Stories

The small yet famed Actimel bottle was invented in Belgium in 1994 and has recently been given an similar sized vegetable sibling.

Out of the medieval guilds grew one of the world’s oldest professional associations: the Federation of Belgian Brewers. We spoke to Lambert De Wijngaert of the Belgian brewers about our beer culture, but also about innovation, exports and sustainability in the industry.

Vital 1926 is a Belgian family business producing nougat. Driven by innovation, the food company developed a 100% vegan nougat.

The world-famous Mystic Lamb masterpiece, painted by Belgian Jan Van Eyck in 1432, has been restored and can now be admired again in the Saint Bavo’s Cathedral. The Belgian chocolatier Van Hoorebeke took the challenge and made an edible replica, on the occasion of the restoration.

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.

The Belgian company Soubry is Belgium’s only pasta produce

The Belgian waffle producer Avieta, located in Wanze, will expand their factory with a total new manufacturing plant.

The Flemish export promotion agency Flanders Investment & Trade developed a branding strategy to strengthen the image of Flanders (Belgiums northern region) abroad.

Belgium enjoys worldwide renown for its chocolate. Which stands to reason, considering that the praline was invented in Belgium.

Bread is a key element in the great Belgian food tradition. Kathou Wagemans of the Belgian Bread Association explains how the industry is responding to the demand for sustainable and varied bread.