• Case histories

    Using a number of practical examples in the form of case histories, you can see below what we mean by conceiving, developing, and packaging food concepts for retailers. Often, it is a complete food concept, created from start to finish, recognisable from the icon above with the small bulb inside. Alternatively, it could be a custom-made packaging assignment, recognisable from the above icon in the centre. Occasionally, it involves supplying products that are more or less ready to go when they come to us; this is recognisable from the EDI icon, top right.

  • Range

    We have conceived, developed, and packaged a great many fresh food concepts. Take a look at our extensive range below. It varies from fresh finger food, sauces, superfoods, sea vegetables, and other flavours for fish, salad, or meat.
  • Conceiving & developing

    Using a number of practical examples in the form of case histories, you can see what we mean by conceiving and developing food concepts for retailers. Our food concept ‘products’ are produced in bulk elsewhere for strategic reasons on the basis of the specifications we have developed. This allows us to create independence and flexibility. It enables us to package a wide and varied range of refrigerated products at our modern BRC-certified packaging lines. Below are a number of examples of a food concept from beginning to end.
  • Packaging of food products

    We have various packaging lines in our BRC-certified and refrigerated production area, and we offer a wide range of packaging solutions for the food sector. This includes different types of cups, trays, sachets, and bags, which we can print on, band, or label. Because a flexible production process gives added value for our customers, our machines can quickly be converted for new types of packaging. The products in the packages can also be vacuum-packed and then gas-flushed and sealed using a mix of CO2 and nitrogen. This extends the life of the product in a natural way. In other words, options galore! Using a number of practical examples in the form of case histories, you can see below a number of packaging examples.
  • Logistics of food

    Using a practical example in the form of a case history, you can see what sort of thing we mean by logistic services involving food concepts for retailers. It ranges from maintaining files for GS1DAS and TraceOne to ensuring that the product is delivered to the correct distribution centre in the correct packaging with the help of EDI.
  • Happy Holidays

    We wish you a Merry Christmas and a healthy, productive and successful 2018!

    Do you need a tasty recipe for the holidays? Then try the Delisauce wild cream sauce with Liège syrup, available at Albert Heijn.

    You will get wild. This sauce will take your dish to a festive level by mixing the delicious fondue with caramelised onions and mixing fragrant spices with a touch of full cream and artisan apples / pear syrup. A real regional product! As a finishing touch a dash of cognac and delicious on taste.

    Ingredients (4 people):

    4 deer steaks
    2 onions
    200 g of winter carrot
    2 cloves of garlic
    50 g of butter
    2 cups of Delisauce wild cream sauce
    560 ml freshly sweet stewed pears with cinnamon


    1. The deer steaks must be at room temperature; take them out of the refrigerator 1 hour before serving.
    2. Clean the onions and cut into half rings. Remove the winter carrot and cut into 1 cm pieces. Clean the garlic and cut it fine.
    3. Heat half of the butter in a large, thick-bottomed pan and fry the onion and carrots for 5 minutes on medium heat. Stir frequently. Add the garlic and cook for 2 minutes.
    4. Sprinkle the venison steaks with salt and pepper. Heat the rest of the butter in a large frying pan and fry the steaks in 4 min. On high heat rosé. Turn halfway. Let the steaks rest on a (hot) plate under aluminum foil for 5 minutes. Pour the fat out of the pan and stir the cakes with a little water. Heat the Delisauce wild cream sauce as indicated on the package in a pan or in the microwave. Serve the wild sauce with the steak and vegetables.
    5. Heat the stew pears with juice for 3 minutes on low heat. Do you prefer to eat them cold? Then serve them with the juice in a bowl.

    Enjoy your meal!

    Source: Allerhande.nl

    Bonduelle fresh soups

    verse soepen van bonduelle in de smaak paprika tomaat
    verse soepen van bonduelle in de smaak paprika tomaat

    New in Germany, trendy fresh soups!

    Let the new, chilled soups of Bonduelle surprise you. Sophisticated recipes full of vegetables. Try the 4 types:

    Vegetarian carrot-sweet potato soup, sweet-spicy with ginger
    Slightly sweet, spicy vegetarian pumpkin soup with cayenne pepper
    Vegetarian mushroom soup, creamy with thyme
    Fruity, spicy vegan pepper tomato soup, with a little bit of chili


    Easy to prepare in the pan or in the microwave, the Bonduelle soup is perfect for a quick snack at home or during the lunch break!