Products

Bakery & pastry

Beer and other alcoholic beverages

Biscuits

Chocolate & chocolate products

Coffee & tea

Convenience food

Dairy

Desserts & ice creams

Ingredients

Meat and meat products

Non-alcoholic beverages

Potatoes & potato products

Sauces & spices

Specialty

Sugar confectionary

Vegetables & fruits

Roadmap in action: sustainable supply chains powered by Cargill’s food innovation lab

What’s for dinner tomorrow? At Cargill Vilvoorde, the R&D team explores this question every day in their food innovation lab. They analyze emerging food trends and translate them into future-proof ingredients for the food industry.

Roadmap in action: Belgian beer with CO₂-negative malt

By 2030, the Belgian food industry aims to reduce its CO₂ emissions by 40%. Brewery Huyghe in Melle turns these ambitions into tangible, drinkable initiatives. Together with malting group Boortmalt, the brewery is now the first in Belgium to brew beer with CO₂-negative malt.

FoodDrinkEurope launches one unified sustainability reporting standard for the entire European food and drink industry

The European federation FoodDrinkEurope has adopted and launched Fenavian’s training programme and tool as the standard for the food and drink industry across Europe. Making it the first industry in Europe to implement such a standard.

Sparkle without alcohol with The Mocktail Club

Every day, our food companies take responsibility for helping consumers eat and drink in a more balanced way. One inspiring example is The Mocktail Club, founded by sisters Marie and Kaat Claessens.

From Herve to Hollywood: Brasserie de l’Abbaye du Val-Dieu wins over California

During the Belgian Economic Mission to California, Brasserie de l’Abbaye du Val-Dieu showed how Belgian exports can grow while staying deeply rooted at home. With nine new contracts in San Francisco and Los Angeles, the brewery aims to double its sales in the United States.

Ardo sows the seeds of regenerative agriculture

The future of our vegetables lies in the soil. And today, frozen vegetable giant Ardo is taking bold steps there. With its renewed sustainability program MIMOSA+, the West-Flemish family business is investing in regenerative agriculture.

Confidas uses the entire cacao fruit in its delicacies

Did you know that up to 70% of the cacao fruit traditionally goes to waste? For centuries, only the beans were used to make chocolate. The juicy white pulp and thick peel were simply discarded. Confidas is changing that by crafting artisanal fruit pastes made entirely from cacao fruit pulp.