Efficiency and EFFECTIVENESS

Food manufacturing facilities must contain the capability to fulfill current and future demand. Reliance on foreign-sourced equipment, rapid changes in automation, fluctuations in raw goods supply, contaminants and cost control pressures pose productivity challenges. Others include:

• Product tracing and allergen information.
• Health regulations.
• Consumer demand for trending foods.
• Inventory management.
• Waste reduction and environmentally responsible packaging.
  

• Designed for increased productivity and brand innovation.
• Focused on optimized processes with a layout
  that supports growth.
• Product innovation and rapid time to market.
• Optimized energy efficiency and automation.
• Emphasis on health education, reduced waste and
  food safety compliance.
• Facility designed for in sequence production and employee comfort.
• Packaging created with an awareness of retail shelf space profit.
• Growing consumer demand for healthy ingredients and sustainable
  sourcing.