I ensure food manufacturers move forward, by improving food with science.

Hi!

Hi, I’m Annelie Verbon, a food scientist with >10 years of experience in R&D in the food industry. I help food manufacturers, big or small, new or old, make progress by using a deep technical understanding of food (production processes). I like to say I use science to improve food.

En, ik werk ook in het Nederlands.

If there’s something I learned about our food system is that it’s not perfect, but definitely not horrible either. Producing our food has a huge impact on our planet. But, we can’t just not produce food.

We need to become better. How? I don’t think any of us have the complete answer. There are just too many aspects to consider. Sometimes, small changes can have a big impact, like a simple tweak of a production line to reduce waste by 1%. Other times, changes need to be big and we need to make something completely new.

What I do know is we can’t do this by ourselves, we have to work together. Big and small, old and new, local and international. A strong and healthy system is a balance. So, let’s not wait and sit until we have the perfect answer. We probably never will. Let’s try to make progress. Let’s go and do things that help us move forward.

fresh green coriander

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Have a challenge? Request a 30-minute discovery call in which we’ll discuss if and how we can help you figure things out.

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Let’s study food

I have a passion for understanding food and making it better. I’ve been writing about the science behind food for over 7 years now. Browse all my articles on the blog.

Here’s what others had to say

Wonderful course. Annelie explains everything in a very clear way, with a lot of patience.

Naomi S., student in Dec-2022

Annelie, it’s great to work with you. You manage expectations well, I always know what to expect when working with you. And, most importantly, you deliver great quality!

Daniel Z, long time ‘client’/collaborator, May-2025 (review on LI, translated from Dutch)

I think it´s fantastic to have information for people like me, I am not a food technologist, I am a chef, and I work in food production plant and I am in charge of the development of new products, so having some science in hand is very helpful.
[…] I have done these recipes before,  […] but the science behind them is what I need to understand more, so I can take better decisions!

Diana, student in Sep-2023