Reducing raw material waste in the food industry.
Context
Multinational company in the food industry.
One product represents approximately 60% of sales.
Strong demand and growth prospects.
Problem
Existing production capacity is at its limit.
Production line efficiency affected by raw material waste.
Shortage of raw materials
Approach
Mapping the process from end to end
Definition and measurement of indicators:
Waste of raw materials: 3.6%
Excess weight in packaging: 1.5%
Water acceptance: 0.41 liters/kg
Identification and elimination of the causes of waste
Improving selection criteria
Statistical control of the packaging process
Modification of processing parameters
Results
After 3 months:
Raw material waste: from 3.6% down to 1.7%
Excess weight in packaging: from 1.5% down to 0.5%
Water acceptance: from 0,41 to 0.49 liters/kg
Total output increase of 3.3%.