Crisp Sensation crumb coating technology to expand globally

Crisp Sensation crumb coating technology. Pic: Crisp Sensation

Crisp Sensation has completed an expansion of its management team, hiring Lucas Hendrikse, former senior VP, Food Ingredients, DSM, as CEO.

Hendrikse will focus on the next phase of the company’s global commercialization and demand for its crumb coating systems technology for chilled and frozen snacks. 

Europe, America, Asia

The appointment follows the restructuring of its management team in January for a director of sales for Europe and America, a director of supply chain, a chief technical director and a chief marketing director. 

Crisp Sensations also opened an office in Singapore last year. 

His wealth of experience, combined with his entrepreneurial attitude and open personality make Lucas the perfect CEO for Crisp Sensation. And with his passion for international business, he is experienced in complex deal making. We are excited to be working with him on the next phase of our journey,” a company spokesman said. 

Prior to Royal DSM, Hendrikse worked for Dutch biochemical producer Gist-brocades and is a member of the supervisory board at Van Eeghen Group, a 350-year old, family-run Dutch food ingredients distribution business. 

Crispy bite

Based in Switzerland, Crisp Sensation has developed a manufacturing process for coated premium foods, distinguished by its long-lasting, crispy bite and soft core. 

The new hires are Kees van Doorn, formerly Crisp Sensation’s R&D director now director, supply chain; Christien van Beusekom, formerly R&D FrieslandCampina, now chief technical officer; Henk Spoon, formerly P&G and Findus, now chief marketing officer; and Andries Raven, former CEO, Vleems Food, who will oversee Crisp Sensation licensees across Europe and the Americas. 

Crisp Sensation EMEA regions are looked after by the company’s headquarters in Geneva, Switzerland, while the North American market is serviced out of Chicago, US.

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