May 24, 2018
Product flow inefficiencies can create a detrimental domino effect within your food and beverage business. When your processing “chain” has breaks and delays, it can cost money, waste time, jeopardize food quality and introduce safety hazards on the production floor.
In last week’s post, we discussed how to detect product flow problems in an existing facility and how to improve them. Now, we’ll focus on how to ensure a new facility is set up for success from receiving to shipping and everything in between.
The ultimate key to success is designing a plant that is linear so that product moves seamlessly downstream through each of the below steps without interruption.
Let’s take a look at those individual steps and how to optimize each for efficient product flow.
4 inefficiencies that may be threatening your business
May 17, 2018
Improper product flow can be detrimental to your food plant’s operations in more ways than one. These inefficiencies can cost money, waste time, jeopardize food quality and introduce safety hazards on the production floor.
In this post, we’ll explore the ways your facility may be at risk and what you can do to improve product flow.
May 10, 2018
It seems like only yesterday that we were discussing the launch of LEED v4 and its emphasis on energy and water conservation (OK, that second post was just two months ago). That new iteration of the United States Green Building Council (USGBC) certification for sustainable construction was a significant leap forward from previous versions. The USGBC will now only accept LEED registrations under LEED v4.
Back in November, however, the USGBC announced it was fast-tracking the development of yet another update called LEED v4.1. At the Greenbuild Boston conference, it promised that the new standard will be “improved and agile” ensuring that the USGBC will “deliver on the vision of green buildings for all.”
Since LEED v4.1 is now in the pilot stage and available for jobs, I thought I’d take a look at the new certification standard and what it means for those in the food manufacturing sector. In particular, I want to focus on LEED v4.1’s emphasis on using the USGBC Arc platform and data analysis to drive improvements in sustainability.
3 site selection credits that are now harder to earn in LEED v4
May 3, 2018
When it comes to earning LEED certification, the location of your building plays a major role. After all, site selection accounts for 26 out of a possible 110 credits under LEED v4 New Construction — that’s more than halfway to the 50 credits required to achieve LEED Silver status.
A variety of factors determine whether your site is eligible for certain credits. Many times, simply looking 10 feet beyond the city limit and into county land can make a dramatic difference in cost or eligibility to earn certain credits.
Urban sites offer many “given” points that don’t require site modifications, such as access to public transit, but property near a city center is often more expensive. On the other hand, “paid” points that involve investing in site modifications — such as Sustainable Sites credits — realistically require a larger piece of land, which is often hard to find near a downtown area.
How to avoid the biggest cause of food recalls in 2017
Apr 26, 2018
There were a total of 440 recalls of FDA and USDA regulated food products in 2017.
The single leading cause of recalls last year? The presence of undeclared allergens and the misbranding of products.
A total of 218 recalls (nearly half of the total) were announced because a product contained ingredients that weren’t declared on the label, such as:
Apr 19, 2018
In our industry, the best project outcomes require a great deal of planning. When it comes to greenfield and renovation projects, that means formulating a manufacturing analysis and a strategic plan. Before investing in any changes, however, a crucial step is understanding the status quo:
- How is your facility performing?
- How efficient are your processes?
- What can be optimized?
A comprehensive facility assessment can answer these questions and more.
Mar 29, 2018
The demand for gluten-free products isn’t just a passing trend. In fact, the gluten-free foods market is projected to be valued at $7.59 billion by 2020. Plus, researchers have noted a rise in celiac disease rates in recent years — just more evidence that the need for GF products isn’t going anywhere anytime soon. Before you begin producing gluten-free products in your facility, however, consider these principles to ensure you cater to this growing market safely, efficiently and effectively.
What you need to know about v4’s focus on energy efficiency, as well as new credits to consider pursuing for your project
Mar 22, 2018
When it comes to green building, LEED v4 is the new standard. As of October 31, 2016, the United States Green Building Council (USGBC) will only accept new LEED registrations under LEED v4. Although the registration date was extended, the last day projects can submit for v3 certification — the sunset date — is still June 30, 2021.
The latest version of the LEED rating system features more rigorous standards, and while some of the credits and prerequisites are essentially the same as the 2009 version, there are some significant changes.
I outlined those changes in a previous post, but now let’s take a closer look at some of the new prerequisites and credits ushered in by LEED v4, specifically those involving energy use and environmental impact.
Mar 8, 2018
You don’t need to build a brand new facility to meet modern-day food safety standards. The reality is that most companies don’t have the budget to build from scratch as often as they’d like, but that doesn’t mean your decades-old plant can’t be a shining example of food safety.
Let’s look at five things you can do now to ensure your older facility is up to today’s food safety standards.
Mar 1, 2018
The food industry is in the eye of a hurricane named Disruption.
Sweeping consolidation has turned the traditional food industry on its head, leaving major companies like Heinz, Kraft and Unilever feeling under siege. Other major players are working to “redefine” themselves before they become acquisition targets. Taste preferences have evolved and weekday sit-down meals are no longer a mainstay as families are increasingly on-the-go. Therefore, convenience is the name of the game.
Big companies are being challenged by upstart brands: Chobani challenged Yoplait and Dannon, long-time leaders in the yogurt market, and KIND bars have become one of the fastest-selling snack bars on Amazon. Neither company existed at the beginning of the 21st Century! Is the “slow and steady wins the race” mantra of the food industry on the way out?