A look inside the R&D kitchen: How we improve plant-based products
What if a plant-based product could be just a little tastier? More sustainable? Or simply smarter? Then the Schouten Optimisation Team steps in. We asked Ruben Molenaar, Senior Product Developer, what makes his work so interesting—and how he keeps improving products together with our clients.
Ruben, can you tell us about your role at Schouten?
“I’ve been working as a Senior Product Developer in the Optimisation Team for five years now. My work is very diverse. Sometimes I help clients improve the taste of a product. Other times we look at how it can be healthier, more sustainable, or produced more efficiently—like optimizing flavour, texture or cost. It’s a mix of technology, creativity, and direct interaction with clients. That’s what makes it so fun.”
How do you approach product optimisation?
“It usually starts with theory. I look for opportunities—like turning a vegetarian product into a vegan one. Then we begin kitchen trials. We compare the new versions with the current product in our fully equipped R&D kitchen. The goal is to retain the product’s character while improving it. Sensory analysis and panel feedback guide us in the right direction.”
What does a typical week look like for you?
“On Monday, we align with the team and set priorities. Then we have project meetings with QA, sales, and project management. We discuss product developments and client feedback. Recently, for instance, we adjusted the seasoning of a sausage after a client found it too mild. That kind of feedback is valuable—it leads to immediate improvements.”
What’s your main focus day to day?
“Mostly client projects. I coordinate directly with clients on adjustments, often around product quality and price optimisation. The goal is always a win-win.”
Innovation is key at Schouten. What does that mean in your role?
“We regularly test new ingredients. Sometimes a different version leads to better taste or sustainability. I also keep reviewing current recipes—there’s always room for improvement. Innovation never stands still.”
How do you collaborate internally?
“Optimisation is true teamwork. I work closely with our Product Manager, CCO and R&D Manager to set priorities. I also team up with the Innovation Team. They track new technologies and trends. Every month, we host a ‘Schouten College’ where they share their insights. That keeps everyone sharp.”
“Optimisation is teamwork. Together with colleagues from Product Management, R&D and Innovation, we set the course. Thanks to our monthly ‘Schouten College’, we stay sharp and future-focused as a team.”
Ruben molenaar – senior product developer
What do you observe in the plant-based market today?
“Consumers want less processed foods and more recognisable ingredients. That calls for clean and transparent recipes, without sacrificing taste. Balancing flavour, health and sustainability is a real challenge. For example, we work with European soy to reduce our footprint. That requires collaboration across the entire supply chain.”
“From recipe development to factory scale-up: every step brings new challenges.”
Ruben molenaar – senior product developer
What are you most proud of looking back?
“Our salt reductions over the past years. It was a key focus. Most of our products now meet the standard of less than 1.1 grams of salt. That supports the image of plant-based alternatives and proves that health and plant-based can go hand in hand.”
What makes your work so enjoyable?
“The balance between theory and hands-on practice, plus the direct contact with clients and suppliers, gives my job real value. When a client is happy, we know we’re on the right path—they are the reason we exist. At the same time, we continuously improve based on our own drive, involving our clients along the way. That combination gives me energy to keep building better plant-based products, every day.”
How product optimisation works at Schouten
Schouten, product optimisation is all about teamwork, clarity and tangible results. We take a step-by-step approach to deliver solutions that truly work.
1. Briefing
Every project starts with a clear question, from the client or internally, due to legislation or sustainability goals. R&D translates this into clear requirements.
3. Specifications
Our QA and R&D teams ensure all specifications are accurate: ingredients, nutrition values and allergens are always up-to-date.
2. Development & Samples
We adjust the recipe and deliver a sample with a draft specification. Together with the client, we evaluate and improve where needed
4. Packaging
We update packaging and customer portals, with a focus on efficiency and minimal waste.
The result
A product that better fits customer needs, is more sustainable, and ready for the market, high-quality and feasible to produce.
