Our story

For more than 15 years, FoodJet has helped food producers place liquid and semi-liquid products exactly where they need them, consistently, and without waste. Here’s how we got here, and what keeps driving us.

FoodJet’s roots lie with the Grood family 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 2005, FoodJet 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.

Our story is best told through the production lines we’ve helped build:

• 2005: FoodJet is founded.
• 2009: our first customer puts FoodJet to work depositing pizza sauce.
• 2018: we deliver our first MDLV depositor for pizza sauce, built for wide, high-speed lines.
• 2023: the 25th MDLV depositor goes into production.
• 2026: the 75th MDLV depositor is delivered.
• 2027: we expect to deliver our 100th pizza sauce depositor.

What began with pizza sauce now reaches across butter and oil, cheese and cream, sauces, chocolate, jam and more. But the reason we build machines hasn’t 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.