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In today’s highly competitive dairy marketplace, owners and operators of dairy production facilities are focused on meeting or exceeding key performance metrics, such as improving yields, minimizing waste and saving water and energy, in order to maximize the efficiency and profitability of their operations. Examining all of the cost components that go into production provides owners and operators an opportunity to understand their Total Cost of Ownership (TCO), which is a logical way to improve a plant’s profitability.
Since 2014, respondents to Food Engineering’s annual State of Food Manufacturing survey have ranked automation as the No. 1 trend affecting the industry—until this year.
There are plenty of tools—especially lean manufacturing— that can be used to cut waste and improve productivity. Knowing which to use can be a challenge.
Whether you’re anticipating using lean or another strategy or a combination, realize that it will require a total commitment of everyone in your company.
Employee engagement supports plant safety, food safety and operational efficiency goals. Could your operation be doing more to create a culture of engagement?
ON DEMAND: Downtime Happens – Don’t let your vacuum pump be the reason. Innovation in equipment can improve uptime, shorten cycle times, and increase production.
ON DEMAND: Like most of the world’s businesses, food manufacturers are struggling to discern what their operations will look like post-pandemic. Regardless of the circumstances and difficulties your food company is facing, most can agree that the unprecedented magnitude of the pandemic will undoubtedly create long-lasting implications, making it more important than ever to prepare for the future.
ON DEMAND: Consumers are choosing products and brands they know and trust as they shop for food during the global pandemic. Any disruption to production could damage brand reputation, wreak havoc on throughput and disrupt the supply chain.