Since 2004, the Vandemoortele Group has embarked on a revived phase of expansion. The three business segments are continuing to develop through a combination of acquisitions and natural growth.

The Vandemoortele Group expanded its capacity in donuts. This was achieved through the takeover of a young donut manufacturer, Colombus Food, based in Seneffe (Belgium).

The Vandemoortele Group reached terms with the Cottes Group on the takeover of the Cottes Group by Vandemoortele. The Cottes Group which ran two plants in the south of France, employing some 220 workers, enjoyed market leadership in France for frozen traditional bread products.

The boards of Vandemoortele and Heuschen & Schrouff Foods Group confirm the takeover of SoFine Foods, a subsidiary of Heuschen & Schrouff, by Vandemoortele.  SoFine Foods is a leading manufacturer of tofu, a soy-based alternative to meat products.

The Vandemoortele Group and Kamps Nederland have announced that Erkens Bakkerijen, a subsidiary of Kamps Nederland BV, has been taken over by the Vandemoortele Group. Erkens Bakkerijen BV, based in Brunssum (NL), has a turnover of about 10 million euros. The company produces and sells frozen patisserie products in Germany, the United Kingdom, Spain, and the Benelux under the brand names E&E Patisserie and Erkens Bakkerijen BV.

The Vandemoortele Group announces that it takes over the Polish frozen bakery business of the Group Dossche, Gourmand Poland. Gourmand Poland, with a turnover of three million euro in Poland and a number of other Central European countries, produces and sells frozen bakery products. The most important product in the range is the frozen bread. In addition, Gourmand Poland produces frozen puff pastries, Viennese pastries and snacks.

The Vandemoortele Group is set to invest well over 25 million euros in the construction of a new plant in Arras/Actiparc, France. In doing so, Vandemoortele Group is focusing both on the production of standard bread products as well as on the production of traditional and speciality oven floor bread. The new production unit is scheduled to be operational by early 2009.