224:, and today employing approximately 50 people with annual turnover around 3.7 Million Euros. In 2010 Volker Köhnen, the son of the founder (and a qualified photographer and ships' mechanic) took over at the top of the executive board, having already served as chief executive since 2007. Friederun Köhnen switched to the supervisory board. The business model embraces marketing campaigns, the development of new recipes and other food industry innovations. They also publish cookery books and produce product photographs in their own studios. Recent projects include the development of new product ideas such as a
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food conglomerate, a major producer of dried peas, beans and other pulses, with a proposal that many customers would prefer to buy these products in cans/tins, in order to avoid having to soak the contents overnight before they could be used for cooking. The idea caught on with consumers, and the
206:) ran for four years, attracting audiences of several million, which commentators infer was far more than the RTL could have dreamed of so early in the channel's own life. Köhnen was not new to television at this point. Back in the 1970s she had presented a "television cookery column" for
159:. Many products which till that point had been sold fresh now needed to be packaged, and Köhnen was able to supply recipes and pictures of prepared dishes that could be printed on the packaging. In this way she was able to introduce consumers to new recipe ideas. In a contract with the
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In 2007 she handed over to her son, Volker Köhnen, responsibility for the daily running of the family business (known in recent decades as "The Food
Professionals Köhnen AG") she had built up. By this time she was responsible for more than 100,000 published recipes. Since 1965 she has
136:"Zum Beispiel bei Tomatensoßen. Da ist der Geschmack sehr unterschiedlich. Die Engländer essen oftmals sehr, sehr süß. Die Holländer mit viel Curry, und die Deutschen mögen es insgesamt gerne fruchtiger. Also, da muss man schon gucken, das dem deutschen Geschmack dann anzupassen."
132:"Take the example of tomato sauce. There tastes differ a lot. The English eat it often, very very sweet. The Dutch with a lot of curry flavour, and the Germans with a much fruitier flavour. So you have to watch closely and then adapt your recipe for German taste."
113:, she launched herself as a freelance experimental chef. Working from improvised premises in the cellar of her parents' home, she quickly made an impression on the German food industry with her innovative ideas. Early on she successfully approached the owners of the
265:"Ein Start-up aus dem Wirtschaftswunder: Die Frau, die uns Tomate-Mozzarella brachte: Sie hat für alles ein Rezept: Ein halbes Jahrhundert lang hat Friederun Köhnen mit darüber bestimmt, was in Deutschland auf den Tisch kommt. Porträt einer Pionierunternehmerin"
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The business launch coincided with wider changes in the food industry. A breakthrough came when Köhnen addressed the issues arising from the appearance in homes, during the 1960s and 1970s, of
202:. The broadcaster accepted the initiative and Köhnen presented her own daily ten minute cookery show, working alongside the moderator Horst Tempel. "Komm doch mal in die Küche" (
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was launched and Köhnen applied to supply a cookery show. Her proposal was that the show should be financed by producers of the items it featured, using what became known as
448:"Friederun Köhnen - eine Visionärin wird 70: Friederun Köhnen, die Gründerin der heutigen The Food Professionals Köhnen AG, wird in diesem September 70 Jahre alt"
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Over the years the experimental kitchen evolved to become "The Food
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to sweet toothed West
Germans. Köhnen also popularised little known Asiatic ingredients such as
151:. Another branch of her entrepreneurial zeal ripe for expansion involved the recent arrival of
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significantly influenced both home cooking and commercial food production in her native
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Friederun Köhnen warns of the different taste preferences in different markets
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resulting canned products can be seen as
Germany's original "ready meals" (
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Brigitte Karch M.A. (Herausgeberin) i.A. Dagusta (24 September 2012).
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Franziska Bossy (text); Sara Maria Manzo (videos) (14 August 2015).
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400:. The Food Professionals Köhnen AG, Sprockhövel. Archived from
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425:"Produktentwicklung - Wie Neuheiten entstehen (Info) (Rezept)"
295:"Nach über 100 000 Rezepten übergibt Mutter die Verantwortung"
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The youngest of four children, Friederun Köhnen was born in
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317:"Ich musste mich, glaube ich, immer schon durchsetzen"
378:. Westdeutsche Zeitung GmbH & Co. KG, Wuppertal
109:. When she was 23, with startup capital of 600
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376:"Haßlinghausen: Die Mutter aller Fernsehköche"
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