EN
Farmafood Holds Annual Meeting to Reflect on Achievements and Outline 2026 Vision

Farmafood Holds Annual Meeting to Reflect on Achievements and Outline 2026 Vision

Author:Farmasino Date:January-01-2026


Today, Farmafood held its annual company meeting, bringing together team members to review the past year and align on priorities for the year ahead. The meeting served as an important opportunity to reflect on progress, strengthen internal collaboration, and reaffirm the company’s long-term direction.


During the session, management summarized key developments in operations, quality management, and customer support, recognizing the collective efforts of the team in maintaining consistent standards and reliable service delivery. These efforts have enabled farmavet to continue supporting global partners with confidence in a dynamic market environment.


Looking forward to the coming year, Farmafood emphasized that customer satisfaction remains the core driver of all business activities. The company will continue to focus on improving product quality, enhancing operational stability, and delivering dependable, professional service. By optimizing internal processes and strengthening teamwork, farmavet aims to create greater value for customers and partners alike.


The annual meeting concluded with a shared commitment to continuous improvement and responsible growth. Farmafood looks ahead with confidence and appreciation, and sincerely thanks its employees, customers, and partners for their trust and continued cooperation.



Farma-Food Team




BLOG
View All
  • Egg-White Peptide | Natural Nutrition
    The use of food additives remains an integral part of bakery improvement if we want to improve baked goods, create healthier ingredients, better match the taste of contemporary youth needs and provide an irresistible fresh experience. With the rapid development of the baked food industry and the widespread use of food additives, food additives have an irreplaceable role in improving the processing properties of baked dough, increasing specific volume and capacity, extending the freshness and shelf life of products, improving quality, and increasing the yield and labor productivity of finished products.
    Read more
We want to use cookies to better understand your use of this website. This will help improve your experience of visiting this website in the future. For details about the use of cookies and how to withdraw or manage your consent, see ourCookie NoticeIf you click the confirm button on the right, you will be deemed to agree to the use of cookies.
OK