Page 1/39

WHO WE ARE

About us
We are a Dutch family-owned firm with employees in 25 countries. Founded in 1900,
our company has over a century of experience developing innovative bakery
ingredients, processes and marketing concepts.
The Zeelandia group serves the professional bread and confectionery trade
worldwide with high-quality baking ingredients. Our portfolio covers thousands of
products and services, both standard and tailor made, and is continually renewed
and finetuned to reflect the latest consumers trends and technological possibilities.

Our history
When H.J. Doeleman founded Zeelandia in 1900, the company's core business was
to produce rusk jelly for local bakers in the Dutch coastal province of Zeeland. Over
the following decades, the company steadily expanded its portfolio and international
scope, earning the designations 'Purveyor to the Royal household' (1925) and
'Royal' (1950) along the way.
With thorough knowledge of local markets and a global R&D network we can
support customers around the world in exploring new ground and creating new
products that prove a success both with bakers and consumers.
Close personal involvement with our customers, however, has always remained at
the heart of what we do. This is reflected in our global network of local Zeelandia
companies, which develop products tailored to local tastes and needs in almost 100
countries.

Page 2/39

CUSTOMER STORIES

Our customers
All our customers have one thing in common: they care about
good bakery products. We share their passion and strive to
meet their specific requirements. Click on one of the segments
to read their stories.

Page 3/39

CUSTOMER STORIES

Craft & Mid-size bakeries

We help small and mid-sized bakeries sharpen their
competitive edge. Our innovations enable them to expand
their product range with high-quality, authentic products ?
while at the same time streamlining baking processes, saving
cost and effort.

02

01 Italy

Romania
A roundly successful loaf

03 Netherlands

Craft baking for the next generation

Helping craft bakers innovate and compete on quality

Page 4/39

CUSTOMER STORIES | Craft & Mid-size bakeries

Craft baking for the next generation

How our special mixes helped an Italian craft baker to widen his range of products
and attract a new, young customer base.
Il Forno di lo Fiego is a small but highly successful craft bakery in the historic centre
of Como, not far from the shores of the famous lake. Like many Italian bakeries, it
has to come to terms with the fact that younger generations of Italians eat less bread
than their parents.
More than simple white bread
Roberto lo Fiego, who also runs a second craft bakery in a nearby village, has
successfully met this challenge by expanding his range of products. While most
Italian bakeries focus on simple, white loaves, Il Forno di lo Fiego offers a wide
range of special loaves and rolls. Zeelandia's mixes allow the bakery to produce
small batches of special bread, without the extra effort and cost often associated
with them.
Night-time focaccia loved by youngsters
Lo Fiego's success is not restricted to his bread products. Zeelandia's 'Classico' mix
has helped improve the quality of Il Forno di lo Fiego's panettone. Also the shop,
which opens at midnight, has built a reputation among young clubbers with a
delicious range of focaccias based on Zeelandia's 'Fiesta' mix.

Page 5/39

CUSTOMER STORIES | Craft & Mid-size bakeries

A roundly successful loaf

How a new product range and marketing concept for authentic, natural bread helped
mid-size bakeries in Romania gain access to supermarket shelves.
As in many other countries, Romanian consumers increasingly look for natural and
authentic food products, including bread. This presents growth potential for mid-size
bakeries, which in Romania often sell mainly through their own shops and
contracted outlets in their home region. By developing a new product range and
marketing concept, we helped them open up a new sales channel: nationwide
supermarket chains.
Rotunda Romaenesca's clean label
By investing in a thorough qualitative consumer survey, we got a good view of
consumers' purchasing and consumption habits. These insights were translated into
a distinctive new bread range, completely free from artificial preservatives and
E-numbers but still offering a shelf life of 7 days. The new loaves are called
'Rotunda Romaenesca', referring to their round shape and Romanian heritage
respectively. They are available in a range of types to suit all tastes: rustic, rye,
added-fibre and multicereal (with a wholegrain variety to be launched in the near
future).
A sustained nationwide marketing campaign
Just as importantly, the product range was complemented by a sustained marketing
campaign. We took the lead in developing a marketing strategy and a wide range of
marketing materials, including leaflets, branded packaging, advertisements, a
Facebook page and a complete kit for organising sampling and promotional
activities on the shop floor.
The result: improved sales and choice
With 'Rotunda Romaenesca', we created a product popular both with our customers

Page 6/39

CUSTOMER STORIES | Craft & Mid-size bakeries

(who have gained access to an important extra sales channel) and supermarkets,
who can add a 100% natural, regional product to their product assortment.

Page 7/39

CUSTOMER STORIES | Craft & Mid-size bakeries

Helping craft bakers

compete on quality

innovate

and

How can craft bakers successfully compete with supermarkets for the attention of
younger consumers? We helped a group of bakers develop a top quality product
with a strong regional identity.
Whereas the economic crisis is taking its toll on many small enterprises in the
Netherlands, ambitious and creative craft bakers are still flourishing. We helped a
group of bakers in the 'Westland' region to develop a unique product range, enabling
them to successfully compete with the supermarkets next door.
Drawing a younger audience
As in many countries, younger consumers in the Netherlands tend to buy bakery
products from supermarkets for the sake of time and convenience. Yet, many craft
bakers in the Westland region successfully compete with supermarkets thanks to
product innovation and by introducing a greater degree of self-service. Supported by
Zeelandia's test bakers and marketing specialists, they also make the most of USPs
like their product quality, craftsmanship and regional identity.
Developing a distinctive new product
To further enhance this profile, a group of bakers asked us to assist them in
developing a distinctive new type of bread. In a period of just over a year, step by
step, a new brand was developed: 'Pure Westland Gold' ('Gold' also being local
dialect for 'excellent'). The first bread in this 'Pure' range is a high-quality, tasty loaf
with a soft crumb structure and a golden crust. It's rich in fibres and completely free
of lactose and E numbers.
A successful product launch
The new loaf is uniquely available in only seven craft bakeries in the Westland area,
emphasising its regional identity. Sales staff in the stores were trained. Also, we
developed a range of accompanying promotion materials (advertising, banners,

Page 8/39

CUSTOMER STORIES | Craft & Mid-size bakeries

posters, video) to help our customers launch what has in a very short time become a
highly successful product.

Page 9/39

CUSTOMER STORIES

Industrial bakeries
Zeelandia understands the challenges industrial bakers face ?
and develops specific, tailor-made solutions to answer them.

02

01 Germany

Spain
Fresh looks, long shelf life

03 Saudi Arabia

Increased profits with better quality snacks

Filling a fruit bar

Page 10/39

CUSTOMER STORIES | Industrial bakeries

Increased profits with better quality

snacks
How we helped an industrial baker to create better quality and more profitable 'quark
balls', optimising the production process with a tailor-made mix.
Quarkini are a popular German snack introduced by Zeelandia but taken up by our
competitors as well. They are light, deep-fried snacks made from a batter containing
natural curd cheese. One of our customers, which serves bakeries, supermarkets
and wholesalers with a wide range of frozen bakery products, wanted to optimise the
production process of its mini quark snacks.
Creating a more consistent end-product
To do this, we set out to develop a new mix to which only water would have to be
added. This is an advantage over mixes which require fresh quark, which is an
unstable and unpredictable ingredient industrial bakers would prefer to do without.
The new mix makes it easier to produce the mini quark balls in an industrial setting
and reduces the cost of labour. It also makes it possible to apportion the batter more
accurately. Before our cooperation, as much as 5% of the quark snacks were too
small to be sold, a significant loss of potential revenue. The new mix helped our
customer achieve a more consistent size and reduce waste.
Getting to grips with fat absorption
The new mix, however, had to meet several other quality criteria. For example, our
customer also wished to reduce fat absorption during the deep-frying process, both
to improve the product's taste and to reduce costs. In addition to adjusting our own
mix, we provided technical advice to better control the other parameters determining
fat absorption: the frying temperature and the oil used. As a result the quark balls
can now be fried in less time and they absorb less fat in the process, which benefits
both the quality and cost price.
Smoothing out the production process
In our search to help optimise our customer's production process, we came up with

Page 11/39

CUSTOMER STORIES | Industrial bakeries

several other tailor-made improvements. We also redesigned our packaging to make
dosing much easier. We provided technical advice to help our customer reduce the
melting of sugar with which the quark balls are coated after frying. And last but not
least: we did all of this without changing the mix' basic ingredients ? in fact the only
ingredients to disappear from the product's label were E numbers, a result that
made our customer more than happy!

Page 12/39

CUSTOMER STORIES | Industrial bakeries

Fresh looks, long shelf life

Can a loaf have both long shelf life and the same texture and appearance as freshly
baked artisanal bread? We helped a Spanish industrial baker achieve an effective
and cost-friendly solution.
Industrial bakers increasingly seek to create loaves with a more natural, authentic
appearance and texture. Our customer, the Spanish market leader in sandwich
bread, wanted to introduce a loaf with similar characteristics to fresh, artisanal bread
- while maintaining the company's standard shelf life of around 10 days.
Bread decoration for extra crustiness
The main challenge, it turned out, was to achieve a crisp crust. Zeelandia was called
in to offer possible solutions. We found that under the circumstances, using a
different bread improver would not have the desired effect. Therefore, we
recommended a unique yet simple alternative: a different decoration. Using our
Tiger bread decoration mix, our customer was able to improve the loaf's crustiness.
It also gave the loaf a more attractive and eye-catching appearance, since the Tiger
mix looks are new to most Spanish consumers. In short, a highly effective and
low-cost solution.

Page 13/39

CUSTOMER STORIES | Industrial bakeries

Filling a fruit bar

Creating a suitable fruit-based filling for a major producer of fruit bars challenged us
to provide a practical and bake-stable solution.
Our customer, a major manufacturer of confectionery, produces a successful fig and
date-flavoured cereal bar, using a home-made filling. Building on this success, our
customer wanted to expand the product range with a fruit bar and asked our
specialists to create ready-made, practical and tasty fruit fillings.
Matching filling to dough
A particular challenge in supplying a ready-made filling arose because of our
customer's production process. Since the dough and the fruit filling are co-extruded
and portioned into individual fruit bars before baking, our filling's viscosity had to be
perfectly matched to the dough's. By doing this, we ensured accurate dosing and
baking-stability. By adjusting the filling's water activity, we could guarantee that it
retains its moisture during the baking process, keeping the filling fresh and
extending the final product's shelf life.
Saving time
Since high volumes were needed, the fruit filling had to be packed in large drums for
efficient transport. The filling's high viscosity, however, could make it difficult to fully
empty the drums. To minimise waste, we therefore developed a tailor-made,
practical and effective solution, using a combination of an air-operated piston pump
and scraper plates.
Results
Our joint efforts resulted in a cost-effective, versatile fruit filling, available in different
flavours. It allowed our customer to consolidate and expand market share by
introducing a new line of fruit bars with high quality assurances: each fruit bar has a
perfect, consistent shape, a soft and stable filling and a shelf life of 12 months.

Page 14/39

CUSTOMER STORIES

In-store bakeries
Baking in-store comes with very specific challenges. It
requires special ingredients, tailor-made packaging and above
all convenient and robust processes. We help customers to
run successful and efficient in-store bakeries with solutions
that fit their specific needs.

02

01 United Kingdom

Sweden
Promoting the taste of freshly baked bread

03 Romania

Authentic sourdough bread, at local supermarket

Painea Smarandei: authentic bread

Page 15/39

CUSTOMER STORIES | In-store bakeries

Authentic sourdough bread, at local

supermarket
How we enabled a British retail chain to raise the profile of its in-store bakery, by
producing authentic Italian sourdough bread in an easy and convenient process.
Sourdough loaves are a popular choice for British consumers looking for authentic,
high-quality bread. A leading retailer in the UK wanted to add authentic sourdough
bread to its in-store bakery's portfolio. We helped them by developing a mix for
Italian Biga sourdough bread suitable for in-store bakeries - a first for UK retailers.
Sourdough made easy and convenient
The traditional Biga sourdough process involves a very long production process.
This is not feasible in an in-store setting. Adjusting the process to fit our customer's
workflow was a complex challenge which took over 12 months. The resulting 100%
mix requires a two-stage process incorporating a 16-hour ferment. Yet it's an easy
and convenient process, made even easier by special Biga baskets in which the
fermenting dough can be set aside.
Support in baking and selling
The mix produces a full-flavoured, open-textured sourdough loaf, without the use of
E300. To ensure a consistently high-quality finished product we developed a clear,
detailed manual and we also trained bakery managers. In addition, we developed a
range of PoS materials to draw customers' attention to the fact that they can now
buy freshly baked, authentic Italian sourdough bread at their local supermarket.

Page 16/39

CUSTOMER STORIES | In-store bakeries

Promoting the taste of freshly baked

bread
With live baking demonstrations and a range of promotion materials, we help two
supermarket chains increase the turnover of their in-store bakeries.
In Sweden, in-store bakeries face stiff competition from well-established industrial
brands. Supermarket chains are looking for ways to gain market share and increase
turnover from freshly baked products. Zeelandia responded by developing an
effective marketing concept.
From baking demonstrations to aftersales
This concept revolves around live baking demonstrations on the shop floor, using a
range of Zeelandia mixes starting with the 'Shape' low-carb bread mix. The
demonstrations are carefully prepared with the supermarket in question and are
supervised by Zeelandia experts. With a special bread box, consumers are
encouraged to buy the final product, so that the demonstration's promotional value is
converted into satisfying aftersales.
Advice to attract consumer's attention
In addition to the demonstrations, we provide a range of promotional materials, from
banners to bread girdles. We also advise our customers on ways to direct
consumer's attention to their in-store bakery section. In one supermarket, this led to
the redesign of the entire breakfast bread, cakes and healthy bread section.

Page 17/39

CUSTOMER STORIES | In-store bakeries

Painea Smarandei: authentic bread

How we helped a major supermarket chain in Romania boost the sales of its in-store
bakery by launching a successful brand of natural, authentic bread.
Large supermarkets may not be the first place consumers think of when looking for
an authentic loaf. Yet in-store bakeries are perfectly capable of producing natural,
high-quality bread with a rich and authentic taste. In Romania we developed a new
mix for supermarket chain Carrefour which not only proves this but also successfully
brings the message across to consumers.
Clean label, rich taste
The name Painea Smarandei ('Smaranda's bread') covers a range of high-quality
loaves with a natural look and a rich taste thanks to dried rye sourdough, special
enzymes and natural fermentation with flour. Unlike many other loaves marketed as
'natural', it can boast a clean label free from E numbers.
Smart marketing
To reinforce the message of authenticity we also developed a carefully researched
marketing strategy. The product name, research has shown, triggers an emotional
response in consumers (Smaranda being a familiar name in Romanian folk stories).
Specially designed packaging and PoS materials highlight not only the loaf's natural
and traditional taste, but also the craftsmanship of in-store bakery personnel, raising
their profile as artisans with passion for their product. The product enjoyed a highly
successful launch, giving Carrefour's in-store bakeries a real sales boost.

Page 18/39

CUSTOMER STORIES

Out-of-home
More and more consumers eat on the go. Bakery products fit
this trend like a glove. With our extensive knowledge of baking
ingredients and marketing concepts, we can create a
successful range of fresh, appealing, tasty and convenient
products for the Out-of-Home food business.

02

01 Sweden

Greece
Panna cotta for foodservice

03 Netherlands

Less is more with liquid margarine

A premium roll for a premium croquette

Page 19/39

CUSTOMER STORIES | Out-of-home

Less is more with liquid margarine

How replacing three ingredients with one innovative product enabled a mid-sized
bakery to produce more consistent results and a cleaner label while reducing cost.
Johnsen's Konditor is a mid-size bakery serving hotels and catering companies with
fresh bakery products seven days a week. For these customers, it is vital that the
bread and pastries they order are of exactly the same high quality every day, both in
shape, taste and texture.
Combining three ingredients in one
We helped bakery owner Johan Lemser to optimise his baking process, reducing
waste and cost and further improving the quality of his products. Instead of adding
freezing powder, softening powder and betaglucan as separate ingredients to the
dough, we advised the bakery to use our liquid margarine instead.
Improved freshness and a cleaner label
Reducing the number of ingredients makes the workflow in the bakery more
efficient. More importantly even, using the liquid margarine results in improved taste
and softness. The bread also stays fresh for longer, which helps reduce waste and
the associated cost. Also, the new process results in a cleaner label: instead of
listing 6 to 15 E-numbers, Lemser now only has one E-number to declare, which
makes the product more attractive to his (quality-conscious) customers.
Automatic dosing for improved consistency
Switching to liquid margarine has also opened up the way to further rationalise the
production process. We are currently helping Johnsen's Konditor to install an
automatic dosing system. This not only saves time and labour cost, it also enables
the bakery to give even higher guarantees of a perfectly consistent end-product in
terms of size and quality.

Page 20/39

CUSTOMER STORIES | Out-of-home

Panna cotta for foodservice

Stable, versatile panna cotta for hotels, restaurants and food outlets. Easy to make
and low in cost price.
Panna cotta may have originated in Italy, it's a popular dish in many countries. Also
in Greece and particularly in the country's tourist regions, where many hotels,
restaurants and confectionery outlets offer panna cotta as a dessert or use it as a
filling in pastry products or cake. For these foodservice customers, it's important that
panna cotta can be made in an easy and cost-efficient way. At the same time, the
result has to meet high-quality standards and must be stable even under less than
ideal circumstances (for example, hotel buffets in hot summer weather).
Lower cost, longer shelf life
The panna cotta we developed for the Greek market meets all of these
requirements. Unlike most products on the market, it is supplied as a powder rather
than in liquid form. This makes it easier to transport and keeps the cost price down.
It also improves shelf life. The powder is packed in convenient 1 kg paper bags,
which allows customers to produce small batches (and thus reduce waste).
Creating signature dishes
Only milk needs to be added to create a creamy, smooth panna cotta. It's easy for
customers to add other ingredients to the panna cotta, like chocolate, caramel or
fruit. This gives chefs and bakers the opportunity to create their own signature
dishes or to offer their customers or guests a greater variety of choice.

Page 21/39

CUSTOMER STORIES | Out-of-home

A premium roll for a premium croquette

Meat croquettes are a classic Dutch delicacy, often eaten in a bun. The country's
leading premium croquette, of course, deserved a quality bread product.
'Kroketten' are a traditional Dutch snack. Combined with a soft roll they form a
popular meal on the go, available from many food service outlets. Van Dobben, one
of the country's leading premium brands, wanted to provide its food service
customers with a branded Van Dobben bun, to match the brand's reputation for
quality and authenticity.
A unique co-created bun
In a process of co-creation with Van Dobben, we developed a bun with a unique
flavor, made from high-quality ingredients, and sourced a reliable, high-quality
bakery. The bun's texture ? somewhat rough on the outside, soft on the inside ? can
even be said to reflect the character of the people of Amsterdam, Van Dobben's
place of origin and a city whose coat of arms is part of the company's logo.
The result: a premium street snack
Our cooperation resulted in a premium street snack which, when tested in a
professional market survey scored significantly higher than a regular Dutch
croquette roll

Page 22/39

INNOVATION

Why innovation is key

Baking may be one of the most ancient crafts, it offers plenty
of opportunities for meaningful innovation. The continuous
challenge for bakers is to meet changing customer tastes and
expectations while keeping production processes lean and
profitable. That, in short, is the goal of Zeelandia's R&D and
innovation strategy. Discover our innovation themes.

Page 23/39

INNOVATION

Authenticity
Globalisation has made markets more homogeneous. This
has sparked a countertrend: people are increasingly looking
for authentic products, including traditional, unprocessed
foods, reflecting both their personal and regional identity.

01

Pure & natural

Page 24/39

02

Regional pride

03

Grain diversity

INNOVATION | Authenticity

Pure & natural

A large majority of global consumers are concerned about the impact of processed
foods on their health. This rising attentiveness towards health is providing a
significant impulse to the natural category, with consumers increasingly preferring to
consume naturally healthy products.
This trend is also about the demand for products that are 'the way they used to be'.
Consumers want to eat tasty, pure, healthy food. We developed the Amore
Sourdough portfolio to enable bakers to create the best authentic bread ever.
Amore Sourdough
Traditional sourdough bread is making a comeback in many countries, thanks to its
intense flavour, moist, crumbly texture and crispy crust.
Zeelandias comprehensive Amore Sourdough range allows bakers to make
authentic sourdough bread of consistently high quality, using their own production
processes. Amore Sourdough brings modern convenience technology to bakers
producing these staples of the bread-making tradition.
The complete portfolio:Amore Original
(http://www.zeelandia.com/innovation/authenticity/pure-natural/amore-original)
Amore Melange
(http://www.zeelandia.com/innovation/authenticity/pure-natural/amore-melange)
Amore Rustique
(http://www.zeelandia.com/innovation/authenticity/pure-natural/amore-rustique)
Amore Arome
(http://www.zeelandia.com/innovation/authenticity/pure-natural/amore-arome)
This range covers a wide variety of applications, processes and bread and flour
types.

Page 25/39

INNOVATION | Authenticity

Regional pride
People are more and more conscious of their regional identity.
In combination with the increased emphasis on sustainability, this leads to a growing
demand for local produce. Including bakery products made from locally sourced
ingredients.
A sustainable choice
Consumer focus is increasingly on 'planet-conscious' eating. Natural and regional
have become part of the consumer's vocabulary. Some of the reasons that
consumers purchase regional foods include: it's good for the local community, it's
more convenient, it tastes better, it's sometimes more cost effective, it makes them
feel responsible, and it's better for the environment. Zeelandia has developed
several local concepts to support bakers in this consumer trend.

Page 26/39

INNOVATION | Authenticity

Grain diversity
The growing interest in natural and regional products has sparked an upsurge in the
popularity of traditional grains. Research shows that over half of all consumers,
when buying food products, are influenced by a product's origin.
The growing interest in natural and regional products has sparked an upsurge in the
popularity of traditional grains. Research shows that over half of all consumers,
when buying food products, are influenced by a products origin. Skepticism of
processed foods often goes hand in hand with appreciation for ingredients perceived
as natural and authentic.
(Re)discovering grains
One way in which we tap into this trend, is by developing new mixes based on less
common types of grain like buckwheat, barley, spelt and quinoah. Sometimes such
mixes revive the use of a grain that has a long history in the local market. Other
mixes introduce consumers to new, more exotic ingredients. And often, the
increased grain diversity in such mixes not only adds to the authenticity of a loaf but
also to its nutritional value.

Page 27/39

INNOVATION

Convenience in production
Whether it is with a view to reducing costs or because it is
difficult to find enough qualified personnel: many bakers look
for ways to rationalise production processes and save
valuable time and energy. Therefore, we continually develop
new ways of making production methods more convenient.

02

01

Flexibility in breadmaking

Page 28/39

Convenience in pastry production

INNOVATION | Convenience in production

Flexibility in breadmaking
To allow bakers to expand their assortment of fresh products, we research and
develop new products for interrupted baking processes. Other products allow bakers
to easily turn standard dough into a wide range of products.
Nowadays, end consumers expect more and more that bakers offer a wide and
differentiating, freshly baked, product assortment everyday of the week. The
challenge is to meet these growing demands when daily volumes of specialty bread
are often too low to prepare a separate dough. Therefore Zeelandia developed
several solutions to create the necessary flexibility in production.

Page 29/39

INNOVATION | Convenience in production

Convenience in pastry production

In pastry production, much time and effort can be saved through using Zeelandia's
pre-dosed ingredients, ready-to-use products, complete solutions and smart
packaging. We also continually work on jellies, coatings and fillings that can be
easily applied.
Such innovations help bakers not only to increase the quality, consistency and
efficiency of the baking process (thereby boosting profitability). They can also make
it easier, minimizing the risk of mistakes and helping bakers ensure the quality of
their finished product even when properly trained personnel is hard to find.

Page 30/39

INNOVATION

End product performance

People buy bakery products first and foremost for their taste
and quality. As consumers in many countries are increasingly
willing to spend money on premium bread products, we
develop mixes and ingredients that help bakers improve the
taste, looks and sensory qualities of their end products.

01

Freshness and shelf life

Page 31/39

02

Taste and texture

03

Sensory evaluation

INNOVATION | End product performance

Freshness and shelf life

Freshness of a product is becoming an increasingly important quality aspect. A
recent European survey found that for many customers freshness is a more
important consideration than price. Zeelandia's innovations in interrupted process
techniques allow bakers to cater to this need.
At the same time, consumers also expect the products they have bought to stay
fresh for longer. Out-of-Home outlets, meanwhile, face the challenge of ensuring
their products on display stay fresh right up to the moment theyre bought. In short,
freshness is a strategic selling point for bakers and retail outlets alike. In these
situations, what matters is the sensory shelf life “ the time period in which
customers perceive a product to be fresh based on the way it looks, its texture and
taste.
Natural methods, professional testing
Using our knowledge of freshness and techniques like enzyme technology, we strive
to lengthen the sensory shelf life in as natural a way as possible. And we rigorously
test the results of our efforts. Panels consisting of internal experts and consumers
judge the finished (test) products. We also make use of objective testing methods
analysing the texture and colour of baked products. The result: innovations which
produce a substantially longer sensory shelf life.

Page 32/39

INNOVATION | End product performance

Taste and texture

By far, the main criteria for the sensory quality of food and the appreciation by
consumers are taste and texture.

We continually work on new ingredients and technologies that help bakers to

achieve the taste, softness, crustiness or moistness they are looking for in their
products.

Measuring crustiness
Defining crustiness is not easy. It involves mouthfeel as well as a crunchy sound.
We developed a unique, objective testing method. This method combines a texture
analyser with sophisticated sound recordings, enabling our customers to create
products with the perfect crust and improved shelf life.
Sourdough made easy

Another excellent example of our R&D efforts is the sourdough portfolio Amore
(http://www.zeelandia.com/innovation/authenticity/pure-natural/pure-natural),
enabling the baker to produce bread with the characteristic flavours and texture of
authentic sourdough bread ? with less time and effort than normally needed. This
Amore sourdough portfolio is a perfect example of redesigning the production of a
traditional bread type into a contemporary and convenient product portfolio.

Page 33/39

INNOVATION | End product performance

Sensory evaluation
Sensory evaluation is a scientific discipline that analyses and measures human
responses to the composition of food and drink, e.g. appearance, touch, odour,
texture, temperature and taste.
Although taste and texture may seem to be highly subjective matters, it is possible to
objectify them. We develop new techniques and procedures for evaluating taste and
texture in a way that can help us and our customers to match products to consumers
expectations.

Page 34/39

INNOVATION

Healthy & Nutritious

Consumers increasingly focus on the nutitritional value and
health effects of food. This trend is sustained by demographic
changes, like an ageing population looking to stay fit and
healthy. We develop innovative products for bakery products
with real, proven health benefits.

01

Healthy lifestyle

Page 35/39

02

Weight management

03

Cardiovascular health

INNOVATION | Healthy & Nutritious

Healthy lifestyle
Globally, consumers are adopting a more proactive and broader view of their
nutritional well-being, with almost two-thirds of them claiming to be 'highly attentive'
to health issues. At the same time, people are getting tired of too many health
warnings. They are increasingly looking for convenient products with positive health
claims that fit seamlessly into their everyday life and diet.
This trend creates opportunities for bakers. In addition to providing products that
help consumers manage their weight and control the risk of cardiovascular disease,
they can boost sales by offering their customers products rich in good ingredients.
We support them by developing tasty and easy-to-process mixes enriched with
vitamins, minerals, omega 3 fatty acids and other micronutrients, which fully comply
with all relevant food safety regulations.

Page 36/39

INNOVATION | Healthy & Nutritious

Weight management
One way to help consumers control and lose weight is to offer bread products with
low carbohydrate and high protein content.
Over the last 30 years, global obesity rates have doubled. 1.5 billion adults and 43
million children under the age of 5 are now overweight.
Low-carb, high-protein solutions
Unsurprisingly, no less than 49% of consumers worldwide are trying to lose weight.
This includes people of all ages. Many of these consumers are actively looking for
products which help them manage their weight. This inspires us to support
customers with solutions for low-carb, high protein bread. We also help them
communicate the health benefits of these products clearly, through professional
marketing materials and clear nutritional labeling.
Tailored taste
However, research has also shown that consumers are getting tired of being told
what they cannot eat. They look for products that combine weight loss with great
taste and even a sense of indulgence. This means that our innovations must be as
much about taste, texture and variation as about being low in carbohydrates and
high in protein. That is why we continually renew and refresh our portfolio of weight
management products, tailoring them to the different tastes in local markets.

Page 37/39

INNOVATION | Healthy & Nutritious

Cardiovascular health
According to the WHO, up to 80% of cardiovascular diseases may be preventable.
Consumers are increasingly aware of this.
Globally, cardiovascular diseases such as strokes and heart failure are the number
1 cause of death. However, according to the WHO up to 80% of these diseases may
be preventable. Consumers are increasingly aware of this, which boosts demand for
products that help control risk factors like obesity and high blood cholesterol levels.
The weight aspect
This creates opportunities for bakers, especially in countries with an ageing
population. We support them by developing innovative solutions for healthy yet
great-tasting products. An example are our mixes for low-carb, high-protein bread,
which help consumers control their weight.
Lowering cholesterol
Another example is Liv, which addresses the problem of high blood cholesterol
levels. According to the WHO, cholesterol levels are responsible for a third of all
cases of heart disease. By including oat beta glucan, we have created one of the
few bakery products that can rightfully claim to actively lower cholesterol levels and
thereby reduce the risk of heart disease.

Page 38/39

CONTACT

CONTACT
Zeelandia has offices and sales representatives in 25
countries and exports to another 70 countries around the
world.

Koninklijke Zeelandia Group B.V.

Postal address
P.O. Box 9
4300 AA Zierikzee
The Netherlands

Visiting address
Poststraat 11
4301 AA Zierikzee
The Netherlands
Tel: +31 (0)111 41 90 00
E-mail: info@zeelandia.com

Page 39/39