Increase your yield by 20% without increasing energy consumption

Supplied by Vaisala Oyj on Wednesday, 11 May, 2016


Valio, a Finnish dairy farmer, implemented humidity controls into their food manufacturing process. As a result, their production capacity was increased by at least 20% without increasing energy consumption.

Download this case study to learn how controlling the humidity during your food manufacturing process can better your bottom line.


Related White Papers

Advanced calibration technology slashes processing costs

This case study of an ultramodern Heineken brewery reveals how a new automated calibration system...

Industrial track and trace: RFID or vision ID - what's best?

Track and trace technologies are designed to identify issues or inconsistency early in the...

Ultimate guide to serialisation in the food and beverage industry

Counterfeit food and beverage products are on the rise. Australian goods are increasingly...


  • All content Copyright © 2019 Westwick-Farrow Pty Ltd