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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.

From field to oven: baking bread with less CO₂

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.

Limar accelerates the green transition: new high-tech chocolate factory is the largest in Belgium’s Campine region

In Turnhout, family-owned praline producer Limar has officially opened its brand-new chocolate factory, the largest of its kind in Belgium’s Campine region. With 12,000 m² of floor space, the new site combines industrial-scale production with energy-efficient features.

Vondelmolen brings gingerbread to the Japanese market

Vondelmolen is putting Belgium on the Japanese map with its iconic gingerbread, or pain d’épices.

Tiense Suikerraffinaderij introduces innovative industrial heat pump as a European first

Small country, great technology: Tiense Suikerraffinaderij is taking a new step in sustainable industrial innovation with the introduction of a unique industrial heat pump.

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