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75 years VAN HEES

A success story with a long tradition
With the discovery of the positive effect of added phosphate in the production of meat and sausage products, Kurt van Hees laid the foundation in the field of modern meat technology and for our success 75 years ago, even coining the technical term “processing additive,” which is still used in the industry today. Three-quarters of a century later, we are still very proud to be a family-run company that operates internationally and is respected worldwide in the food industry as a reliable partner for producing high-quality, safe, and tasty products.

Ingredient innovation since 75 years

Since our family began in 1947, VAN HEES has always been at the forefront of innovation and the leading Halal & Kosher manufacturer of premium spices, unique spice blends & marinades, functional ingredients, and patented processing additives/enhancements that are used specifically in a wide range of meat products. Our founder and namesake, Kurt van Hees, recognized the importance of food-grade phosphates in meat processing and today VAN HEES is proud to be known as a globally respected innovator that provides our expertise and proven solutions to vegan, vegetarian, beef, pork, chicken, sausage, veal, Italian cured meat, and lamb processing manufacturers.

Our mission at VAN HEES is to provide you with innovative solutions and 70 years of expertise, ensuring that your customers demand for food safety and flavorful meat and plant based specialties are met by creating cutting-edge functional ingredients worldwide.

Highest quality through strict specifications

Our family’s goal from the very beginning within the food industry was to always provide solutions through research, while producing the most premium functional ingredients for meat and poultry manufacturers with the strictest specifications. At VAN HEES, we have achieved our goals through the highest-level of IFS Certification, which ensures you, our customers optimum food safety when utilizing VAN HEES products. Safety in the prevention of microbiological hazard development, increased shelf life guarantees, optimal taste & binding characteristics, and increased consistency.