Innovation and Funding for Food and Drink producers - October 2017
General presentation 2016
1.
2. 2
Privately funded group of consultants making
Bakery Science & Technology accessible and
applicable for you.
We offer worldwide consultancy:
• Process (Improvent) Technologists
• External R&D Department
• Education & Training/ Mentoring
Company Profile
3. 3
• 120 years combined Bakery experience
• Undertaking strategic and tactic development projects
for various customers and its own account.
• Independent, not obliged to work with any of the raw
materials suppliers and are able to advise on the best
product and process for your company.
• A test bakery of 400 m2
• A own knowledge database of ingredients, recipes and
research
We offer:
4. 4
Do you need to solve difficulties with your processes
and products?
Do you need, every now and then, the assurance that
your production lines are on their highest quality and
efficiciency standards?
We can temporarily integrate in your company for several
weeks or months or work on an intervention method for
the best match with your team.
Process (Improvement)
5. 5
Do you need your own external R&D Department?
Do you need a fast upgrade of knowledge for
development or improvement of products related to
bakery?
Do you need a fresh view on current product
development trajectories?
We provide onsite or in our test bakery assistance; stand
alone or together with your team or a combination of
these.
External R&D
6. 6
Does your staff need custom made Education or
Training?
Do you need on a regular basis coaching & mentoring,
on the job or online, for yourself or your staff?
We work on knowledge transfer in conference, workshop
or on the job; e.g. in production.
Education or Mentoring
7. 7
• Company profile
• History
• People
– Jos Vast
– Kees Vast
– Jan Smit
– Wouter Duisterwinkel
• Our Research
• Our Public appearances
• Our Test Bakery
Contents:
8. 8
• Family entered bakery Business in 1946
• Grew into Vast Banket, later Vast Bakeries
– Jos Vast responsible for R&D since 2004
– Sold in 2010 to Aviateur Group
• Founded in 2009 by Jos Vast
• First Test Bakery in 2011 (12 m2)
• Move to new Test Bakery (400 m2) in 2014
History
9. 9
Jos Vast, Founder Bakery Academy, 20 years Bakery experience
Education:
– Master of Science, University of Groningen
– ZDS Cookie and Cracker Manufacturing
– HACCP, Van Hall Institute
Specialities:
– Implementing modern production lines
– Management Food Technology;
– R&D
– Changing nutrional profile
– Glutenfree
People and Skills
10. 10
Jos Vast
Product expertises:
– General bread types
– Pastry
– Biscuit/ Rotary Moulding
– Cake
– Shortbread
– Clean label/ “E-free”
– Wheat-/ Glutenfree
People and Skills
11. 11
Kees Vast, 50 years Bakery experience
Education:
– Bakery craftsmenship school
– Entrepeneursschool
Specialities:
– Production/ Factory Management
– Artisan translating to industry standard
– Inventive baker
– Purchasing (materials and equipment)
– Factory visionair
People and Skills
13. 13
Jan Smit, 53 years Bakery experience
Education:
— Bakery Craftsmenship school
— French Culinary Institute
Specialities:
– Patissier
– Allround baker
– Ancient formulations
People and Skills
14. 14
Jan Smit, 52 years Bakery experience
Product expertises:
– All bread types, esp. French type
– Pastry
– Cake
– Shortbread
– Danish Pastry/ Croissant
People and Skills
15. 15
Wouter Duisterwinkel, <1 years Bakery experience
Education:
●
Bachelor of Science, Van Hall Institute, Food Science
Specialities:
To be developed
People and Skills
16. 16
• Reduction of Fat, Sugar and/ or Sodium of 30% and more
• Health Claims in Indulgent Bakery Products
• Sourdough Technology
• Gluten free
• Reduction of E- numbers/ Clean Label
• Protein and Fibre Fortification
Our Research
17. 17
• Kennedy's Confection 2011 – Article on Health Claims
• Unpublished 2012 – Practical implementations on Acrylamid
• Consudel 2013 – Article on Egg replacement
• Kennedy's Bakery Confection 2014 – Article on Foam Cakes
• Webinar BakeryandSnacks.com 2014 on Reformulation
• Fi Reformulation Series 2014 – Multiple Reformulation
• Hi Conference 2014 – Health Claims in Bakery
• Biscuitpeople.com 2015 – Three articles on setting up a Bakery
• Free From Foods 2015 – Exposing
• Baking Europe 2015 – Article on Ancient Grains
• Kennedy's Bakery Confection 2015 – article on Free From Formulation
• Baking Europe 2015 – article on Reformulation of Bakery Products
Public Appearances
