Author: Roland Sossna

wastewater usage in a facility

Conserving water by the usage of wastewater

Last year’s dry summer made it clear that even we in Germany must be careful about how we use our water resources. Water conservation is becoming constantly more important. The usage of wastewater can be an important aspect. Regardless of its cause: Climate change is a fact and our region, once abundant with water, will have to adapt accordingly. We...

Transport Container on the way to the factory

Transport-container hygiene – how clean are food tanks?

An incredible amount of unpackaged, liquid or powdered raw materials and food is transported in Europe each day (DSLV). 250,000 tons, to be exact. While logistics companies and tank-cleaning operators are subject to the same strict criteria as actual food manufacturers, they themselves are usually the ones to define what it means to “clean” a transport container. But the regulations...

Valve technology in a facility

Valve technology in food production

Valve technology must ensure food safety and save resources. At almost every trade fair, the companies showcase their new developments and improvements. In actual fact, valve manufacturers seem to be among the most innovative in the systems and components industry. Technology can almost always be improved: Newly available materials, designs that are more fit-for-purpose thanks to modern simulation techniques, or...

Production planning – squaring the circle

Production planning – squaring the circle

The “right” production-planning system (PPS) can create a sharp competitive edge for production companies. It has a direct impact on delivery capacity, inventory levels and production costs. During times in which retailers and processors have a pretty good idea about what a product may “cost,” savings of 0.01 of a cent become a clear strategic yardstick.

Conserving resources – boosting efficiency: the order of the day

Conserving resources and improving the efficiency of the entire company while meeting today’s sustainability demands – this is now the top priority of every production process. A company that makes its successes in sustainability publicly known and demonstrates how truly “green” it is may more successfully be able to distribute its products to consumers.

A jug and a glass of milk in front of sunflowers

“Lactose-free” market demands progress from the dairy industry

Allergies and intolerances to individual components of food products are currently on the rise. One of the most widespread food intolerances is lactose intolerance. Whether consumers actually suffer from food intolerance or allergies or are simply fans of lactose-free products makes little difference from a market perspective: These consumers will opt for such products because they believe them to be...

At a diary

Resource efficiency as a strategy

Resource efficiency – this is what the food and beverage industry will be striving toward in the years ahead. According to Statista, the German food industry consumes well over 320,000 terajoules (TJ) of energy during processing. The figure for losses related to processing and distributing products is 18 million tons. And that’s not all. To produce raw materials for the...

A packing machine

Promotions give consumers that needed incentive

Sales of dairy drinks are booming. Between December 2016 and November 2017, sales grew by 7.4 percent, reports the Düsseldorf-based Information Resources GmbH. This number does, however, include the increasingly popular plant-based alternatives. The use of sales promotions on the retail end also significantly contributed to the result.

Industry machine

Industry 4.0: digitalization in the dairy industry

Within the food sector, the dairy industry plays a leading role when it comes to IT-based process management. Despite their complexity, the already extremely automated processes in this industry still don’t represent real “digitalization” – but the potential is there.