Shaping a Tasty Future

Research & Development

We combine our creativity and curiosity with our know-how on ingredients, packaging and process to create the tasty products of tomorrow.

Innovating with our CUSTOMERS AND CONSUMERS

We are a B2B2C company. We watch and analyse consumer behaviour and trends to focus our innovations and inspire our customers with our insights. We listen to our customers’ needs.

Customer relations are our first priority, and we work as closely as possible with them to create new products or look for ways to improve existing ones.

SHAPING A TASTY FUTURE SUSTAINABLY

SHAPING A TASTY FUTURE SUSTAINABLY

A love affair with food, more than 120 years in the making

A love affair with food, more than 120 years in the making

CONTINUOUSLY IMPROVING

There are 75 people from various background working in our R&D teams across Europe, such as bakers, food and packaging technologists, pilot operators, sensory experts and researchers. 

We don't ever stand still. We are always questioning where we can improve and innovate.

We strive to be the best in taste, quality and innovation.

UPSTREAM RESEARCH

Within the R&D department, we value our partnerships with universities and knowledge institutes to drive our upstream research programmes. We build on new scientific insights of ingredients, packaging and processing and scout for relevant cutting-edge technology to innovate for a tasty future responsibly.

That lightbulb moment

A good idea can come from anyone in the company – origination doesn’t only come from the R&D department. We have regular brainstorms and innovation days across the company so that any of our specialists can have a voice.

"It's such a thrill to have an idea, and then see it come to fruition six months later, with 60,000 pieces an hour running off the production line."

– Eva, process engineer

Working in R&D

Food is about pleasure, warmth and sharing. Our team is not stuck in a lab playing with test tubes in solitude. You’ll find them with an ear to the ground, concentrating on the rituals of food, watching how we eat and share. They will be in the factory, at customer visits, supporting the sales team, collaborating with the category management team, meeting with marketing or on a ‘food safari’ in a foreign city taking in the tastes and styles.

Our team is what the French call ‘chaud’ – they are easy to talk with, integrate well, ask the right questions and are curious about customers. They influence decisions and are always looking to make a change.

THE TEAM NEEDS TO BE OUT THERE IN THE MARKET PLACE ALL THE TIME IN ORDER TO ‘SMELL’ THE TRENDS, TO CONSTANTLY ASK THE RIGHT QUESTIONS, AND WORK WITH THE CUSTOMER TO UNEARTH THEIR VISION. THIS IS HOW GOOD INNOVATION HAPPENS.

Roel, R&D and Innovation Director Bakery Products

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