My name is Johan Kwaaitaal, born and raised in the Netherlands (Europe). I’m specialized in concept development of innovative sausage products.
If you were to translate my family name into English, it would mean Mr Bad Language. Fortunately, I speak several languages (English, German, Dutch) which allows me to make myself understood in foreign countries.
After successfully completing my Agricultural Business in the Netherlands in 1989, I worked in various positions at suppliers of machinery for the meat processing industry in the Netherlands such as Protecon, Stork MPS, Townsend and Stork Food Systems. In addition, I work with ALMI GmbH in Austria, a supplier of spices and additives for the food industry.
In 1996 I traveled to China and Southeast Asia for the first time. Despite the big differences in daily life in Europe, I feel completely at home. What a beautiful, rich culture. In recent years I have been working to translate authentic European sausage products such as the German Bratwurst, Italian Salami, Bacon into new products for the Asian market so that they are tasty, healthy, and safe. I liked to bring the best of these two worlds together in 1 product.
Mission
With the website Johankwaaitaal.com I want to secure the knowledge that is part of the craft of sausage making. It is my mission to make make it possible for the meat processing industry to translate the old craft of sausage making into an appropriate efficient process technology.
Responding to market developments
Now we are in the food transition. To guarantee sufficient, sustainable, and healthy food in a healthy living environment in the long term, adjustments are necessary in the entire food system. And that means that we will be producing and consuming in a completely different way. This change will not happen overnight. It is a development that is already in full swing and will continue to do so in the coming years.
How can you respond to these developments?
Now, with more than 30 years of experience in the meat processing industry, I know better than anyone what it takes to produce high-quality sausages on an industrial scale that meet the high demands and taste expectations of consumers. Now and in the future. If you want to anticipate these changes, please contact me.
Johan Kwaaitaal
Because sausage production is a craft
Latest updates
Asian Meat magazine asks Johan how to make sausage ‘healthier’
Responding better to demand for healthy food Sausage may be popular in much of Asia, but the snack has a lot of catching up to
Sausage in profile: hybrid sausages
More and more people are choosing to eat less or no meat. Some choose to cut down on eating meat, the so-called flexitarian. The other
Plant-based substitutes for traditional canned meats are now entering the market
Plant based meat has become a major trend in 2022. This trend was particularly visible at SIAL, the world’s leading food trade fair held every
Green Tea sausage
While travelling in Southeast Asia and China I got the opportunity to enjoy from Green Tea, or products with Green Tea in it (for instance
High protein sausage snack
While the concept of sausage is simple, thousands of variations can be found throughout the world. Sausages can be raw (fresh), low temperature, medium temperature
New emulsifier reduces costs in sausage production
There is a new emulsifier (emulsifying and stabilizing agent) on the market with extremely high water-binding capacity! In this way you can save costs in