Cold cut innovations of the future: an open mindset means progress
Making work of the cold cuts of tomorrow. In the short term, the emphasis is on products with the most natural possible character. In the long term, thinking outside the box and beyond the standard assortment will be necessary. This concept also focuses on developing added value in cold cut products by adding features that, in addition to the intrinsic product properties, can also be part of the identity and value of a product by the consumer, the retail sector and/or the authorities.
The digitised value chain opens up a world of new, smart possibilities
Innovations in the pork production chain often remain under the radar. What types of communication skills and tools get the message across?
The new Flemish pig as a guarantee for an impeccable quality of the end product and a model of socially responsible entrepreneurship
Tapping into the potential of these traditional yet underused high-protein by-products
Making the pork chain more sustainable: which objective principles have the biggest impact, on both people and the environment?
Questions about meat and health deserve a clear science-based answer