Normcast

Within marketing teams, there's often an assumption that a claim is allowed as long as it's true — in practice, it's more nuanced than that. In this Normcast, Tine De Meyere and Hanne Dhuyvetter explain why "true" doesn't automatically mean "permitted". From superfoods to probiotics, from a brand name with a hidden claim to the well-known Red Bull exception: claims on foodstuffs come with plenty of pitfalls and their own specific rules. Our host discusses the trickiest cases, the most common misunderstandings, and the one claim they'd never put on a label themselves. Enjoy the listen!

Quality management hasn't always been what it is today. From an era without standards to a landscape dominated by standards such as the IFS Food Standard and the BRCGS Global Standard. In this Normcast, we dive with Peter Maes — active as a quality manager for 35 years — into the evolution of quality since 1989. How did we get here, what does the rise of these standards mean for companies, and how does quality management today differ from the past? 🎧 Essential listening for any Q-professional who wants to understand where their quality system came from and where it's heading.

When sustainability becomes a quality question: CO₂ emissions, packaging, green claims... themes that used to fall outside the classic QA domain are increasingly landing on the desk of the quality department today. Is it legislation, a customer expectation, or simply a score that needs to be achieved? In this Normcast we talk to Bram De Keulenaere and Emile Lemey of Mantis Consulting about how to embed sustainability structurally within your organisation without it becoming an extra burden. A must-listen for quality managers who no longer see sustainability as a 'side task', but as a logical part of running their business.

Environmental pathogens are higher on the agenda of food companies than ever before. We discuss why classic monitoring is no longer sufficient, how Whole Genome Sequencing is changing the playing field, and what the new GM04 module concretely demands from QA and management. A must-listen for anyone who wants to approach food safety with an eye to the future.

In this Normcast, Veerle shares her insights together with Jens Bauters on a theme that is more relevant today than ever in the food sector: the growing pressure within quality departments and its impact on food safety culture.

Welcome to a new episode of our Normcast! This time we dive into the world of sustainability at SMEs. Together with Marleen Daenen, we explore how companies can take the first steps towards a more sustainable future. From awareness to concrete strategies and implementation — discover how your business can make an impact too.

Whatsupp! The world of food supplements is complex and constantly evolving. Listen to Valerie Vercammen and Elke Debou as they take you through the regulations, labelling and health claims that shape this sector. An inspiring episode full of expertise!

We take a closer look at digital inspections in the food industry. What's stopping companies from switching to paperless registrations? And what does the GoRound app offer on top of streamlined checklists and inspection rounds? We also explore data collection for AI applications. Listen to our latest Normcast and discover the answers!

Programme for the Endorsement of Forest Certification Schemes, better known as PEFC, is an international label for sustainable forest management. What does PEFC involve, and how can you take part as a processor of wood products?

FSSC 22000, or Food Safety System Certification in full, is the first global food safety standard applicable to all food companies. Version 6 was recently released. Why this new version? What has changed? And how should we interpret it? Expert Evelyne Heekhout of Quality Coaching shows us the way.

IFS FOOD version 8 was recently published. IFS FOOD is a leading, globally recognised standard that certifies the safety and quality of processed food products and production processes. BUT what has changed? Was a new version actually needed? And what about hot topics such as food safety culture and sustainability?

Are influencers THE solution to strengthening food safety culture in your company? Ever heard of Parker & Hudson's maturity ladder? How do you make sure people always do the right thing, even when no one's watching? Listen to our Normcast on food safety culture and discover practical tips!

"Get ahead of the crisis!" is the slogan of Food Security vzw. But how do you actually do that? Can a food company avoid crises altogether? And what exactly do we mean by crisis management and communication? Dirk Ceulemans, director at Food Security vzw, explains it all in detail. Don't panic — just listen to our latest Normcast!

The black soldier fly and duckweed. Who are they, and how can they be used as raw materials for animal feed? And what might they contribute to a circular story? Mia Eeckhout, professor at Ghent University, explains it all in detail. She also guides us through the various research projects in the circular food industry.

Product development — what does that actually mean? What journey does a (plant-based) product take from kitchen idea to sellable item? And what are the pitfalls in this process? Sustainability is top of mind. How can we increase the impact of sustainable food? And what effect does, say, a CO2-neutral day have in a hospital or care institution? Find out all this and more in this Normcast!

Sustainability seems to be the new buzzword, but is it really? Plant-based food, or would you rather have a yuzu lemonade? Host Margaux Leemans — Flanders' FOOD — takes us on a journey through the food trends of 2022! Enjoy the listen!

Maxime Willems is the founder of Proef!, the one-stop shop for any food company, start-up, chef or bartender interested in creating tomorrow's food concepts and trends. Maxime takes us into the wonderful world of food creations, food techniques and food trends. In this Normcast, Maxime is joined by Sigrid Severijns, product development team leader at AMNorman. Curious about the chemistry between Maxime and Sigrid? Can they pass the taste test? Listen now!

Did you know that 385 foods can trigger an allergic reaction or intolerance? Curious about the six key points of a good allergen policy? What does Piet Huysentruyt have to do with allergens? AMNorman colleague Natasja De Troch takes you into the 'wonderful world' of allergens. Listen now!

The purchasing process for packaging is becoming increasingly complex. How do you deal with this as a company? How do you make packaging 'sustainable'? Biodegradable, biobased, compostable, recyclable... who can still see the wood for the trees? Curious about the three levels of recycling? Discover it all in our new Normcast!

"The purpose of an analysis is to add value." So begins Bart Aesaert, Customer Relations Manager at Ecca. How do you draw up an annual analysis plan? When can Leuconostoc be the culprit? How will Whole Genome Sequencing evolve in the future? This fourth podcast is MALDI-TOF! Enjoy the listen.

Cold, colder, coldest! In this third Normcast, we're happy to introduce you to Jean-Claude Claeys. Jean-Claude has been with the international family business Messer for 24 years. As "Senior Manager Strategic Application Technology Food", his knowledge is every bit as extensive as his job title! Join us as we explore the world of cryogenic gases and take your cooling to the next level!

(R)evolution in the meat sector! Michael Gore, managing director of the Belgian Meat Federation (FEBEV for short), analyses topics such as animal welfare, pathogens and the future of our meat industry. Listen now!

Koen De Braekeleer, business manager solutions at Testo, kicks off our very first Normcast! We serve up an easy-going chat about digitalisation in the food sector, temperature cooling and calibration certificates.