DOCSLIB.ORG

Belgian Food Industry… the Best Kept Secret

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Belgian Food Industry… the Best Kept Secret Belgian food industry… The best kept secret Belgian cuisine is one of the most highly praised in Europe. It is a well-deserved reputation too, placing Belgium among those countries where delicious food is not a hollow phrase but a veritable part of the country’s culture. Belgians love high-quality cuisine and enjoy sharing it with good company. It is, therefore, not surprising that this quality and reputation are also reflected in the food industry. Belgium is a ‘great food country’ in the heart of Europe. Aside from well-known Belgian products such as beer, ‘frites’ and chocolates, Belgium also boasts a wide range of highly successful companies. … A robust and fast growing industry The Belgian Food & Drink sector shows strong growth compared to other countries and industries. Between 2000 and 2010, the sector grew 47 % in terms of total turnover, which is significantly more than other industrial sectors. The Belgian food industry also grew faster compared to neighbouring countries like France and Germany. Exports of Belgian food represent a significant part of that growth. Since 2002, export increased with an average of 5 % per year. In 2012, export represented 52,1 % of total turnover, i.e. € 24,3 billion. As a result of that growth, employment in the food industry remained firm, and even increased despite the downward trend in employment experienced by other manufacturing industries. The Belgian food industry provides over 120.000 jobs. … A quality industry Optimal efficiency and products with superior quality and taste are key for the Belgian food industry. Employees are continuously trained to be ‘masters’ of quality management. Developing the skills of the workforce increases the productivity of food companies and enables continuous improvements in the quality of food products. Belgian food products are of impeccable quality and safety. The Belgian food industry is subject to stringent food safety standards. The safety and quality of food products produced and consumed in Belgium are rigorously monitored by the Federal Agency for the Safety of the Food Chain. Compulsory self-checking system is one of the foundations of their policy: all companies active in the food supply chain – from raw materials to end products – must provide proof that they have taken all the necessary measures to guarantee maximum food safety. © IPV-IFP/ Lies Willaert … An innovative industry The Belgian food industry is aware of the importance of research and innovation in the development of its activities. Through innovation, the food sector is able to develop products that satisfy the most demanding consumers. Belgian food companies are continuously looking for better nutrition for better health, with a variety of tastes and for different cultures. © IPV-IFP/ Lies Willaert In a highly competitive international environment, innovation is also a determining factor in the future of food companies. Innovation and competitiveness go hand in hand! About FEVIA FEVIA is the federation of food companies in Belgium. FEVIA plays the role of interface between the industrial companies in the sector and the socio-economic environment in which they carry out their activities. FEVIA recently endorsed an ambitious strategy for sustainable growth of the Belgian food sector in both local and external markets based on the excellence in food and the boost of exports. Fevia represents (2012): - Employment: - Turnover: € 46,589 billion FEVIA, Avenue des arts 43 More than 120.000 including - Added value: € 6,710 billion 1040 Brussels – Belgium 89.372 direct employees - Exports: € 24,3 billion Nadia Lapage 15.000 self employed - Imports: € 22,3 billion Coordinator FOOD.be 13.000 temporary workers - Investments: € 1,28 billion +32 (0)2 550 17 50 - Number of employers: 4.768 [email protected] .
Load more

Recommended publications
  • Talking Taste
    EAT TOGETHER TAlking TAste WRITEr : KIMBERLEY LOVATO For ‘foodies’, the abundance cheese and a whisky. Chef Freddy of fantastic restaurants Vandecasserie of La Villa Lorraine is one of Belgium’s biggest was the greatest influence in my draws. From Michelin stars professional career. to hidden snack stands, What’s the most embarrassing thing there is always something that has happened to you in your delicious to try. But beyond restaurant? the border, what do people Having a Flemish guest speak to me, really know about the and only nodding and smiling because cuisine ? We pull up a chair I had no idea what he was saying with four Belgian chefs who What does ‘Chambar’ mean ? are also making a name My grandmother came up with the name for themselves abroad. - an old French phrase meaning ‘when the teacher leaves the room, all the kids go crazy!’ In French it is spelt chambard NICOLAS SCHUERMANS - the ‘d’ is silent. Nicolas Schuermans, ‘Nico’ to his friends Left : What is your fondest food memory than waffles and chocolate! For example, Nicolas Scheurmans and family, studied at the prestigious What advice would you give of Belgium ? I have rabbit or pigeon on my winter CREPAC School of Culinary Arts to someone dining at your restaurant R i g h t : My dad’s whole braised squab with baby menu, something Americans rarely eat. Bart M. Vandaele in Belgium and apprenticed at La Villa for the first time ? potatoes. The best squabs always came Shrimp croquettes are a favourite. Lorraine (two Michelin stars), before Be open-minded and without from my granddad’s pigeon house.
    [Show full text]
  • 11Xbest of Belgium
    Vlerick kindly calls your attention to www.vlerick.com this special feature on Belgium! The articles have originally been published in 1X Live for next to nothing 2X Fine and copious dining 3X Small player, international role 4X No problems with bureaucracy 5X The ultimate language supermarket 6X Even the partner has work in no time 7X The land of teasing taxes 11X 8X To London today, BEST OF Paris tomorrow 9X Home in the world, at an international BELGIUM school Dear reader, 10X Patient-friendly healthcare Admittedly, people do not come to Brussels for the wonderful climate. And yet, many foreigners who come here to 11X The Eldorado of culture live and work often never want to leave. We explain why in this magazine. Our journalists sought and found 11 good reasons to move to Belgium. Because, yes it’s true, this country has a lot more to offer than just beer, waffles and cho- colate…Belgium is located in the heart of Europe, unemployment in Flanders is currently at an all-time low and many companies are waiting impatiently for your talent. This English edition of Vacature was created especially for you, with information about our labour market and, of course, Belgian job openings for international talent. See you soon in Belgium? Marian Kin Editor in chief Vacature 2 Vacature Brussels is a relatively cheap city for most expensive city in Europe is London expats, such is the conclusion of a study (2508 euro per month) followed by conducted by ECA International consul- Moscow (2383 euro per month).
    [Show full text]
  • Oh Yes, You DO Want Fries with That Holiday Cheer At
    Holiday TimeBangkok Post Read more news at bangkokpost.com MONDAY, DECEMBER 24, 2018 FESTIVE CELEBRATIONS revered tuber, that som- melier-served condiment, Brussels-style mussels and Oh yes, you DO want fries with that holiday cheer at an abbey’s worth of monk- brewed beer — those are Ajust the highlights at Belga, Sofitel Bang- kok Sukhumvit’s newly opened restaurant and craft beer bar that’s already generating Sofitel Bangkok Sukhumvit’s buzz among cerevisaphiles and Euro-nosh lovers alike. new rooftop dining venue is Located on the 32nd floor of the luxury BELGA BAR an authentic Belgian brasserie lower Sukhumvit property, Belga is the result of a comprehensive remodelling effort that included an impressively rejigged that puts spuds and suds floorplan and vastly increased terrace zone which takes advantage of the spectacular on a pedestal city views. As Bangkok’s first and only purebred Belgian eatery-pub, Belga bores down into & BRASSERIE that country’s centuries old cooking and brewing heritage. Here, ‘F’ & ‘B’ are the twin pillars upon which the venue’s distinctive CHRISTOPHER LOMBARDI exclusives — Duvel, Maredsous with a tantalising à la carte menu of Belgian two-fold appeal is borne. Blonde/Bruin and De Koninck. specialties, live entertainment and a toast Billed as a bar and brasserie, Belga does Significantly, each of nearly 40 to 2019 under the stars. indeed deliver on both fronts. A menu of prized Monalisa potatoes, Belga’s frites highly recommended. beers on offer is served in its exquisitely prepared main dishes and pub are twice cooked to a deep golden brown While available as own official custom-shaped CHRISTMAS EVE & DAY EUROPEAN fare made with uncompromisingly pre- and tender-crispiness, bringing out the a bar-snack order, glass, designed to highlight WINTER NIGHT MARKET DINING mium-quality imported ingredients aptly yellow-skinned taters’ distinctive flavour our Frites Maison their distinctive charac- AT BELGA showcase Belgium’s world-famous cuisine, and bite.
    [Show full text]
  • A City Between Tradition & Innovation
    BRUSSELS A CITY BETWEEN TRADITION & INNOVATION WHO ARE WE? • TOURISM BOARD OF THE BRUSSELS CAPITAL REGION • INTERNATIONAL NETWORK / WORLDWIDE • NO NATIONAL TOURISM BOARD IN BELGIUM • 25 – 30 MEMBER CITIES (4 NORDICS) • STRATEGY BASED ON AFFINITY MARKETING • BASED ON SHARING AND LEARNING • 400K FACEBOOK / 100K INSTAGRAM FOLLOWERS • NOT A BRAND OR A B2C NETWORK! • FOOD & GASTRONOMY ARE KEY ASSETS • INVITING EXPERTS ON SPECIFIC TOPICS BRUSSELS : 2 CENTURIES ON ONE SLIDE! • COPY/PASTE OF THE FRENCH RESTAURANT SCENE • FIRST RESTAURANTS APPEARING AFTER THE FRENCH REVOLUTION • 1800 – 1900: REGULAR GROWTH > 300 RESTAURANTS • 1900 – 1950: ARRIVAL OF THE LOCAL CUISINE • AFTER WWII: MIGRATIONS AND INTERNATIONAL INFLUENCES • 1970 – 1980: TOP MICHELIN DESTINATION BRUSSELS TODAY • +/- 30% FOREIGNERS (20% EUROPEANS) • 45 NATIONALITIES REPRESENTED BY MORE THAN 1.000 CITIZENS • ONLY 40% OF FRENCH-BELGIAN CUISINE RESTAURANTS SUPER SPEEDY SURVEY CHOOSE 3 FOOD CITIES AMONG : GENT BRUSSELS LIMA BARCELONA COPENHAGEN LYON SUPER SPEEDY SURVEY CHOOSE 3 INNOVATIVE FOOD CITIES AMONG : GENT BRUSSELS LIMA BARCELONA COPENHAGEN LYON SUPER SPEEDY SURVEY RESULT FOOD CITIES 7 6 5 BARCELONA BRUSSELS COPENHAGEN 5 1 1 LYON GENT LIMA SUPER SPEEDY SURVEY RESULT INNOVATIVE FOOD CITIES 8 6 5 COPENHAGEN LIMA GENT 2 1 0 BARCELONA LYON BRUSSELS SUPER SPEEDY SURVEY DOES IT FIT WITH THE REALITY? WHAT CAN WE LEARN FROM IT? OUR CHALLENGE: CAPITALIZE ON OUR REPUTATION AND BUILD A MORE INNOVATIVE IMAGE Why? How? BRUSSELS – TRADITION VS INNOVATION • TWO CENTURIES OF TRADITION > STRONG IMAGE / REPUTATION • IMAGE LINKED TO THE FRENCH (COUNTRYSIDE) SCENE > LACK OF INNOVATION • NOT PART OF THE COOL NORDIC CUISINE TREND • NEED TO WORK ON TWO TARGET GROUPS: 1.
    [Show full text]
  • Local Flavors Got Fried Potatoes
    10 10 • IN PHotos The Henderson Press • August 8 - August 14, 2013 ing) didn’t care for it. I’ll try anything. prepare a dish during competition? THP: You also lived in Belgium. VANOVER: I like pressure. I’m Tell us about Belgian cuisine. OK with it, but it is nerve racking. VANOVER: One of the things Everything seems like it takes longer, people would be surprised about is you’re not in your own kitchen. that French Fries started in Belgium. THP: Do the competitions spur They’re actually Belgian fries. During you to be more adventurous with World War I, American and Belgian your dishes? soldiers were in an area and the Belgian VANOVER: Absolutely. It’s chal- soldiers prepared fried potatoes. The lenging because you want to make a Americans called them French Fries dish that’s new and creative, but it can’t because Belgian soldiers spoke French. be so different that you overpower it The origin of the dish is that they used with complexity. Or that an average to deep-fry a type of skinny fish, but cook couldn’t re-create it. Advice Chef Christie Vanover of Zestuous appears on MasterChef Cookalong, one winter the river froze over and that one judge gave me is, ‘just keep June 2013 they didn’t have any fish. They cut up things simple, but find a way to make potatoes the same size as the fish and it interestingly simple.’ Local flavors got fried potatoes. THP: You also participate in cooka- THP: What types of cooking were longs.
    [Show full text]
  • RENAISSANCE Dinner & Ball
    The RENAISSANCE Dinner & Ball To benefit La Maison Française at the Embassy of France The RENAISSANCE Dinner & Ball Ambassador Gérard Araud Distinguished Guests, Il n’y a pas de bonne cuisine It is with great pleasure that I welcome you to this exceptional gala that is not only marking the Goût de si au départ elle n’est pas faite par amitié France / Good France event but also paving the way for the renewal of the prestigious and unique venue pour celui ou celle à qui elle est destinée.” that is La Maison Française. Such an evening is one of the best ways we can think of to celebrate French-American friendship, as La Maison Française has long been a cornerstone of intercultural cooperation. Indeed, through the quality of its hospitality and the diversity of its Paul Bocuse programming, this institution fosters the fundamental cultural principles that make our connection so unique. “ For years, La Maison Française has hosted lively intellectual panel discussions and debates, prestigious scientific events, business meetings and encounters. It is also a unique setting in which to celebrate the French-American heritage and our common history through commemorations of veterans and award ceremonies. To continue this great cultural journey, we must make sure we maintain the capacity to deliver quality programming in the best possible conditions. In other words, after 30 years of continuous use, La Maison Française must be modernized. In 2016 and 2017, the French government embarked on high-priority renovation and restoration work, revamping in particular the sound and video systems and undertaking major infrastructure and security projects.
    [Show full text]
  • Traditional Foods in Europe- Synthesis Report No 6. Eurofir
    This work was completed on behalf of the European Food Information Resource (EuroFIR) Consortium and funded under the EU 6th Framework Synthesis report No 6: Food Quality and Safety thematic priority. Traditional Foods Contract FOOD – CT – 2005-513944. in Europe Dr. Elisabeth Weichselbaum and Bridget Benelam British Nutrition Foundation Dr. Helena Soares Costa National Institute of Health (INSA), Portugal Synthesis Report No 6 Traditional Foods in Europe Dr. Elisabeth Weichselbaum and Bridget Benelam British Nutrition Foundation Dr. Helena Soares Costa National Institute of Health (INSA), Portugal This work was completed on behalf of the European Food Information Resource (EuroFIR) Consortium and funded under the EU 6th Framework Food Quality and Safety thematic priority. Contract FOOD-CT-2005-513944. Traditional Foods in Europe Contents 1 Introduction 2 2 What are traditional foods? 4 3 Consumer perception of traditional foods 7 4 Traditional foods across Europe 9 Austria/Österreich 14 Belgium/België/Belgique 17 Bulgaria/БЪЛГАРИЯ 21 Denmark/Danmark 24 Germany/Deutschland 27 Greece/Ελλάδα 30 Iceland/Ísland 33 Italy/Italia 37 Lithuania/Lietuva 41 Poland/Polska 44 Portugal/Portugal 47 Spain/España 51 Turkey/Türkiye 54 5 Why include traditional foods in European food composition databases? 59 6 Health aspects of traditional foods 60 7 Open borders in nutrition habits? 62 8 Traditional foods within the EuroFIR network 64 References 67 Annex 1 ‘Definitions of traditional foods and products’ 71 1 Traditional Foods in Europe 1. Introduction Traditions are customs or beliefs taught by one generation to the next, often by word of mouth, and they play an important role in cultural identification.
    [Show full text]
  • Username: Belga Password: Belgaon32
    FOOD wifi Username: belga Password: belgaon32 belgabangkok Moules Frites ( kg /1 kg) Our Mussels are served with Homemade Belgian Fries and Mayonnaise Moules Marinière, Moules Tom Yum, White Wine, Shallots, Parsley Chili Paste, Lime, Coriander 590 / 1,090 590 / 1,090 Moules Hoegaarden, Moules de Jour, White Beer, Pancetta, Cream Flavour of the Day 590 / 1,090 590 / 1,090 irst mentioned in a Flemish manuscript in 1781, "Moules Frites", black mussels served with french fries, have been the most popular dish in Belgian cuisine for a long time. Originally F described as the "Poor Man's Meat" due to the wide availability of both mussels and potatoes to the people of Belgium, nowadays the mussels used for this dish have gained the nickname "Black Gold" due to increasing demand and also their use in more high end restaurants throughout Europe. A dish that can be prepared in endless ways, Moules Frites is a must try when visiting Bel- gium, or Belga Rooftop Bar & Brasserie. Here our chef Nicolas sources the mussels from around the world, depending on the best season and quality, to bring a taste of Belgium's national dish to you. And the fries? We make them in house, using the best quality potatoes and cooking them three times (yes, three times) to ensure the perfect ratio of crisp crust and soft center. Enjoy! V - vegetarian - SIGNATURE DISH VE - vegan Please let us know if you have any allergies or dietary requirements Price are in Thai Baht and exclude 7% VAT and 10% service charge. sharing plates Oysters Artisan Cheese Selection of Seasonal
    [Show full text]
  • PDF # Recipes from a Belgian Kitchen
    0PQSRQ5YFO Recipes from a Belgian Kitchen: 60 Authentic Recipes from Belgium's Classic Cuisine \\ Doc Recipes from a Belgian Kitch en: 60 A uth entic Recipes from Belgium's Classic Cuisine By Suzanne Vandyck Anness Publishing. Hardback. Book Condition: new. BRAND NEW, Recipes from a Belgian Kitchen: 60 Authentic Recipes from Belgium's Classic Cuisine, Suzanne Vandyck, This title helps you discover the complex tastes and sophisticated techniques of Belgian food, with 60 delicious recipes. It explores the geography, climate and history of the country, and offers a fascinating insight into Belgium's culinary customs. It provides a comprehensive guide to the ingredients of the region, including Belgian endive, asparagus, mussels, charcuterie, chocolate, beer, spices and condiments. It features soups, appetizers and vegetable sides, fish, meat and poultry as well as desserts and bakes, and including all the classics, such as Cream of Endive Soup, Beef Stew with Beer and Chocolate Mousse. It includes 300 beautiful and evocative photographs, and complete nutritional information for every recipe. Strongly influenced by its proximity to northern France, but also retaining rustic, homely traits from its medieval past, Belgian cuisine combines haute cuisine with comfort food and substantial portions. In this beautiful book, Suzanne Vandyck explores the history, rich culture and social traditions of the Belgian people, and the development of their unique cuisine. The collection of recipes evokes the glorious tastes and textures of Belgian cooking, with dishes that... READ ONLINE [ 4.73 MB ] Reviews Thorough guideline! Its this kind of excellent read. This is certainly for all those who statte there was not a well worth reading.
    [Show full text]
  • Dining Guide Guide Des Restaurants 2014
    DINING GUIDE GUIDE DES RESTAURANTS 2014 Brought to you by Ce guide vous est offert par 1 We’ll get you there. Comptez sur nous. You've worked hard. You've earned your place. Vous avez travaillé dur. Vous avez mérité votre place. Welcome to Private Client. Get personal, one-on-one Bienvenue à Gestion privée. Obtenez des conseils personnalisés wealth management advice specially tailored to your specific et directs concernant la gestion de votre patrimoine en fonction investment needs. Because it’s time to make your money de vos besoins précis d’investissement. Le temps est venu de faire work for you. Your dedicated professional advisor is waiting travailler votre argent pour vous. Votre conseiller professionnel for you, visit IGprivateclient.com attend de vous servir. Visitez GIgestionprivee.com WELCOME TO THE 2014 DINING GUIDE. VOICI LE GUIDE RESTOS 2014. Air Canada’s enRoute magazine has Chaque année depuis 2002, le magazine conducted a search for Canada’s top 10 enRoute d’Air Canada dresse le palmarès des dix best new restaurants every year since meilleurs nouveaux restos du Canada. Dans ce 2002. This dining guide features more guide gastronomique, vous trouverez tous les than a decade of these award-winning restaurants primés qui y ont figuré au fil des ans, restaurants, along with many of our de même que certaines de nos adresses préférées favourite spots from the magazine’s au pays, tirées des archives du magazine. Détachez archives. Pull out this guide and keep ce guide de poche et conservez-le : il pourra vous it for future reference to find an servir à repérer un restaurant près de chez vous Air Canada enRoute-recommended qui a été recommandé par enRoute d’Air Canada ­restaurant near you or to research ou à trouver où casser la croûte au cours de votre where to eat on your next trip.
    [Show full text]
  • Mining Cross-Cultural Relations from Wikipedia - a Study of 31 European Food Cultures
    Mining cross-cultural relations from Wikipedia - A study of 31 European food cultures Paul Laufer Claudia Wagner Graz University of Technology GESIS & U. of Koblenz Graz, Austria Cologne, Germany [email protected] [email protected] Fabian Flöck Markus Strohmaier GESIS GESIS & U. of Koblenz Cologne, Germany Cologne, Germany fabian.fl[email protected] [email protected] ABSTRACT the editor community of the Romanian-language Wikipedia For many people, Wikipedia represents one of the primary could either have a deviant mental picture of the French sources of knowledge about foreign cultures. Yet, differ- cuisine { or it might estimate the priorities of Romanian- ent Wikipedia language editions offer different descriptions speaking readers to rather be on meat-based French deli- of cultural practices. Unveiling diverging representations of catessen than on wine and baking goods. Further, the gen- cultures provides an important insight, since they may foster eral interest of the Romanian-speaking readers in the French the formation of cross-cultural stereotypes, misunderstand- cuisine (for example measured by the number of views of the ings and potentially even conflict. In this work, we explore article about French cuisine in the Romanian language edi- to what extent the descriptions of cultural practices in var- tion) might serve to potentially displease any Francophile, ious European language editions of Wikipedia differ on the since the Romanian speaking community might show no- example of culinary practices and propose an approach to tably less interest in the French kitchen than in the Russian mine cultural relations between different language commu- or Hungarian one. This hypothetical scenario serves as an nities trough their description of and interest in their own example for numerous similar real-world cases (which can- and other communities' food culture.
    [Show full text]
  • Between River and Land a Taste of the City And
    BETWEEN A TASTE OF CROSSING FARMLANDS THROUGH RIVER THE CITY AND THE AND THE GREEN ACCOMMODATIONS AND LAND 114 km COUNTRYSIDE 88 km FOOTHILLS 44 km BACKROADS 84 km VALLEYS 82 km FOR FOOD LOVERS Here are a few places that offer a good night’s 1 VIGNOBLE LANO D’OR 9 CHOCOLATERIE LE CACAOYER 17 PARC DES CHUTES DORWIN 24 FROMAGERIE DU CHAMP À LA MEULE 31 MAGASIN DE L’ABBAYE sleep and feature a “Goûtez Lanaudière!” certified restaurant, where you can enjoy a meal 1000, Grande Côte Ouest (route 138), Lanoraie 190, rue Sainte-Anne, L’Assomption 3102, 1re Avenue, Rawdon 3601, rue Principale, Notre-Dame-de-Lourdes 220, ch. de la Montagne-Coupée, Saint-Jean-de-Matha prepared with local products. 450 887-0291 | vignoblelanodor.ca 450 589-9990 | lecacaoyer.com 450 834-2596 | rawdon.ca 450 753-9217 | champalameule.com 450 960-2891 | abbayevalnotredame.ca FEATURED Enjoy vineyard products on a terrace FEATURED Unique artisanal chocolate shop FEATURED Magnificent waterfall (paid access), FEATURED Artisanal cheese shop making highly- FEATURED Come discover our renowned HÔTEL CHÂTEAU JOLIETTE }}}} right beside the St. Lawrence River. Platter of local featuring chocolate treats, French macarons, lookout points, nature trails and picnic area. renowned fine products from Lanaudière cow’s milk, caramels, chocolates and fruit cakes made by food products served. desserts, soft ice cream dipped in sauce, gelatos, including the popular Victor and Berthold cheese. Cistercian monks, formerly from Oka. Edible forest sorbets and more. A must! SCHEDULE Mid-June to Labour Day, 10 am to products, nut butter and more.
    [Show full text]