Stories

Puratos is convinced: ask a baker what the biggest production risk is, and few will answer: flour. Yet that is precisely the challenge today. Since this summer, Puratos has been using its new research centre to turn that challenge into a driver for innovation. 

For most people, the story of a Coca-Col

At Duvel Moortgat, it’s not only beer that is maturing, but also an ambitious vision for the future. Through its Duvel Net-Zero Brewing project, the company has secured €3.8 million in funding from the Flemish Government.

Can a craft brewery also be a model of sustainability? At the Brasserie des Légendes, the answer has been a wholehearted “yes” for more than 25 years. 

Les Moulins du Val Dieu exemplifies how a forward looking business vision can be seamlessly combined with time-honoured craftsmanship. The company brings its regional artisanal mills to life by focusing on local raw materials, regenerative agriculture and attracting young talent.

Did you know fibre intake is still too low for most people? Vondelmolen is determined to change the game, one bite at a time.

While many companies limit themselves to solar panels, electric cars or energy-efficient buildings, the Belgian milling group Dossche Mills deliberately chooses a different approach. The company addresses the biggest climate impact where it actually originates: on the agricultural field.

How can a food company remain competitive in a rapidly evolving global market marked by price volatility and fast-moving trends? For Chocolatier Vandenbulcke, the answer is clear and points to one key driver: innovation as the engine of sustainable growth.

As Nougat Vital celebrates its 100th anniversary, the company looks beyond its rich heritage to a more sustainable future. By combining tradition with innovation, it actively contributes to stronger, local and responsible production chains.

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.

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.