“UK Retail Markets Under Pressure аs Food Prices Soar”

Several media have recently published about it. There is a huge pressure on costs in the whole food value chain. And from retail, it trickles down through the whole value chain. From food producers it will go down to food ingredients. We all know this will put the system under pressure. The result is a race to the bottom. We as Vaess think this is the moment, not to look at just costs per kilogram, but to look at the integral system costs. Let’s work smarter, and help beat inflation the smart way. This applies not only to sausage production with coextrusion and alginate, but also, for example, to good puff pastry fillings and brines. Let’s reduce waste and increase yield, without losing quality.

We at Vaess have a message and the solution: “Act and think smart. Don’t look at the costs per kilo. Focus on the system costs. We want to help you with that to succeed!”

This is why Vaess is currently campaigning to bring its alginate casing technology to the attention of producers and retailers.

Coen van Oorschot, director at Vaess: “We’re leading when it comes to alginate. At Vaess we really understand everything about alginate gel and sausage. Already for 76 years we work on sausage. We know everything about alginate and binding. Alginate as raw material is a profession that we master. We know how to make an alginate casing snap and to replace collagen casings with alginate casings. We know how to replace or reduce (saturated) fat with the use of alginate. Moreover, we know how to scale up to high-speed co-extrusion lines and how to save costs. We look at the whole process and our technical specialists at the line are committed and will remain until everything is up and running”.

“Our R&D team will help you immediately if you need something technically related to meat, sausage or vegan. Our goal is to share knowledge and to create added value for our customers. By working and completing the process together. We believe that making gel is a profession in itself that we master down to the finest detail. Because the consequences of a mistake can be enormous. Making a gel, is not something you do on the side. Because we make gel, we can innovate. Running Coex, for example, is based on high throughput. Our engineers develop your bespoken product and gel and help your people work flawlessly, resulting in quality and process improvement and lower costs”.

“Take our AgerGel alginate based casing technology for instance. We developed VascoPrime, a patented primer for plant based sausages that prevents separation of the casing from the sausage. What makes VascoPrime so unique is that it is stable during cooking without loss of structure and taste. Even a two-step cooking process is possible. VascoPrime is soy and palm oil free, lower in fat and 100% vegan”.

“Let me give a good example of our expertise and working method. One of our customers concluded that the casing of their sausage didn’t provide a nice bite and customer research showed that the product was not performing as well as some competitor’s products on the market. They needed a solution within just 5 days. We eagerly seized this opportunity and by working together with our client on the binding system and creating the right alginate gel, a suitable solution was devised within the agreed upon amount of time. The improvement of the end product that met the expectations and requirements of the consumers resulted in an increase in turnover for our customer”.

The campaign is mainly deployed online, including a landing page on www.vaess.com/alginate.
Vaess, Dutch food engineers works day in and day out on the food for tomorrow. We do this because we want to make the world a little better. Vaess believes everyone should have the right to eat good quality nutritious food.