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.
“It is always advisable to maintain a critical perspective on your own products and adjust them to contemporary needs where necessary”, emphasises Marijke Adriaens, CEO of frozen food company Fribona. “For consumers, taste is still the main consideration. It is essential to work towards a product that is, above all, tasty and visually appealing.”...
Scientists from KU Leuven have discovered how oil penetrates snacks during and after the frying process. Recent research findings point to advanced frying techniques that reduce oil absorption, as well as innovative methods to limit oil uptake during the cooling phase. This paves the way for the development of healthier snacks without compromising...
Food companies are increasingly targeting a wider range of consumer groups. Speaking at an event organised by Fenavian, Julian Mellentin of New Nutrition Business said this strategy offers significant opportunities to respond to the diverse health needs and interests of today’s consumers. “Consumers enjoy both animal and plant-based proteins”, he...
Backed by financial partners, Start it @KBC is launching the accelerator programme Scale it Agro, aimed at scale-ups offering sustainable and innovative agricultural solutions for agriculture and horticulture businesses. Kjell Clarysse, programme director at Scale it Agro, goes into more detail.
