30 SEPTEMBER & 1 OCTOBER 2026
30 SEPTEMBER & 
In recent years, Brenntag has accelerated its evolution from distributor to partner of food companies.
In recent years, Brenntag has accelerated its evolution from distributor to partner of food companies.
“We not only create added value through partnership and product development. By developing concepts ourselves, we engage with our customers in the food industry”, says Diedrick Snoek, Business Development Manager, Food & Nutrition. “We are organised globally but rooted locally and we cooperate closely with our international suppliers.” The organisation is fully focused on partnership in the value chain, says Snoeck, referring to the 28 Food Application and Development Centres globally, including in Loosdrecht for the Benelux.
Globally, around 750 technologists work within the Food & Nutrition division. “Naturally, the Food Application and Development Centres cooperate very closely”, continues Snoeck. “There is a huge amount of cross-fertilisation in knowledge exchange in order to meet customers’ demands and to respond to the most significant trends in the markets in the various regions and food sectors.”
He sees as the biggest common denominators in the ingredients market: sugar and fat reduction, vegan or plant-based and clean labels. “Megatrends are natural, free from, indulgence, functional and healthy.” One of Brenntag’s innovative concepts is the gelatine-free product PeaMellow. The pea protein contributes to a soft, airy texture and good flavour of the product, which appeals to both adults and children This example illustrates directly the integral approach to the development of the concepts. “We select and combine the ingredients and flavourings for an innovative flavour profile and optimise the concept and process from an integral approach.” The Food Application and Development Centres are well-equipped for this with state-of-the-art technology and installations in the pilot plants and modern measuring equipment for the quality control of a complete range of food and drink products.
“Croky crisps are known for their strong flavours and crunchiness. These qualities are important, especially as other brands have recently reduced their flavour intensity”, says Mathilde Taverniers of Roger & Roger.
“We are thrilled to receive the Factory of the Future Award 2025. Olivier Carlens, Site Manager at Puratos Lummen, emphasises: “This award validates our efforts and motivates us to continue our journey towards a sustainable and innovative future."
Within the West Flemish centre of expertise and innovation NuHCaS, collaboration brings together researchers and professionals from various disciplines in the food and healthcare sectors to foster innovation and knowledge exchange. Ellen Fierens of Flanders’ FOOD reports that this year’s ambition is to expand the collaboration to other regions in...
"We firmly believe that sometimes it takes longer to create sustainable value”, says Hilde Vander Straeten of Korys. "The values of our investment company are rooted in the DNA of the Colruyt family and its long years of experience in sustainable, values-driven entrepreneurship."
