Nanuk's R&D department has already developed 15 delicious vegetable mousses so far. The first vegetable mousse was indeed the mousse based on the famous Belgian chocolate. This experience was then used to develop the other flavors. Our range of vegetable mousses can be divided into two categories: nostalgic flavors such as mocha, speculoos, almond and pistachio mousse and exotic flavors such as mango, passion fruit and lime mousse.

Our vegetable mousses are vegan and allergen-free, meaning no lactose, no egg, no cholesterol and no gluten. We use only top quality ingredients in our recipes to offer consumers a unique alternative with great taste, great consistency and natural color.

Our delicious mousses also form the basis for the future development of our plant-based cakes. By 2024, we would like to make progress with our plant-based cheesecakes and meringue pies. In the long term, Vecuisine will offer a full range of plant-based desserts to the flexitarian and vegan audience.

Nanuk is already known as an important partner for retailers in the Benelux and Europe. For each retailer, Nanuk managed to offer customized products and packaging solutions. We have the opportunity to work daily on the Belgian market with the biggest retailers such as Lidl and Aldi. Our goal is to become a trusted business partner for vegan and plant-based patisseries across Europe.

Because we are flexible and customer-oriented, we can offer high-quality food services to retail and food service on short notice. You name it, we can make it for you! We are constantly developing new products according to the wishes of our customers and therefore we can be proud that we have succeeded in promoting an exclusive private label concept.

Paul Sulmon decided to transform traditional dairy pastry production into creative plant-based production. This seems rather extreme, but each step forward follows a strictly logical pattern. The world is constantly changing, and consumers are becoming increasingly aware of consuming animal products on a daily basis. This is certainly no longer the right option. Raising animals to eat is no longer trendy and seems to be under pressure. Consumption of animal food also has a major impact on climate change.

Who better to come up with innovative, plant-based pastry products than a talented chef-patissier who has all the knowledge to develop delicious mousses and cakes? Our R&D department has been working on our plant-based transition for several years, using traditional know-how to develop new plant-based products.

In conclusion, Nanuk is continuously focused on reducing the impact on the climate by smoothly adapting the production line to a fully plant-based production line. The creation of a new brand name Vecuisine is only the first step because in the future, our dessert division will not just be a small part of the company, but will cover the entire company itself.