Schouten Europe, a Giessen, Netherlands-headquartered maker of meat and seafood alternative products, has purchased the Deventer-based Bobeldijk Food Group. With this acquisition, the family-owned business is boosting output and strengthening its position in the European market.
“We are not only increasing our production capacity, but also strengthening our flexibility and decisiveness. At the same time, this step gives us the opportunity to continue investing in innovation,” said Niek-Jan Schouten, the company’s chief executive officer.
Schouten is regarded as a pioneer in the global meat alternatives market. Founder Henk Schouten was the first Dutch entrepreneur to concentrate on developing meat alternatives in the 1990. For years, the company has marketed one of the world’s most extensive and varied assortments and supplies its products, mainly under private labels, to customers in more than 50 countries.
With a strong focus on private label and product development, the Bobeldijk Food Group has built a solid position within Europe for meat alternatives, offering a wide assortment of products including organic vegetarian burgers, nuggets, schnitzels and falafel balls. Its extensive knowledge, experience and craftsmanship in the production and marketing of plant-based proteins makes for a strong addition to the Schouten organization. Both companies share the same focus on quality, flexibility, innovation and long-term collaboration with customers and employees.
With this expansion, Schouten becomes the largest family-owned company in the European market for meat alternative products. The acquisition fits within the growth strategy of the new generation within the family, with a sharp focus on innovation and international expansion.
“Last year, we achieved revenue growth of more than 30%, while many sales markets are stabilizing. That gives us confidence for the future,” said CEO Schouten. “We continue to invest in innovation and accelerating the protein transition – not only because we believe in the growth opportunities of plant-based food, but above all because we want to contribute to a more sustainable food system.”
