Monthly Archives: February 2026

Preserving food is a crucial part of product development within the food industry. Whether it's sauces, juices, jam, marinades or beverages: without a well-thought-out preservation strategy a safe and commercially viable shelf life is impossible.

For manufacturers and private label projects preservation is not only about food safety, but also about legislation, clean label positioning, export possibilities and cost efficiency.

In this blog we share the main principles for professionally preserving food products.

What is food preservation?

Preservation means controlling or removing factors that cause bacterial growth, mold formation or quality loss. Micro-organisms require certain growth conditions. By influencing one or more of these factors, shelf life can be extended significantly.

The main knobs you can turn:

• pH value (acidity)

• Oxygen

• Temperature

• Water activity (Aw value)

• Preservatives

An effective preservation strategy often combines multiple techniques.

1. Lowering pH (acidity)

Is eating low-salt your New Year's resolution? Do you want to eat fewer calories? Many diets with many restrictions have been developed for this. It can also be simpler: with our tips you can eat just as deliciously, but low in salt, low in calories and healthy. That way you can keep your resolutions very easily!

Why eat fewer calories?
Many people want to eat fewer calories to lose weight or to maintain a healthy weight. Calories give us energy to move, think clearly and perform basic bodily functions such as breathing, digesting food and pumping blood through your body.

If you want to eat fewer calories, be careful not to eat too few calories. The danger of eating too few calories is that you lose muscle mass and healthy fats, and have no energy left for the body's basic functions.

Eating too many calories, on the other hand, causes you to gain weight. The calories that are not burned remain in your body, often in the form of fat. So you must find the right middle ground where you get

What are winter vegetables and how do you prepare them in a unique, flavorful way? In this article we name 6 winter vegetables, how to prepare them deliciously and which dishes they suit well.

What are winter vegetables?
Winter vegetables actually have a very simple definition: they are the vegetables that are harvested and/or eaten during the winter months. Why does it matter whether you eat winter vegetables in winter or summer? By eating seasonal products, you benefit from extra tasty, more nutritious vegetables. This is because the vegetables are freshly harvested, instead of frozen until the months when they are not grown. Below we name 6 popular winter vegetables and how to make them even tastier this winter.

KALE
This typically Dutch winter vegetable of course should not be missing from the list. Kale is the quintessential winter fare in our cold little country. Want to give this classic an original twist? Add some five-spice powder or ginger for a sharp kick. Furthermore

Spring is the season of fresh flavors, light meals and colorful ingredients. After winter we long for dishes that feel lighter but are still full of flavor. Fortunately, spring offers plenty of fresh vegetables, aromatic herbs and beautiful seasonal products.

In this blog you will discover typical spring dishes, the best spring vegetables, and which herbs will elevate your spring recipes.

Spring vegetables: these are the season's flavor makers

In spring the availability of fresh vegetables is at its best. These seasonal vegetables form the perfect base for light spring dishes.

1. Asparagus

Asparagus is the classic of spring. It has a soft, refined flavor and is delicious grilled, steamed or roasted in the oven. Pair it with egg, ham, salmon or a fresh vinaigrette for a true spring meal.

Or roast them in the oven or airfryer: Roasted white asparagus with lemon, Parmesan and crispy panko

2. Artichokes

Artichokes have a slightly bitter, nutty flavor and are perfect in salads, pastas or risotto.

What could be more beautiful than making your own sausages? It is a craft passed down through generations and today being rediscovered by home cooks and chefs looking for real flavour. Whether you choose a juicy bratwurst, a firmly aged dry sausage or an authentic smoked sausage: making your own sausage not only gives satisfaction, but also full control over quality, fat percentage and seasoning.

In this blog we take you step by step. From the right tools to choosing meat and spice mixes – so you can confidently make your first artisanal sausage.

Preparations: what do you need?

Good news: you need less than you might think.

1. Meat grinder

A meat grinder is used to grind meat into mince. Don’t have one? You can ask the butcher to grind the meat for you, or buy freshly pre-ground mince. Pay close attention to the ratio of lean meat to fat.

Tip: always work with well-chilled meat. It grinds more easily and results in a better texture.

2. Sausage stuffer

With a sausage stuffer you fill the

The base of every good curry

Your source of protein can also be vegetarian or plant-based

Are you standing in the shop hesitating between organic and regular herbs? You are not alone. Many people wonder what exactly makes herbs organic — and whether organic is really a better choice.

Reasonable questions. After all, you want to know what you buy and what you use daily in your kitchen. In this blog we explain:

• what organic herbs are
• how organic cultivation works
• what the difference is compared to conventional herbs
• why more and more people choose organic herbs and spices

Are you looking for high-quality organic herbs? Then also take a look at our selection of organic herbs and spices.

What are organic herbs?

Organic herbs are herbs that are grown according to strict European guidelines for organic farming. That means that no synthetic pesticides, chemical fertilizers or growth regulators are used during cultivation.

Organic cultivation focuses on:

• natural growth
• healthy soils
• biodiversity
• sustainable farming methods

Farmers work with natural solutions to protect crops and keep

We are all eating less meat. The number of vegetarians is growing and many more people call themselves flexitarians. The reasons vary: health, sustainability, animal welfare or simply curiosity about a different eating pattern.

But what is the reality? Is vegetarian eating actually healthier? What does it mean for the environment? And are there drawbacks you should be aware of? In this blog we set out the most important facts for you in a clear overview.

Is vegetarian eating healthy?

Less saturated fat and lower cholesterol

One of the main health reasons to eat less meat is the lower intake of saturated fats. Especially processed meats like sausage, bacon and minced meat contain relatively high amounts of saturated fat. A high intake of these can raise cholesterol levels and thus increase the risk of cardiovascular disease.

A well-composed vegetarian diet typically contains:

• More fiber

• Less saturated fat

• More vegetables and legumes

That contributes to a healthier diet.

Better blood sugar