One such example is Belgian producer Mydibel, who recently undertook important changes in terms of corporate identity and packaging design, investing at the same time in the field of production and logistics. In 2011, a new state-of-the-art potato processing production unit was built, where potato specialties such as croquettes, mini potato croquettes, hash browns and fresh mash were made from fresh potatoes. Following on from this, a logistics centre with 8 loading docks and a fully automated cold store with room for 31,000 pallets came along. Carlo Mylle emphasizes the importance of these investments for the Mydibel group. “The large amount of competition in our sector means it is important to make well thought-out investments in order to provide our clients with a better service. This in a lot of respects: reduction of general costs, faster follow up of orders, more accurate stock control, faster loading etc. We are convinced that our flexibility will increase dramatically as a result of this.”
Up-to-date
Mydibel has also vamped up its logo, corporate identity and package design, in order to keep up to date with recent trends. “The step towards the new house style was quickly taken”, explains Alexander Van Halderen, marketing director of Mydibel. “There was a clear need for packaging that powerfully told the Mydibel story and provided us with a strong identity on the market.” For this important project we worked alongside packaging specialist Quatre Mains. “Both the logo and the general look of all the packaging was restyled according to the history and values of this dynamic company”, explains Patrick De Grande, creative director of Quatre Mains.
Referring to package design, important elements in relation to this are the stamp and the tree. Since 1988 the brand has developed and is strongly rooted in the green potato fields. This perfectly illustrates the family values and the 25 years’ experience and in-depth potato knowledge which Mydibel has built up. The use of ‘potato stamped’ product names, attractive product photographs and a clear color code provides for a clear segmentation of the range. Furthermore, continuously anticipating the latest food trends, Mydibel is communicating the nutritional benefits of their products, by using clear visuals on the front of the packaging. The company’s change in strategy is also achieved with the help of another important characteristic – the green philosophy, which Mydibel places under the Green Factory heading. Nature is its biggest supplier. “The biogas installation which we have had on our site since 2006, is a major factor in relation to this”, testifies Carlo Mylle. “A third of the current required electricity already comes from green energy.” Mydibel is unique in that it does everything in-house, thus makes an important saving in CO2-emissions, namely 56,000 tonnes of waste or around 900 lorries per year, which will not be sent out on the roads. The starchy waste is processed in a fermenter and turned into sustainable energy.
Innovative approach
Vegetable producer Scelta’s story started with the company’s CEO Jan Klerken’s father, who started growing mushrooms in Holland in the 60s. But it was Jan’s passion, vision and inspiration that guided the company to the forefront of the mushroom industry, where Scelta has become a global business and recognized internationally as a leader in developing and supplying mushroom products. In 2008, Scelta returned to the “holy ground” with the opening of The Scelta Institute on the exact spot where Jan’s father started the company. Over the last ten years, Scelta Mushrooms has grown beyond recognition and so too has their knowledge and experience in producing mushrooms. The company’s products represent a combination of cost price, innovation, quality and customer service has ensured that they are now an established and one of the leading players in the global mushroom world. They have production partners in the Netherlands and Indonesia and their expertise covers every aspect of mushroom products from frozen and preserved to coated and extracted. In over 80 countries worldwide, billions of Scelta’s mushrooms are used for their quality, the company being a supplier to all the leading brands in the food industry, food service and retail. In addition, they are constantly working on potential new developments with their partners, because “winnovation” is the foundation of the business.
Vegetable creativity
As such, Scelta has recently introduced a special snack called Fingerfoodballs. “The idea came to us at VVV-Venlo, the local football club in Venlo. After matches, we would be regularly served ‘bitterballen’ (miniature meat croquettes) and other indeterminable snacks. We thought there had to be a healthier and tastier alternative, particularly at a sports event. 3 December 2009 – the kick-off of the Fingerfoodballs selection matches took place at The Scelta Institute. 26 different balls were presented by Scelta’s own designer chefs to a taste panel of children, food experts and athletes with the objective to select the best team. More sessions with children, chefs and experts followed in order to shape the project values of taste, health, vegetables and natural ingredients into actual products”, said the company’s representatives.
Natural and attractive
The range of Scelta’s Fingerfoodballs is delicious, healthy and ready in no time, as they are made from the best quality vegetables. These delicious snacks with crispy bite are the perfect snack for a successful party and are suitable for everyone, not excluding kosher, halal and vegetarian consumers. They come in a variety of combinations, among which mushroom – cheese, mushroom – spinach, mushroom – broccoli, sauerkraut – Dijon mustard, red cabbage – apple, ratatouille. Fingerfoodballs are low in salt, fat and calories and full of fresh vegetables. Processing and freezing shortly after harvest results in a nutritious party-food and the company’s sustainably produced mushroom concentrate is used as a natural flavor enhancer in all Fingerfoodballs, making them 100% natural. No colors or flavors are added. Last but not least, the product is easy and quick to prepare, both in the oven and in a deep fryer.
New ideas using vegetables
When food technologist Marc van Hulst noticed that his son was happy to eat French fries but struggled with vegetables, he came up with the idea of making vegetables in the form of fries. “This is the way to get kids to enjoy eating vegetables. But Veggiefries would have to be really tasty and healthy, as well as easy to prepare. Therefore, after six years of research and testing with children, the time has now come for Veggiefries to go into production”, said the company in a statement.
Veggiefries are delicious fries made of mashed carrots, corn and white beans, seasoned with a balanced mix of herbs. They look like ordinary fries, wonderfully crispy and golden-brown on the outside and even and smooth on the inside, but unnoticed they are a lot healthier since they meet all the conditions for the “Healthy Choice logo” (“Ik Kies Bewust”) and suit a healthy lifestyle as an alternative to potato fries. According to Scelta’s presentation, the products are rich in fiber (with one portion, children get more than half of the recommended daily amount of fiber), while at the same time representing an important source of proteins. They contain fewer carbohydrates and are rich in important vitamins and minerals, with a low Glycemic Index (slow digestion; reducing the risk of diabetes type 2 and obesity). Also, Veggiefries contain no added salt and can be used by vegetarians. They are quick to prepare, contain no artificial colors, flavors or preservatives and are also gluten free. The product comes pre-fried and frozen and can be prepared in the oven, deep-fryer, or air-fryer. n
Extended range of Mexican products
MEX-AL offers a complete system for Mexican food service and for the many different kinds of Mexican-American food service ideas, that have developed over the years and still show growth potential. The system ranges from basic Mexican products, single convenience products up to convenience ready meals, drinks, decoration and – of course – help and advice for the restaurant and food service entrepreneurs.
One of the prerequisites for good quality in Mexican food service are good tortillas, that includes corn and wheat flour tortillas. The company offers a wide selection of corn and flour tortillas, partly manufactured in house and partly from other suppliers: Corn tortillas of white and yellow masa nixtamalizada (11, 15 and 20 cm), of different weight and humidity content (good table tortillas). They are delivered frozen or as an ambient product with 4 months shelf life. The wheat flour range is even wider, ranging from 15, 20, 25 to 30 cm, including different types for wraps.
The picture shows part of the tortilla assortment together with ready convenience products that MEX-AL produces with these tortillas. Corn tortillas are shown in the upper left, while directly below is a plate with Tacos (enchiladas) and Taquitos, which are offered with many different fillings. Flour tortillas are shown in the upper right with respective convenience products below like Jumbo Flautas with 160 g, Burritos of 100 and 80 g, Mini Texas Flautas of 40 g and Quesadilla Bites, filled with a Cheddar-Mozzarella cheese including small jalapeno bits, 25 g each. Burritos are offered with 8 different fillings, which help the restaurant owners to add variety to their menu card at no extra cost. In addition to that, frozen convenience products enable the restaurant planner to calculate his costs exactly and keep losses like with fresh products to a minimum.