Anyone thinking tons of fruit are carelessly thrown away in the Dutch food industry is sorely mistaken. At VS Apple Industries, which specializes in processing fresh apples for salads, baked goods, and dairy products, everything revolves around clever use and sustainability. "We use every part of the apple," says Hugo de Vente, sales manager at the family-owned company.
They waste almost none of the apples. After peeling, coring, and slicing, an optical sorter uses air jets to remove unwanted pieces of peel. Even then, all usable leftovers, including the flesh around the core, are processed into apple puree. Only the seeds and stems - less than one percent of the total weight - end up on the compost heap. The peel, too, has a purpose; it goes to the last syrup maker in the Netherlands, which prevents waste and disposal costs.
The company's client base is diverse, from industrial bakers to dairy, sauce, and meal producers. Any desired format – from cubes to segments – rolls off the processing machines. Thanks to a flat organization, VS Apple Industries can switch quickly and deliver customized products, says Hugo: "Everyone wants convenience, and labor is expensive and scarce. We supply ready-to-use semi-finished products, including purées, purees, and fillings."
After a fire in 2019, the business began operating in a state-of-the-art production facility. That has led to innovations like a cold-bonded apple filling that retains its bite better than traditional heated varieties. Aseptically packaged in stainless steel containers or large bags, this product lasts up to nine months. Also, the process consumes less energy. The new factory operates partly on solar energy and utilizes residual heat from the cooling system for heating. Automation has doubled production capacity in less time and with fewer staff.
VS Apple Industries processes mainly Grade II apples - less pretty than fresh market apples - and has no fixed contract growers. "We take the surplus, so our supply varies from year to year." Elstar and Jonagold dominate, but they also process Golden and Granny Smith. They can do club varieties, but those are more expensive and often less suitable for processing. "Varieties such as Kanzi are difficult to peel because of their shape; we prefer smooth, round apples," says Hugo.
The classic Golden Rennet remains popular, especially around New Year's, for apple beignets. "It's usually sold out by February. Fortunately, Jonagold is available year-round." Overseas imports from the southern hemisphere are rarely necessary; there is usually enough fruit from the Netherlands and Poland.
Though apples are central, the company processes other fruits, such as cherries, apricots, rhubarb, and strawberries, too. Most of these are IQF (Individually Quick Frozen). "The inspiration came from my father, who developed a line for applesauce, but as it turned out, other fruits could also be processed very well. That's how we keep expanding," concludes Hugo.
For more information:
Hugo de Vente (sales manager)
VS Apple Industries BV
Tel: +31 (0) 527 203 917
Mob.: +31 (0) 6 11 88 18 47
[email protected]
www.vsapple.com