Zeelandia and Ireland’s InnoV have entered into an exclusive collaboration and licensing agreement in the field of gluten-free and other ‘Free From’ solutions with regard to the sustainability
trends in the bakery market.
A joining of forces
This collaboration strengthens the expertise and production of Zeelandia with InnoV’s knowledge and technology.
“As an important supplier of ingredients, Zeelandia knows everything there is to know about the production process in bakeries”, according to Leo Kruit (Industry Support Royal Zeelandia Group) and Rutger van Rooijen (Corporate Director M&A and business development). “Thanks to this collaboration with InnoV, we now also have all knowledge in-house in the field of developments, innovation and new technology with regard to a gluten-free range. InnoV is for us a valuable addition to our knowledge centre: its expertise strengthens that of Zeelandia –
and vice versa. We are therefore very happy with this exclusive and far-reaching collaboration.”
Focusing on developments worldwide
Already since 2008 through its subsidiaries in Italy as well as the Netherlands, Zeelandia has been developing innovative products in the gluten-free range for both the artisanal and industrial bakers to meet the steadily growing demand worldwide as its quality continues to improve.
Together with InnoV, Zeelandia is now excellently equipped to respond to these worldwide trends and technological developments and is thus making a major step forward in strengthening its position in the gluten-free market internationally.
The gluten-free croissant
An example of this unique collaboration is the development of a gluten-free croissant whose quality is superior to products currently on the market.
This new croissant, together with a gluten-free variant of the typical Spanish Cana, will be demonstrated at the upcoming ‘Free From Functional Food Expo’ on 7 and 8 June in Barcelona.
Industry leaders
InnoV is continuously looking for trends and challenges, such as a gluten-free or a vegan range, and develops with Zeelandia high-quality recipes that fit within their existing product technology.
“Zeelandia already has so much expertise in-house when it comes to product development for the bakery sector. With InnoV we are bringing in even more expertise that perfectly matches our ambitions to lead the way in the development of food that is good for consumers and good for the world around us.
We do not only do this by selecting ingredients that fit a healthier and tasty diet. We also continuously offer both small and large bakeries inspiration and innovative solutions, including in the field of gluten-free. By combining InnoV’s knowledge with ours, we can now serve bakers even better.” says Kris Dierckx (Global Product Leader Bread).
Koninklijke Zeelandia Groep
Together with our customers we explore the world of bakery. Thinking differently, we find inventive ways to create bakery success. We inspire our customers with ingredients and better ways to bake, manage and sell. Founded in 1900 by the Dutch Doeleman family, Zeelandia has become a global player in the bakery ingredients business. Today, over 3,000 employees worldwide are dedicated to develop products tailored to local tastes and needs in about 100 countries.
Innovations in Food (& Beverage) Technology is a quarterly magazine distributed globally both in Print and Digital formats. www.innovationsfood.com. Twitter: @Innovfoodtech. Instagram: @innovationsinfoodtechnology. Linkedin: www.linkedin.com/in/terry-prior52
