Our company is always developing, just like our team. Since a couple of weeks we have strengthened our team. With this new commercial employee, we are even more capable of getting to know and understand their wishes and interest and to serve the needs of our customers. We are happy to introduce to you him. Meet Lex Bimmel.
Bell peppers with calix, core and pith tissue completely removed: a tailor made, ready to use product for ready meals manufacturers, catering and foodservice suppliers,
We have great news that we are very proud of. We are the first Dutch supplier of semi prepared vegetables that has passed the QS audit. On May 10, 2017 we passed the QS audit with flying colours and therefore received the QS certification. Our quality system is assessed at all requirements of the QS system for fresh preprared vegetables.
The last few months have been all about bell pepper powder at Snijpunt. Real bell pepper powder. Made from bell pepper residue, without any other additives. Our variant offers more fragrance and flavour when compared to regular bell pepper powders. The Snijpunt Bell Pepper Powder is available in two variants: green and red. Green bell pepper powder is unique and very tasty.
Anyone who has driven past Snijpunt recently will have undoubtedly noticed the smell of freshly cut onions. The production of our diced onions has once again commenced. We added this product to our assortment a few years ago. Specifically to offer a constantly more complete supply of products for customers who are in need of this.
Our customers’ businesses are becoming increasingly more diverse. It’s a well-known fact that we have already been working with vegetable cutting companies, caterers and salad or ready-made meal suppliers for a considerable amount of time. However, what’s less well known is that we are now also increasingly working together with companies from the meat processing industry. We would like to explain why this collaboration is really quite logical.
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.