Ruitenberg spotlight


Although we prefer to get personally acquainted with all our customers, we’re pleased to give you a digital peek behind the scenes in this section. It will give you an idea of who we are.

This also allows us to update you on the latest developments and trends in nutrition, insofar as they affect our activities in the chain. You’ll find any notifications and press releases on cooperative agreements with knowledge institutes, or on our presence at trade shows such as the IBA and the IFFA. Naturally, we’re pleased to share any articles and reports on new developments or applications. And you’ll occasionally find a contribution by one of our colleagues, discussing one of our functional applications.

We hope you enjoy reading it!

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GreenProtein project


Ruitenberg Ingredients b.v. is taking part in the EU funded project GreenProtein. The GreenProtein project aims at producing high-added value, food-grade and fully functional proteins and other food ingredients, out of vegetable residues from the packed salad processing.

Our role within the project will be to translate the functional properties of the protein into selected applications in order to reduce the time to market. We focus on meat and meat replacement as well as bakery and convenience products.


Ruitenberg Ingredients will join CFIA again this year

Next month, agrifood fair CFIA will traditionally be held again in Rennes, France. You are most welcome to come and see us on 12, 13 or 14 March, in a new hall, number 4, at stand A58. It will be our pleasure to make you familiar with our concepts for the meat, bakery and convenience sector. One of the concepts we would like to show you is our Rudin®ProVega, a protein structure which can be used as an alternative for meat in various products.


Construction of production location Ruinerwold makes steady progress

In recent years, the production and storage area in Ruinerwold started to become a bit tight. If we want to continue developing our business operations here, we need more space. Thanks to this new building, which is emerging behind the existing unit, we will have a larger, more efficiently equipped production area at our disposal. And that should keep us going for a while!

Two months ago, the green light was given to start construction.



Did you notice the rising popularity of vegetables? How they are processed and consumed in different ways lately, such as wraps, pizza crusts, snacks, etcetera?
We felt inspired by this trend and started developing our ‘Vegetaballs’ , a snack concept based on co-extrusion of a vegetable dough with a tasteful filling.

Which vegetable would you like to see transformed into a Vegetaball? Feel free to come and discover the possibilities with us!


Ruitenberg present at this year’s IBA

This year, the international trade fair for bakery and snacks will be held in Munich from September 15 up and until September 20. As usual, at Ruitenberg we have been developing new concepts, with which we respond to current customer trends worldwide. We will be presenting new savoury fillings especially for vegetarian snacks. Also, we would like you to experience edible ink. Did we manage to make you curious?

Innovation as main ingredient