Based in Katowice, Agersol offers ingredients solutions for meat applications and focuses on the production of alginate-gel based casings.
With this acquisition, Vaessen-Schoemaker has added alginate casings technology to its portfolio of functional ingredients for meat, seafood, bakery and vegetarian application segments.
Vaessen-Schoemaker’s managing director and owner Ad de Haas said: “Alginate casing solutions are designed for sausage production using co-extrusion and are an alternative to other systems such as natural casings, collagen casings, and form the only existing basis for a purely vegetarian casing solution.
“With both the market for sausages as the market for vegetarian products showing strong growth, the potential is significant.”
Its predecessors owned a large artificial casings processing company in the Netherlands and a natural casings factory in Portugal.
In addition, the deal gives Vaessen-Schoemaker access to another differentiating technology platform and allows the functional ingredients producer Agersol to utilise and benefit from the commercial European network of Vaessen-Schoemaker.
Agersol’s director Tomasz Wcislo said: “With the increasing demand for more convenience foods, our AgerGel has proven to be instrumental in meat snacks, with great appearance such as creating good-looking twisted and linked sausage ends, and thereby outperforming other solutions.”
