We announced the fact that a new technique for improving the quality and shelf life for 30x30mm blocks in the pepper dicing process was being tested in an earlier newsletter. Our product development team took the time to thoroughly test this innovation during the past winter period. This will result in a successful completing at the end of February 2017!
Of course the fact we are dealing with scarcity is no longer news. The newspapers and online magazines are full of it. Headlines like ‘Every day’s another challenge for vegetable processing companies’ and ‘If you’re the only one who can’t deliver, you know you’ve done something wrong, but now everyone is at their wits end’ are almost a daily feature.
Grilling vegetables. This may well sound a little more complicated than it actually is. You can use various different devices for grilling. People may often think of a barbecue first. But you can also grill in the oven, in a grill pan or on a contact grill. The latter option means you won’t even need to turn the vegetables. Of course the whole process will become even easier if you use pre-cut vegetables.
Snijpunt has passed the BRC audit with flying colours and may again receive the BRC certificate A-Grade. On November 16th, 2016 the audit took place. Like last year, the quality system is assessed at Level 7 and meets all requirements again. The BRC A certification is the highest certification in this standard.
From October 25th to 27th Marco Romein (director) and Jeroen van de Ende (commercial manager) have been to Spain to visit our partner Hortosabor and see the newly constructed warehouse. We have also visited several grower with one of our new customers. We like to share our travel log to give you an idea of what is happening behind the scenes.
We find personal cooperation important. Knowing who you are working with and what his or her motives are, is a big part of it. When we strengthen our team we also want to announce that. Ronald Jansen has been working with us for a number of weeks now as production manager. We asked him about his experiences so far and his own objectives.
White radish, also called daikon or winter radish, has long been out of the picture in the kitchen. Fortunately, the product is now making a comeback. The taste of the long white root is similar to radish but is slightly different.
Earlier we told you about vegetable sticks. Last summer we tested this novelty a lot. We handed out questionnaires to the guests in which they could share their opinions and findings with us. We recently selected a winner from the entries and congratulated her personally and on our Facebook page.
Snijpunt introduced its new product: ‘The Vegetable sticks’ in collaboration with Den Burg Catering.
In the beginning of June, Ronald Jansen has been started as a production manager at Snijpunt. Ronald has developed work experience through various production companies by this role.
Spring onions and stalk onions, who doesn’t know it? This beautiful product is also be obtained at Snijpunt.
Update raw material bell pepper
The Dutch bell pepper season come slowly underway in the last few weeks.