With a 20 year history in functional blends for meat and fish applications, Barentz Ingredients became part of the Barentz Europe in 2002; LI Frank (MBD Twello), a bakery ingredient producer with a history dating back to 1753, was acquired in 2007.
Last February Barentz Europe acquired part ownership of Vitablend, a producer of antioxidants and micronutrient blends. This acquisition was sparked by the wish to tap into a larger sales and sourcing network and accelerate growth.
The three entities are now being combined under a new, combined management structure, and will be collectively known as Barentz Production. Barentz Ingredients’ production, until now located in Almelo, The Netherlands, is relocating to Vitablend’s site in Wolvega.
Jack Boers, director of Vitablend, told FoodNavigator.com that customers will see the benefit of a larger team behind the business, including an enlarged R&D set up, more know-how and more capabilities.
The move makes sense as, even though the two produce quite different kinds of ingredients, the production and formulation systems are similar, he said. All the equipment, including the application laboratories, will be shifted, and the lease on the premises handed back.
For customers, the move will not have big day-to-day or travel implications, as The Netherlands is a small country and the focus of both parts of the business is on the European market.
LI Frank will remain in the city of Twello. “Nothing will change there, but it will be under the same management [as Barentz Ingredients and Vitablend].”
Barentz Europe is, which had a turnover of €545m in 2008, is known primarily as a distribution company. But Hidde van der Wal, CEO, said: “We continue to invest in our production division, as we believe them to be a cornerstone of our continued growth in the group.”