Vaessen-Schoemaker – 75 years – continues as Vaess

New name and positioning for leading Dutch Food Ingredients company to support    further growth and international expansion
In recent years, Vaessen-Schoemaker – which turns 75 this month – has experienced strong growth, both organically and through a number of acquisitions. In order to support the further international strategy and to better explain our proposition to customers, we will continue as of today as Vaess – The Dutch Food Engineers! With our ingredients and solutions based on high-quality application technology, we help our customers, food production companies, to develop food for the trends of tomorrow and the needs of today.
A name with history and a promise
“A new name, slogan and website, contribute to the awareness and pride of our employees and also make it more clear to (international) customers who we are, what we do and what our ambition is.” says commercial director Coen van Oorschot. In order to further build on the brand value, a recognisable name has been chosen that clearly refers to our history with the Vaessen and Schoemaker families.
Innovation since 1946
Vaessen-Schoemaker was established in 1946 by Hubert Vaessen and his son-in-law Paul Schoemaker. They were very innovative in their time and discovered, for example, the effects of the binding properties of phosphates in meat. According to Joris Hermans, Director of Business Development and Innovation, this innovative spirit is still present in the company: “75 years of experience, knowledge and technological developments have resulted in many successful and proven concepts. Vaess develops innovative ingredients of the highest quality that add value to the food of tomorrow. These building blocks enable us to develop products that not only taste good, but are also cost-effective, operationally efficient and commercially scalable. Our partnerships with leading machine manufacturers for the food industry make Vaess the ideal player to work with intensively’.
Ready for a sustainable future
Our solutions are based on a building block principle. A successful product has the right balance between texture, juiciness, flavour, mouth feel, binding and fat perception. Vaess applies this successfully in bakery, fish and meat products and increasingly also for vegetarian and vegan concepts. Together with our customers, we are also working on extending shelf life in order to prevent food waste: all of this is in line with our aspiration for a sustainable future.
The Vaess head office is located in Deventer (The Netherlands) and has branches in Almelo (The Netherlands), Poland, the United Kingdom and Australia and operates with over 60 employees for national and international food producers. With the entry of Opportunity Partners as a shareholder as of January 2020, in addition to the former major shareholder and the incumbent management, Vaess is continuing to pursue its growth path with full vigour.
 
We are
Vaess – Dutch Food Engineers

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