This article takes you into the fascinating world of SVZ, a leading company in the food industry. They have a focus on their innovative and sustainable applications of red beet. SVZ supplies high-quality ingredients to the global food industry. Marcel van Boesschoten, process and product technologist at SVZ, shares his insights on the crucial role this powerful crop plays. Red beet is used for a wide range of applications, including as a natural colouring agent. We explore how the applications contribute to the industry's sustainability goals and make SVZ a market leader by addressing sustainable agricultural challenges and introducing innovative production methods.
Marcel van Boesschoten, employed at SVZ since 2008, explains how red beet is not only crucial to their product range, but also plays a key role in their sustainability strategy. "Red beet is versatile and offers huge benefits for our sustainability agenda," van Boesschoten says. SVZ uses advanced extraction techniques to extract natural dyes from beet. These serve as sustainable alternatives to synthetic additives in the food industry, resulting in healthier and colourful foods without chemical additives. The red beetroot juice, juice concentrate or puree is used in numerous foods such as juices, dairy products, as well as tortillas.
At SVZ, the focus is on maintaining natural properties and quality during the processing process. "Here, the importance of good raw materials is essential; what is not in the raw material cannot get into our product," van Boesschoten points out. “The importance of sustainable growing practices and working with local farmers to ensure quality is also part of this, of course. The challenges in processing are significant, especially in maintaining nutritional values and colour during production”. Marcel shares his insights on how SVZ meets these challenges: "From seed to finished product, it's a constant balance between nature and technology."
SVZ uses red beet not only for their flavour and nutritional value, but also for their naturally occurring dyes, which are a natural alternative to artificial colours. "The extraction process of juice combined with the red beet dyes is a fascinating combination of precision and innovation," says van Boesschoten. He explains that SVZ is constantly improving their methods to ensure the highest quality and sustainability. "We aim to minimise our carbon footprint by using specific cultivation methods and reducing waste by using every component of the beet."
Furthermore SVZ is working within the Carte Blanche concept to develop 'colourless and flavourless' vegetable ingredients, a new field that it is exploring to preserve the colourfastness of the final product without changing the visual aspects of these food products. Instead, the nutritional value of the vegetables is exploited. This innovation responds to the demand for natural ingredients that maintain the integrity and aesthetics of the final product.
SVZ has production sites in Europe (Spain, Belgium, Poland) and America. The company works closely with local farmers to optimise the cultivation of red beet and other fruits and vegetables, with sustainability and quality as top priorities. SVZ is also exploring future innovations such as the use of drone technology and advanced biotechnology to further improve the efficiency and sustainability of growing and processing red beet. The company aims to save water and reduce the use of chemical pesticides in their cultivation processes.
The focus on beet is an excellent example of how traditional crops can be transformed into key components in modern, sustainable food products. Van Boesschoten concludes with the importance of forward-thinking in the industry: "Every step we take towards more sustainable practices is a step towards a healthier planet."
Marcel van Boesschoten, Process and Product Technologist at SVZ
Background:
Marcel has a solid background in food technology with studies at MBO and HBO level, followed by a rich career that has taken him from grain processing to the forefront of innovation in the food industry.
Career at SVZ:
Van Boesschoten started in 2008 as a product developer. In the following years, he broadened the scope of his work and, together with his colleagues in the R&D department, created a key linking role between agro, production and sales departments including customers. His focus is on the use of agricultural natural raw materials such as beet.
Personal drive:
Marcel is passionate about transforming natural ingredients into healthy and eco-friendly products. He strongly believes in sustainability and innovation.
Beet Magazine
This article is from the first edition of our Beet Magazine. This issue delves into the multifaceted world of this vibrant root vegetable, covering everything from the latest challenges in seed production to the cultural significance of beets in different corners of the world. View the entire magazine here.
Beet Magazine
