Jan Verlinden gave in 2016 after 22 years of his career as a marketer, to return to his roots: the brewery of his parents in Lubbeek. Verlinden herlanceerde Ritchie, a Belgian lemonade based on an old family recipe. With success, because the products of Ritchie do well in their own country but also in the Netherlands, and even in Scandinavia. In the meantime, you can all in more than 500 sales outlets for the products on the basis of 100% natural ingredients and no preservatives. In short, Jan Verlinden can experience a mini-version of the ‘American Dream’. Or the eternal battle between Pepsi and Coca-Cola to be the inspiration for Jan Verlinden, know we are not completely sure, but the fact is that Verlinden now also has its own cola launches.
Not without pride I can say that I have succeeded to cola heruit to find!Jan Verlinden Ritchie
“It is a 100 % natural soda, which a lot of research in the first place,” said Jan Verlinden. “The light sparkling Ritchie-cola is the first without the caramel and phosphoric acid ever produced in Belgium. The secret is the smart balance and the well-considered blend of natural ingredients. Of course, this unique coke with the necessary dose of passion and love in their own country produced. Not without pride I can say that I have succeeded to cola heruit to find and that I am also colamaker should call.”Secret recipe?
the question Remains: what is in the cola of Jan Verlinden? It is generally known that the recipe of Pepsi and Coco-Cola is one of the best kept secrets in this world, but want Jan to tell what are ‘healthy’ cola? “There are not really secret ingredients. Ritchie-cola is made with a mix of flavors and spices. The drink contains, for example, seed kola nut extract, cane sugar and barley malt. To the typical tart drew to obtain, I make no use of phosphoric acid. We have that replaced by lemon juice and non-alcoholic fermented apple juice. To the typical brown colour to obtain, it is the malted barley is of importance. Usually, one uses caramel, but recent academic research suggests that there is a possible release of hazardous substances in the production of caramel.”