more effort into collaboration across the value chain, cross-border and cross-sectoral. We are truly evolving from linear thinking to end-toend system thinking.

As far as challenges for the food industry go, we think digitalisation is

definitely high on the agenda right now.

We want to make companies aware of the fundamental changes digitalisation (and related trends: industry 4.0, big data, Internet of Things,…) is bringing about, but also of the unique opportunities accompanying this trend.

The Belgian food industry has a unique reputation for producing delicious, highquality food. Maintaining that reputation and guarding our competitiveness is a constant battle, especially given the relatively high costs for wages. From that perspective, operational excellence will always be a central theme. At the same time, more and more conditions and demands relating to health, sustainability, etc. need to be met. We strongly believe collaborating on these themes will be fundamental in order to overcome the challenges.

www.flandersfood.com

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It’s no longer a question of “should we take a sustainable approach or not?”. It’s a question of how to further improve sustainability.

WAGRALIM Wagralim is the competitiveness cluster for the Walloon agrifood businesses. Founded in 2006 by a group of entrepreneurs and academics, wagralim is an innovation network focused on the agrifood value chain. Over the years, the cluster has welcomed more and more businesses who are keen to support their growth thanks to their partnership. Today, there are some 150 members in the network, as well as a large number of regional, Belgian and international partners.

We spoke to François Heroufosse, general manager of wagralim, to find out more.

There is a lot going on in terms of innovation in the Belgian food industry these days. Could you explain the role wagralim has taken on?

François Heroufosse: At wagralim, our strength is really in our network.

We bring together food companies, universities, R&D centers, laboratories,… in Belgium but also on a European and even on an international level.

Facilitating the search for a suitable partner is one of our core activities, whether it’s an industrial, technological or scientific partner.

Over the years, we have helped launch all sorts of collaborative research and training projects. In addition, we have forged many links with foreign organisations and clusters, opening up a wide range of collaborative opportunities for businesses and partners in the world of research.

Can you shed some light on the mission and the strategic priorities of wagralim?

François Heroufosse: We want to be the number one partner for the Walloon agro-industry as far as technological, business or managerial innovation is concerned. Today, there are all sorts of themes concerning innovation in the agro-industry.

However, the main challenges relate to the different industries that make up

the cluster. These challenges represent wagralim’s strategic priorities.

Our first priority is health and nutritional quality. We support businesses and motivate them to design and develop products or ingredients with a proven health benefit (e.g. less sugar, less salt,…) and/or with greater nutritional value (e.g. rich in proteins,…). We also help companies to create effective scientific tools to assess the nutritional benefits of these products.

Next is industrial efficiency. We want to reinforce companies’ competitive edge by improving their processes and methods. Think about the clean label trend, new preservation methods such as using high pressure or mild temperatures, and so on. Developing the packaging of the future is another area of focus. And sometimes, we don’t focus on the products or the packaging at all but rather on organisational innovation by honing industrial management methods relating to production, quality, safety, skills or management. Introducing digitalisation to enhance efficiency is another hot topic at the moment.

And finally, sustainability. It’s no longer a question of “should we take a sustainable approach or not?”. It’s a question of how to further improve sustainability in agro-industrial

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businesses. We help companies address questions like ‘how can we add as much value as possible to the production process and by-products?’, ‘how can we take a (more) sustainable approach to the management of the production process?’, and so on. Helping businesses to conquer a position in the growing markets of organic or ethical products is another facet of our efforts.

long and the short term to companies.

This lowers the threshold considerably.

We have, for example, facilitated the creation of a technological platform called Keyfood, where members can get answers to their questions very quickly. Every day now, the cluster puts businesses in touch with stakeholders from their domain, both to respond to ad hoc needs and to develop ambitious innovation strategies.

Wagralim was founded in 2006, more than a decade ago – do food companies and other parties find their way to wagralim easily?

What kind of questions and projects do agrifood companies approach you with?

François Heroufosse: We are increasingly being found by companies.

In the early days, we focused on large projects, bringing together up to 10 different partners. We still have a couple of those projects up and running, but they tend to be very ambitious. As a result, they often require a serious commitment of time and energy of the partners. Some of those projects last for 5 or 6 years. We are shifting gears slightly in that we now want to provide support on the

François Heroufosse: Sometimes it’s really about creating visibility for themselves: as a member of wagralim, they are automatically recognized as a company that focuses on innovation.

On other occasions, they are after very specific expertise. Often times, we can help them with the knowhow we have gathered in-house. And if we don’t have the expertise internally, we are able to point them in the right direction very quickly. Sometimes it can be as simple – or difficult! - as helping

François Heroufosse: The strength of Wagralim is in its network.

companies (re)formulate a certain question.

What does the future hold for wagralim and the food industry?

François Heroufosse: One of the projects we are really investing in, is an international project concerning food and intestinal flora. It’s a topic on which we have a wealth of information in Belgium. A second focal point for the future is innovation in the management of food companies. How can we innovate the organisation of food companies? Third, there is the agrifood link. Consumers are asking for transparency in this regard: where does our food originate from? And finally, there is market innovation. Ultimately, it’s the consumer who determines the direction of the food industry. In order to thrive, food companies need to be able to cater to the consumer’s rapidly evolving wishes with innovative solutions. And we certainly hope to be of value in that regard.

www.wagralim.be

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The Belgian food industry spends 162 million euros on Research & Development each year.

- ‘Economic developments in the Belgian food industry.

Economic annual report 2016-2017’, FEVIA, the federation of the Belgian food and drinks industry

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VANDEMOORTELE

SHAPING A TASTY FUTURE Over a century of Margarines, Culinary Oils & Fats and Bakery Products When Constant Vandemoortele opened a small factory in 1899, crushing oil seeds for soap manufacturers and cattle feed producers with his son Adhémar, he could never have guessed that he was laying the foundations for one of Europe’s leading food groups.

Today, Vandemoortele is present in 12 European countries with sales agencies and/or production sites. The company focuses on two activities: frozen Bakery Products and Margarines, Culinary Oils & Fats. Excellent taste and enjoyment remain at the heart of the family business.

Passionate food people, since 1899.

A HISTORY OF SMART INNOVATIONS Entrepreneurship and inventiveness are key to Vandemoortele’s culture.

Finding and creating opportunities is a key part of the company’s DNA. In the

1980s, for example, Vandemoortele was the first to introduce the donut to the European market.

Nowadays, an R&D team of over 70 professionals works everyday towards developing the right product for each customer. It’s Vandemoortele’s mission to cater to each client’s specific needs.

Take margarines: margarines for bread are different from margarines for pastry.

Margarines for spreading are different from margarines for cooking. Liquid margarines are different from solid margarines. And then there are variants with extra taste benefits, healthier options or special allergy propositions.

The R&D team doesn’t come up with solutions sitting in isolation over a set of test tubes. To the contrary, the team is often found out and about, looking for the newest trends, asking

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‘The best taste, the best quality and the best service’ is Vandemoortele’s promise.

the right questions and collaborating with customers to gain a deeper understanding of their vision.

NEW CORPORATE IDENTITY And innovation isn’t just limited to product development. As a market leader, Vandemoortele is always making sure it sends out the right message to customers via its marketing and branding. Recently, the company redefined its corporate identity and presented a new slogan, a new logo and color scheme and a brand-new website.

The changes are meant to show the world what Vandemoortele stands for: a company passionate about food and taste, a people’s business, customer centric. The slogan – ‘Shaping a tasty future’ – is about taste and leadership.

As a leader, Vandemoortele certainly raises the bar: the company wants to create the future of food. And that future will be tasty, built from quality ingredients.

www.vandemoortele.com

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What the customer wants, the customer gets: taste, specific characteristics and even the product’s name.

VLEESWAREN WILLIAM

MAKING THE MOST OF HAM Developing products side-by-side with customers

CUSTOMER INTIMACY “I can do a better job”, is what William Willems must have thought when he traded his butcher shop for a ham producing company back in 1989.

This hands-on mentality has remained an essential part of the DNA of the young family business. Indeed, son Olivier Willems, CEO since 2012, cites customer intimacy as one of the core values of Vleeswaren William. “Being closely involved with our customers, meeting their demands, developing products together: this is what we do best. We are good listeners, which

is essential if you want to provide excellent service.”

INNOVATION FOR EVERYONE It’s also exactly what the company’s private label customers are looking for. There is a clear trend of retailers looking to invest in their own brands.

Vleeswaren William presents itself as the perfect partner for those clients, finding new ways to improve even the most basic of products, like a picnic ham. “Innovation shouldn’t be limited to the most exclusive segments. Taking

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Product innovation shouldn’t be limited to premium products.

special care of everyday products is how we distinguish ourselves from our competitors.�

Playing into the trends which currently dominate the food industry is another way. Playing into market demand for healthier products, for example, Vleeswaren William has developed a salt-reduced type of bacon. Reducing the amount of additives in ham is another customer-driven challenge the company gladly takes on.

Authentic and artisanal products are also making a firm comeback in the market. For one particular client, the

company was asked to develop a brine to give its brasvar ham a delicious, authentic taste. Vleeswaren William was happy to oblige.

MOVING FORWARD The flexible mind-set of the company requires constant investments in new machinery and technology. The ambitious family-owned business is

www.vleeswaren-william.be

determined to continue down the line of automation and modernisation.

After all, this is what has allowed the company to grow. However, growth requires physical space as well. A move from the current production site of has become inevitable. One thing remains certain: wherever the new facility will be located, the Willems family intends to stay ever so close to its customers.

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Dedicated to good taste.

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Syros brings innovation across the value chain.

SYROS

THE NEW FOOD SPECIALIST Pioneers in avocado products and new flavours

The Boels family has been a familiar face in the food industry for generations. In 1992, Jean-Marie Boels founded Syros, a food company specialising in a very specific niche: the import and distribution of avocado and guacamole to restaurants and food retail. 25 years down the line, Syros is still the go-to avocado innovator, providing tailor-made solutions for its customers but also supplies a whole range of chilled salsa’s and dips to European retail.

What’s more, the family business is always on the lookout to bring new and exotic fruits to the European market to match upcoming trends in the ever-changing European cuisine.

UNDER PRESSURE Syros is always surprising its customers with innovative products while delivering taste, quality and a product consistency at a volume like no other supplier. And nowadays, it’s more than just freshness that counts. Syros aims to innovate across the value chain, from portion size to packaging, logistics to display. The company investigates all aspects of the food process in order to create new ways to enjoy food and deliver a consistent customer experience and satisfaction.

Did you know, for example, that Syros was the first to bring HPP (“High Pressure Pasteurisation”) avocado

to the European market? Avocado is a particularly delicate fruit to process and it cannot be pasteurised using heat. Using HPP technology, Syros is able to preserve the natural appearance, flavour and texture of avocado, while giving it a longer than usual shelf life and a robustness to meet culinary needs. Syros continues to experiment with alternative preservation technologies for its chilled and frozen products.

LOOKING FOR LUCUMA Saying that Syros has a nose for innovative products is an understatement. Over the years, the company has established a tightly-knit international network of local growers and suppliers in countries like Mexico, Peru and South Africa. Needless to say, this puts the family business in pole position for spotting innovative products right at the source.

In addition to its Guacalicious and Salsalicious product ranges, the company is adding new exotic fruits to its assortment. As part of its commitment to delivering only the finest and and most innovative food concepts, Syros is bringing a fruit to the European market that is so unique it was valued like gold by the ancient Incas: lucuma. Ideal to create delicious and nutritious desserts like lucuma icecream or a lucuma smoothie.

www.syrosnv.com

sales@syrosnv.com • www.syrosnv.com

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BELGIAN PORK GROUP

BELGIAN PORK GROUP LAUNCHES “TASTE AND WELFARE GUARANTEED” QUALITY LABEL The concrete result of years of efforts for the wellbeing of people, animals, quality and sustainability

Belgian Pork Group is a network of 6 Belgian companies specialising in the slaughter, cutting and further processing of quality pork. Belgian Pork Group annually processes 420,000 tons of pork, a large part of which is exported to more than 50 countries worldwide.

With over 1,800 employees and a turnover of approximately 750 million euros, Belgian Pork Group is the largest pork processing group in Belgium. Control of the entire chain of processing pork and the specialisation and automation of the various processing units offer unique possibilities to the customers of Belgian Pork Group.

LAUNCH OF A NEW QUALITY LABEL “We are very proud of the launch of the “Taste & Welfare Guaranteed” label,” says Jos Claeys, CEO of Belgian Pork Group. “The Belgian Pork Group network has been working for years to optimize all parts of the production chain. With this quality mark, we guarantee top quality and promise to continuously improve the well-being of humans, animals and planet, and the quality of the delivered product.”

“Taste & Welfare Guaranteed” is an initiative of the Belgian Pork Group network, which unites the companies Westvlees, Lovenfosse, Lavameat,

d’Hulster, Covameat and Comeco.

The quality label is the result of future-oriented innovation and efforts for animal welfare that began more than two decades ago. In the 1980s, the family business Westvlees already carried out pioneering work by demanding safe meat from its suppliers. Ten years later, the company worked out a first charter to improve the well-being of humans, animals and the environment. This charter served as a basis for a standard for the whole sector.

constantly striving to deliver the best pork. The taste is optimised through scientific research in genetics and nutrition. Belgian Pork Group provides pure products, with respect for craftsmanship and tradition: all meat is completely free from antibiotics and guaranteed fresh.

The new quality mark guarantees the best meat quality. In order to meet the strict requirements of the new label structural efforts need to be made to optimize all parts of the chain: people, product, pig and planet.

In 2017, Westvlees launched its own brand ‘Butcher’s Choice’, offering the best pieces of meat from the pig.

These were carefully chosen for the consumer and are known one by one for their excellent meat quality.

The label “Taste & Welfare Guaranteed” is a guarantee for the constant quality of the product. Therefore, independent taste tests are performed regularly. In addition, all the meat is traceable from the farmer to the consumer.

PEOPLE

PIG

“Taste & Welfare Guaranteed” stands for the permanent commitment of Belgian Pork Group to improve relations with its main ambassadors: employees and pig farmers. The safety and wellbeing of the employees are priorities and they are guaranteed by training, close involvement and a stable work environment.

Belgian Pork Group is constantly looking for new and better ways to improve animal welfare. And that’s not just a matter of respect for the animal.

They are convinced that better animal welfare also translates into a better taste.

PRODUCT The key elements in the value chain are the quality and taste of the products. Belgian Pork Group is

The label “Taste & Welfare Guaranteed” reflects the group’s efforts for animal welfare. Staff members are trained in collaboration with experts from Belgian universities to transport and slaughter animals in optimal

www.belgianporkgroup.com • www.tasteandwelfare.com • www.butcherschoice.be

With Butcher’s Choice you taste the best pieces of pork, known for their excellent meat quality.

conditions. Webcams are everywhere in the slaughterhouses. Stress levels of the animals are reduced through soft lighting in the stables, noise attenuation and drinking nipples.

The animals remain within a small familiar group in a natural and clean environment, and have ample space for movement.

PLUMA

PLANET The quality label “Taste & Welfare Guaranteed” also represents concrete actions to reduce the ecological footprint, and to save costly energy and raw materials. Over the years, Belgian Pork Group has invested in infrastructure to reduce heat, energy and water consumption. For example, fast-closing doors were installed to prevent heat from escaping. Other initiatives include the installment of solar panels, cogeneration, economical LED lamps and heat recovery.

The label also guarantees the efforts to reduce waste, to focus on local raw materials and suppliers. Transport between the various locations is optimised as well.

In comparison with other meat types, pork has a relatively low ecological footprint. In addition, a pig can be processed almost completely, resulting in no unnecessary waste.

PELE ROYAL SECRETO PORK CHEEKS

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A healthy lifestyle shouldn’t be about making sacrifices. It should be fun and enjoyable!

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XAVIES’ GRANOLA

NATURAL. PURE. UNSTOPPABLE. Homemade granola is rapidly conquering foodies’ hearts

Xavies’ granola started with a New Year’s resolution she made to herself: to live more healthily, to eat less quicksugar foods and to work on her energy levels. Little did she know that she would break the breakfast mold for thousands by doing so.

GRANOLA REINVENTED Xavie Battel, a West-Flemish bioscience engineer with a passion for the food industry, began making her own variations of granola, a high-fiber breakfast of whole grain flakes, mixed with a variation of nuts, kernels and seeds, roasted in the oven.

The youthful Xavie started experimenting from her own kitchen with all kinds of recipes and ingredients, only to pursue a single mission: to create a natural product, full of fibres and nutrients, with few added sugars (or even none). “When you eat products from this quality, you feel fuller for longer periods of time and you avoid having a sugar dip in between meals,” Xavie explains.

Soon friends and family were lining up for Xavie’s delicious homemade cereal and before long, Xavie turned her hobby into a thriving business.

HEALTHY YET CONVENIENT Of course Xavie didn’t invent granola, but she certainly refined it. In doing so, she addressed a pressing need for consumers: to go back to basics. The market is saturated with processed foods and the vast majority of cereals contain a whole range of artificial additives. Xavie’s mission is to bring pure and authentic products to her customers, in which individual ingredients are still identifiable as such.

At the same time, Xavies’ granola meets the ever growing demand of customers for convenient food. Nowadays, people crave healthy food, but it has to come to them quickly and easily to fit into their busy lifestyles and schedules.

further. Recently, she introduced a successful range of sugar-free granola, in which no additional sugars, sweeteners or substitutes are used.

And guess what? The fans are raving about the sugar-free alternative. The near future will bring granola bars, healthy snacks and surprising salad toppings.

Xavie believes a healthy lifestyle shouldn’t be about making sacrifices but about pleasure and enjoyment.

And her philosophy is clearly gaining ground. In addition to the webshop, Xavies’ granola is now being sold in over 300 stores all over Flanders. Up next is the Dutch market, and who knows where else Xavie will be taking her granola!

THE FUTURE IS PURE And Xavie is taking the pure-yetconvenient product trend one step

www.xavies.be

In a market full of sugary products, Xavies’ innovates by offering completely sugar-free granola’s.

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When it boils down to sugar, we believe Raffinerie Tirlemontoise will come up with the solution.

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TIENSE SUIKERRAFFINADERIJ RAFFINERIE TIRLEMONTOISE

YOUR PARTNER FOR ALL SWEET THINGS 180 years of Belgian excellence Raffinerie Tirlemontoise may have been around since 1836, thanks to its customer driven approach and the significant investments in research and development, the company has always been on top of the sugar game. This makes Raffinerie Tirlemontoise the go-to partner for product development and innovation.

TEAMING UP FOR THE BEST QUALITY Raffinerie Tirlemontoise is so much more than the sugar cubes you put in your daily coffee. What you see in the supermarket only adds up to ten procent of the output of one of Belgium’s most reputable food companies. This Belgian sugar producer uses the other ninety percent to collaborate with Belgian quality brands for the production of typical Belgian products such as chocolate, waffles and cookies.

Sharing their expertise and providing innovative solutions for a large range of industrial partners is a constant focus for Raffinerie Tirlemontoise. With research and development as one of its core competences, Raffinerie Tirlemontoise is the ideal partner in a rapidly changing industry.

LOCAL SUGAR BEET, NO WASTE To produce their high-quality sugar products Raffinerie Tirlemontoise does not have to travel far. All sugar beets are Belgian, and travel an average distance of 50 kilometres before they

arrive at the factory. Not a single part of the beet goes unused: the pulp travels back to the farmers to be used as food for cattle and other co-products are given a second life in different agricultural processes.

Raffinerie Tirlemontoise is always aware of its responsibility to protect the environment and the health and safety of the people inside and outside of the company, and puts in a lot of effort to do so.

With Candico, its cane range, Raffinerie Tirlemontoise sells fair trade cane sugar under the Max Havelaar certificate.

CUSTOMISED SOLUTIONS Raffinerie Tirlemontoise knows its consumers are always looking for great taste and convenience. From smaller sugar cubes for the immensely popular espresso to the launch of their agave syrup and coconut sugar in 2018, they make sure every consumer gets their needs met.

The sugar company keeps investing in modernising its laboratories and technical facilities. All this to make sure that industrial partners can keep counting on its years of expertise & experience in the production of sugar products and specialties. As a partner for innovation, Raffinerie Tirlemontoise is always on the lookout for customised solutions, so that their customers can respond to the latest trends in the rapidly changing food industry.

www.tiensesuikerraffinaderij.com

Raffinerie Tirlemontoise is constantly launching new products to meet consumers’ needs and current food trends.

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More than ever, exports proved to be the driving force underpinning the growth of the Belgian food industry.

Belgium is not only exporting more, it is also exporting an increasingly more diverse offering to an increasing number of countries. What’s more, the diversified and innovative quality products developed for the Belgian market are the reason for Belgium’s success abroad.

ECONOMIC DEVELOPMENTS IN THE BELGIAN FOOD INDUSTRY 56% of exports go to neighbouring countries.

FOREIGN TRADE Increasing the driving force behind the growth

FOREIGN TRADE TREND Food and beverage exports in 2016 stood at an estimated 24.4 billion euros. Imports of these products represented 20.7 billion euros, resulting in a trade surplus of approximately 3.7 billion euros for food and beverages.

In 2016, food and beverage exports went up by 4.3%. Compared against 2012, food and beverage exports climbed by 10.6%, whereas exports of all goods recorded only a 6.6% export growth.

PROTECTIONISM

Exports to the Eastern European member states and overseas exports witness the sharpest increase.

New trade barriers and “gastronationalism” constitute a threat to the food industry. The impending Brexit and the decline of Sterling saw exports (in value) to the UK fall by 1.7%. The compulsory Country of Origin Labeling in France caused dairy product exports (in volume) to diminish by 17.1% during the 2nd semester of 2016.

TERRITORIAL SPREAD OF EXPORTS Belgian food industry exports chiefly continued to be aimed at the European Union. The focal point rests with our immediate neighbouring countries, which take 55.8% of our total exports.

Within the EU-15, exports to most countries increased, although 2 main export markets did less well than in 2015: Germany (-0.7%) and the United Kingdom (-1.7%) Exports chiefly flourished to the new EU member states, showing a sharp 12.0% growth in 2016 compared against 2015. Among the strongest climbers are Croatia (+33.7%) and Bulgaria (+25.6%). Exports to Latvia (-27.2%) and Malta (-9.7%) on the other hand took a severe blow.

Overseas exports went up by 5.3% against 2015. In all, 15.1% of exports are bound for countries outside the EU-28.

Beverages, chocolate products and frozen potato products main export products outside the EU.

OVERSEAS EXPORTS Boost sector growth

OVERSEAS EXPORTS PER PRODUCT In terms of products, it is the proven Belgian export products of beer and chocolate that are seen to do well on the overseas export markets. But meal and malt and frozen vegetables (frozen potato preparations) in particular turn in a strong performance.

For our main overseas export markets the United States, Japan and Canada, it is our chocolate products and beverages (beers) in particular that occupy a big slice of Belgian food

product exports. For the United States and Canada, cereal preparations (biscuits in particular) and for Japan vegetable preparations (frozen potato preparations in particular) are also major Belgian food export products.

Exports to China are fairly evenly balanced between product groups, although beverages (beers), chocolate products and meat stand out. Exports to Saudi Arabia are primarily dominated by vegetable and fruit preparations (frozen potato preparations especially).

Exports to China climb by 26% China now 2nd biggest overseas export market for the Belgian food industry.

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INNOVATION Frontrunner compared to neighbouring countries

INNOVATION LEVEL

Belgian food industry spends 162 million euros on Research & Development each year.

CIS2014 survey figures show that 31% of Belgian food producers introduced a product innovation between 2012 and 2014. This places Belgium second right after The Netherlands, compared against its neighbouring countries.

Especially compared against France, Belgium is seen to perform significantly better.

However, Belgium distinctly takes the lead when it comes to process innovation, with 47% of food and beverage producers introducing a process innovation. Especially in the field of process innovation in the production of food products, Belgium does distinctly better than the neighbouring countries who fail to exceed 17% to 33%. Lastly, the Belgian food industry is also the frontrunner in the area of organisation and/or marketing innovation.

In spite of this strong innovation level, Belgian food producers are not quite

as successful as say the Dutch or the Germans in converting these innovations into big sales. Yet, product innovations by reformulating food products for instance, are crucial to concretise the undertaking sealed with Minister De Block in the area of energy reduction.

INVESTMENTS IN R&D In 2013, the food industry spent some 162 million euros on intramural R&D (within the company itself). Compared against 2009 however, R&D expenditure did rise by 37.7%.

Expressing the intramural R&D expenditure as a percentage of turnover, for the food industry this ratio is seen to remain more or less constant around 0.34%, whereas this ratio is sooner increasing in the manufacturing industry Expressed as a percentage of the added value however, the R&D intensity in the food industry is rising, albeit sagging slightly in 2013. R&D expenditure as a percentage of the added value, works out at 2.1% in 2013.

Belgian food industry is by far the frontrunner in the area of process innovation

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THE FOOD INDUSTRY IS BELGIUM’S BIGGEST INDUSTRIAL SECTOR THE MAIN STRENGTHS OF THE BELGIAN FOOD INDUSTRY INCREASED EMPLOYMENT An industrial sector that keeps jobs in Belgium (+1% FTE in 2016) EXPORT GROWTH OUTSIDE THE EU-15 Strongest growth in exports to Eastern European member states and overseas markets (US, China) RISING INVESTMENTS AND PRODUCTION Absolute record amount in investments in 2016 and more than the rest of Belgian industry relatively speaking INNOVATION AND R&D Absolute frontrunner in the area of process innovation compared to our neighbouring countries TRAINING COURSES AND QUALITY WORKFORCE 1.6% of payroll expenditures goes to staff training against 1.4% for the the manufacturing industry QUALITY AND REPUTATION Quality of Belgian food and beverages is receiving global recognition

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“The Belgian food industry is also the frontrunner in the area of organisation and/or marketing innovation.

– ‘Economic developments in the Belgian food industry.

Economic annual report 2016-2017’, FEVIA, the federation of the Belgian food and drinks industry

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106 ARDO

FROZEN FOR FRESHNESS, SELECTED FOR TASTE

Innovation and operational excellence in frozen vegetables and fruit

In the 1960s, the family Haspeslagh started growing and trading vegetables in his garden in the peaceful WestFlemish village of Ardooie. Today, the Ardo Group – still in the safe hands of the Haspeslagh family - is a world player in the production of freshly frozen vegetables, herbs and fruit for retail, foodservice and industry. With a global sales network and 21 production, distribution and packing units and over 3,800 employees, the Group markets 860,000 tons of freshly frozen food products to over 100 countries.

A TRADITION OF INNOVATION Ardo’s vertical integration model implies control of the entire production chain, from the selection of seed to packing and distribution. This expertise and the company’s flexible structure enable it to anticipate new trends and needs. Ardo understands that its customers need to come up with novel products quickly, and so in addition to responding to specific innovation requests, it also proactively seeks out new opportunities.

Did you know, for example, that Ardo was the first frozen food producer to bring leaf spinach in individual servings to the market? The company is constantly experimenting with new plant species and innovative production techniques to align its product range with new tastes, trends, lifestyles and eating habits.

Current trends which inspire Ardo’s R&D department include the organic trend, increasing popularity of frozen fruit and the rise of vegetarian and vegan lifestyles. Experimenting with world cuisine flavours (inspired by Mexican and Middle Eastern culinary traditions), is on the agenda too.

Ardo controls the entire production chain, which enables it to innovate continuously at multiple levels.

A GREEN(ER) FUTURE But at Ardo, innovation is not confined to products and processes. There are other “P’s” to be taken into consideration as well: “People” and “Planet”. Ardo is confident in its role as a provider of nutritious products, that will help to assure food security and reduce food waste. As a consequence, sustainability is central theme for the company.

A good example is the MIMOSAprogramme, which was developed to minimise the impact of Ardo’s growing activities on the environment, whilst maximizing yields of excellent quality produce. At the same time, the company seeks to provide economically viable returns for its growers, and ultimately, exceeding customers’ expectations in terms of product quality and food safety is what drives all of the company’s efforts.

www.ardo.com

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We preserve nature’s precious gifts.

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This country has so much to offer when it comes to delicious, quality food. We have a right to be proud.

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BREYDEL

DELICIOUS TO THE BONE High-quality pork, uniquely braised with fine herbs ROOTED IN TRADITION Breydel is a company deeply rooted in tradition. Rooted in the family traditions of the De Keyser family, a hardworking and ambitious family, who started their activities as butchers in the legendary St. Pierre butcher shop in Ghent. Rooted in the authentic skills and methods of preparing, braising and seasoning meat. Rooted in the traditions of quality and excellence which characterise the Belgian food industry. Even the name of the company refers to a traditional medieval figure: Jan Breydel was the leader of the Bruges butchers’ guild, who led the revolt against the French occupier in the 14th century.

providing tasty snacks ideal for sharing and enjoying cozy moments together.

Novelties include Breydel meatballs, presented in a microwave- and ovenready platter and bio-certified ham.

And it’s not just a team of product developers which is constantly exploring new culinary options. Many top chefs, caterers and food bloggers get creative with Breydel as well.

One of the more recent partnerships was a pop-up shop pairing Breydel with famous Belgian beer. Ultimately, it’s the characteristic flavour of the uniquely braised pork with the fine herb seasoning that wins over people’s hearts, time after time.

KEEPING IT GREEN LOOKING FORWARD And yet, managing director Ivan De Keyser has his focus directed towards the future. Breydel meat products may be braised in an authentic oven (modelled after an oven the US army used in Normandy in WWII), innovation is high on the agenda these days.

Although Breydel Ham and Breydel Bacon are still the stars of the assortment, the brand is extending its range of delicacies and tapas,

The innovative character of the company isn’t just reflected in its rapidly evolving product range.

The company was one of the first 5 companies to be awarded the ISO9002 certificate in the Belgian food sector and keeping the quality systems in check at all times is still a vital part of the company’s vision.

The De Keyser family has always lived close to nature and they have made it part of the company’s mission to

contribute to environmental protection and human health. The company itself is housed in an energy-efficient building. Measures include equipping the warehouse roof with 50m2 of thermal solar collectors and a biological water purification system.

Finally, taking good care of employees as well as contributing to charitable projects at home and abroad is part of Breydel’s corporate DNA.

www.breydel.be

Breydel is a high-end brand reference which stands for honest, delicious cold-cuts and delicacies.

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CHOCOLATERIE GUYLIAN

THE WORLD’S FAVOURITE BELGIAN CHOCOLATES Head over heels in love with chocolate

HALF A CENTURY OF SKILLS, CRAFTSMANSHIP… AND LOVE Guy Foubert was a passionate Belgian chocolatier who strove for perfection.

When he got married in 1958, he could have never guessed that he and his bride Liliane would be laying the groundwork for a company that would conquer hearts around the globe with its chocolates: Guy-Lian.

In the sixties, a growing number of tourists started visiting the Belgian coast and the couple decided to make them a delicious souvenir. Guy developed the iconic recipe for a unique hazelnut praliné filling and Liliane artistically shaped the chocolates into shiny marbled Seashells, the white and dark chocolate intertwining like the lives of lovers.

ORIGINAL CREATIONS, SUPERIOR TASTE

A SPECIAL LOVE FOR SEAHORSES Guylian has become famous because of its Seashells and its Seahorses in particular. Over the years the company has developed a special fondness for the mystical creatures. As the main sponsor of Project Seahorse, Guylian helps to protect this particularly vulnerable species. The company takes pride in giving back to the planet.

And the fact that seahorses are loyal and mate for life clearly speaks to the imagination of (chocolate) lovers around the world.

www.guylian.com

Today, Guylian produces up to 75 tonnes of chocolates per day, exporting them to over 120 countries worldwide. It has become one of the most sold Belgian chocolate brands in the world.

The iconic Seashells have remained a

favourite among chocolate conoisseurs.

To this day, Guy’s authentic recipe is still used to make the praliné filling, based on hazelnuts that are roasted in-house.

The Belgian chocolate is made with an exceptional blend of West African cocoa beans, produced and sourced in a sustainable way.

However, adhering to valuable traditions doesn’t mean there isn’t any room for innovation – to the contrary. The company has invested € 6,8 million in its new production site and is constantly experimenting with new flavours and shapes. Seasonal specials, Seahorses with surprising new flavours, Belgian Chocolate Coated Fruits and Belgian Chocolate Bars without added sugars are just a few of the novelties Guylian has introduced over the last few years.

In 2017 the company celebrates its 50th Birthday with Master’s Selection, a new collection of creatively decorated premium mini-chocolates with surprising flavours such as Coffee-Cardamom, Ginger-Lime and Caramel-Pineapple.

A clever way to meet customer demand for bite-size portions and for discovering new culinary pleasures.

Our Master’s Selection combines the best Belgian chocolate with refined fillings based on nuts, fruits or herbs.

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An unforgettable sensation, to be savoured slowly.

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COCA-COLA IN BELGIUM

AN ICONIC AND INNOVATIVE BRAND A sustainable approach 90 years in the making Coca-Cola hardly needs an introduction. However, for the past 90 years, the global beverage company has worked hard, together with the world’s largest bottler, “Coca-Cola European Partners”, to earn its rightful place in the heart of Belgian consumers and the beverage market.

And though the words ‘classic’ and ‘unchanging’ certainly come to mind, the company makes significant efforts to keep up with the times.

Coca-Cola works non-stop to create new flavors and recipes to answer people’s changing tastes & lifestyles.

locally anchored company employing about 2,400 people across 3 production sites (Ghent, Antwerp, and Chaudfontaine), 5 distribution sites (Ghent, Antwerp, Heppignies, Hasselt, and Chaudfontaine), a technical service center in Londerzeel, and local headquarters in Brussels. The nation’s capital is also the hub for one of the largest R&D centers of The Coca-Cola Company worldwide.

90 YEARS MADE IN BELGIUM

FROM COCA-COLA ORIGINAL TO TOTAL BEVERAGE COMPANY

Coca-Cola was introduced in Belgium exactly 90 years ago - in 1927 - and has since grown to be a

With the rise of e-commerce and significant changes in consumers’ tastes and habits, Coca-Cola has had

to change the way it approaches its audience. 90 years ago, the brand and the company were one and the same. Today, Coca-Cola offers more than just soft drinks, and therefore requires extensive efforts by its R&D department. The Brussels R&D center, which services 122 countries in Europe, Africa, and the Middle-East, is working non-stop to create new flavors and recipes with less sugar for the healthconscious consumer. Hardly a novelty for the beverage conglomerate, which was the first company to market a sugar-free soft drink 30 years ago: the

Innovation is in our DNA. We consistently strive for the best quality for our products. well-famous Coca-Cola light.

A SUSTAINABLE APPROACH Sustainability has always been at the heart of Coca-Cola’s business. With the newly launched Sustainability Action Plan, “This is Forward”, the company is taking action on sustainability by using its business and brands to build a better future, for people and for the

planet. As the leader in the industry of beverages, Coca-Cola has both the strength to act and the responsibility to set new standards for sustainability.

The company focuses on three leadership priorities: drinks, packaging and society. You can read Coca-Cola’s Sustainability Action Plan on their website: www.cocacolabelgium.be.

www.cocacolabelgium.be

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CHIPS

CRISPS SNACKS Tailor-made solutions for you, with you!

NUTRADIA

HEALTHY SNACKING: A MISSION IMPOSSIBLE? Specialist of innovative, healthy yet delicious snacks With its mission statement, Nutradia has really raised the bar: to help consumers evolve to a better-foryou snacking behaviour by providing snacks that are both delicious and healthy. Indeed, Nutradia has developed a wide range of nutritional benefits, such as rich in fiber, rich in protein, gluten free, low in carbs and others.

What’s more, Nutradia’s snacks are never fried in oil. Instead, the company uses innovative technology for producing its snacks. From air popped technology, using heat and pressure, to HS toasting a brand-new cooking process which replaces oil with salt,

We believe that we need to open our minds, listen to our partners, customers and the market in order to develop the best product.

Nutradia focuses on a healthy endproduct, made exclusively with allnatural ingredients.

The company is dedicated to the success of its clients and helps them navigate the complete private label process cycle, from the planning and the gathering of nutritional data to production, packaging and boxing.

Its R&D department combines a deep understanding of the customer’s brand and a proficiency in relevant health claims and the ingredients that drive consumer benefits. Nutradia’s firm commitment to innovation is evident from its continuous investment in knowhow, technology and people.

www.nutradia.be

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Give your food the inspiration it deserves.

CUBE

FOOD FORWARD (Semi-) solid and liquid food applications Cube was founded in 2007 as a spinoff of Snick Ingredients, a trader and developer of specialty ingredients for the food industry. Over the past years, Cube has built up technological knowhow, gathered an expert R&D team and invested in state-of-the-art machinery to consistently bring innovation to its customer base in the international food industry.

Cube has over a decade of experience in preparing, portioning and packaging (semi-)solid and liquid food applications and has carried out advanced IQF (‘Individually Quick Frozen’) technology and organoleptic research. Cube helps its customers by making their products better, healthier, tastier & more

convenient. These solutions also make the production process of the customer quicker and easier. Collaborating with Cube allows customers to play into current trends in the food scene, such as health and convenience.

In Cube’s IQF production unit, ingredients are turned into tablets, drops and cubes. It’s almost magic how the processed and frozen outcome of this elevated technology is as luscious as its fresh counterpart. A recent and popular application is the processing of superfoods like acerola or algae into IQF pellets. This allows for the superfoods to be eaten in a natural way, instead of through the typical powder mixtures people buy at pharmacies.

www.cubenv.eu

Cube’s mission is to boldly go where no food producer has gone before.

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DELDICHE

WHERE FOOD BECOMES ART Creative specialists in culinary delicacies

FOOD TO INSPIRE Tapas, appetizers, finger food, dips, hummus, salsa’s, pesto’s, spreads, chutney’s, cold cuts, marinated and smoked salmon,… if it accompanies your Friday night apéro, chances are that Deldiche has included it in its product range. The family business was founded in 1990 and its successful evolution is based on its dedication to differentiate itself in a qualitative manner from the competition. Indeed, Deldiche doesn’t just sell products – it develops innovative culinary concepts to be enjoyed in the company of friends and family.

TASTY COLLABORATIONS Deldiche attracts the attention of creative, quality-conscious customers (food industry, retail, delicatessen,

caterers,…). The company considers its customers as partners and deems collaboration as paramount to the development of new products and concepts. The Deldiche team wants to go beyond the mere supply of products. Instead, it wants to inspire, inform, explain, consult and advise.

Over the years, Deldiche has gathered a wealth of information which the company is eager to share with its customers. The result? Tailor-made, high-quality solutions and very high customer satisfaction.

INNOVATIVE DNA But Deldiche doesn’t just innovate when it is approached with a concrete question from a customer. The culinary innovator is constantly on the lookout for new opportunities. Deldiche

HAPPY COOKING Once upon a time, Christer Elfving left Sweden for a road trip through Europe. He stranded in Antwerp with a measly 2 euro’s in his pockets and got a job as a dishwasher at a restaurant. Flash forward a year, and Christer found himself working as an unexperienced sous-chef, only to start his first restaurant shortly thereafter.

In the meantime, Christer worked on a range of cutting edge cooking books.

One of his books, Wappaz, (“Worldly Tapas”) was nominated for the prize of the most innovative cook book in the world. In 2008, Christer decided to bring his culinary ideas and recipes to a much broader audience by starting a career at Deldiche as food designer.

The “Happy Cooking” production line was born.

f Deldiche’s Medline brings the colours and flavours of the Mediterranean cuisine to the table.

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Cooking is very similar to painting, but with ingredients…

DELDICHE

MEDLINE, KEY TO THE MEDITERRANEAN The Mediterranean cuisine has become an important source of inspiration for many tasty meals. Deldiche’s Medline offers a quick and delicious solution, combining southern flavours with the Belgian culinary tradition of tasty, high-quality foods. A beautiful range of delectable dips, pesto’s, colourful chutney’s and well-seasoned tapenades is the result.

f incessantly scours the market for new trends and commercializes them as concepts, allowing their customers to position themselves as innovators in their segment. Just like art, fashion, design and music, food tastes and trends are in constant motion. The Deldiche team finds inspiration in other forms of art, popular culture, new restaurants and hot spots and in culinary trends and traditions from across the globe. Once inspiration strikes, products are developed from a chef’s point of view instead of an industrial perspective.

Innovation has been an important theme for Deldiche from the very beginning. Did you know that Deldiche was one of the first Belgian companies to have a quality system in place? The self-developed system enables the company to resolve any problems or issues instantly. Moreover, by performing many daily and extensive checks on products and processes, the company is able to resolve problems even before they occur.

www.deldiche.be

OVERVIEW

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THE CO-DEVELOPMENT COMPANY

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14

Borrewaterstraat 182, 2170 Merksem +32 (0)3 641 44 00 info.be@aak.com www.aak.com

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20

Vlamingstraat 28, 8560 Wevelgem +32 (0)56 43 22 11 alpro.corporate@alpro.com www.alpro.com

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28

Meulestraat 19, 9520 Bavegem +32 (0)9 363 82 82 info@inex.be www.inex.be

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32

Fabriekstraat 141 - Haven 1140, 9120 Kallo +32 (0)3 730 18 00 info@milcobel.com www.milcobel.be

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36

Waterstraat 40, 8531 Harelbeke +32 (0)56 73 50 50 info@agristo.com www.agristo.com

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18

Industriestraat 15, 2500 Lier +32 (0)3 489 31 43 jermayo@jermayo.be www.jermayo.be

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22

Ambachtstraat 1, 3980 Tessenderlo +32 (0)13 67 95 70 belies@pietercil.com www.belies.eu

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30

Kleine Kloosterstraat 8, 1932 Sint-Stevens-Woluwe +32 (0)2 712 72 22 contact@be.mars.com www.mars.com

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34

Grote Baan 53, 9920 Lovendegem +32 (0)9 370 50 50 info@dufina.be www.dufina.be

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42

Albert-I Laan 52, 8630 Veurne +32 (0)58 31 23 46 info@frigilunch.be www.frigilunch.be

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44

Drève Gustave Fache 6, 7700 Mouscron +32 (0)56 85 90 90 info@gourmand.eu www.gourmand.eu

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46

Vaartstraat 176, 2520 Oelegem +32 (0)3 475 04 75 info@pauwels-sauces.com www.pauwels-sauces.com

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50

Rumbeeksegravier 157, 8800 Roeselare +32 (0)51 24 80 22 info@pocoloco.be www.pocoloco.be

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45

Clemence Dosschestraat 1, 9800 Deinze +32 (0)9 381 44 44 info@dosschemills.com www.dosschemills.com

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48

Noordzeestraat 2, 8380 Zeebrugge +32 (0)50 55 14 58 info@pittmanseafoods.com www.pittmanseafoods.com

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52

Oostrozebeeksestraat 148, 8710 Ooigem +32 (0)56 67 63 00 info@crops.be www.crops.be

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Kasteelstraat 29, 8980 Geluveld +32 (0)57 46 02 00 www.poppies.com

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62

Groenstraat 1, 8860 Lendelede +32 51 31 59 39 info@sadietoast.be www.sadietoast.be

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Rue Joseph Wauters 144, 4480 Engis +32 (0)4 273 92 11 contact@prayon.com www.prayon.com

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64

Rijksweg 16, 2870 Puurs +32 (0)3 890 87 11 info_export@continentalfoods.eu www.continentalfoods.eu

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THE TASTE OF TOMORROW

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72

Barnestraat 1, 8680 Koekelare +32 (0)51 59 10 59 info@dekeyzer-ossaer.be www.dekeyzer-ossaer.be

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78

De Leiteweg 13, 8020 Ruddervoorde +32 (0)50 36 16 85 info@snick.be www.snick.be

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76

Romenstraat 3, 8840 Westrozebeke +32 (0)51 78 82 00 info@greenyardfrozen.com www.greenyardfrozen.com

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80

Monnikenwerve 119-121, 8000 Brugge +32 (0)50 55 00 10 info@jebo.be www.jebo.be

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Moutstraat 64, 9000 Gent +32 (0)9 240 17 11 www.vandemoortele.com

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92

Wetstraat 32, 8490 Jabbeke +32 (0)50 81 45 00 info@syrosnv.com www.syrosnv.com

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96

Hovaerestraat 115, 8680 Koekelare +32 47 256 26 44 xavie@granoladies.com www.xavies.be

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Robert Dansaertlaan 238, 1702 Groot-Bijgaarden +32 (0)56 43 22 11 alpro.corporate@alpro.com www.alpro.com

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94

Ommegang West 9, 8840 Westrozebeke +32 (0)51 78 84 00 info@westvlees.com www.westvlees.com

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98

Aandorenstraat 1, 3300 Tienen +32 (0)16 80 12 11 franck.bousson@raftir.be www.tiensesuikerraffinaderij.com

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106

Wezestraat 61, 8850 Ardooie +32 51 31 06 21 info@ardo.com www.ardo.com

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110

Europark-Oost 1, 9100 Sint-Niklaas +32 (0)3 760 97 00 info@guylian.be www.guylian.com

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114

Rue Bourie 14A, 5300 Seilles +32 (0)8 571 45 00 info@nutradia.com www.nutradia.com

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116

Industrielaan 8, 1740 Ternat +32 (0)2 569 21 90 info@deldiche.be www.deldiche.be

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108

Legen Heirweg 2, 9890 Gavere +32 (0)9 389 69 80 info@breydel.be www.breydel.be

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112

Bergensesteenweg 1424, 1070 Brussel +32 (0)2 559 20 00 www.cocacolabelgium.be

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115

Lieverstedestraat 12, 8020 Oostkamp +32 (0)50 275 800 info@cubebvba.eu www.cubenv.eu

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IT’S A WRAP! I have two great passions in my life. One

horizons, remember? - has left me in a

is excellent food. The other? Exploring

privileged, front row position to witness

new horizons.

everything that is happening in terms of innovation in the food industry. I can

My passion for the culinary world goes

safely state that Belgium is becoming

all the way back to my days as a Chef’s

the Mecca of the global food industry.

School student. After graduating, I

This country combines a strong culinary

decided to find inspiration abroad

tradition with an impressive flexibility

before pursuing a career as a sous-chef

and an untamable curiosity for new

in several Michelin star restaurants.

possibilities. I can honestly say that I haven’t seen anything like it on any of

It wasn’t until I put my two passions

my travels abroad.

together – exploring new possibilities

Over the years, I have met a wealth

in creating novel foods - that I met my

of outstanding professionals and built

true calling as a food developer. For

solid, long-term relationships in the

over 20 years now, I am on a mission

global food industry. Introducing people

to replicate my skills as a chef in the

to the right partners, is one of the most

production of new food on a large

valuable things I bring to the table.

scale. Together with my clients, I launch over 100 innovative products a year.

Slowly but surely, I started to dream of a place where I could bring my network

My work as a Belgian food developer

of connections together. Where I could

with a global mission - exploring those

provide a platform for innovating

THE TASTE OF

TOMORROW

Innovation in the Belgian food and drinks industry

THE TASTE OF TOMORROW

companies. Where I could introduce clients, producers and partners to each other.

You are holding that special place in

I can safely state that Belgium is becoming the Mecca of the global food industry.

your hands right now. I hope this book will inspire and educate and it is my wish that you will make new connections and develop new ideas because of it.

I would like to thank everyone who has contributed to making my dream come true. My gratitude goes out to FEVIA, Federation of the Belgian food industry, without whom none of this would have been possible. Finally, I’d like to thank the team that put in months of hard work to make this project a success: Annelies Van Daele (coordination), Rudi Devolder (graphic design), Mieke Vandecandelaere (photography) and Anouck Meier (copywriting).

Kirsten Vanwildemeersch Independent food & beverages professional at BCFS

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CONCEPT AND PUBLISHER Kirsten Vanwildemeersch & Annelies Van Daele Shiraz Estate Ooigemstraat 12 - 8760 Meulebeke 0479 97 06 62 GRAPHIC DESIGN Rudi Devolder Studio Tornado Pand 347 - 8790 Waregem 0485 75 86 17 www.studiotornado.be COPYWRITING Anouck Meier Ampersand Brugseweg 126 - 8900 Ieper 0486 46 04 10 www.ampersandcopy.com PHOTOGRAPHY AND FOODSTYLING Mieke Vandecandelaere & Valerie Demoen Fotocode Iepersestraat 281 - 8800 Roeselare 0475 84 07 82 www.fotocode.be Copyright photos pages Alpro, Tiense Suiker en Vandemoortele with respective owners Copyright photos pages Deldiche (Jürgen De Gelaen) © 2017 by Shiraz Estate All rights reserved. No part of this publication may be reproduced in any manner without the express and written permission of the publisher.

We’d like to thank everyone who believed in us and in our concept.

THE TASTE OF

TOMORROW

Innovation in the Belgian food and drinks industry

‘The Taste of Tomorrow’ paints a vivid picture of the state of innovation in the Belgian food industry. Leading food companies, innovators, product developers, competitive clusters and stakeholders alike open the doors and share their vision on the future of food in this unique publication. Are you ready to take an exclusive look behind the scenes?

‘The Taste of Tomorrow’ is a publication of Shiraz Estate with the support of FEVIA, the Belgian food industry federation.