Fresh Food Novelties

Wouter de Heij

January 4, 2026

Wild, Farmed or Something Else? The Murky Truth Behind European Seabass

Wouter de Heij
December 26, 2025

Inside Nespresso: The Quiet Engineering That Made Pods Ubiquitous

Wouter de Heij
December 25, 2025

Dutch Potato Market in Crisis: Prices Collapse Below Cost as Surplus Floods the Chain

Wouter de Heij
September 24, 2025

How Does Coleslaw Stay Fresh in the Fridge? A Look Inside the Shelf Life of Chilled Salads

Wouter de Heij
September 10, 2025

Leamington: The Greenhouse Capital Feeding America’s Salads — and How Politics Could Disrupt It

Wouter de Heij
August 16, 2025

The Artisan’s Dilemma: Why Some Specialty Food Shops Are Thriving While Others Decline

Wouter de Heij
July 31, 2025

Sterilizing the Future: How Retortable Carton Packaging Is Reinventing Shelf-Stable Foods

Wouter de Heij
July 19, 2025

Why Soy Sauce Lasts So Long: The Science Behind Its Shelf Stability

Wouter de Heij
June 8, 2025

Beyond the Label: Rethinking Ultra-Processed Foods and Their Hidden Cost to Human Health

Wouter de Heij
May 17, 2025

GMV: Driving the Future of Sustainable Food Production Through Technology

Wouter de Heij

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