VAN HEES is one of the most innovative medium-sized companies
Germany's most innovative medium-sized companies - those who not only develop or improve products, but also cross borders. For the fifth time, a study commissioned by the renowned WirtschaftsWoche has analyzed 3500 companies for their innovative strength and set up a hit list of the fifty best medium-sized companies. Only one company in the food industry has made it into the top ten: VAN HEES GmbH in Walluf.
The consulting firm Munich Strategy evaluated on behalf of WirtschaftsWoche annual accounts and presentations, they also interviewed CEOs, customers and competitors. Among other things, the innovative strength of a medium-sized company was calculated from the number of new products that a company brings to the market, its research and development spending and how innovative its competitors are.
VAN HEES was able to make convincing arguments for her ninth place in the ranking. The family-owned company invested around 1,2 million euros in research and development alone at the Walluf headquarters last year and has launched new products on the market via 200. With new manufacturing processes, new application scenarios for existing technologies and new processes, the foundation for future-oriented development was created.
Over the last few years, VAN HEES has expanded its close cooperation with partners from suppliers, science and customers, as well as lateral thinkers and creative minds. Since 2013, an independent department has been working with leading suppliers to research and develop new raw materials. In the WirtschaftsWoche was in the report on "Germany's most innovative small and medium-sized enterprises 2018": "It sounds banal, but is difficult to create: Who wants to sell new successful, needs of customers better recognize."
Such needs include consumers' desire for a vegan meat substitute. VAN HEES has developed a novel raw material with a new protein source based on mushroom mycelium together with the University of Giessen. The first vegan sausage was successfully presented last year and made headlines like "This sausage is a mushroom". The development of the new raw material as a raw material for the humane diet without meat lasted three years. It is a building block on the way to finding answers to the greatest challenge of humanity: supplying the world's population with protein-rich food. This can not be guaranteed with meat and meat products, experts agree.
Another recent research project concerns cellobiose, a naturally occurring disaccharide. There is currently a patenting process for this sugar which, like lactose, ferments and tans but does not have the unpleasant side effects of lactose.
Fungal mycelium or cellobiose: These are examples of the desire to develop innovative raw materials and process technologies that create added value in food. It goes without saying that VAN HEES wants to establish a unique position in the market and at the same time wants to ensure economic success. Above all, however, the foundation of the company is to give unconventional ideas a chance to network in a variety of ways with creative minds from other industries, and to have an understanding and empathy for the needs of their customers. All this is not only allowed at VAN HEES, but expressly desired. Many ideas have been collected, further developed and often even patented in the team.
The company's 72 year history has seen many pioneering developments in meat processing, setting some groundbreaking standards. At the end of last year, the fact that the scope of action has meanwhile increased has become clear when the "Competence Center Food.PreTECT" was founded, an independent solution and service provider for the entire food industry. Food.PreTECT is supported by a group of experts from VAN HEES GmbH, which develops customized solutions for food safety and food shelf life for food producers on the basis of an individual risk assessment.
VAN HEES has been focusing its research on scientific research since its inception. There was another significant event in May 2018. That's when the department "Department of Science" came into being. Under the direction of dr. Alexander Stephan cooperates closely with renowned research institutes such as the Max Rubner Institute, the Fraunhofer Institute and the Max Planck Institute, as well as various universities such as the JLU Gießen, the TU Munich and the University of Geisenheim. Not only from Germany, but also from France come research projects, which should result in the next few years, new products and process technologies for food production.
"We have the license to go crazy from the very top," Dr. Stephan on the backing of shareholders and management, sometimes other ways to tread. The fact that this license releases very special innovative forces has confirmed the placement among the top ten German most innovative medium-sized companies.
VAN HEES sets standards
VAN HEES since 70 years sets standards in the development and production of high quality additives, spices and condiments, convenience foods and flavors for the meat industry, which are used and equally in the craft and industry appreciated.
Kurt van Hees recognizes the benefits of food phosphates in meat processing in the 40er years. As a pioneer in this field, he founded the 1947 VAN HEES GmbH and developed many renowned and patented quality additives. Innovative products and new technologies have ever since been the focus of the activities of VAN HEES. The medium-sized family business employs over 400 people and markets its products and solutions to national and international customers.
Today VAN HEES products in more than 80 countries are supplied worldwide and shared expertise in advanced meat processing through training and seminars to customers from around the world. Customer focus, flexibility and reliability combined with an innovative, responsible action are the guidelines of VAN HEES - we know how!
Image: Copyright: VAN HEES
