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Below: Video clip on a new, improved potassium-chloride-based salt reducer developed by Nu-

Tek and further refined by Barentz/Vitablend in their Centre of Excellence in the Netherlands.

Mariano Vasconcellos: ”Barentz is known as the specialist of specialties”

Barentz has been at the forefront of innovation

during the 60 years of its existence. The food

industry is always fast-changing. As a result

the experts, the people who think up and

make the ingredients that stand at the start of

the food production chain, are continually

faced with new challenges. Dedicated staff at

Barentz’ advanced Centres of Excellence test

and analyse ingredients. They develop healthy

solutions such as low-sugar and low fat foods,

functional solutions such as foods with a lon-

ger shelf life and green solutions such as food

without E numbers and finally solutions crea-

ted specifically to meet consumer require-

ments. Mariano Vasconcellos:”Our food tech-

nologists keep a close eye on the innovations

on the market.”

“We need to develop completely different types of proteins” Mariano Vasconcellos, analytical chemist and food technologist, is Technical Director of the Food Divi-

sion at Barentz. “Food is my passion,” he says. “Even when I’m on holiday with my wife, I take a good

look at the packagings when we walk through the supermarket, because I

want to know what ingredients have been introduced.” Mariano is one of the

key strategists at Barentz. He built up a lot of experience during his time with

Heinz and Unilever, especially in the Savoury & Dressings field - things like

soups, sauces, mayonnaise, dressings and tomato products - and was the co-

inventor of the soup-in-a-bag concept that is now available in every market.

It is his job to notice major problems such as the current high levels of salt in

our diet. Common salt, or sodium chloride, contains 40% of sodium which is a

serious health hazard as it can lead to high blood pressure and increase the

risk of diseases. Barentz has been working with the American company Nu-Tek on the development of

a new salt replacer that tastes saltier and doesn’t have the bitter flavour that older products suffered

from. Another problem is the growing shortage of proteins. “We need to tackle this problem. We must

switch to new forms of protein that are easier to produce,” explains Mariano. “We need to develop

completely different types of proteins, such as proteins derived from algae or even from insects.”

http://player.vimeo.com/video/54808234

http://player.vimeo.com/video/54808234

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Innovative infant nutrition

Nutritional drinks and sport nutrition

Nutrition for the elderly and for hospital patients

Vitablend: Nutritional Fortification and Protection Solutions

Vitablend, an ambitious young company based in Wolvega in the north of

the Netherlands, was taken over by Barentz Europe in 2008. Vitablend de-

velops and creates custom-made solutions such as nutritional premixes

and antioxidant blends that are used to fortify and protect our foods.

Vitablend experts analyse and develop fortification and protection solutions

for baby formulas, special foods for patients in healthcare and for athletes

and nutritional drinks in their state-of-the-art laboratories.

Vitablend boasts a team of highly qualified, experienced food technolo-

gists, many of whom have learned the tricks of the trade in big food

companies. Barentz’ CEO Hidde van der Wal and his advisors knew they

needed to attract the best people in order to keep ahead of the compe-

tition, and they have managed to recruit leading specialists with an outstan-

ding knowledge of the field, wide-ranging experience and a passion for

food. Thanks to this high-powered team, Vitablend reinforces Barentz’

leading position on the international market.

Fortification

Vitablend formulates innovative nutritional

premixes for fortification of food products con-

sisting of ingredients like vitamins, minerals,

nucleotides, amino-acids and other funtional

ingredients.

Protection

Vitablend has extensive experience in the design

of antioxidant solutions for food and feed pro-

ducts. Antioxidants that protect the nutritional

quality of these products by improving their

shelf life.

Clean label products

Consumers are increasingly demanding clean

label products; they want natural, healthy food.

We realise the importance of this and we explore

new ways of meeting this without compromising

the quality and shelf life of the products. Vice Pre-

sident Kees Schepers of Vitablend Netherlands

and Vitablend Singapore:”There is no unambi-

guous definition of clean label products: every

manufacturer interprets it in his own way. Some

claim that it means products without E numbers,

others that it refers to natural, organic food. We

do our best to meet our customers’ requirements

by devising solutions for specific applications.”

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Barentz Food Solutions: ”Giving our favourite foods that special touch”

Kees Schepers: ”Barentz also sup-

plies citric acid, extracted from citrus

fruit. It is widely used in mayonnaise,

ketchup and beverages. Our citric

acid is a top-quality product.

Citric acid is a natural preservative

and antioxidant, and is also used to

give food a sharp taste and adjust the

pH of food products and cosmetics.”

Developing food for babies and

children is high-precision work Bert Pott, one of the founders of Vitablend,

is currently engaged in the development of

ingredients for baby food: he has his own

company, which is active in this field.

Bert Pott can look back on ten years of

experience with Nutricia. He sees the

making of food for babies and young

children as a real challenge. “These young

people need the very best food we can give

them. No mistakes are permitted here: the

food simply has to be good, full stop. We enjoy the confidence of the market, because we have devel-

oped a comprehensive, effective quality control system embodying so many checks that it’s almost im-

possible for anything to go wrong. This is definitely high-precision work.”

Vitablend employs some 15 food technologists. Their task is to create ingredients for bread, various

types of meat products, soups and fish oil. Hidde van der Wal hand-picked them and melded them

into one coherent team. The interaction between the specialists yields superb products. Working

together at top level to solve complex nutritional problems gives an incomparable feeling of satisfac-

tion. “The atmosphere sometimes gets quite hectic, due to all the acquisitions,” says Kees Schepers.

“But even the most highly qualified people enjoy working for us. The feeling that you are working in a

top-class company and the synergy caused by working alongside fellow-experts inspire us.”

Ralph van Hooijdonk: intuitive master baker

Ralph van Hooijdonk is a baker and a recipe-maker at

Vitablend. He monitors the market, inspects different

types of bread. He develops enzyme blends for biscuits,

cakes and bread. “We also make ingredients for bread

rolls and we have activities in chocolate products, con-

fectionery and ice cream.” Ralph emphasises: “The art of

breadmaking is the best occupation there is. You need a

feel for it, and ambition. Ralph knows all the types of

bread in Europe. “I am one of the few people to have

had a higher tech-

nical education in

breadmaking.”

````````` Photo left: Bread

made with toasted

corn germ from

L.I. Frank, freshly

baked at Vitablend.

Peter Houben, who started his profes-

sional life as a meat expert, is manager

of the Meat and Fish Buiness Unit.

“One of our specialties is protein blends

for the meat and fish industry,” he says.

“You learn the tricks of the trade in prac-

tice. I know a lot about process technolo-

gy, the secrets of how things are made.

Boiled ham, for example, is always pro-

cessed by injecting water, salt and other

functional ingredients, or by ’tumbling’ it

in the presence of these ingredients.

Special additives are sometimes used in

pea extracts to give the right mixture.

We also make thickeners and seasoning

such as herb blends for vegetarian

products. We are the only company in

the Netherlands to create high-quality

vegetarian concepts.”

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Barentz’ member L.I. Frank: 260 years of experience in ingredients

LI Frank - Specialist in natural beans and grains

L.I. Frank Food Products, founded in 1753 in the

Netherlands, is an experienced beans and grains

company specialized in processing natural raw

materials like lupin, soy and corn into food ingre-

dients. Beans and grains are natural components that

offer a wide variety of functionalities in bread, bakery

and new applications like meat and dairy alternatives.

L.I. Frank joined the Barentz Group in 2007 and is

world leader in the processing of lupin beans.

Lupin is cultivated in various European countries and

Australia. The company imports lupin beans from

Australia and Germany, but also gets supplies from

Dutch growers. Lupin beans are processed in L.I.

Frank’s plant in Twello to yield ingredients that are

used in a variety of products, such as biscuits, cake,

bread mixes, slimming tablets and rodent feed. Sales

Manager Carrie Lucassen explains the process: ”The

lupin beans are cleaned and toasted to inactivate the

enzymes they contain, which would interfere with the

baking process. Lupin products help to improve the

way food feels in the mouth, its structure and the way

it can be processed in the food industry.”

General Manager Erik Engbersen of L.I.

Frank: ”We make lupin, soy and corn germ

products. One of our innovative products is

Fralu CPS, a lupin-based mix that can be used

for example as a milk replacer in ice cream.”

AgriNutrition: Experts in animal nutrition ingredients

L.I. Frank has developed a toasted corn germ

derived from European maize, which is an inno-

vation in the food industry. Toasted maize germ

adds value to products like bread, tortillas and

biscuits, thanks to its delicious flavour and aro-

ma that resembles that of peanuts or other nuts.

Barentz acquired AgriNutrition, a specialist in raw materials and

additives for cattle feed and supplements, in 2012. General Manager

Pieter van den Berg explains: ”AgriNutrition is a big player on the

European market, specialising in the distribution of ingredients for

agricultural feeds

(cattle, chicken and piglet

feed), but we also deliver

to producers of pet foods

(dogs, cats and fish).

We supply animal proteins, yeast cultures (beer yeasts) and

fish meal substitutes for fish food. Big salmon, trout and eel

farms are also among our customers: we supply them with

protein products, such as soy proteins and starches for use in

fish feed.“ Hungry calf drinking milk replacer

6

”You have to be present on the ground if you want to be a

world player,” says Kees Schepers. “Vitablend’s Asian activities

are mainly focused on the fortification of baby foods and on

clinical and sports nutrition. Our Protection Business Unit con-

centrates more on the development of clean label antioxidant

blends containing natural ingredients that help to slow the

onset of rancidity in fat systems, thus improving the shelf life of

food products. A good example is the combination of green tea

extract with natural vitamin E.”

Barentz’ pioneering spirit makes all the difference Hidde van der Wal, who has been at the helm at Barentz since 2002, has provided the impetus that has sparked unprecedented growth during the past decade, making the company a major international player. Developments in Asia have played an important role here. Kees Schepers, Vice President of Vitablend Netherlands and Vitablend Singapore, spends much time shuttling between these two spheres of activity. The brand new production facility in Singapore, opened in November 2012 (photo right), is stra-tegically located to serve the main markets of Southeast Asia. “I enjoy the challenge of helping, even indi-rectly, to improve the quality of food in Southeast Asia,” emphasises Kees Schepers. Hidde van der Wal is also pleased: ”Singapore gives us access to countries like Thailand, Vietnam, Indonesia, South Korea, Malaysia and the Philippines.”

Passion for good food. Typical Italian:

a plate of carpaccio, lovingly prepared.

Barentz Italia: The art of preparing and enjoying food Barentz further stengthened its position in 2012 by the acquisition of Prochifar srl, in Milan. Prochi-

far’s main focus is on food and feed ingredients. Managing Director Oliver Fox is passionate about

Italian food and inspired by the Italian food market. He stresses the importance that Italians attach to

good food, well prepared. “Italians always go for quality.” It is not only in fashion, art, architecture and

music that they excel, thanks to their strong imagination and powers of visualisation. Food is prezioso

in Italy too: cooking and the rituals surrounding the meals, the aperitivos, the digestivos and the

socialising around the table are all seen as part of the culinary art and at the same time can be very

meaningful for the family. That is why Italians are called “i maestri del godimento”, masters of the art

of enjoyment. Hidde van der Wal took up the story: ”The acquisition of this leading Italian company,

with its strong focus on health and well-being, reinforces our

Pan-European ambitions.” The ambitious 43-year-old Oliver

Fox is the right man in the right place to lead the expansion of

Barentz Italia. OliverFox: ”I set up Barentz Services Italian in

2005, with the support from Hidde van der Wal’s team.

Though we are in the north of Italy, we supply ingredients to

big food producers throughout the country.”

Oliver Fox “We sell taste, texture and perfection”

“It is a big challenge to work for the Italian food industry,

because the Italians are perfectionists. You can see that from their clothes, and from their food too.

Everything has to be just right. Italians are very keen on pure, natural ingredients, with as little modifi-

cation as possible. We have a big reputation in the Italian food world. As distributors of high-quality

and specialty food ingredients, we add taste, texture and refinement with a total focus on quality. Not

least because Italians are used to a good life: they want to enjoy things - but above all, they want

quality. That is why we focus on exclusive offerings. We don’t present 3 types of vanilla. We just offer

the best type. We often have exclusive contracts with our suppliers. We are very strong in bakery,

fruit juices and confectionery, but also in meat, savoury dishes and ready meals.”

Vitablend Singapore: “Improving food quality in Asia”

7

In the footsteps of Herman Barentz - “Foresight leads to insight”

Hidde van der Wal, CEO of the Barentz Group since 2002, joined the company in 1988 after qualifying as a food technologist. He is an experienced international leader and a visionary, with a sharp eye for detail. As CEO and strategist he is responsible for the growth of the business in 25 European coun-tries and for the ongoing expansion into Asia. The company was founded in Amsterdam in 1953 by Herman Barentz, as a producer and distributor of chemical raw materials. He managed it for the first 20 years of its existence, and laid the foundation of the current Pan-European enterprise.

In 1953 Herman Barentz came into contact with the Kodak Eastman Company, commonly known as Kodak, an American multinational and photographic equipment company. Kodak is well known for having invented the core technology now used in digital cameras. Herman Barentz however was more interested in the activities in the chemical sector. While everyone else concentrated on its photo-graphy products, Barentz signed a contract with the company that allowed him to sell chemical raw materials in the Nether-lands. Hidde van der Wal is full of praise for Herman Barentz, who

guided his initial steps in the business. “He had the unique ability to learn from the past, and to keep looking ahead. Putting the customer at the heart of our thinking, was the fundamental lesson he had in mind. Herman Barentz was a real pioneer, who combined vision, drive and team spirit. He was highly skilled at managing operations from a distance,” Hidde says.

“We can end world hunger if we really want to” Hidde van der Wal enjoys cooking in his free time. As a result he is keenly interested in nutrition - and in the problem of feeding the world’s population. “The world feeds some 8 billion people every day. Some get 3 meals a day, others 1 or 2, while some get none at all. Efficient food production cuts the cost of food. We can end world hunger if we really want to. The technology to do this already exists.”

“A growing demand for infant formula” “’There are very promising markets in Southeast Asia, with many young consumers. Indonesia, the Philippines, Malaysia, Vietnam, Thailand and Korea have a combined population of about 500 million, much more than that of Europe. Both men and women have to work here, to make ends meet. The traditional picture of the husband as a breadwinner and the wife whose place is in the kitchen is a thing of the past. We see a clear demand for baby formula in this region. Since there is a legal obli-gation to add essential vitamins and minerals to these products, our fortification blends add real value to these products. With our production location in Singapore we are close to our Asian customers and we enjoy working closely with them to develop the right blends for their products.”

The challenge of different culinary cultures Hidde van der Wal sees the culinary cultures in more than 25 countries as a challenge. ”Food is inter-national nowadays,” he says. “The Italians export spaghetti and other types of pasta, the Netherlands is one of the biggest exporters of potatoes. No one outside of Japan had heard of Sushi 20 years ago. America has introduced the Big Mac and Heineken and Coca Cola are very popular. Habits change, and food changes with them. The growth of the world population will lead to different types of agriculture. Our dietary pattern will probably be very high tech in 2050, but on the other hand traditional dishes like sausage and mash, well prepared, will still be a delicacy.”

HIDDE VAN DER WAL: THE ENERGISING FORCE BEHIND BARENTZ EUROPE

Barentz Europe B.V.

Saturnusstraat 15

2132 HB HOOFDDORP

The Netherlands

www.barentz.com

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