The European industrial bakery industry launched the ‘Sustainable Wheat Initiative Europe’: a widely supported action plan to reduce the climate impact of wheat production. 

Reinventing chocolate? Chocolatier Vandenbulcke does it with waste streams from cacao fruit. With Pulp ‘n Choc Fruity Mix they make a praline from the white pulp surrounding the cacao bean: the pulp normally left behind on the field. It gets a second life here as a fresh fruit filling.

With the arrival of a new wind turbine at its production site in Halle, just south of Brussels, Barry Callebaut is taking another step toward a climate-neutral future. The turbine powers the production process and cuts the chocolate company’s annual CO₂ emissions by 1,200 tons.

In Turnhout, family-owned praline producer Limar has officially opened its brand-new chocolate factory, the largest of its kind in Belgium’s Campine region. With 12,000 m² of floor space, the new site combines industrial-scale production with energy-efficient features.

During the Belgian Food & Drinks Week in Osaka, a dynamic delegation of Belgian food and drink companies came together to boost our export potential in Japan.

During the Belgian Food & Drinks Week at Expo 2025 Osaka (9–12 June), Belgian food companies are serving up proof that we are a Small Country, Great Food. Bart Buysse, CEO of Fevia, the federation of the Belgian food industry, will be part of the delegation.

Vondelmolen is putting Belgium on the Japanese map with its iconic gingerbread, or pain d’épices.

Small country, great technology: Tiense Suikerraffinaderij is taking a new step in sustainable industrial innovation with the introduction of a unique industrial heat pump. 

How do our breweries work on the internationalization of Belgian beer? By tapping into new markets and developing innovating distribution strategies, according to Huyghe Brewery. And that is what the brewery will now also do for brewery 'Het Anker'!