DP&S becomes an independent part of Verstegen Spice Group

Laurel: a pure, wild herb with a traditional story

From timeline to tasting menu

Cardamom with a story: How this spice is changing farmers' lives

Cooking for the public or fine dining?

A modern butcher shop is about more than just meat

Spot the differences: catering in Belgium and the Netherlands

On the way to cleaner transport

Producer and buyer discussing a frikandel with ideals

Discover the three autumn flavors: Pumpkin Spice, Chai and Cookie & Speculaas

From rainforest to restaurant

The king of the show

Innovative drying process for first regenerative herb chain

Modest flavour enhancer

Six spices under the microscope

Push your boundaries

Collaboration for the first Dutch regenerative herbal chain has been signed

Regenerative agriculture: from healthy soil to pure taste

Five spices highlighted by picolier Peter

Sustainable impact by 2024, ambitious towards 2030

From farm to plate

Sustainable steps forward

Verstegen takes the next step in its sustainability ambitions with SBTi-validated climate targets

“The range is expanding, but meat still plays the leading role in our business”

Butcher Luc & chef Dennis connect meat and gastronomy

Cooking is choosing: Two professionals discussing taste

Verstegen achieves significantly lower CO2 emissions by reducing packaging materials

Verstegen office features world's largest ZigZagSolar solar facade

Verstegen launches new brand positioning

Parsley: the story behind our sustainable herb cultivation

Verstegen renews professional product range

Challenges of pepper cultivation in Indonesia in pictures

Agroforestry and vanilla: Verstegen's project in Costa Rica

Verstegen is committed to preserving Indonesian pepper through sustainable farming methods

Verstegen achieves B Corp certification

Michel Driessen hands over daily management as CEO of Verstegen

Verstegen participates in the 'aGROWforests' project

Verstegen is also a partner of the National Week Without Meat and Dairy this year

Michel Driessen in Opinion magazine Forum in conversation with a Greenpeace activist

Verstegen starts construction of energy-generating facade

Verstegen is planting a food forest in the Spaanse Polder in Rotterdam

The story behind nutmeg: a fully transparent chain

Two students take over Verstegen for one day

Verstegen is committed to Net-Zero climate goals

Offering meals offers great opportunities for fresh produce specialists

Kadir Ahmed makes halal sausage bread together with Verstegen

Verstegen and BI-JOVIRA start pilot with green herbs in the Netherlands

Convenience in the meat aisle: discover the possibilities of Quick, Ready-to-Eat and Oven-Ready products

Take the challenge: 7 days without meat and dairy during the NWZVZ

8 Must-haves for your spice cupboard or drawer