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Developing your signature means developing your future

In 1867, Herman Buisman discovered how caramelised sugar can enhance the flavour of coffee. Since then, millions of coffee lovers personally created the signature of their coffee brand by adding “a spoonful of Buisman”, a small amount of caramelised sugar, made according to the unique Buisman recipe.

These days, the range of applications of Royal Buisman’s caramelised sugars is far more extensive. We have been a market leader in the field of (naturally) caramelised sugars and caramels, which the food industry uses in bread, coffees, brownies, soups and sauces, for decades now. Our ingredients strengthen the colour, flavour and texture of your product. We will help you develop your own signature, allowing your product to distinguish itself and become more attractive.

History

  • 1867

    Origins

    On 9 August 1867, Herman Buisman laid the foundations for an illustrious, quintessentially Dutch company in Zwartsluis: Royal Buisman. On that day, the wholesaler and coffee roaster created his first “coffee syrup”. A short overview of our history:

  • 1900

    Coffee shortage

    At the end of the nineteenth century, coffee was in short supply. Napoleon had forbidden the European continent from trading with England. As a result, the colonial products that England exported (which included coffee) became more expensive, and people resorted to a cheaper alternative: chicory. Even after real coffee became readily available again, people continued using chicory as a coffee additive.

  • 1900 - 1951

    A household name

    In the meantime, coffee roasters started looking for a more palatable replacement of the bitter chicory. Burning sugar (“coffee syrup”) turned out to be the answer. Herman Buisman made coffee syrup as well. However, it was his son Roelof who perfected the recipe. In a garden shed that had been turned into a laboratory, he experimented endlessly with different ingredients. After countless tests, he succeeded in making burnt sugar of unprecedented purity, which was water-soluble to boot. His “Buisman Burnt Sugar” became a success....and Buisman became a household name.

  • 1951 - 1998

    Royal predicate

    The success of Roelof Buisman and his Burnt Sugar quickly caused the little factory in the west of picturesque Zwartsluis to become too small. That is why, in 1913, Buisman moved into a new factory at the Zomerdijk. Nine years later, this factory doubled in surface area and in 1940, it actually tripled in size. In 1951, Her Majesty Queen Juliana granted us the designation of “Royal” – a great reward for eighty years of hard work.

  • 1998 - 2000

    Expansion

    When, in the mid-1990s, Royal Buisman was faced with a lack of space once again, a completely new factory was built at Grote Kranerweerd in Zwartsluis. Its festive opening took place at the end of 1998. Since then, this factory has been used to mix and package the consumer products. The production of caramelised sugars has remained at the location at the Zomerdijk. Demand from industrial processors for the Buisman burnt sugars increased, and it has become particularly popular for applications in breads and pastries and as a flavour enhancer in coffee.

  • 2000 - today

    Always developing

    These days, the assortment of burnt sugars of Royal Buisman are known as natural caramelised sugars. With ingredients that are tailored to various applications, Royal Buisman offers a wide range of options for enhancing colour and flavour. Its extensive knowledge of and experience with both recipes and production methods enable it to develop products that distinguish themselves on the market, in close collaboration with industrial clients. In addition, Buisman has become active outside of the Netherlands again, and its sugars are being used as a flavour enhancer as far away as Asia.

The power of “Royal”

Established in 1867, Koninklijke Buisman is one of the older food factories in the Netherlands. Throughout its existence, the company has gone through highs and lows. An absolute highlight was receiving the distinction of “Royal” in 1951. Buisman Burnt Sugars became Royal Buisman, and we continue to use this distinction with justifiable pride.

Receiving the distinction of “Royal” underlines our company’s stature, its quality and its value to society. In order to be allowed to keep the distinction, companies must meet stringent conditions. For the most recent renewal, in 2011, among others our environmental policy, our employment conditions, the quality of the financial administration, the fire safety and our social involvement were assessed and approved.

Doing business with Royal Buisman means doing business with a reliable, healthy company that cares about its surroundings and the environment. A client-oriented company that actually values its employees, and works hard on the quality of the organisation and products.

Signature is future

A prerequisite for successful brands and products is: making the difference. Dare we say: being different is just as important as being good. And we are not talking about being different just for the sake of it, but about meaningful identity, signature, character: about an attractive edginess in the brand DNA that harmonises and interlocks with the desires of its supporters. Special brands have special characteristics: it is as simple as that.

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Production process

The process of caramelising sugar becomes complex if it has to be done on an industrial scale, under controlled and manageable circumstances. It is a delicate process: heating it even a little too long can easily cause it to boil over. Many manufacturers of caramelised sugars opt for a closed process, which always leaves some fluid behind, resulting in a liquid caramelised sugar syrup. Royal Buisman’s process is different. We heat sugars in an open process, so that water, organic acids and other volatile components evaporate during the process. This obviously influences the caramelisation reaction, and gives our products their unique colour and flavour.

“Due to the authentic production method our powders are 100% pure”

The cooking process is closely controlled in terms of time and temperature, and checked on the basis of regular colour measurements. Once the boiling mass has reached the final stage, the heating process ends and the cooling process starts, in such a way that the caramelisation reactions stop instantly and in a controlled manner. The cooling process gives the product its solid form, causing it to become almost glass-like. After that, it is broken into pieces and stored, and subsequently ground to a powder. It is ground to various consistencies, depending on the application for which the powder is going to be used. In addition, the product is offered in agglomerated form. Due to the authentic production method, our powders do not contain carrier materials and are 100% pure. This results in a high colour and flavour intensity.

In its current form, the process is basically identical to the authentic process with which Herman Buisman started in 1867. The workmanship is the same, but the work methods are more contemporary, with strict inspections and high quality standards. Of course, we offer liquid varieties of our products as well. In addition, we can make client-specific products, such as emulsions, mochas and aromatic caramels. Our scale enables us to flexibly cater for client-specific requirements, and we are only too happy to do so.

Our certifications

We believe it is of particular importance that our products are of the highest quality. That is why we pay attention not just on the entire manufacturing process, but on our packaging and the transport of our products as well. You can find the certifications of our products and processes at the bottom of this page.

Part of PrinsenBerning

Royal Buisman is a part of the PrinsenBerning Group. PrinsenBerning is a leading manufacturer with a wide variety of  products in powdered form with focus on diet, active slimming, sport, wellness, recovery and healthy aging, as well as instant drinks and high quality protein nutrition bars supplied to many well-known retailers and brand owners throughout Europe.

Please visit the PrinsenBerning website

Co-creation

At Royal Buisman, it is all about intensifying, boosting or enhancing our clients’ products. In co-creation processes, we collaborate with our clients to develop iconic products. We also like to refer to it as: “signaturization”. In consultation with our clients, we look at how their products can be optimised, and how the individuality and uniqueness of these product can be strengthened. Royal Buisman helps its clients increase the distinctiveness and attractiveness of their products by giving them a signature or by strengthening their signature.

United Kingdom / Ireland

Rerum Consultancy
PO Box 8702
Nottingham
NG2 9BG

(T) +44 (0) 115 9842869
E-mail

The Netherlands

Buisman headquarters
Zomerdijk 34
8064 XE Zwartsluis

(T) +31 (0)38 386 14 87
(F) +31 (0)38 386 14 85
E-mail

Belgium

Ingrizo
Polderdreef 133
9840 DE PINTE

(T) +32 9 224 20 25
E-mail

Denmark

Culinar Danmark ApS
Cedervej 2
8462 HARLEV J

(T) +4538412300
E-mail

Spain

CORALIM ADITIVOS, S.L.
Av. Puerto de Alicante
11 Parque LogĂ­stico de Valencia
46190 RIBARROJA DEL TURIA - VALENCIA

(T) +34 963 173 493
E-mail

Vietnam

HD Chemical Company
58 Tran Phu Street
Ward 4, District 5
70000 Ho Chi Minh City

E-mail

Singapore

Mackessen Singapore
59 Jalan Pemimpin
#02-02, L&Y Building
577218 Singapore

E-mail

Malaysia

Diorchem
No. 7, Jalan Semtec 2
Semtec Park
43500 Semenyih, Selangor

E-mail

Indonesia

PT. Jerindo Sari Utama
Jl. Manyar Kertoarjo V No. 18-20
60285 Surabaya

(T) +62 31 5672121
E-mail

Philippines

BSFIL
Suite 402, South Center Tower
Madrigal Business Park, 2206 Market Street
1770 Alabang / Muntinlupa City

E-mail

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