From October 4 to 8, Le Duc was at Anuga in Cologne—the place where food professionals from all over the world come together to share flavors, ideas, and inspiration. In a week full of conversations and fun, we showed what our brand stands for: creativity, quality, and, of course, taste. We spoke to customers, met new people, shared ideas, and tasted the most delicious snacks together. It was an exhibition full of inspiration, fun, and... lots of appetizers.

The highlight of the week? The launch of our latest snacks: Cauliflower Wings and Mac 'n Cheese Bites. Two new Le Duc favorites that were an instant hit. One crispy and plant-based – the other creamy, cheesy, and the ultimate comfort food. The reactions were positive: these bites are ready to brighten up any menu. Snack it Up, that's what we did!

Thank you to everyone who visited us!

What does Sophie appreciate about her work? “The pleasant atmosphere and open communication—that's what makes me enjoy coming to work.” And yes, the snacks play a role too. “The chili cheese nuggets are my favorite—nice and spicy!”

In addition to her work, Sophie is currently studying business management in order to advance to the next position of ‘Customer Service Export Coordinator’. “I hope to complete this course next year.”

Sophie Lokker: Customer Service Export

Sophie has been a familiar face at Le Duc for six years now. What started as a young talent in the Europe customer service department has grown into an indispensable link in the international customer process.

Sophie's work is varied and requires sharpness and speed. She processes export orders, draws up proformas, schedules shipments, arranges documents, and maintains contact with cold stores, shipping companies, and, of course, customers worldwide. “The most challenging part is switching gears at the last minute. If something changes in transport or delivery, I have to be able to respond immediately. Solution-oriented thinking is essential.”

With countries such as Brazil, Chile, America, and various European destinations, she is in daily contact with customers via email, telephone, or Teams. That international character makes it varied. Internal cooperation is also crucial: “I work closely with the production planners, account managers, and inside sales. Together, we strive to ensure that every order is processed on time, completely, and correctly.”

from snack to meal

Modern guests eat differently. Flexible, quick, more often, but with taste. This explains the rise of snack meals. Perfect for hospitality environments with limited kitchen capacity or high turnover.

For the fall, this means warm combinations. Think Breaded Onion Rings with waffles and spicy maple syrup, Mozzarella Sticks in a herbal salad, or the new Cauliflower Wings on a flavorful tostada. Full of flavor, fast, and perfect for any occasion. With Le Duc snacks, you always have a foundation for success.

small bites, big impact
In a world where speed and experience come together, snack meals are gaining ground. No overflowing plates, but smart combinations of bites, dips, and vegetables that together form a surprising whole. Ideal for hospitality environments where portion size is just as important as taste.

Be inspired by this season: serve veggie-loaded onion rings with deep flavors, combine cheese appetizers with spicy dips, or make rye bread toast with Camembert Bites. With Le Duc products, you can effortlessly create dishes that are flexible in their use—from appetizers to main courses.