Whether it’s water efficiency, packaging, food safety, material flow or anything else you can think of, there is always a point in the process that creates challenges, and that point is usually a headache for processors of any size.
It’s fair to say that the easy part is over, or at least mostly over. But sustainability isn’t going away because corporate sustainability goals, cost pressures and demands for details about sustainable production and ingredients from consumers are all here to stay.
Both throughput and budgets are generally increasing, which means the industry is growing and companies are investing in hardware and software to help manage that growth.
The one thing that all of the largest food and beverage companies have in common is that they’ve built an infrastructure that allows them to face challenges to existing businesses while still finding ways to grow.
The small stuff falling through the cracks is often an indicator of larger issues within an organization, and paying close attention to the details can often help head off those larger issues.
From the first session on Monday morning to the final session on Wednesday, FA&M featured speakers who were engaging, insightful and gave attendees a lot to think about.
What I like about the Construction Survey is that it gives us some insights that we don't get to see too much in the rest of our reporting throughout the year.
Production engineers have two competing priorities throughout the year. One is to support the maintenance engineering department, and the other is to integrate new products into the plant and packaging line. This kind of segmented planning can be very confusing and often puts production engineers in a bind. How can they organize these competing tasks to achieve a more effective workflow?