Insights
People realize their ambitions and make a difference in the food ingredients industry. Learn about their insights here. ‘The best vision is insight’. When will you inspire others?
Eric van Roosmalen
Plant Manager at Dawn Foods
I have found the contact with Halbe to be very pleasant. He is clear in his communication and provides good feedback. What I appreciated was his openness about the procedure.
Arthur Dresen
Supply Chain Director Europe at Pladis/Verkade
Halbe always asks what you as an organization are encountering or struggling with, regardless of whether there is an assignment in it for him or not. We can brainstorm with each other openly and honestly.
Jurgen Snelders
Operations Manager at Merieux NutriSciences
Halbe Vogel made sure that the gap was quickly filled with the type of person who matched our organization, with someone who fit our culture.
Martijn Stork
Technical Service Lead EMEA Cocoa & Chocolate at Cargill
When I was looking for a Technical Account Manager, Halbe Vogel was the one to present several candidates and among them was the person we were looking for.
Jelmer Dijkstra
General Manager at Fresenius Kabi
Halbe found the right people with experience in Food pretty quickly. We would not have been able to do that ourselves, because we do not yet have a strong network in this industry.
Gerben de Vries
CEO at Codrico
Halbe Vogel has knowledge and experience in the food world in which I am less versed. But the most important reason is his integrity.
“It is important to support farmers”
Developments in the food industry like the growing demand for sustainable farming products and changing legislation and regulations, have a large impact on farmers. Considering the goal to limit the ecological footprint and...
“Maintenance serves the production”
Standardising the working methods and increasing the credibility of installations. Those are a few objectives of the asset maintenance strategy by Teijn Aramid in Emmen. Maintenance Manager Beert-Jan Kuiken talks about the developments in the industry and what it...
“Changes aren’t invented behind a desk”
To be ahead in a competitive market, you need to be constantly changing. Making improvements, optimizing processes and making sure people on the shop floor are adapting.”
“COVID requires mental flexibility”
“Those who are not at home in the food industry do not realize how beautiful this field of work is,” says Arthur Dresen.
“With product development, we help with legislation”
“As Operations Manager, I have to see and recognize the market development, and make the parties within our company respond accordingly.”
“In order to move forward, you have to be agile.”
“The ingredients industry has always been quite traditional and following, says Mike Vermeer, Senior Innovation Manager at Royal Cosun”
“Producing green resources in a sustainable and profitable way”
“Doede Binnema, lecturer Biobased Ingredients at Hanze University Groningen, wants to contribute to sustainable agriculture and healthy food.”
“To reach our objectives, we need to import knowledge and expertise”
“Responding to trends and entering new markets. How do you do that? Gerben de Vries, CEO at Codrico since 2019”
“Turning a pharmaceutical factory into a food factory”
“How does a pharmacy transform into a pharmaceutical company specializing in infusion and transfusion technology, among other things?”
“I invest a lot in real contact”
“Predicting trends, responding to them in a timely manner and developing new products – that’s proactive innovation.”