Each country has its own taste preferences. Through innovation, our companies respond to this, such as waffle producer Avieta. In the US, people like to eat sweet and salty at the same time.

Pringles, a subsidiary of Kellogg's, is drastically reducing its CO2 emissions and water consumption. The installation of the new incinerator reduces the company's CO2 footprint by 35%.

La Confiance bakes under the Ceval brand sugar-free speculoos and low-sugar biscuits. The company worked on a new look-and-feel for the range, writing a new chapter in its sustainability story.

The industrial bakery Patroba Family Bakers has been producing breads with superior nutritional value and extended freshness since 1993. 

Kim's Chocolates is one of the biggest chocolate producers in Belgium. Marc Quirijnen, CEO: “We prepare each of our creations with the greatest respect for the Belgian tradition. We also attach great importance to sustainability both in our raw materials and in our production.”

Recently, a food delegation joined HRH Princess Astrid on the trade mission to Japan to bolster their existing business relations and explore new opportunities. Luckily, our ‘Belgitude’ is a great match for doing business with the Japanese. 

Dirafrost produces frozen fruit for food companies, bakeries and supermarkets. The company is continuing to innovate and deliver solutions in response to trends, such as the rising demand for fruit preparations in plant-based specialty pastries. 

Since 2018, sub-federation Choprabisco has been putting its shoulders to the wheel of the Beyond Chocolate initiative to ramp up the sustainability the Belgian chocolate industry.

Japan is the third biggest overseas export destination for the Belgian food industry. Over thirty food companies will be joining HRH Princess Astrid on the trade mission to Japan from 4 through 9 December to bolster their existing business relations and explore new opportunities.