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Wringing costs out of operations and overhead is great for short-term profitability, but where are the new processes and products that kick-start growth?
Energy, where you get it and how you use it, may impact your bottom line more this year than ever before. With the right knowledge, food and beverage plants can dramatically reduce these costs.
Beef Products Inc.'s five plants produce more than seven million pounds per week of boneless lean beef, much of it in fast-frozen 60-lb. blocks with fat and moisture content controlled.
"Nobody has ever liked the price of energy, but now we are really trying to do something about it," says Tom Rieth, manager of infrastructure in environmental engineering for Pepperidge Farm, Inc.
Just as production practices have been modified to deliver greater food safety, worker safety concerns are prompting food manufacturers to reexamine standard operating procedures.