Pally Biscuits takes the next step with new construction

“Building is fantastic. You leave something behind; you make growth happen,” says Marcel Huveneers of Dijkham Bouw. He brings this same enthusiasm to the new construction project for Pally Biscuits — the company that aims to make the world’s best biscuit in the most sustainable way. Together with Martijn Koenders, he reflects on the building process.

Martijn Koenders is the managing director at Pally Biscuits in Nieuwegein. With 210 employees, the factory operates 24/7 to supply millions of biscuits each day to customers at home and abroad. His motivation: continuously building a future-proof company. “I want to ensure that we can make the best biscuit possible in a way that’s more sustainable than local production.” Together with Marcel Huveneers, director of Dijkham Bouw in Nijkerk, he looks back on their collaboration during the construction project. Marcel’s passion lies in tangible results. “The beauty of construction is that you create something lasting. It’s fulfilling. And I provide continuity for my team of seventy people. Creating great projects together, that’s what drives me.”

The expansion

The food industry is under pressure from Brexit, the war in Ukraine, and climate change. Martijn explains: “Every production hour we had was sold. If something went wrong, we had to turn customers away. That wasn’t a healthy foundation.”
Pally decided to part ways with private equity. “Our investor saw too much uncertainty to justify expansion. But we believe that dynamic can be managed. So we took matters into our own hands and decided: we are going to build and expand.”

Martijn Koenders (left) and Marcel Huveneers

The collaboration

Choosing Dijkham Bouw was the obvious choice. Martijn: “In 2016 we built a chocolate department together. Machines still had to be purchased, permits applied for — and yet, the production line was up and running in no time. It was the fastest construction project we’ve ever done. So when a new project comes along, you naturally choose a partner who has proven themselves.”

Marcel: “We do a lot of work in the food sector — meat, fish, dairy, and bakery. Each type of product comes with its own rules, hygiene requirements, and technical solutions. At Pally it’s all about biscuits, which means you can hardly use water for cleaning. Everything must be dust-free, waste streams must remain separated, and surfaces must be designed so that nothing can accumulate. Temperature zones are also crucial: ovens generate heat, but the biscuits need to be cooled quickly afterward. Those processes must fit together seamlessly. If you don’t understand that, mistakes happen. That’s where our expertise comes in.”

The challenges

Construction is taking place in phases: first the palletizing department, now operational; next, a hall for two additional ovens and decoration lines; and currently, the new office. Marcel compares the process to chess: “Building in food really is like a chess project. You move one piece, and that opens up another space. It takes foresight, flexibility, and a strong team.” The challenges were significant. Martijn: “After construction had already started, our insurer required a fully covering sprinkler system. That affected both the new building and the existing factory from 1986. The roof turned out to be too weak and had to be reinforced. On top of that, the installation had to be done while production continued.”

The solution came with help from specialist MD Sprinklers. “They acted quickly; we sat down directly with decision-makers — and kept moving forward.” Energy demand was another major struggle. Marcel: “The ovens require enormous amounts of power, but the Netherlands is facing grid congestion. We explored everything from gas turbines to batteries. In the end, we found a workable solution.”

Building in each other’s world

Martijn: “Back when we built the chocolate hall, it was outside the factory. This project is far more complex — we’re literally building inside the factory. That means Dijkham Bouw sometimes has to operate like a food company, and we have to act like a construction firm. It creates tension at times, but we still passed all hygiene and quality audits successfully. That’s an achievement for both teams.” Marcel adds: “It takes a lot of energy. You’re working with many parties who all need to move in the same direction. Sometimes you have to consciously wait, even when it feels uncomfortable. But by keeping communication open and acting quickly, trust remains intact.”

Looking back and ahead

Both men call the project a “success.” Martijn: “Along the way, we had to make choices. That takes time and effort, but it prevents bigger issues later. Looking back, I’m glad we did. We’re ready for the years ahead.” Marcel agrees and feels proud of the factory that’s taking shape. “We’ll be done at the start of 2026. Then begins the next phase for Pally: setting up and fine-tuning production with the new lines and decoration options.”

www.dijkhambouw.nl
www.pallybiscuits.com

Photos: © Herbert Wiggerman