Jul 29, 2021
Historically, most food and beverage manufacturers have used some combination of production strategies to develop their products, but recent supply chain disruptions and consumers’ desire for variety are forcing many to rethink their approach.
Make to stock (MTS) is a traditional “build-ahead” production strategy in which manufacturing plans are based upon sales forecasts and/or historical demand. A company using this approach would estimate how many orders its products could generate, and then supply enough stock to meet those orders.
Make to order (MTO), on the other hand, is a production approach in which products are not made until a confirmed order is received. This typically allows consumers to purchase products customized to their specifications.
Jun 20, 2019
Maximizing Drone Technology on Food Plant Construction Sites from Stellar on Vimeo.
Unmanned aerial vehicles (UAVs), commonly known as drones, are revolutionizing the way buildings are designed and constructed. Stellar leverages this technology on our job sites to make projects more efficient, accurate and cost-effective.
Here are some of the ways we utilize drones:
May 16, 2019
Managing total package oxygen (TPO) can be a challenge for beer producers looking to grow their output. TPO is the total concentration of oxygen (O2) present in packaged beer at the time of packaging. When beer comes into contact with air, it begins to oxidize — and too much oxygen can negatively affect the beer’s flavor.
The ultimate goal is to reduce the amount of oxygen allowed in during packaging to prevent oxidation and maintain product quality and taste. However, this can be easier said than done, especially if you’re transitioning from a smaller-scale production with manual processes to greater throughput with increased automation.
May 9, 2019
You’ve likely heard a lot about Industry 4.0 and the impact of predictive and prescriptive maintenance on the food and beverage industry. It can sound overwhelming, but it doesn’t have to be. In fact, a few basic investments and the right partner can help streamline the way your facility operates and communicates
Food manufacturing facilities are complex and have various ecosystems operating at different levels, including:
- Raw materials and receiving
- Processing and KPIs
- Monitoring (HMIs, PLCs and networks)
- Inventory and work orders (ERP and PRM)
- Packaging and distribution
- Quality, process safety management (PSM) and safety
But all of these systems don’t always talk to each other. In many facilities, an equipment failure triggers a lengthy domino effect: Maintenance staff has to assess the problem, create a work order, check if a replacement part is available and so on.
Does this scenario sound familiar?
May 2, 2019
If you’re a decision maker in the food manufacturing space, ask yourself these questions:
- Does your company value sustainability and transparency in its processing?
- Is your boardroom as diverse as your customer base?
- Are your company’s leaders listening to those customers to anticipate what they want?
- Is your company taking tangible steps to be innovative, or does it just say it is?
If you want to thrive — not just survive — in today’s market, you must be answering “yes” to these questions… or at least taking actionable steps toward a “yes.”
The food and beverage industry is changing more than ever before thanks to disruptive innovation, the internet, evolving customer values and more.
Don’t be the next Blockbuster, Kodak or Myspace. The key is to be proactive, not reactive. Where should you begin? Consider these leading trends shaping the industry.
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 11, 2017
What is a fully integrated firm?
A fully integrated firm is one that offers process design, building and infrastructure design, and construction services all with in-house resources. Compare this with traditional methods that involve contracting a variety of vendors to handle these different elements of your project. Partnering with an integrated firm can benefit your next food or beverage project in a variety of ways.
May 4, 2017
Constructing a new food or beverage plant can be similar to a lot of big investments in life where attention to detail can make or break your budget. Think about renovating a house, buying a car or maintaining a boat — any of these things can quickly turn into a money pit, but it can be efficient if you plan accordingly. The same goes for your next construction project.