Royal Cosun

𝗣𝗿𝗼𝘁𝗲𝗶𝗻 𝘁𝗿𝗮𝗻𝘀𝗶𝘁𝗶𝗼𝗻 | 𝗖𝗲𝗹𝗲𝗯𝗿𝗮𝘁𝗶𝗻𝗴 𝘃𝗲𝗴𝗴𝗶𝗲𝘀 𝘄𝗶𝘁𝗵 𝗔𝘃𝗶𝗸𝗼 As part of the ‘celebrating veggie’ strategy, Aviko continues to work on developing new flavourful vegetable products. Willem Fijten, Innovation Director at Aviko, and Manfred Keizer, Senior Product Manager Snackables, provide an insight into these developments. “Our focus is not on the main components of the meal, but on side dishes, vegetables and snacks”, Manfred says. Aviko collaborates with Cosun Beet Company, applying Fidesse in snacks.” “We saw a match with Aviko and Cosun Beet Company’s falafel burger. Together, we further developed the recipe for the burger and added the finishing touches in our factory in Spain. And this has led to a fantastic result.” According to Willem, this collaboration shows the strength of the Cosun organisation. “Whereas Cosun Beet Company has all the knowledge about all the components of the sugar beet, we in turn have all the expertise about processing ingredients into finished products. Together, we can make rapid progress.” After the launch of the falafel burger, Aviko is already looking further ahead. “For new applications of Fidesse, such as in falafel bites or as a fat substitute”, says Willem. Collaboration within the cooperation remains vital in this process. “That gives us an edge in the market.” #Proteintransition #plantbasedingredients #fidesse #collaboration

Since last Friday, the arable farm of Marielle Keijzer in Lelystad has been open to visitors as a Groeikracht Cosun Inspiration Farm. On her beautiful farm, she shares her vision on the challenges of sustainable farming, inviting everyone to come and see for themselves, to explore what can be improved or what is already going very well. Hans Meeuwis, CEO of Royal Cosun, opened the day with an inspiring speech about the future of agriculture and Cosun’s role as a supplier of sustainable food and ingredients. He emphasised the power of plants in their work. Arwin Bos, Chairman of the Board of Cosun, and Jo Caris of Waterschap Zuiderzeeland , discussed the challenges surrounding the manure issue and the impact of agriculture on water availability and quality. Thank you to everyone who made this day possible! Together, we are working towards a sustainable future.

𝗣𝗲𝗼𝗽𝗹𝗲 𝗼𝗳 𝗖𝗼𝘀𝘂𝗻 | 𝗩𝗲𝗲𝗿𝗹𝗲 𝗗𝗮𝗺 “As a student, I wanted to know how I could conduct research that could help other people live healthier lives. I’ve always been very involved with nutrition”, says Veerle van Dam. Now, she works as a Health Science and Regulatory Affairs Specialist at Sensus. She started out as a dietitian. After completing a master’s in health sciences and carrying out PhD research into cardiovascular diseases in women, Veerle returned to nutritional sciences. "I’ve noticed there’s a lot of discussion about processed foods and what constitutes 'healthy eating'. Especially online, where a lot of unreliable information is being shared. It can be challenging for consumers to get the right information.” “I want to provide clarity. Not only in the form of a scientific paper or scientific research, but also by translating this knowledge into a story that a customer or consumer can benefit from.” #PeopleofCosun #Nutrition #HealthierLifestyle #Sensus

𝗙𝗶𝗱𝗲𝘀𝘀𝗲 | 𝗜𝗻𝘁𝗲𝗿𝘃𝗶𝗲𝘄 𝗗𝗲𝘀𝗶𝗿𝗲𝗲 𝗣𝗼𝘁𝘁𝗲𝗿𝘀 As commercial development lead at Cosun Beet Company, Désirée Potters explores how the innovative use of side-stream ingredients can address key challenges in plant-based product development. In an interview with vegconomist - the vegan business magazine, she discusses the unique properties of Fidesse®, an upcycled food ingredient made solely from sugar beet pulp: 𝘞𝘩𝘢𝘵 𝘵𝘳𝘪𝘨𝘨𝘦𝘳𝘦𝘥 𝘊𝘰𝘴𝘶𝘯 𝘉𝘦𝘦𝘵 𝘊𝘰𝘮𝘱𝘢𝘯𝘺 𝘵𝘰 𝘥𝘦𝘷𝘦𝘭𝘰𝘱 𝘍𝘪𝘥𝘦𝘴𝘴𝘦? “Firstly, we look at market trends and the challenges producers face. Secondly, we aim to valorise every part of the beet in order to be as circular and sustainable as possible. Sugar beet pulp is a major side-stream, so we decided to deep-dive into its potential applications.” 𝘞𝘩𝘪𝘤𝘩 𝘤𝘩𝘢𝘭𝘭𝘦𝘯𝘨𝘦𝘴 𝘪𝘯 𝘥𝘦𝘷𝘦𝘭𝘰𝘱𝘪𝘯𝘨 𝘮𝘦𝘢𝘵 𝘢𝘭𝘵𝘦𝘳𝘯𝘢𝘵𝘪𝘷𝘦𝘴 𝘥𝘰𝘦𝘴 𝘍𝘪𝘥𝘦𝘴𝘴𝘦 𝘴𝘰𝘭𝘷𝘦? “Improving texture is a major challenge, as most existing ingredients that provide texture are fairly dry. Fidesse is a wet (frozen) ingredient that can retain moisture during processing.” 𝘞𝘩𝘢𝘵 𝘮𝘢𝘬𝘦𝘴 𝘍𝘪𝘥𝘦𝘴𝘴𝘦 𝘴𝘶𝘤𝘩 𝘢 𝘴𝘵𝘢𝘯𝘥-𝘰𝘶𝘵 𝘪𝘯𝘨𝘳𝘦𝘥𝘪𝘦𝘯𝘵? “it’s unique ability to retain moisture and provide texture all in one ingredient. The moisture is released once the consumer takes a bite, providing the same juicy sensation meat has. Additionally, Fidesse is neutral in colour and taste and thus easy to blend into recipes.” #HealthierLifestyle #PlantBasedIngredients #Fidesse

𝗖𝗼𝘀𝘂𝗻 125 𝘆𝗲𝗮𝗿𝘀 | 𝗘𝗺𝗽𝗹𝗼𝘆𝗲𝗲 𝗽𝗼𝗿𝘁𝗿𝗮𝗶𝘁: 𝗔𝗿𝗶𝗲 𝗣𝗲𝘁𝘁𝗲𝗿 Service Engineer Arie Petter started working for the local dairy factory in Hasselt when he was 15. Now, 50 years later, he still works at the same plant – only now for Sensus, helping create plant-based products! “Despite the mergers and acquisitions, the nature of my job hasn’t changed much”, Arie says about the multiple takeovers of the factory that have led him to Sensus in 1999. It was his love for machines that attracted him to the job. “At Sensus, we make powder from inulin extracted from chicory. For this process, we essentially use the same machines as we did for producing milk powder.” Arie’s favourite thing about the job is that “no day here is the same. There is always something different to do. Whether its fixing machine breakdowns or preparatory work for major maintenance. I enjoy helping others move forward.” “The biggest challenge in my career has been the gradual implementation of automation. Which Sensus, of course, continues to this day. Technology advances, and you go along with it. I’ve taken courses to keep up. This has made the job much more interesting for me.” Next year, after 51 years, Arie will start to enjoy his retirement. “I look back with great pleasure on what we have achieved together and how we have always tackled the challenges that came our way as a team.” #Cosun125years #employeeportrait #peopleofcosun

𝗦𝘁𝗼𝗿𝗶𝗲𝘀 | 𝗖𝗵𝗶𝗰𝗼𝗿𝘆 𝗿𝗼𝗼𝘁 𝗳𝗶𝗯𝗿𝗲: 𝘃𝗲𝗿𝘀𝗮𝘁𝗶𝗹𝗲 𝘄𝗶𝘁𝗵 𝗽𝗿𝗲𝗯𝗶𝗼𝘁𝗶𝗰 𝗽𝗼𝘄𝗲𝗿 Not all fibres are prebiotics, and prebiotics are quite different to probiotics. One thing they do have in common is their beneficial effect on the function of your gut. This also applies to chicory root fibre, known as inulin, the dietary fibre and prebiotic extracted from chicory root by Sensus. In this story, Veerle Dam, PhD, Health Science & Regulatory Affairs Specialist at Sensus, outlines the differences between prebiotics and probiotics, and how Sensus is gaining insights into the health effects of chicory root fibre. Read the full story below ⬇️ #HealthierLifystle #Prebiotics #Inulin #ChicoryRootFibre

𝗖𝗼𝘀𝘂𝗻’𝘀 𝗶𝗻𝗰𝗹𝘂𝘀𝗶𝘃𝗲 𝗿𝗲𝗰𝗿𝘂𝗶𝘁𝗺𝗲𝗻𝘁 | 𝗕𝗮𝗯𝘀 𝗤𝘂𝗶𝘀𝘁 Cosun is committed to a culture of diversity and inclusion in the workplace. This starts during the recruitment process. When acquiring new talent, we must guarantee everyone gets an equal opportunity. Babs Quist, Recruitment & Employer Branding manager at Aviko, deploys several methods to ensure equal opportunities for all potential candidates who apply at Aviko. “The first assessment during our recruitment process is an objective questionnaire, specific for each job category. So, when the hiring manager gets involved after, their first impression will be based on this questionnaire. To get a fair picture of each candidate, we often use tests for behavioural styles, capabilities and learning ability. This ensures that the candidate is valued for their ability first and foremost.” #PeopleofCosun #InclusiveRecruitment #Diversity #Equity

𝗙𝗿𝗲𝗻𝗰𝗵 𝗙𝗿𝘆 𝗗𝗮𝘆 | 𝗟𝗲𝘁’𝘀 𝗱𝗶𝗽 𝗶𝗻! Today is no ordinary Friday – it’s French Fry Day! Coming in all shapes and sizes, fries are beloved around the world. But with the right sauce, they can be so much more. At Aviko, they’ve not only mastered the art of creating the delicious Super Crunch Fries. But also for the best dipping sauce recipes to match them with! Why settle for just ketchup when you can enjoy your fries with bacon union, chipotle lime or avocado dip? For more inspiration, check out some of the mouth-watering sauce recipes here: https://lnkd.in/eUnrP7YF #FrenchFryDay #Foodservice #Inspiration #Sauces #Aviko

𝗖𝗼𝘀𝘂𝗻’𝘀 𝗶𝗻𝗰𝗹𝘂𝘀𝗶𝘃𝗲 𝗿𝗲𝗰𝗿𝘂𝗶𝘁𝗺𝗲𝗻𝘁 | 𝗟𝗲𝗼𝗻𝗶 𝘃𝗮𝗻 𝗟𝗲𝗲𝘂𝘄𝗲𝗻 Cosun is committed to a culture of diversity and inclusion in the workplace. This starts during the recruitment process, at the acquisition of new talent. Leoni van Leeuwen - Headford, HR specialist at Royal Cosun and Cosun Beet Company, shares her insights into this process. She strongly believes in creating teams in which people complement each other, and searches not only for the right fit for a job, but also a person that adds to the team.     “Different backgrounds, genders and cultural experiences allow a team to share and adopt new insights and new ways of thinking, which ultimately lead to better results. We also look beyond a specific vacancy when assessing a candidate, as they might be a better fit for a different position. A great example is how we offered a candidate who came in for a financial role, a position in IT!” #PeopleofCosun #InclusiveRecruitment #Diversity #Equity

𝗦𝘂𝗺𝗺𝗲𝗿 𝗶𝘀 𝗰𝗼𝗺𝗶𝗻𝗴, 𝗴𝗿𝗮𝗯 𝗮 𝘀𝗽𝗼𝗼𝗻! Nothing says ‘summer’ more than a delicious scoop of ice cream. And with the rapidly growing demand for plant-based alternatives, Cosun Protein set out to create a plant-based ice cream that's just as creamy, thick, and smooth as its traditional counterpart.   Introducing the perfect plant-based ice cream recipe, using Tendra® Fava Bean Protein Isolate. Thanks to its unique properties, this protein is highly suitable for ice cream. Try it for yourself and experience the creaminess of our creation!   You can download the recipe sheet here: https://lnkd.in/eBHFbj23   #PlantBased #IceCream #FoodInnovation #SustainableLiving #TendraProtein #CreamyDelights