Food Processors Must Balance High Throughput With Flexibility | Food Processing

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“Mass production of food has gone the way of the Model T, and nowhere is the need for line flexibility more important than at copackers. One of the 20th Century’s closing acts was the shuttering of Sara Lee Corp.’s massive bakery in New Hampton, Iowa. It was a brawny, high-volume facility capable of turning out more cheesecake than Americans were willing to buy. Therein was the problem: The plant only excelled at making cheesecake.”

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