RBK Group, based in Deventer (NL), is a leading architecture, engineering and consultancy firm specializing in the food processing industry. With over 40 years of experience, RBK combines architectural design, engineering and consultancy to deliver fully integrated solutions that address the specific needs of food manufacturers.
Interview with Gert de Vries, Architect MRIAI & Elmar Hammers, Project Manager / Consulting Engineer at RBK Group.
A brief description of the company and its activities
Gert de Vries & Elmar Hammers: We support clients across Europe, the Middle East and Africa in designing, developing and operating highly efficient, hygienic and future-proof production facilities. Our mission is simple yet powerful: to engineer the future of food.
RBK’s strength lies in its interdisciplinary approach, where each project is addressed from multiple angles: technical, spatial, operational and environmental. By doing so, we don’t just build factories, we build intelligent systems that are optimized for performance, compliance and long-term value.
What are the main areas of activity of the company?
G.d.V & E.H: RBK operates where food production, automation, and sustainable design intersect. Our key service areas include:
- Factory design and architecture: from master planning to hygienic zoning and logistics optimization, we create designs that support food safety, flexibility and add aesthetic design to support our clients values.
- Multidisciplinary engineering: we integrate mechanical, electrical, and refrigeration engineering into technical designs.
- Refrigeration systems: our in-house team provides custom-engineered solutions for industrial refrigeration, heat recovery and climate control, with a focus on efficiency and operational stability.
- Process engineering: we help clients achieve optimal process flow, minimize product waste, and lower energy usage.
- Environmental consultancy: we offer permitting support, emissions control strategies, wastewater management and energy research. All aligned with the latest regulations.
These services are available both as part of large turnkey projects and as smaller standalone consultations. RBK supports both greenfield developments and phased improvements to existing facilities.
What’s the news about new products?
G.d.V & E.H: RBK recently launched a service focused on factory benchmarking and energy workshops. As food producers face pressure to become more efficient and sustainable, this offering provides structured, expert-led assessments designed to drive measurable improvements.
Our workshops help clients:
- Benchmark their current performance against industry standards.
- Map energy flows across production and utility systems.
- Identify inefficiencies in energy consumption, refrigeration, process design and logistics.
- Receive practical advice from our multidisciplinary team of engineers, architects and sustainability experts.
The workshops can be delivered on-site or remotely and often serve as the first step toward CAPEX investment, production improvements or energy optimization.
What are the ranges of products?
G.d.V & E.H: RBK delivers a broad and integrated portfolio of services tailored specifically for the food industry:
- Engineering and architecture: from hygienic design to smart factory layouts, we design and engineer high-performance production plants.
- Refrigeration design: we provide complete refrigeration and heat recovery solutions that are energy-efficient and reliable.
- Consultancy: our consultants conduct feasibility studies, hygiene zoning analysis, energy audits and more.
- Project management: we guide projects from design, procurement realization to commissioning.
- Environmental and compliance services: we support our clients in managing wastewater, reducing noise/odour emissions and staying compliant with environmental law.
Our approach ensures that every technical solution fits the client’s long-term operational, financial, and environmental goals.
At what stage is the market where you are currently active?
G.d.V & E.H: The market for food processing facilities remains strong for Europe, Middle East and Africa. While growth dynamics differ per region, the underlying drivers are clear: population growth, rising demand for processed and packaged foods and the increasing importance of resilient food supply chains.
However, this growth comes with challenges. Labour shortages, stricter environmental regulations and pressure to digitalize force companies to rethink their production models. RBK is the partner that has an integrated approach to navigate this complexity and seize new opportunities: linking design, engineering, automation and consultancy.
What can you tell us about market trends?
G.d.V & E.H: The main trends in the food sector are:
Automation and robotics: the trend toward labour-free production lines is accelerating.
- Sustainability and electrification: food producers must reduce reliance on fossil fuels, lower CO₂ emissions and prepare for fluctuating energy availability.
- Food safety and hygienic design: Hygiene is no longer just a requirement—it’s a differentiator, especially in export-oriented operations.
- Traceability and compliance: real-time digital systems for safety, quality and traceability are becoming standard.
Our services are continually evolving to reflect these developments and support our clients’ future-readiness.
What are the most innovative products marketed?
G.d.V & E.H: RBK’s most pioneering achievement is the development of a fully autonomous meat processing facility. Inspired by innovations in the automotive industry, this concept pushes automation in food production to new heights.
Highlights of the design include:
- No human presence in production areas, eliminating hygiene risks and reducing operational labour.
- Autonomous robotics used for cutting, handling and cleaning, operating continuously with precision and safety.
- Integrated AGVs and conveyor systems that manage internal product and material flows.
- Self-loading/unloading logistics trucks, allowing for seamless inbound and outbound movement.
- External control centres that monitor and adjust production remotely in real-time.
Powered by FOBIS®, RBK’s platform that integrates ERP, MES, inventory management, and delivery.
This facility model dramatically improves food safety, reduces operational costs, and achieves optimal CAPEX-OPEX balance. It is designed with sustainability in mind, using minimal energy while maximizing throughput.
What estimations do you have for 2024?
G.d.V & E.H: RBK anticipates continued growth and expansion throughout the second half of 2025. Our strategic goals include:
- Increasing the number of full-scope engineering and EPC projects, particularly in Central and Eastern Europe.
- Delivering more production flow workshops and energy optimizations for both new and existing clients.
- Scaling up automation programs for clients dealing with labour shortages.
- Expanding partnerships in Africa to support local food production infrastructure.
As the rollout of our autonomous factory concept accelerates and interest in energy benchmarking grows, RBK is ready to lead the next chapter in food industry transformation.