Van Hees
| Van Hees GmbH | |
|---|---|
| legal form | GmbH |
| founding | 1947 |
| Seat | Walluf in the Rheingau |
| Number of employees | approx. 400 (2016) |
| sales | € 120 million (group, 2013) |
| Branch | Food economy |
| Website | Van Hees |
Van Hees is a German, internationally active food company that provides products for meat processing and refining craft and industrial companies. The medium-sized family company with headquarters in Walluf supplies these products to around 80 countries. It also conducts training courses and seminars.
history
The company was founded in 1947 by Kurt van Hees (* 1900, † 1979), who was a pioneer in the use of phosphates in meat. Since then develops and manufactures Van Hees food additives , spices , spice blends , convenience foods and flavors for the meat industry.
Kurt van Hees initially developed preservatives for fruit and vegetables. He recognized the power of brands and therefore created a comparatively large portfolio of them. For functional additives, he coined the advertising term quality additive. The first brands were ARA, OVO and GURKO. The first additive for meat processing was PLASMAL, a cutter aid for scalded sausage based on phosphate. Renamed PLASTAL in the 1970s, this product is still in the range today.
In the 1950s, Van Hees launched a phosphate-based product for cooked cured products . Under the brand name SCHINKO, it is used for various areas of application. Van Hees developed the reddening agents PÖK and PRIMAL® on the basis of ascorbic acid .
With the acquisition of the United Gewürzmühlen (VG) in 1952, Van Hees GmbH created a second mainstay in the distribution of spices and spice mixtures for e.g. B. Frankfurter sausages or hamburgers .
In the early 1960s, Kurt van Hees and Wilhelm Kasper, together with a partner, developed emulsifiers based on digested milk proteins , sold under the PRALLO brand. Van Hees was also one of the pioneers in the use of flavor enhancers based on sodium glutamate in this decade, and this is where the SMAk brand was developed. With BULLIN, Van Hees brought another cutter tool onto the market, this time especially for cooked sausage products made from meat that is not slaughtered warm. In the 1970s, the range of emulsifiers was supplemented by those based on mono- and diglycerides from fatty acids . LEMAL has been part of the range since then. In addition to expanding the existing product portfolio, the most important development at that time was LÖSIN, a plasticizer for tongues and rinds. Van Hees developed the seasoning RENTAL to improve the taste of meat. He was now also offering the sugar-based ROSIPUR additive, which was supposed to improve the consistency, taste and structure of meat products.
subsidiary company
- Markland Ingredients GmbH
- VAN HEES AG
- VAN HEES SARL
- VAN HEES GmbH
- VAN HEES BENELUX BV
- VAN HEES INC.
- LPF Distribution North
- Eurospice Technologies and Additives
