Jos Vast

Managing Partner & Senior Bakery Consultant
Graduated as a MSc in Technical Business Sciences, performed several managerial functions untill finding his spot on R&D and Quality Department within the family business, Vast Bakeries. Working through several projects and science to become a Bakery Technologist. Helped developed one of the first reduced fat and sugar cakes in Holland (Cakyline), where 40% fat and 60% sugar were reduced in comparison with the reference cake at that time. Found in '04 that knowledge was deteriorating and developed it's first business plan for Bakery Academy. After founding Bakery Academy in '09, we've expanded in '11 and '13 to a company with their own testing facility on approximately 400 sq meters and 3 Consultants and 1 Testbaker working with the company. Our working grounds are not limited, we have customers in Latin America, Europe, Asia and Africa. We've conducted our own research on Health Claims within the Bakery (especially for pastry and cakes) and have done several training and development trajects around reduction strategies of fat, sugar and salt.

Posts by Jos Vast

Shelf Life - Introduction

Shelf Life - Introduction

Manufacturers want to prevent or delay mechanisms of food deterioration and spoilage, to reduce costs, ensure food safety and extend shelf life, while maintaining food quality.