On Tuesday 26 October, CEO Peter-Paul Zandbergen symbolically started the construction of the new Food Development Center by driving in the first pile. Jan Zandbergen Group ‘Innovation that matters’ -consisting of Jan Zandbergen B.V., Diviande and Future Food Group- increasingly focuses on innovative concepts and product development. It no longer solely addresses animal protein; especially the development of plant-based alternatives has taken off within the organization in recent years. More space is needed for future innovative growth.
Van Bokhorst Architecten from Nijkerk is responsible for the design of the new building, which will be located on the Electronenstraat in Veenendaal. In addition to sufficient space for R&D activities (from a large space for product development to a cleaning kitchen, cold store and tasting room), there will also be office space and meeting rooms. Included in the drawing is a fitness area for employees. Underneath the building there will be a parking garage. The total area is approximately 3000m2.
The organization wants to develop sustainably. By opting for modern and sustainable building solutions the impact on the environment will be reduced. For example, solar panels will be placed on the roof. Dijkham Bouw is responsible for the realization of the building. Completion is expected in the third quarter of 2022.
Innovation: tomorrow’s food
Peter-Paul Zandbergen, CEO of the Jan Zandbergen Group: ‘The global food supply is in a state of flux, this calls for new insights and solutions. I firmly believe innovation is the key to success. Within the Group we have the means to make an impact and to actually make a difference to people’s eating habits as they evolve. By being innovative on a sustainable level, we can continue to devise solutions for the meat and meat-substitute industry as a whole.’
Cees van der Pijl, director at Diviande: ‘A key part of this new strategy is that the R&D, Product Development, Quality and Marketing departments will expressly receive the space they need to work on trailblazing solutions at the organisation’s Innovation Centre in the heart of the Dutch Food Valley.’ The company is also further investing in partner programmes so that it can develop innovative concepts, products and services in collaboration with clients and partners. In a rapidly changing market, the resulting synergy will help to position the Jan Zandbergen Group as the right partner for sustainable innovation in the market for meat and meat substitutes.
Van der Pijl: ‘The recent growth in product development and production, collaboration with third parties, all led to the desire and need for a location that gives us the opportunity to better serve our partners. By setting up the new food innovation center and joining forces within all expertise of the Jan Zandbergen Group we can give even more shape to Innovation that matters.’