Review Andreas S.
Career | Review
Product development
Andreas S. is one of the original stones at K-fee in Bergisch Gladbach and is one of five product developers
Career | Review
Product development
Andreas S. is one of the original stones at K-fee in Bergisch Gladbach and is one of five product developers
When the atypical becomes typical
Andreas S. a veteran at K‑fee in Bergisch Gladbach as well as being one of five product developers. Even before the subsidiary was launched in 2008, he and his colleagues – at that time still at Krüger – laid the foundation stone for the successful coffee specialties in a capsule.
You‘ve been with the KRÜGER GROUP for 19 years now. Do you remember how it all began for you?
I was a trained baker, but that was relatively monotonous, and I was looking for a job with perspective and variety. That’s why I went to Krüger, trained as a food technology specialist, and then quickly found my way into product development. Cappuccino, cocoa, and instant products were my specialty, so I was involved in the launch of K‑fee right from the start.
“Bringing the best taste into a small capsule format is always an exciting challenge for me.”
What does the work in product development involve? Is there a typical daily routine for you?
If typical means doing the same daily, there is only one thing: starting with a cup of latte to get the day rolling. Apart from that, no day is like any other. We mix new products and taste them, test mixtures on behalf of customers, clarify the feasibility of new recipes with process engineering, coordinate the packaging materials, produce prototype capsules which we check, test, and taste for flavor and functionality … there are many different things to consider before a product is finally launched on the market.
What makes your job particularly enjoyable?
I simply enjoy the variety and working in cooperation with so many other departments. Sometimes it can be a bit hectic, but we always come up with a good result. And when I’m on holiday somewhere abroad, I like to see if I can find our products in the supermarket there. I’m a bit proud of that.
And in which aspect of your work can you forget everything around you?
The high precision with which we work. When consumers make themselves instant coffee, they can easily add another spoonful if they find it too weak. The same applies to cappuccino or canned cocoa. But capsule products must always be perfect in themselves. The customer does not have the option to add a little more. Accordingly, we have to work with precision and examine very carefully how we bring the best taste into this small format. This is an exciting challenge – the core of our job, so to speak. And I can certainly lose myself in that.