Wood has traditionally been used for centuries in preparation and for packaging, storage and transportation of food. Since wood is an absorbent and porous material, the hygienic properties of wood are disputed. Furthermore wood is said to be more difficult to clean and sanitise than other materials.
 
Results from recent R&D projects show however that wood has good hygienic properties. Good manufacturing quality, good handling practise and proper sanitation treatments surely make wood a suitable material for most applications in the food industries. The results necessitate a review of the existing guidelines and regulations  for the use of wood in the food industry

At this  web site we will create a data bank about the hygienic properties of wood.You will find a lot of information concerning wood in the food industry and you will be presented with the latest news and the most recent results from research- and development. We have also put together reports, references and summaries from seminars and articles concerning wood in the food industry.

For media there is a special Press-headline where we intend to continuously publish press releases and pictures.

The network will be the forum for exchange of information and knowledge sharing. The purpose is to get wood accepted for use in the food industry.