Reducing costs, minimising downtime and maintaining hygiene in food and beverage manufacturing

Monday, 03 March, 2014

Recent events, such as the troubles facing SPC Ardmona, have illustrated the immense stress this industry is under to optimise production and keep costs low to remain economically viable.

Manufacturers across the world are taking a close look at their operations to see where they can find some savings - be it energy, space, downtime, or thorough optimisation of processes. Local cost pressures have been amplified by the relative cost of cheap imports and overseas labour.

This white paper discusses potential cost savings solutions including decentralised drive technologies.


Related White Papers

The traceability of meat from paddock to plate - an eBook

Everybody is talking ‘traceability’. Some consumers want to be able to see an image of the...

Advanced package test minimises F&B contamination

Learn about new package leak detection systems that help to ensure that your content quality does...

Keeping compressed air to food production standards

Compressed air used in food and beverage manufacturing must be kept to food production...

  • All content Copyright © 2021 Westwick-Farrow Pty Ltd