Processors realize that existing facilities must be updated and expanded to meet food safety regulations and increasing and challenging customer demands.
Sam Thurber, Senior Project Manager at SSOE Group, was recently featured in this Food Engineering Magazine article that explores the results of the publication’s annual Food Plant Construction Survey. Sam and other experts discuss the numbers, including the amount of expansions and renovations as compared to new construction, and growing consumer demands, such as non-GMO, gluten-free, and clean label products, that continue to drive projects and a focus on food safety.
The article reminds readers that to stay competitive, food manufacturers must make an ongoing effort to increase production and efficiency, while concurrently maintaining ever-changing regulatory, quality, and safety compliance standards—a tall order. To quickly respond to consumer demands and deliver safer products to market more expediently comes the flexible manufacturing trend, brought forth by flexible design, which offers manufacturers more versatility in terms of equipment and processes.
Sam successfully leads teams in the delivery of projects within the food industry, bringing a unique perspective having worked as both a consultant and a corporate project manager. He has nearly 30 years of experience that extends from appropriation development through project implementation and start-up.
To read the full article, click here.
You can follow any responses to this entry through the RSS feed. Both comments and pings are currently closed.