Many processors have already switched out inefficient lighting and invested in high-efficiency motors, and some have tried demand control while others have instituted real-time purchasing of energy.
Food manufacturers are launching new efforts to improve ingredient quality, make use of newer technologies and generally push greater innovation into their product offerings.
There are many paths toward reducing energy and utility usage at plants—some are obvious, but some are not and require the help of consultants and suppliers.
While it may be said that food safety and food quality are not necessarily interrelated, get lax about either, and you probably won’t have a brand for long.
Chobani time might be defined as the time it takes a new company, which started in 2005, to rise to the top in US Greek yogurt sales in 2012, claiming 47.3 percent of the US market, according to AdAge, June 6, 2012.
Increase efficiency. Improve product handling characteristics. Meter ingredients or cleaning chemicals more accurately. Cut maintenance time and downtime. Decrease energy usage.