Azelis opens development kitchen

17 Jan 2020

Specialty chemicals and food ingredients distributor Azelis has opened a new Food & Health development kitchen in Sankt Augustin, Germany to specifically address the German food market.

Azelis now runs 18 Food & Health development kitchens, of which four are located in Asia Pacific, one in the Americas and 13 in EMEA.

Azelis opens development kitchen

The development kitchen in Sankt Augustin will be run by a full-time food technologist and has been designed to mimic a domestic kitchen, all with the latest low-energy appliances.

Prime development focus will be on specific local needs, in all market segments (convenience food, bakery, meat, soups & sauces, confectionery, dairy, and drinks). The kitchen will function as the starting point for food concepts and new product developments, and will explore the latest market trends and claims, such as clean-label products, easy-to-prepare concepts and healthier foods. Mid-term plan, this kitchen will also facilitate seminars and technical training for customers to inform them about different market trends, specialty ingredients and formulation solutions.

Joerg Von Deylen, Business Manager Food & Pharma DACH at Azelis, said: “We are thrilled with this new Food & Health development kitchen in Sankt Augustin. With this facility, we can lift our service offering to a new level, by leveraging in-depth knowledge and application expertise in order to help customers in their search for new ingredients and innovative concepts.”

Andrey Zhukov, Market Segment Director EMEA Food & Health at Azelis, said: “The fast-moving world we currently live in implies a “need for speed”. Customers need to anticipate trends and demands and must be very quick in bringing a new product to the market, which sometimes does not leave sufficient time to thoroughly research and test new formulations. They can rely on Azelis’ support to shorten that time-to-market, as Azelis has an extensive global network of technical experts that constantly share findings, recipes and novel solutions to a variety of formulation challenges.”

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