PROCESSING & MACHINERY: CRAVENDALE
automation in place, the biggest challenge for Cravendale is to get all of the various items of equipment communicating with each other, as components of a line come from a number of different companies, all of which have different software, database structures and systems of transmitting information. The Cravendale brand is able to use the support of Arla engineers, who are experts in ensuring that all parties are clear on the information that must be shared within the processing plant. Commissioning the line during implementation is one of the biggest tests but it is one that cannot be compromised.” Nick also says that the
machinery that Cravendale uses is fully commissioned by Arla prior to production starting, which includes multiple shelf life tests to guarantee that all products made will meet or exceed the quality expected by their customers.
AUTOMATION Throughout our interview, the same buzzword repeats itself: automation. “Automation has an incredibly important role in the present and future of dairy,” says Nick. “At Cravendale, current processing lines are fully automated and require operators to observe the operation rather than carry out manual tasks.” However, Nick is quick to state that the brand does not use robotics: “the nature of the Cravendale process does not require robotics; automated trolley packing and box packing are in place and automated palletisers are used for box- based products.”
that we don’t remove any of the components that make milk nutritious,” as the health benefits of milk (calcium, vitamin D) are well known to consumers. Cravendale’s processing
plants are currently located in Leeds, Yorkshire, which produces the 2L semi skimmed and whole variants, and Hatfield Peverel, Essex, which produces the full range across all fat variants.
PROBLEMS IN A PROCESSING LINE When asked about any issues that Cravendale have had with their production lines, Nick says: “Due to the high level of
COST At the forefront of Cravendale’s mind, as with most FMCG manufacturers, is the bottom line. “The implemented process must work at the lowest possible cost base”, says Nick. “this does not mean that quality, safety or legality can be compromised in any way - in fact highly efficient lines produce the best quality products.” Nick believes that this can only be achieved by “specifying and implementing the best equipment, which requires a significant initial outlay.” But, with a stern look, Nick says that spending the money at the start of the process is not only integral, but also
FMCGNews.co.uk | FMCG News | 43
“Due to the high level of automation in place, the biggest challenge for Cravendale is to get all of the various items of equipment communicating with each other, as components of a line come from a number of different companies”
“enables you to recoup the benefits throughout the life of the processing line.”
ADVICE In closing the interview, FMCG News asks Nick what he would advise other dairy manufacturers to do when they set up their own processing systems. He says: “New dairy product manufacturers need to make sure that they’re very clear about what they want the line to do and how they want it to perform. Once that is understood they then need to be very clear with their suppliers of equipment with regards line performance, product specifications and implementation timelines and methodology. Ensuring that they have well trained personnel operating the lines is also integral to the processing, along with clear procedures in place for line operation, monitoring and control.” Also, just as important, says Nick, is a “robust” commissioning plan, “that has time included in the project to allow multiple
full shelf life trials.”
Dairy companies, according to Nick, need to look at cost, automation, time & planning when it comes to deciding their own processing systems
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