Vaess

Vaessen-Schoemaker, rebranded as Vaess in 2021 to mark its 75th anniversary, is a dynamic food engineering company with a focus on innovative technologies and high-quality ingredients that enhance food products. Founded in 1946 by Hubert Vaessen and Paul Schoemaker, it initially specialized in meat and sausages but has since diversified into industries including vegan cheese, bakery, fish, and plant-based products. Vaess emphasizes a building block principle for product development, allowing customers to combine various functional ingredients tailored to their specific needs, thus helping them stand out in the competitive market. The company offers extensive support through its Food Technology Centres, where they conduct tests and innovation sessions on a semi-industrial scale to refine their ingredients and concepts. Vaess’s commitment to innovation is reflected in its extensive experience and adaptability to new developments in the food industry, such as changing legislation and emerging ingredients. In recent collaborations, Vaess joined forces with Poland-based Agersol in early 2018, enhancing its capabilities in alginate technology, while partnering with Lind Ingredients at the end of 2020 to offer a broader array of functional blends and bespoke products. Through these strategic partnerships and an entrepreneurial spirit, Vaess aims to provide its customers with a competitive edge while continuously improving food quality and innovation.