Process Development & Optimisation in the Food Industry
Product quality is inconsistent, losses are increasing or equipment is not achieving the required throughput.
Efficient processes are essential for economically viable, safe and sustainable food production. From incoming raw materials to dispatch of finished products, all operations need to be fully coordinated to deliver quality, efficiency and commercial viability.
The analysis considers raw materials, formulation, process control and equipment together. Production data and observations inform targeted measures, which are tested and assessed under operating conditions.
Analysis & Root Cause Investigation
Process flows, quality data, yields and losses show where bottlenecks and recurring deviations arise. Raw material quality, formulation and process control are examined together. This helps identify where changes should be made and which causes require further investigation.
Processes & Optimisation
Address product-specific mixing, structuring, heating, cooling and filling processes, as well as batch operations
Improve material flow, storage operations, packaging and interfaces with inventory management
Consider hygiene, cleaning requirements, traceability, and energy and water use when optimising processes
Trials & Implementation
Prioritised measures are tested in planned production trials. The results are assessed with your team against the agreed quality and performance objectives. This leads to specific changes to process instructions, checks and documentation for day-to-day operations.
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