Leenders Zuivel helps companies to optimise their food production processes. Leenders Zuivel is specialised in process and product development of fresh and shelf safe dairy products and in food hygiene in general. Hygiene is essential for the quality and shelf life of your products and the effectivity of your processes. Leenders Zuivel supports during all phases: while developing new products or production units, purchasing equipment or improving existing facilities.
Services
Product development & improvement
Leenders Zuivel knows about the properties of dairy and dairy ingredients. Based on this, Leenders Zuivel can offer support in the development of new products and production units, to improve existing products or to help you lower your cost of production.
Hygiene advice
With its microbiology background, Leenders Zuivel can help any food producer to set-up or improve the hygienic processes in your company. Leenders Zuivel gives hygienic advice when you are buying or designing a new production unit or cleaning in place (CIP) system, or when you want to improve your existing process.
Process development
Do you want to start making your own dairy products? Or do you want to extend your existing production? Leenders Zuivel will support you in making a plan, in the functional design of your plant including software and in purchasing the equipment needed.
Projects
Since the start of Leenders Zuivel in 2016, Gerard Leenders completed several projects in The Netherlands and worldwide. This included the following activities:
- Process technologist at a company that produces pilot equipment for countries all over the world
- Troubleshooting at dairy companies to eliminate sources of contamination
- Improving shelf life of fresh milk
- Preparation and implementation of a fully automated ‘Cleaning in Place’ installation
- Improvement of yoghurt processes and yoghurt recipes
- Optimisation of bactofuges
In 2013 Gerard became a volunteer at PUM, where his experience helps dairy companies in emerging economies to improve dairy quality and production scales. Gerard has helped companies in Armenia, Bangladesh, Bolivia, Ghana, Honduras, Indonesia, Kenia, Nepal, Rwanda, and Senegal. These projects concerned the following:
- Improving shelf life of fresh milk and other dairy products by education regarding contamination and sampling processes
- Developing and improving yoghurt processes
- Preparation and implementation of a new production location
About Gerard Leenders
After he retired from a career in dairy products, Gerard Leenders set up Leenders Zuivel, to share his knowledge and experience. Before, he worked for multinational dairy companies in The Netherlands such as Friesland Foods and Arla Foods.
He managed a quality control department and worked as a process technologist, developing new types of pudding – vla in Dutch – and yoghurt (drinks). He made functional designs for plants, production units and CIP systems (cleaning in place). During his entire career, he always paid special attention to the hygienic and practical aspects of designing and operating a food production unit.
In 2013, he volunteered to go to Indonesia via PUM, where he helped a small milk plant to optimise its hygienic procedures. This gave their fresh dairy a substantially longer shelf life. Since then, he travels for PUM a few times per year.
Gerard received his degree in food science from the HAS University of Applied Sciences in Den Bosch, specialising in dairy, microbiology and product development. He started his career at NIZO Food Research, where he did applied and theoretical research on yogurt, butter milk and cheese cultures.
Gerard was born and raised on a farm in the south of The Netherlands. He is married to Connie and they have three adult children.
Contact
Questions? Contact me at info@leenderszuivel.nl.