Paulig celebrates 150 years and looks ahead to a sustainable future
04/02/2026 Paulig celebrates its 150th anniversary this year. Founded in 1876, the company has grown into an international player, active in 13 countries and reaching 80 markets worldwide. In Belgium, Paulig is established in Roeselare, as one of the country’s largest food companies.
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.
They came, they saw, they sampled. And once again, the Belgians proved there’s real power in sticking together! No fewer than 25 Fevia members crossed the Atlantic to showcase their products at PLMA Chicago, North America’s biggest private-label trade fair.
This is what Belgian innovation tastes like at Anuga
At Anuga, the largest international food and drinks trade fair, more than two hundred Belgian companies showed once again that innovation is our most flavourful export. We spotted four major trends and eight Belgian innovations that bring them to life.
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.
We harvest better together: sustainable rice on its way to Belgium
Belgian cookies made with Vietnamese rice? Yes, please! – and they are sustainable too. Thanks to a new partnership between BENEO-Remy and the Tan Binh cooperative, Belgian and Vietnamese partners are building a fair and sustainable rice supply chain.
The European industrial bakery industry launched the ‘Sustainable Wheat Initiative Europe’: a widely supported action plan to reduce the climate impact of wheat production.
From waste stream to praline: Vandenbulcke makes chocolate circular
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.
Barry Callebaut harnesses wind power to reduce CO₂ emissions
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.
