Episodes
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As the labor market shifts, the conversation about automation's role in food production becomes more crucial.
While machines are tireless, can they truly replicate the finesse of a human hand when it comes to tasks like deboning a chicken?
Also, the demand for poultry is skyrocketing. With larger birds and faster processing lines, how does this affect your equipment design when you need to maximize throughput in limited spaces?
And as consumers call for fresher, diverse products, how agile are your current designs to adapt to these changes?
Join us as Nate Harrison from Pheonix Innovations shares insights into these challenges and the need for ongoing innovation.
In this episode, you'll learn about:
Navigating manual labor vs. automation in poultry processing.AI innovations enhancing equipment precision and efficiency.Tackling increased bird sizes and faster line speeds.Designing adaptable machinery for evolving consumer demands.Strategies for OEMs to stay ahead in poultry processing.Episode Content
00:00 Introduction with Mikkel Svold and Nate Harrison
01:10 Challenge 1: Automation vs. Manual Labor
03:10 How AI could enhance poultry processing efficiency
06:00 Current labor market conditions in poultry industry
08:30 Challenge 2: Increased Bird Size and Line Speed
11:10 OEMs need for efficiency amidst rising demand
12:55 Challenge 3: Flexibility and Adaptability in OEM Design
14:08 Meeting consumer demands for affordable poultry products
16:25 Closing thoughts and recap of challenges
This podcast is brought to you by NGI.
This podcast is produced by Montanus. -
Are you confident that your cleaning team has what it takes to maintain the highest hygiene standards in your food production facility?
In this episode of Behind Clean Lines, we explore the crucial—but often overlooked—role of cleaners in the food manufacturing industry.
Why are they sometimes seen as the weakest link in the hygiene chain? And more importantly, how can we empower the cleaners to succeed?
We’re excited to welcome back Dr. Thomas Buehler from Ecolab, a leader in sustainable water treatment and contamination prevention. He sheds light on the challenges cleaners face, from language barriers to inadequate training and tough night shifts. Plus, he shares how factory layouts and the right tools can enhance cleaning efficiency and boost food safety.
Buehler offers practical strategies for setting clear goals, improving communication across levels, and utilizing technology like UV lights to assess cleanliness. We hope his insights will inspire you to rethink your approach to people management and help drive a culture where food safety is a shared responsibility.
Tune in to discover how to build an engaged and effective cleaning team that can make a real difference.
In this episode, you'll learn about:
The importance of effective management in maintaining hygiene.Challenges faced by cleaners in food production environments.Key considerations for hygienic design in factory layouts.Innovative tools like UV lights for measuring cleaning outcomes.Strategies for fostering communication between cleaners and management.Best practices for setting and achieving cleaning goals.Episode Content
00:08 Introduction to Dr. Thomas Buehler
00:57 Importance of cleaners in food safety
02:22 Managing cleaner expectations and motivation
03:21 Challenges faced by cleaning personnel
04:29 Typical equipment layout pitfalls
05:53 Ensuring quality with temporary cleaning staff
06:13 Setting clear cleaning targets and operating procedures
07:40 Measuring cleaning outcomes effectively
09:05 Utilizing UV light for hygiene checks
11:33 Creating a cleaner-friendly environment checklist
13:50 Bridging communication gaps between management and cleaners
15:47 Importance of trending reports for food safety
16:51 Encouraging upward communication from cleaning staff
Production
This podcast is brought to you by NGI A/S.
This podcast is produced by Montanus.
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Missing episodes?
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Are you sure your food processing equipment is up to par?
In this episode of Behind Clean Lines, we chat with Nate Harrison from Phoenix Innovations, a poultry industry expert with over 20 years of experience. He shares key design choices that can enhance the safety and efficiency of your food production machinery.
Discover the importance of high-grade stainless steel, proper slopes, and easy cleaning access to combat bacteria. Nate weighs in on essential inspection points and the potential pitfalls of hidden tubing in your equipment design.
From best practices to future trends like automation and sustainable materials, this episode is packed with practical advice to elevate your food safety standards.
In the episode, you’ll learn about:
• The necessity of simple, durable, and reliable designs.
• The importance of designing for easy access and serviceability.
• Benefits of increasing inspection points.
• … and much more.
Guest
Our guest today is Nate Harrison, founder of Phoenix Innovations
You host is Mikkel Svold.
Episode Contents
00:08 Introduction to Episode and Guest Nate Harrison
01:07 Importance of Design Choices in Food Factories
02:33 Emphasizing Simple Concepts in Equipment Design
04:18 Cost Implications of Overcomplicated Designs
06:27 Significance of High-Grade Sanitary Stainless Steel
10:24 Need for Easy Access for Cleaning and Maintenance
12:49 Increased Inspection Points for Operational Efficiency
15:43 Eliminating Tubing in Equipment Framework Design
17:28 The Rise of Automation in Equipment Design
19:23 Advice for Newcomers on Outsourcing Automation Solutions
Production
This podcast is brought to you by NGI
The podcast is produced by Montanus. -
In this episode of Behind Clean Lines, our host Mikkel Svold chats with Ulrich Thielemann, the visionary behind Food Technology Thielemann.
Together, they dive into the fascinating journey of food production machinery, especially the shift from low-risk to high-risk areas.
Ulrich opens up about the hurdles and breakthroughs in crafting high-care machines, the critical role of hygiene standards, and how customer feedback fuels innovation.
In the episode, you’ll learn about:
• The transition from low-risk to high-risk machinery and its significance.
• The design decisions and innovations made by Food Technology Thielemann.
• The challenges faced in balancing cost, quality, and hygiene standards in machine design.
• The role of customer feedback and market demands in driving product development.
Guest
The guest today is Ulrich Thielemann, founder of Food Technology Thielemann.
You host is Mikkel Svold.
Episode Contents
00:08 - Introduction by Mikkel Svold
00:32 - Overview of optimizing hygiene in machine design
01:48 - The need for transitioning from low-risk to high-risk machinery
02:40 - Differences between low-risk and high-risk food production
03:31 - Continuous improvement in machine design for hygiene
04:25 - Implementation of hygienic components
05:18 - Customer feedback and risk assessment in design
08:50 - The importance of market demands in driving product innovation
10:23 - Collaboration with customers for product improvement
16:44 - Future developments and ongoing projects
Production
This podcast is brought to you by NGI
The podcast is produced by Montanus.
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In this episode of Behind Clean Lines, we invite you on a trip. A trip around your own food factory accompanied by your very own hygienic assessment committee.
Or at least, we pretend.
Today, we’re joined by Dr. Thomas Buehler from Ecolab, who will guide us through the different caveats, pitfalls, and hidden dangers in keeping your processing plan hygienic, and we’ll look at what initiatives you can set in motion to alleviate the risk from microbes, bacteria, and other contaminants.
In the episode, you’ll learn about:
What are the focus areas of a production plan assessment.How hygienic assessments improve quality and profitability.The differences in assessing open vs. closed systems.How to prioritize and address food safety concerns effectively.How to engage large teams in maintaining food safety standards.
Guest:
The guest today is Dr. Thomas Buehler, Technical Excellence Specialist at Ecolab Europe.
You host is Mikkel Svold.
Episode Contents
Listed below are the most essential timestamps from the podcast episode to make it easier for you to find the topics that interest you.
00:08 Introduction by Mikkel Svold
01:07 Explanation of Hygiene Assessment
02:17 Initial Steps in Assessments
03:25 Differences in Assessing Open vs. Closed Systems
04:07 Necessity of Food Production Assessments
05:18 Report Delivery and Prioritization
07:01 Addressing High-Priority Issues
08:04 Customer Delays and Challenges
09:30 Balancing Productivity and Food Safety
11:10 Conducting Self-Assessments
14:22 Engaging Large Teams in Food Safety
15:45 Closing Advice and Key Takeaways
Production
This podcast is brought to you by NGI.
This podcast is produced by Montanus. -
Behind Clean Lines is your go-to medium for insights into food safety, hygienic manufacturing, and innovation.
You'll find expert knowledge on the design process, the strategic drivers, and mind set it takes to push innovation in manufacturing for food and beverage industries forward.
The topics we'll discuss include:
Strategic Growth Drivers in Hygienic ManufacturingThe Role of Collaboration in Innovation for the Food IndustryProduct optimization with Hygienic Design... and much more.
This podcast is brought to you by NGI.
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This podcast is produced by Montanus. -
In this episode of Behind Clean Lines, host Mikkel Svold and guest Theis Philip Jensen, President of Sales at DriveTech, explore the critical topic of hygienic design in the context of food processing.
We dive into the importance of hygienic solutions for safety and efficiency, particularly in the face of evolving customer needs and regulatory demands.
In the episode, you’ll learn about:
The significance of hygienic design in ensuring safety, especially in food processing industries.The impact of market trends and regulations on the need for hygienic solutions.DriveTech's approach to hygienic design and the development of their synchronous drum motor technology.The importance of a holistic approach to hygienic design in the industry.Challenges and opportunities in implementing hygienic solutions.How businesses can prioritize hygienic design to gain a competitive edge.
Guest:
Guest today is Theis Philip Jensen, President of Sales at DriveTech who shares valuable insights into the world of hygienic design and how DriveTech is innovating in this field.
You host is Mikkel Svold.
The podcast is brought to you by NGI.
The podcast is produced by Montanus. -
In this episode of Behind Clean Lines, we dive into the dilemma faced by many businesses: When and why should you fix something that isn't broken?
We explore the challenges companies encounter in deciding when to optimize operations and unpack the dilemmas with the help from Philip Skall Hansen, Chief Production Officer at NGI.
In the episode, you’ll learn about:
The philosophy behind optimization at NGIStrategies for making small adjustments and significant changes in productionBalancing automation with a focus on quality and workforceChallenges and dilemmas in deciding when to change operations
Philip Skall Hansen will take you through a journey on how and, as importantly, when to optimize.
Your host is Mikkel Svold.
Episode Contents
00:10 Introduction to the episode and background
00:36 Introduction of Philip Skall Hansen, Chief Production Officer at NGI
02:04 Strategies for small adjustments and large optimizations
03:26 Factors determining the need for change in production
07:15 Importance of involving employees in the optimization process
10:05 Triggers for optimizing operations
15:14 Balancing customer demands with production capabilities
16:03 Guiding principles for companies considering operational optimization
18:01 Closing remarks
This podcast is brought to you by NGI, https://ngi-global.com
This podcast is produced by Montanus, https://montanus.co -
In this episode of Behind Clean Lines, host Mikkel Svold explores the world of collaborations in the realm of hygienic food processing. He dives into the importance of collaboration and maintaining beneficial partnerships with external partners.
Joining him is Tomas Hecht Olsen, CTO of NGI, who shares insights into NGI's approach to collaboration and innovation in research and development.
In the Episode, You’ll Learn About:
The significance of collaborations in driving innovation in hygienic food processing.Real-life examples of problem-solving through collaboration with external partners.Challenges faced and lessons learned in innovating hygienic design solutions.The role of collaboration in identifying problems and creating innovative solutions.Advice for CTOs and innovators on driving business through collaboration and innovation.
Episode Contents
Listed below are the most essential timestamps from the podcast episode to make it easier for you to find the topics that interest you.
00:11 Introduction to the episode and the importance of collaborations in hygienic food processing.
01:02 Tomas Hecht Olsen's introduction and NGI's approach to collaboration.
02:15 Collaborations leading to innovative solutions in hygienic design.
05:11 Importance of customer interactions and problem-solving in collaborations.
06:15 Identifying problems through customer interactions.
10:14 The role of collaboration in finding and solving problems.
11:29 Challenges faced in introducing innovative products and solutions.
13:03 Balancing customer needs, innovation, and hygiene in product design.
14:37 Advice for CTOs and innovators on driving business through collaboration and innovation.
The podcast is brought to you by NGI.
This podcast is produced by Montanus. -
In this episode of Behind Clean Lines, host Mikkel Svold delves into the rapidly evolving landscape of the food sector and explores the challenges and trends shaping the industry.
Joined by Niels Vindsmark Chief Commercial Officer at NGI, they discuss the imperative of future-proofing operations in the food and hygiene industries.
The conversation explores topics such as transparency, shifting consumer behaviors, technological advancements, and the critical role of data in ensuring hygienic production.
In the Episode, You’ll Learn About:
The growing transparency in the food industry and its impact on the entire supply chain.Challenges posed by the trend of ready-to-eat meals and their implications for food safety.The role of digitalization and technology in future-proofing food production.How companies, regardless of size, need to adapt and embrace change to remain relevant.Using data effectively across the supply chain to enhance processes and competitiveness.
This podcast is brought to you by NGI.
This podcast is produced by Montanus. -
Get ready to dive headfirst into the world of hygienic manufacturing:
In this episode, host Mikkel Svold explores the significance of leadership in the hygienic manufacturing industry. Joined by Jacob Esker, President of Sales in the Americas at NGI, they discuss the role of innovation, challenges faced by industry leaders, and the impact of hygienic design on consumer confidence and brand value.
In this episode you will learn about:
• The importance of establishing leadership in the hygienic manufacturing market
• How industry leaders differentiate themselves from regular players
• The impact of cleanliness and hygiene on brand value and consumer confidence
• Challenges faced in shifting towards more hygienic design
• The best practices for fostering innovation in a growing company
• Future-proofing market leadership through continuous innovation and customer engagement
This podcast is brought to you by NGI.
This podcast is produced by Montanus. -
In this episode, Mikkel Svold explores the complexities of knowledge exchange and information sharing in hygienic manufacturing and design.
Joined by Theis Philip Jensen, President at DriveTech, they delve into the significance of knowledge sharing and collaboration in elevating competitive advantage for hygienic manufacturers.
Discover the strategies, challenges, and practical approaches to effective knowledge sharing in the industry.
In this episode you will learn about:
The crucial distinction and the process required for efficient knowledge sharing in hygienic manufacturing.Exploring strategies for sharing valuable knowledge transparently while safeguarding competitive advantages and business secrets.Discovering how organizations create an environment where knowledge sharing is central to innovation and success.
This podcast is brought to you by NGI.
This podcast is produced by Montanus. -
Hygienic design is a critical factor in industries where safety, efficiency, and product quality are vital.
In this podcast episode, we delve into the world of hygienic design, discussing its fundamental principles, the benefits it offers, and the challenges it presents.
In the episode, you’ll learn about:
Hygienic Design Essentials and Common Sense in DesignCost vs. BenefitSimplifying the Process and RetrofittingTo answer these questions, we have invited Tomas Hecht Olsen, who is the chief technical officer, and also deals with research and development at NGI Hygienic Components to the studio.
Episode Contents
Listed below are the most essential timestamps from the podcast episode to make it easier for you to find the topics that interest you.
00:11 Hygienic Design: Drainability, Cleanability and Roundness
03:03 Rules and Regulations
05:09 Hygienic Design: The Mercedes of the Manufacturer
08:38 The Biggest Challenge is to Have a Vision of the Final Product
12:09 The Future Holds Growth in Hygienic Design
Your host is Mikkel Svold.
This podcast is brought to you by NGI.
This Podcast is produced by Montanus. -
The hygienic manufacturing sector is undergoing a significant transformation.
In a dynamic landscape where food safety and resource optimization are paramount, the focus on hygienic design is becoming increasingly critical.
But how can companies use growth trends to drive their success?
In the episode, you’ll learn about:
What hygienic design is and how it is a crucial factor in the food and beverage industry.Hygienic design as a global trend, that is impacting food-producing companies and machine manufacturers worldwide.How machine manufacturers must actively embrace hygienic design principles and adapt to changing customer demands to stay competitive and ensure growth.
To answer these questions, we have invited the Chief Commercial Officer of NGI, Niels Vindsmark, to the studio.
Episode Contents
Listed below are the most essential timestamps from the podcast episode to make it easier for you to find the topics that interest you.
00:45 Hygienic Design as a Driver for Growth in the Hygienic Manufacturing Sector
02:48 It Is Impossible to Create Sustainable Growth Without Focus on Hygienic Design
04:46 Environmental Footprint Focus is a Global Trend
08:55 Barriers for the Strategic Transistion towards Hygienic Design
10:34 Optimized Hygienic Design not only Depends on Technology, but also on people
13:02 The Future is Intelligent Machines
14:36 Take a Stand
Your host is Mikkel Svold.
This podcast is brought to you by NGI.
This podcast is produced by Montanus.
