Way of working

Product development

Process improvement

Ingredients & innovation

Developing and improving products

We will discuss (in an online meeting or physically) and create a plan to develop or improve your ultimate product. You can already describe the project using a registration form that can be received upon request.

• Requested support:

  • Development and feasibility of recipes

  • Selection of (functional) ingredients and suppliers

  • Making of or support of initial samples, independently or in your product development facility

  • Scaling up tests

  • Nutritional value calculation

  • Project management

• Intake form available upon request

First, it is important to make the question and goals as clear as possible and to draw up a project plan. This will include goals, working methods and agreements. We will do this based on the requests that you have. In preparation for this plan, I will ask you to prepare some information.

Reduce loss and streamline processes

To work effectively, it is useful to prepare the following information in advance, but I can also help with this.

• Description of problem

• Product

• Process and process settings

• Product composition

• Batch changes of raw materials during production

• % of loss

After making agreements about the working method and implementation, I usually visit the factory (except for when a solution can be provided directly). Based on this, a step-by-step plan is made that should lead to a reduction of loss.

Please initiate contact to discuss the problem and the possibilities!

We will make a plan based on your question

What is your central question or challenge?

E.g.:

• Sugar replacement / sugar replacers

• Egg replacement

• Check on ingredients (e.g. batch variations wheat flour functionality)

• Alternative binders, thickeners etc.

• Clean label solutions

• Starch replacers

• CO₂-reduction

• Application of plant based proteins

• etc.

We will together setup the most suitable approach.

Is your raw material inventory confusing or too full? Or are you curious whether valuable ingredients can be replaced by cheaper alternatives – without compromising on quality? With a fresh look at your raw material range, I would be happy to help you create an overview and make smart choices.

• Grondstoffen inventariseren Breng alle ingrediënteInventory of raw materials Clearly map out all ingredients, materials and semi-finished products.

• Categorize by functionality Analyze the role of each raw material: bulk materials incl. functionality/application, binding agent, flavor carrier, preservative, structure improver, etc.

• Identify duplicate or redundant raw materials Discover where you can streamline and simplify.

• Search for alternatives Replace expensive or hard-to-find ingredients with cheaper or more sustainable variants.

• Customized optimization Practical recommendations tailored to your product, process and market.

Standardization

Knowledge recording & training

Capturing knowledge and training of staff

Knowledge and training leads to ownership and fewer mistakes. An example of a project could be:

• Documenting process diagram(s) and process settings

• Description of the role of process steps on product or semi-finished product

• Description of the roles of (determining) ingredients

• Recording actions in case of deviations

• Training by means of manual and slides

Discuss the options for a tailor-made training