About Sobatech

In 1984, Gilian Lekner, founder of Sobatech, established Lekner BV  in Eijsden, the Netherlands. Specializing in industrial automation, failsafe systems and redundant solutions, the company initially focused on the food industry. As a supplier, Gilian Lekner visited numerous companies and observed that batch production processes could become much more efficient. Although processes after mixing had already been automated, the mixing process often remained manual. This observation became the driving force behind his ambition to develop automated mixing solutions tailored to the food industry.

In 2008, Sobatech moved to new premises at Karveelweg 9 in Maastricht, the Netherlands, providing space for further growth and innovation. Initially specializing in continuous mixing systems, the company soon saw potential to enhance dosing technology. That same year, Sobatech developed its own dosing systems, followed by proprietary hardware and open-source, high-accuracy loss-in-weight software.

In 2011, Sobatech introduced its first continuous bulk fermenter, enabling products to rest under controlled conditions for optimal development. By 2015, the company expanded its range of kneading axes by including complex milled kneading tools, enabling to process both high- and low-viscosity products. This advancement opened new markets beyond food, including pharmaceuticals, chemicals, and cosmetics.

In 2016, Sobatech launched its continuous vacuum system, creating a low-pressure environment that prevents air bubble formation in products. A year later, it introduced Hot & Cool technology, enabling precise cooling where it heats up during the mixing process. In 2020, Sobatech launched the continuous TVP hydrator, designed to hydrate voluminous masses over time.

In November 2021, the Lekner family expanded their business endeavors by establishing Dutch Structuring Technologies (DST), led by Julian Lekner. Consequently, Julian's focus partially shifted to the sister company. DST specializes in the plant-based sector, pioneering the development of technologies that enhance textures in plant proteins. This strategic initiative was driven by the increasing demand for plant-based products that closely replicate the texture and flavor of traditional meat.