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Building Stronger Supply Chains Through Global Reach and Personal Service

Genevieve Bruns discusses Jebsen & Jessen Life Science's sourcing strategy and why relationships, integrity, and diversification are more important than ever in today's volatile ingredient market.

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By: Sheldon Baker

CEO, Baker Dillon Group

Genevieve Bruns is northeast territory sales manager for Jebsen & Jessen Life Science, a leading distributor of specialty chemicals and life science ingredients, with operations in more than 15 countries. Graduating from Montclair State University with a Bachelor of Science in Food Science and Nutrition, Bruns got her start in the industry with product development and R&D. The majority of her career was working in flavor chemistry before making the transition to sales. Integrity, heart, and drive are the structural backbone of her career, and she takes pride in giving customers a human experience. When not working, she is happiest outside, exploring the trails of a mountain with her Boston terrier.

Health E-Insights (HEI): The company has a wide-ranging product portfolio. Provide a brief overview of Jebsen & Jessen.

Bruns: Jebsen & Jessen was founded in 1895, with the Life Science division coming to the U.S. in 2017. There is no area of the industry we don’t have our hands in. Our strengths include beverage, sports nutrition, flavor/fragrance, confectionery, dairy, personal care, and pet. We can source anything from acids, gums, aminos, and sweeteners to more specialized products like natamycin, 80-500 mesh creatine, PHGG, and vanillin/ethyl vanillin. We are organic certified, fully non-GMO, have multiple warehouses throughout the U.S., and excel in moving big volumes to keep our customers stocked and supported.

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HEI: To what does the company attribute to its global success?

Bruns: The company has been in the same family for four generations and we are privately owned. This allows us to remain human in a world dominated by AI. The organization is built on a strong internal culture, and I always say we have such a heartbeat. Alignment, communication, and cohesion starts at the core of our team and extends outward. I firmly believe always staying ethical and leading with integrity has also greatly aided in the reputation Jebsen and Jessen has come to have in the industry. We operate with a high level of transparency, maintaining an authentic approach in all we do.

HEI: What is your company’s competitive advantage?

Bruns: Jebsen and Jessen is backed with a global sourcing presence from over 80 countries. We have an extremely close pulse on the market, sending out quarterly reports and keeping our customers in the know. JJ Life Science isn’t a spot buy company; we are here to support for the longevity of our customer’s business and being market aware is imperative. We move extremely quickly, whether it is meeting a deadline for an FCL, sending samples and documentation, or getting a customer approved for terms and credit. Jebsen and Jessen moves large volumes and we do it well, allowing us to advantageously price out materials and always stay competitive.

HEI: Based in Germany, how have tariffs affected the company?

Bruns: No one was exempt from the ramifications caused by the tariffs, but I believe they actually showcased what we excel in, highlighting our multi-region sourcing. With the exception of the few materials solely produced in China, we were able to quickly pivot regions, finding a backup source for our customers and prospects. We had direct conversations over transactional email exchanges, aligning our customers with products and manufacturing partners offering long-term sourcing stability.

HEI: How might the Iranian war have affected your company and the nutraceutical industry?

Bruns: Prices are up across the board, and the ramifications will drag out long after the war finally ends. Oil derivatives and feedstock using crude oil production are being greatly impacted and this creates a downstream effect, impacting everything from packaging materials to pesticide costs. Overnight, things can shift from simply slightly higher prices and longer lead times, to not being able to import fresh material at all. My best advice, expect the unexpected. In the past six years we had a global pandemic, tariffs, and a war in the Middle East. Be strategic in procurement planning and don’t rely on stateside material.

HEI: There’s significant buzz about calcium silicate, both pro and con, which JJ sells. What are your thoughts?

Bruns: When a big player in our industry has market dominance with a specific material, stopping production causes absolute chaos. When you have a product such as calcium silicate, replicating it with an exact match can prove to be more difficult. Oil absorption rate and particle size are critical parameters to match when switching sources for a replacement. We moved quickly, were able to promptly identify and vet a supplier, ensuring we had the means to support our customer’s needs. Without the right team and connections, this would have taken months. Supplier diversification is essential, and two sources should be the minimum approved for any raw materials in production.

HEI: On a personal note, what do you consider your greatest achievement?

Bruns: My greatest achievement truly is where I am right now in my career. I worked three jobs to put myself through college, dabbled in different areas of our industry, and ended up in sales about four years ago. I live for the energy of a tradeshow, collaboration at a team meeting or the feeling of solving a customer’s problem and feel like I am finally exactly where I am meant to be. My life right now would have to be my greatest achievement, because I am just getting started.

HEI: Other than a family member, who may have been the biggest influence in your life?

Bruns: My food science professor, John Specchio from Montclair State University, is undoubtedly the first person who comes to mind when I think of influence. I never bought into the idea that you could truly love what you do and call it work, and I was determined to become a registered dietitian at the time. One class of listening to him talk about the structural protein complex we all know as gluten, and I was hooked. Professor Specchio spoke with such enthusiasm; it looked like he was conducting an orchestra. I could not wait to come to class, wide-eyed with excitement, and we developed a really wonderful friendship and mutual respect over my two years in his classes. This man evoked a passion in me that he would only come to find out about later when I thanked him for being the reason I fell in love with this industry.

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