As raw materials shortages drive up costs and global inflation increases, the cost of doing business will continue to grow. Factors like increasing gas and electricity prices, and spikes in the cost of materials are pressuring dairies all over the world to cut costs in order to stay competitive. Furthermore, annual wage growth has not kept pace with inflation in many countries1, making it more difficult for consumers to afford increased prices of goods they need. Altogether, these trends place immense pressure on dairy manufacturers and the cost of goods, squeezing producers from both supply and demand sides.
Improving productivity enables dairy producers to make more without making compromises on taste, texture and quality
Cutting costs often comes at a price, where making changes to the production process can threaten quality outcomes and consistency of consumer experience. When it comes to dairy, consumers consistently note that ‘great taste’ is a key contributor to their brand loyalty, underscoring for producers the importance of maintaining delicious outcomes when making cost-cutting measures.
Optimizing productivity need not affect the quality of consumer experience. Producers can select the best cultures and enzymes for their recipe and combine them with ideal technologies and processes to save on costs while maintaining the great quality of their products.
Improving efficiency in production helps dairy producers save money while making more food
The production process for a wide range of dairy products includes varying amounts of time for fermentation, ripening, maturation and setting. In some cases, producers can introduce new cultures, coagulants and enzymes that can speed up these natural processes, improving productivity and enabling the production of larger volumes in the same amount of time.
By switching to a culture that speeds fermentation, for instance, a producer can increase plant capacity and reduce operational costs. When it comes to yogurt production, switching to a fast-fermenting culture solution, such as one from the YoFlex™ Express range, can help producers save time and improve plant capacity (this is especially true for the production of pot-set yogurts). Fast-acidifying cultures can also help to reduce ripening times, such as for the production of mozzarella.
Small improvements to productivity can have a big impact on success
The last year has seen dramatic macroeconomic and political shifts that have altered the landscape for the food and beverage industry on a global scale. At Chr. Hansen, we believe these challenges present opportunities for producers to optimize processes for enhanced efficiency and sustainability. Improving productivity can be as simple as honing recipes in ways that improve yield, reduce waste or decrease production time, without sacrificing the superior taste, texture, safety and quality that their customers love.
