Our story

For more than 20 years, FoodJet has helped food producers place liquid and semi-liquid products exactly where they need them, with less waste. Here is how we got here, and what keeps driving us.

FoodJet’s roots lie with the De Grood family, their engineering company De Grood Metaaltechniek and a long-held drive to engineer better solutions. Around the turn of the century, that drive turned to food technology: a way to jet liquid and semi-liquid foods in a precise, controllable way. In 2006, De Grood Innovations B.V. was founded to bring that technology to food producers at scale, making production smarter and less wasteful, with less repetitive manual work and far less product lost to inconsistent application. In 2011, the company took the name FoodJet.

What began with chocolate compound on cakes now reaches across pizza sauce, butter and oil, cheese and cream, sauces, jam and more. But the reason we build machines has not changed:

• People first: we take the repetitive, draining manual work off the line.
• No mess by design: clean deposition prevents waste and contamination further down the line.
• Stop waste: accurate dosing means less give-away and fewer rejects.

Today, we design and build our machines in Nijmegen, the Netherlands, with a team of around 50 people and a worldwide network of partners, close to the producers we work with.