The relentless energy of Zandbergen World's Finest Meat

With a brand new building for the Beyond Meat branch, Zandbergen is going for 'best in class' sustainability with RBK Food Projects. 

More and more companies involved in the import and trade of meat are making the transformation to protein companies. This also applies to Zandbergen, which still presents itself with 'World's Finest Meat', but at the same time has entered into a far-reaching collaboration with the American Beyond Meat. This company develops vegetable protein products that are so close to the taste and experience of real meat that even seasoned meat lovers find it hard to believe that they have a vegetarian product on their plate. For the production of Beyond Meat products, a brand-new building was constructed in collaboration with RBK Food Projects that is far ahead of its time - certainly in terms of sustainability. But first something more about Zandbergen, what kind of company is it? 

Entrepreneurial culture 

"A family business that stands for quality, and where business is still done on a 'deal is deal' basis," says Adriaan Figee, commercial director at the company. Figee: "There is an outspoken hands-on mentality here. We don't talk endlessly here. The culture is entrepreneurial and that's also the basis on which we select our people. Initiative is appreciated. Just do it!" This mentality is still embodied - long in retirement, but permanently involved - by founder Ton Zandbergen. With his relentless energy and commercial creativity, he was able to build relationships all over the world. Zandbergen has always been in it for the long haul, says Figee. "Working the market with our suppliers and growing together. That is the basis for our international trade." 

White paper

The fact that Zandbergen entered into the Beyond Meat adventure needs no explanation. Awareness of sustainability is increasing. Consumers are asking for it. Figee can also explain that it has become exactly this collaboration. "The focus on quality and innovation suits us perfectly. They have more than 100 people in the R&D department there! And we can simply use our current distribution channel. The products are found in the meat department." But Beyond Meat was too large to be accommodated in Zandbergen's existing business premises and that was an excellent opportunity. A sandy building plot, a clean sheet of paper, something state of the art could be created, according to today's latest standards. 

Adriaan Figee (l) next to Wilmar van der Wal in front of the new building

Next generation

Zandbergen wouldn't be Zandbergen if it didn't involve his permanent relationship here: P.A.M. Teunissen Architectenburo. But a specialist in the food industry had to be added: RBK Food Projects. This created a unique triumvirate in which Zandbergen itself took on the role of contractor. Figee: "It had to be 'best in class' in terms of sustainability, from the family's point of view you don't build something for the next 5 or 10 years, but for the next generations".

No more gas

Wilmar van der Wal of RBK, says that the goal was to realize a completely gas-free building. In that case you start insulating with high quality panels. After limiting energy consumption, energy is reused within our own installations. Van der Wal: "We have succeeded in linking building, installations and production technology, applying RBK's integral approach. All our disciplines (production logistics, construction engineering, refrigeration, mechanical engineering, electrical engineering and the environment, ed.), together with Teunissen and construction partners, have been intensively reinforced". In the production area tonnes of product must be cooled down from 4 to -18 degrees, which releases a lot of heat. This heat is stored in two different buffers. One is used to heat the office and the other (hot water!) to clean the production area.

Good feeling

For RBK it was a beautiful project and a special collaboration. Van der Wal: "We really gained the trust of Zandbergen, we didn't have to fight for starting points, that was very pleasant. And working side by side with two advisors, each from his own perspective, gave a nice dynamic". Figee says RBK has lived up to its reputation in the field. "We are not a producer of origin and they are one of the major specialists, with a lot of international experience. They are nice people and we have a good feeling about the project". 

Opening party

The fact that the delivery was in corona time was a setback, but of course unforeseeable. Figee: "The big opening will not take place for the time being. That's sad, because so many people have been involved. But something that is well preserved does not lose its value. When the crisis is over, that party will definitely come!". 

*Besides RBK Food Projects, the RBK Group consists of RBK Automatisering and RBK Milieu Advies.

www.zandbergen.com
www.rbk.nl

Photos: © fotobureau Roel Dijkstra