Distributor focuses on innovation and technology in the nutrition sector. Biesterfeld, international distributor of specialty chemicals, pharmaceuticals, and food additives, has entered into a new partnership with the KIN Food Institute. Effective immediately, the distributor will collaborate with the KIN association, one of Germany's leading institutes in the field of food technology. Leading Technology Center KIN e. V. KIN is recognized as a leading technology center in the food industry. The independent institute focuses on the training and education of specialists, advanced production technologies and highly skilled formulation development. The company’s headquarters in Neumünster is equipped with state-of-the-art facilities, including a pilot plant and a fully equipped test kitchen for all areas of food technology. Through this partnership, Biesterfeld will be able to contribute its raw material expertise, creating the foundation for joint development of innovative product solutions. Customers Benefit from New Services “We are very excited about the collaboration with an institute that is so well-aligned with the needs of the food industry like KIN e. V.”, says Dr. Martin Liebenau, Global Business Director for Technology & Innovation at Biesterfeld. “This partnership allows us to continuously expand our technical expertise in the food sector for our customers. In the future, in collaboration with KIN, we will be able to support our clients even more effectively in recipe development and scaling up production. As a result, we will offer even greater added value to our customers by providing more targeted advice and support throughout the process.” “Our focus has always been on offering innovations to our customers. Through our collaboration with KIN e.V., we can now support them even more intensively in their R&D activities—a service that is in high demand in the market,” says Bernd Fischer, Business Manager for Nutrition at Biesterfeld. “Key product categories include emulsions, such as dressings, sauces, and much more, as well as the rapidly growing sector of plant-based alternatives.”