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You start from your base product — in our case, this could be wraps or chips — and create a unique seasoning by building many distinct layers of flavor. Bavo DB. Think of refreshing vegetable cuts, new flavors and new combinations. Luc P. I focus on salads based on meat, fish and poultry, on fresh food components and ready-made dishes and pasteurized stews. We go back and forth with the client: developing, tasting, applying different technologies to different types of products, revamping, restyling. I focus on the creative side of things while my partner has a more technical focus.
Together, we lead a team of 14 to provide new products and ideas for our 20 factories. Jonathan L. I focus on dip, salsas and condiments.
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Corn chips absorb less grease than their spud counterparts. We are seeing a spectacular rise in vegetable consumption right now. Flexitarian, vegetarian and vegan lifestyles have become the new normal.
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This led to a strong increase in our plantbased products, with new cuts and combinations, like vegetable rice and vegetable fries, becoming a significant part of our offering. Another major trend is the clean and clear label trend. We hardly produce anything else anymore.
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It urges us to think and to come up with something refreshing. I think Belgium produces a wide array of innovative products. Our supermarkets have so much to offer. But so is convenience: being able to make choices and composing healthy meals based on natural meal components is one of the most important trends today. People also want to be able to actually recognize the ingredients that are on the labels. They long for honest, authentic products.
The good thing about these stricter demands, though, is that it promotes quality and drives creativity. Innovation and demands urge us to stay flexible and to think on our feet. To consider health, salt, sugar, fat, plant-based products, you name it. You have to move faster and always think two steps ahead. Keeping an eye on the market allows us to have a product ready to taste in just a few weeks. We visit all the relevant trade fairs, conferences, read all the relevant publications and keep an ear to the ground everywhere we go.
What are chefs and influencers doing? Travelling never fails to provide fresh inspiration and new ideas.
The Belgian food industry is by far the frontrunner in the area of process innovation. Frigilunch produces over 50 million meals a year for airlines, retail, health care and food service. Always thinking ahead, Frigilunch aims to provide its customers with complete concepts and tailor-made solutions.
Meals for specific diets, elderly people, children, with less salt or sugar, gluten. Everything is prepared in-house by Creadome, a creative team of 12 qualified chefs. With over 2, active recipes, developed in collaboration with top-chefs from all over the world, Frigilunch takes pride in being a producer, not just an assembler of meals. From European classics to ethnic dishes Thai, African, Indian,… , everything is prepared from single components and cooked on the premises following patented processes developed by the company.
Their products are ready to bake and serve fresh. All straight from their state-of-the-art production facility in Moeskroen, where they specialise in the production of laminated dough. By never losing track of their main strengths, Gourmand makes sure to offer golden standard products in the laminated pastry market. Everything starts with the consumer: when it comes to innovation and development, regular taste panels are extremely important. By asking customers essential questions on taste, and having the courage to change where needed, this company knows how to prioritize.
Transparency, sustainability and convenience remain key factors for the bright future of Gourmand. Our bread mixes allow bakers to quickly offer our great quality breads like Crunchy, Maya and multigrain varieties. Founded in , this family business employs people in 3 production sites. The main focus remains on the selection of the best cereals and high quality raw materials for the baking industry. Epistar is the quality label of Dossche Mills, with a. Only the strongest flours are selected, to ensure perfect baking results.
This way, the baker can keep up with the latest trends, finds access to all the information about raw materials and great recipes to surprise and delight customers. Over the years, Pauwels developed in-house expertise on how to develop recipes closely resembling A-brand sauces. Nowadays, however, retailers no longer want to copy brands or recreate a private label price breaker version of the original. They want to surpass brands by bringing innovation to.
At the same time, Pauwels is perfectly suited to provide capacity for runs of branded products and act as a superior co-packing partner. New investments in infrastructure always take into account innovative technologies.
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The company also strives for as many automated control systems as possible,. Investing in modern machinery, business processes and the training of employees are a necessity to be able to compete on an international level. Lower quantities of salt, sugar, fat and calories are also a hot item. At the same time, we have great working relationships with our partners all around the globe. Connecting the dots, making things work for all parties involved and, ultimately, making sure our clients have nothing to worry about, is what we do best.
The UHP-processing not only ensures a lasting freshly-caught flavour, but also prevents contamination. The technology neatly detaches the meat from the shell resulting in a higher meat yield per lobster and easy extraction. The lobsters are already deveined and can be prepared straight from frozen condition, which has a positive impact on foodcost. At the same time we maintain close relationships with customers and suppliers. Whatever challenges the future holds, we are up for it! Taking into account the main concerns of the end users, the chefs, is what allowed Pittman to come up with an exclusive and innovative solution, making their customers in wholesale look good for customers of their own.
Product development is also approached with the customers and, ultimately, their customers in mind. In a world that is changing ever so quickly, flexibility and adaptability are invaluable assets. As an SME and. A lasting freshly-caught flavour is just one of the advantages of the Ultra High Pressure technology. Flash forward 20 years and the modest operation has made way for an impressive snack food empire. In order to keep up with orders and meet demands from its clients, each with their own preferences and tastes, Poco Loco has made significant investments in infrastructure and in optimizing operational excellence.
With a height of 43 meters and a surface area of 15, m2, the building can accommodate up to 42, pallets. An impressive meter bridge, built over the road, connects the warehouse with production. Conveyor belts move the raw materials and finished products across.
The set-up saves over Poco Loco thereby strongly reaffirms its commitment to sustainability. The company continuously invests in state-of-theart technology, machinery and fully automated processes, from production to warehousing and logistics. Inside the production facility, you find yourself in a factory of the future. Robots are placed in three different directions to produce without waste and to meet the specific demands of each customer.
Each production line has several packing lines and switching between lines is possible without having to stop production even for a second. High speed and low cost is the name of the game at Poco Loco.
In the taste lab, new and existing products are meticulously evaluated by a trained panel. In addition to Mexican cuisine, Poco Loco has found new sources of inspiration in the MiddleEast, adding products like flatbreads to its product range. And who knows what part of the world is next?
The third area of focus are frozen culinary meals ready to h eat.