About Anda
This is how we make your sauces
We have been passing on the pleasure of making sauces to our customers for three generations! As a real family business, we still stir the sauce pots ourselves. Each of our traditional cold sauces is prepared with love, using real natural ingredients.
Family tradition in sauces
Family tradition in sauces
1962 | Sauces, pickles, and equipment for frying
Lea en Hugo De Boeck-Vandenwyngaert start a wholesale and production company in deep-frying products. They sold potato machines and produced cardboard French fries’ trays and 3-litre packaging buckets. In addition, they made their own sauces on a small scale. Their mayonnaise, salad dressing, extra sauce, tartare, and pickles were eagerly sought after.
Late 1960s | Birth of our first famous sauce: Andalouse
In the 1960s, the assortment of cold sauces was limited. Lea wanted to change that. She found inspiration in a recipe called ‘sauce from Andalusia’ – a kind of gazpacho sauce that does not really go with French fries. She was only satisfied after two years of experimenting and testing before launching the one and only Andalouse sauce. It turned out to be a succesful sauce, which Anda Sauces still makes today using the original recipe.
Early 1980s | Growth and increased focus on sauces
In the early 1980s, Lea left the sauces manufacturer and wholesaler. But she couldn’t let her passion for sauces go and so a few months later she founded De Boeck Foods. DBF still sold deep-frying products, but also increased its production of cold sauces for chip shops. To allow those traditional sauces to fully mature and develop their flavours, Lea bought her first warehouse.
1984 | Anda Sauces – a new brand on the market
Other wholesalers were also looking for quality cold sauces. They showed interest in De Boeck Foods’ sauces, but did not purchase them because they had the name of their wholesale competitor. This is why Lea and her son Jimmy started the Anda Sauces brand – after their very first successful sauce Andalouse. Jimmy took full responsibility for the traditional production of sauces, while De Boeck Foods continued to focus on deep-frying products.
“I passed on my passion to my son, Jimmy. Today, he’s still engaged in the craft. He manually weighs the ingredients to make sure everything is just right and the taste is really great. No machines are used for that!”
1985 – 1990 | More family in the business
The new approach drives the business and Anda Sauces is growing. Jimmy’s wife Hilda boosted the Anda workforce as she took over the financial management. A little later, her sister joined the family business. She was the first employee in the production team.
2000 | Sauce company par excellence
The delight in sauces prevailed in the family and the wholesaler De Boeck Foods is sold. From then on, the whole family has been proudly working on the traditional cold sauces, which are distributed via wholesalers to catering establishments.
2015 – 2020 | Further expansion and modernisation
Grandson Jeroen joined the company and took responsibility for sales and marketing. Granddaughters Ine and Silke took on marketing and communication to increase awareness and grow customer demand.
Today | An independent family business with a taste tradition
Today, the family and 20 employees prepare their traditional sauces with great passion. These are sold exclusively to the catering industry. All chip shops, snack bars, sandwich shops, restaurants, and so on, receive personalised service in addition to the super-creamy sauces.
1962 | Sauces, pickles, and equipment for frying
Lea en Hugo De Boeck-Vandenwyngaert start a wholesale and production company in deep-frying products. They sold potato machines and produced cardboard French fries’ trays and 3-litre packaging buckets. In addition, they made their own sauces on a small scale. Their mayonnaise, salad dressing, extra sauce, tartare, and pickles were eagerly sought after.
Late 1960s | Birth of our first famous sauce: Andalouse
In the 1960s, the assortment of cold sauces was limited. Lea wanted to change that. She found inspiration in a recipe called ‘sauce from Andalusia’ – a kind of gazpacho sauce that does not really go with French fries. She was only satisfied after two years of experimenting and testing before launching the one and only Andalouse sauce. It turned out to be a succesful sauce, which Anda Sauces still makes today using the original recipe.
Early 1980s | Growth and increased focus on sauces
In the early 1980s, Lea left the sauces manufacturer and wholesaler. But she couldn’t let her passion for sauces go and so a few months later she founded De Boeck Foods. DBF still sold deep-frying products, but also increased its production of cold sauces for chip shops. To allow those traditional sauces to fully mature and develop their flavours, Lea bought her first warehouse.
1984 | Anda Sauces – a new brand on the market
Other wholesalers were also looking for quality cold sauces. They showed interest in De Boeck Foods’ sauces, but did not purchase them because they had the name of their wholesale competitor. This is why Lea and her son Jimmy started the Anda Sauces brand – after their very first successful sauce Andalouse. Jimmy took full responsibility for the traditional production of sauces, while De Boeck Foods continued to focus on deep-frying products.
“I passed on my passion to my son, Jimmy. Today, he’s still engaged in the craft. He manually weighs the ingredients to make sure everything is just right and the taste is really great. No machines are used for that!”
1985 – 1990 | More family in the business
The new approach drives the business and Anda Sauces is growing. Jimmy’s wife Hilda boosted the Anda workforce as she took over the financial management. A little later, her sister joined the family business. She was the first employee in the production team.
2000 | Sauce company par excellence
The delight in sauces prevailed in the family and the wholesaler De Boeck Foods is sold. From then on, the whole family has been proudly working on the traditional cold sauces, which are distributed via wholesalers to catering establishments.
2015 – 2020 | Further expansion and modernisation
Grandson Jeroen joined the company and took responsibility for sales and marketing. Granddaughters Ine and Silke took on marketing and communication to increase awareness and grow customer demand.
Today | An independent family business with a taste tradition
Today, the family and 20 employees prepare their traditional sauces with great passion. These are sold exclusively to the catering industry. All chip shops, snack bars, sandwich shops, restaurants, and so on, receive personalised service in addition to the super-creamy sauces.
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