Biscuits

The Belgian food industry recently launched its new Sustainability Roadmap. This compass is the industry’s bid to lead the way over the years ahead in pushing for a sustainable food system working in tandem with consumers, food chain partners and other stakeholders.

Expo 2020 Dubai is a hotspot to get inspired about food trends across the world. That’s exactly what two of our companies did at the Belgian pavilion, demonstrating how they want to grow bread on Mars…  And we asked visitors how they get inspired by our Belgian food and drinks! 

Val-Dieu was the first Belgian brewer to launch crackers based on the brewer’s beer draff, a residual product from the brewing of beer.

Our Belgian delicacies have been gaining popularity in Saudi Arabia, the United Arab Emirates, and by extension the entire Gulf region. What other opportunities, food trends and events does the Middle East have to offer you? 

The increasing success of recent years has led the biscuit manufacturer to invest 150 million euros in the future. In Belgium, new production lines are being installed in the speculoos factory in Lembeke and the waffle factory in Courcelles, creating 50 to 70 new jobs.

Coming from a small country in the heart of Europe, Belgians are known to be rather modest and humble. But when it comes to our food and beverages, we have a great food.be story to tell!

There is no doubt that organic products are on the rise. According to BioForum, the sectoral organisation for organic agriculture and food in Flanders, the sector has been thriving for years. 

How do you make something delicious out of leftovers in order to avoid useless waste? Well, Maison Dandoy, a Belgian biscuit maker showed us the way. In collaboration with Brussels Beer Project brewery, the circular ‘Tough Cookie' biscuit and beer were born.

In 1932, a Belgian baker named Jan Boone Sr. created a caramelized cookie, Lotus.