- Seen : 695 View
- established year : 1947
- Phone : 004961237080
- Fax : 00496123708240
- website : https://www.van-hees.com/de/de/
- E-mail : info@van-hees.com
- youtube link : https://www.youtube.com/channel/UCxRWqG7RyAMI7VoCwotuvIg
- Address : Kurt-van-Hees-Str. 1 65396 Walluf/Germany
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About us :
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, Van Hees has been developing and producing food additives, spices, seasoning blends, convenience products and flavors for the meat industry. Initially, Kurt van Hees developed preservatives for fruit and vegetables. He recognized the power of brands an ...
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About us :
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, Van Hees has been developing and producing food additives, spices, seasoning blends, convenience products and flavors for the meat industry. Initially, Kurt van Hees developed preservatives for fruit and vegetables. He recognized the power of brands and therefore created a comparatively large portfolio of them. He coined the advertising term quality additive for functional additives. 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. Van Hees launched a phosphate-based product for cooked cured products in the 1950s. 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 Vereinigte Gewürzmühlen (VG) in 1952, Van Hees GmbH created a second mainstay in the sale of spices and spice mixtures for e.g. B. Frankfurter sausages or hamburgers. At the beginning of the 1960s, Kurt van Hees and Wilhelm Kasper, together with a partner, developed emulsifiers based on unlocked 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 was 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 the expansion of the existing product portfolio, the most important development of this time was LÖSIN, a plasticizer for tongues and rinds. Van Hees developed the seasoning RENTAL to improve the taste of meat. He now also offered the sugar-based ROSIPUR additive, which was supposed to improve the consistency, taste and structure of meat products.
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