This sector has the responsibility to produce, process, preserve and deliver the food we all need. With all these challenges, companies in the food and beverage industry have the responsibility to be efficient and profitable, while ensuring compliance with health and quality standards and achieving environmental sustainability in their production. At Ecoeffy, we offer technological solutions to help companies achieve all their sustainability goals. This requires a strategy that allows you to manage the entire life cycle of your food industry operating assets. This means managing your assets safely, maximizing production and increasing profitability. Digital technology can help you bring together, analyze and manage your engineering, process and supply chain data in an intelligent and efficient way. It can also help you operate at the highest levels of corporate social responsibility.
The food industryis the part of the industry that is responsible for all processes related to the food chain. It includes the stages of transportation, reception, storage, processing, preservation, and service of food for human and animal consumption. The raw materials of this industry consist mainly of products of plant (agriculture), animal (livestock) and fungal (belonging to or related to fungi) origin. Thanks to food science and technology, the progress of this industry has increased and has now affected our daily diet, increasing the number of possible foods available in the diet. The increase in production has been coupled with a progressive effort in the monitoring of hygiene and food laws of the countries trying to regulate and unify processes and products.
Food chain processes
Production processes can be classified into six different parts: growing, harvesting, transporting, receiving, storing, processing, preservingand serving food. This process includes all the procedures that seek to protect the safety of food during its transfer from the production site to the storage or processing site. In this field, engineering concepts are applied to maintain proper temperatures and avoid environmental contamination.
The reception of goods is only one part of the link in the food chain. Quality assurance is a critical point of control in the systems, since it is very difficult to restore wholesomeness if spoiled raw materials are received. At this stage, criteria for acceptance and rejection of goods are applied, very often decided by the professional judgment of the quality inspectors.
Storage in the food and beverage industry
Food storage is aimed at maintaining over time the characteristics of foodstuffs in order to maintain inventories for production. The seasonality of certain food products is studied to control rotation. Storage temperatures and relative humidity are controlled in storage places to avoid accelerated deterioration. They are generally used for storage in silos, warehouses conditioned to the specific type of industry (hermetic, open air, refrigerated, etc.), cold rooms, among others.
Food processing is as varied as the number of foods that exist. Each food has its own processing and the amount or complexity of the procedures varies according to the type of food. Food processing is usually diagrammed in process flowcharts and its control depends on quality assurance systems.
The usual processes of food preservation are aimed at the initial transformation of the food to obtain a different and transformed product with a longer shelf life. Some of the preservation processes are: – Salting. – Dehydration. – Refrigeration – Freezing. – Pasteurization Sterilization – Acidification – Air Quality.
Food industry service
The food industry includes establishments that prepare food for service and consumption. These establishments apply gastronomic techniques that must be controlled according to food hygiene standards. This group includes restaurants, public canteens, school canteens, industrial canteens, hotels, clinics, hospitals, cruise ships and street food sales.
Benefits for the Food and Beverage operation
We are committed to the work productivity and profitability of your investments and processes in a food and beverage operation.
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