Can you briefly introduce yourself?
“My name’s Leo Pingen. I’m 65 years old and I live with my wife Hanny in Venray – in an old military police barracks from 1919! We’ve got three children. I’ve been working at the Venray site for 45 years. I first worked for Nestlé for 25 years, where I started as a analytical chemistry lab technician. And then, when the factory was taken over by Aviko Rixona in 2005, I started working for Cosun. I was asked to support the sales department in product management, and from there progressed to my current position as product manager and product developer. In this role, I lead a team responsible for developing new products and improving existing ones. Our goal is to ensure that these products are attractive and valuable to our customers”
What makes the job of a product manager and product developer so enjoyable?
“The diversity! In the different disciplines, the national and international contacts, and the products. Not only do I work with internal colleagues such as in production, the supply chain and sales, I also interact with customers and our sites in China, Stavenhagen (Germany) and Poperinge (Belgium). That’s just a small selection because, thanks to our 500+ products, we collaborate with around 100 different national and international customers. Along with my wonderful fellow product managers Joyce and Liesa, of course. Together, we know how to maintain the right balance across our extensive and diverse portfolio.”
A rich career. What have been the highlights for you?
“That’s a tough question. I’m proud of the development of the Venray plant, where we have doubled our production capacity in recent years. This enables us to offer customers more options and greater product diversity. I was also able, together with some colleagues from Venray, to help set up Aviko China’s factory in Gansu and train the employees. I even worked in China for several months for this. And, of course, a real highlight is the development of several commercial product concepts, the most important one being Potato Cheezz. Potato Cheezz is the first plant-based cheese substitute made from potatoes. The idea for this started in my own kitchen.”
What, you came up with Potato Cheezz in your kitchen?
“Yes! I read online articles about liquefying potatoes. They made me think: ‘How do you solidify that liquid potato?’ With that idea, I began experimenting at home. Numerous trials and a burnt-out kitchen blender later, I managed to make a cheese-like block. I presented this product at an innovation day at Aviko Rixona. People were immediately enthusiastic about its potential! With support from Cosun Innovation Centre and the confidence and boldness of the Rixona management team, this was then developed further.”
What dreams do you have for the future?
“That Potato Cheezz becomes a success. It is a valuable functional ingredient that is fat-free and salt-free, is a source of fibre, has a favourable price and can be sustainably produced. I may be leaving the company on te first of November this year, but I’ll definitely be following developments closely! I also hope my colleagues enjoy their job as much as I have done, in good health and full of enthusiasm. Being able to cycle to work whistling every day is a real gift.”
