Offered services

Product development

Developing products that matter

Woudstra Food Solutions supports companies with applied fundamental knowledge for improvement and sustainable growth. We focus on product development, standardization of raw material quality and process improvements for quality improvement and loss reduction.

✔️ Sugar, fat and salt reduction while maintaining structure and taste

✔️ Innovative product development

✔️ Smart cost savings through raw material optimization

✔️ From concept to end product

With in-depth knowledge of ingredients, technology and consumer trends, I bridge the gap between request, R&D and market with you. From concept to product on the line. Including technical and economic feasibility.

Problem solving

Too much product loss?

In case of product loss, I help you to clearly map out the causes and deliver concrete, pragmatic solutions to reduce loss, increase efficiency and reduce costs.

✔️ More efficient processes

✔️ Less product loss

✔️ More control over your production

🔍 Ready to tackle waste? Let's work together to reduce loss!

Looking for an alternative ingredient?

Do you want to gain better insight into batch differences or optimize ingredients for price, performance or sustainability? I can help you with objective measurements and in-depth characterization of ingredients — and advise on suitable alternatives.

✔️ Dual sourcing without loss of quality

✔️ Vegan formulations

✔️ Cost savings and consistent product quality

Applicable to e.g. flour analysis, fats, sugars, sugar substitutes, egg replacement, clean label solutions, starch substitutes, CO₂ reduction, vegetable proteins.

Ingredients

Standardizing in a complex production environment

A production environment can quickly become complex due to a diversity of recipes and raw materials. By standardizing in a targeted manner, processes can be streamlined, costs reduced and risks managed.

An important step in this is analyzing recipes to determine which ones can be combined without compromising product quality or differentiation. In addition, eliminating raw materials with overlapping or similar functionality—such as binding strength, texture, taste or shelf life—offers opportunities to simplify purchasing and reduce inventory.

Standardization

Knowledge retention and training

Recording knowledge and training of personnel

In factories, knowledge about raw materials and processes is often passed on orally to personnel, which leads to dependency on individual employees and increased error sensitivity. By not only documenting ingredients and processes, but also actively translating them into targeted training for operators, knowledge is secured and consistency in execution is promoted. Practical training ensures that employees not only know what they are doing, but also why—leading to greater ownership, better problem solving and higher product quality.

Other

For all other questions and suggestions, please feel free to contact us!

About Rimmer Woudstra

My experience as R&D Technologist in the food industry and as scientist at Wageningen University & Research (WUR) makes me comfortable with both the dynamics of the industry and the application of fundamental knowledge. This is a combination that is often needed to solve complex issues effectively and quickly. By understanding a problem, setting goals and working structurally, we achieve the agreed results in an efficient way.

Contact

If you would like to make a request, get more information or have any other questions, please call, send an e-mail me or fill out the contact form.

Phone

+31(0)613124781

E-mail

rimmer@woudstrafoodsolutions.com