In 1926, Roelof Exter launched his business in Zaandam as he collected fat and bones in the centre of Zaandam. Making savoury bouillons was started under license from Nestlé (Maggi). The tastes were prepared using authentic recipes and traditional methods. In those days, raw materials primarily came from animals. Nowadays at Exter, we make many plant-based tastes, such as hydrolysed vegetable protein (HVP).
When the license with Nestlé expired, Roelof Exter continued producing bouillon independently. Jacob Hart, Exter's son in law, became his successor, and he was subsequently succeeded by his two sons, Jacob and Roel. A genuine family-run business therefore.
Following several take-overs, the current owners took over the company.
With our bouillon (HVP) and oven expertise as a basis, Exter soon expanded and the workforce kept on increasing. This was boosted by the partial take-over of Honig and the launch of Exter Thailand.
In the meantime, we are working with customers across the globe. From Japan to Poland, the USA to France, Israel to Italy. Each year, more than 100,000 tonnes of food contain our tastes. We have 75 members of staff, more than 20 local partners and a production site in Thailand.
