Food Packaging Options: Retort Pouch, Trays, Cans, Shelf Stable, Cups, Jars, Ready Meals and Frozen Meals
There are many options when deciding on packaging your product and many considerations based on what you are packaging, and the contents’ physical form.
The content needs to be protected from physical damage and be in a form that is storage safe and is easy to handle. Thoughts on branding, legal requirements on ingredient identification, consumer instructions and presentation. Consumers are becoming more aware of their environmental responsibility and ease of recycling the packaging, once the product has been used.
One major consideration is the integrity of the product, ensuring prevention of microbiological spoilage in combination with extended shelf life.
We can guide you through this process from inception or in conjunction with your laboratory.
RMR Process Pty Ltd, design and build food facilities and processes for small to mid-tier food manufacturers.
Facility design and execution – For new facilities or factory expansions, RMR begins with a strategic view of what the medium to long term product ranges and volumes may look like to determine the best execution strategy for scaling the operation. This allows for future proofing the design of the facility footprint and infrastructure while minimising the initial capital investment, to enable cash flow to finance the scaling process.
All relevant food safety standards and compliance codes are referred to throughout the process, ensuring elements such as high-care rooms, drainage, flooring and factory ventilation are accurately designed and correctly installed.
RMR uses a competitive tender process to select the most suitable builders and gain competitive pricing, high quality and high safety standards.
Process design, installation and validation – RMR also specialises in process design for fresh and shelf stable food products. The team can design, procure, install and validate processes ready for safe, commercial operation. RMR provides its clients with an automation strategy that minimises initial investment and allows for scaling up as required, with “factory smarts” to take the facility safely into the future.
Peter Taitoko, Owner/Director of RMR Process Pty Ltd
Wicked Sister's delicious dessert range can be found in the chilled desserts section of your local supermarket. Design Consultant and Project Management company RMR Process Pty Ltd assisted Wicked Sister to build their new state of the art factory producing a yummy mouth watering rice pudding, like your grandma used to make.
Peter Taitoko, Managing Director of RMR Process, recently wrote a feature article in the "What's new in food" magazine aimed at providing information to assist small and medium sized food manufacturers looking to scale up their business.
The article can be found on the What's new in food website.
Please don't hesitate to contact us if there is anything that you would like to discuss.
"Making more, safer" should be the tag line for process Improvement as it is all about improving an existing process, be it simple or complex, large or small.
Process improvement can relate to many different aspects and areas of a business - from ensuring ingredients or supplies are delivered as they are needed (minimising warehouse storage requirements and keeping things fresh), to minimising plant stoppages to improve yield and manufacturing throughput.
An example of process improvements that you are likely to have been unwittingly involved in is electronic/online banking - no more paper statements or going to branches to deposit or withdraw money. Cheques are also on the way out (even though for some people they are still the most convenient payment method). This is a great example of improving a process.
How can this example be applied to your business?
Say you are a bakery & you currently add flour to your mixer via manual handling of bags, tipping the flour into the mixer by hand.
How much quality control do you have on preventing small pieces of paper/plastic entering there mixer from this bag? Or how can you eliminate or minimise the manual handling the operators are continually exposed to? How can you free up operator time so they do not have to manually add the flour, while on top of that, they don't have to bring in the bags to the process room - removing more manual handling AND removing an avenue for contamination?
There are a few simple and well proven solutions:
As RMR process are dedicated to the food industry, we know we can help your business upscale to meet the increasing demand for your product. In any case we may not be able to directly help you ourselves, we would certainly be able to put you in touch with someone who could help.
Don't hesitate to get in touch:
+61 3 9023 9130
RMR recently attended the Breaking Boundaries event for Australia's Food and Beverage businesses to hear from various entrepreneurs on ways to revolutionise brand strategy & accelerate innovation.
A common theme throughout the conference was how innovation is impacting on product and business branding, particularly through social media, and which organisations can help companies to be innovative with their growth strategies. The founders of innovative companies had one thing in common that resonated with us: The "Passion" to communicate their vision to others, to acquire resources such as finance, external partners, people and trust).
As an engineering consulting firm that operates solely within the food industry, designing & customising food processes and processing facilities, passion does not always translate to projects getting off the ground due to the overwhelming amount of information and regulation to filter through. When reality punches us in the face, resilience gets us up off the floor. At RMR, we have been consistent in creating a business around who we are, what we want, who we chose to collaborate with and what we want to bring to the local food industry. Our passion is to make our food industry safer, more sustainable, and more productive. World class production facilities should also be more attainable to start-ups and SME’s.
Having a consistent business model, has helped our clients realise that there are alternative methods to get to the next level of food production. Our approach is derived from a Start-up method where we collaborate with our clients at the pre-scoping phase to capture their requirements and align these accordingly with our criteria when designing a food facility, notably:(1) operational safety, (2) food safety & quality, (3) levels of automation (4) production efficiencies and (5) future innovation capabilities.
At RMR, we understand that small and medium size food manufacturers must keep up with the fast paced innovation culture and future trends to thrive, which is why we design food facilities and processes for a sustainable future. For eg. The services and factory layout are smartly designed upfront, allowing potential new technologies and future line extension with minimum disruption to the production schedule during installation, the processes are engineered and automated to facilitate optimisation, continuous improvement programs and to assist in validating new SKUs.
If you would want to discuss more about your food processing facility and processes, please reach out to one of our engineers at RMR Process or speak with Peter Taitoko on +61 03 9023 9132
RMR Process Pty, Keeping Food Manufacturing Alive in Australia
An area of ongoing query is around accurately scoping projects to minimise "Scope creep".
Scope creep is when projects have additional areas/equipment/detail put under its umbrella after project approval that put pressure on the project timeline and budget.
While the scoping of projects can be an arduous process, with multitudes of options down every path, it can be a mind bending, time consuming & problem ridden process.
While there are multiple physical options (from size of site to what size pump to use to pump your product) there are the intangible options to consider - which is the most reliable, who/what can you trust & what preference and options do various stakeholders consider important?
One typical way to avoid scope creep is to delay projects while ALL options and perspectives are taken in during scoping, which for a lot of food manufacturers is not possible as there are enormous time constraints on the delivery of new products.
RMR Process do things differently - we know the food industry so we understand the options that are available to you and can put these to you up front. Our background knowledge means we know who to talk to for quick, straight-up answers while also considering the additional implications and considerations for the various options (i.e. Lets chill it faster - get a larger chiller - that means a larger footprint and/or roof height and larger refrigeration gear - what refrigeration system is best for my application? Can the electrical supply handle the increased demand or does that need to be upgraded as well?)
We can work with you to scope projects and specify equipment in an accurate, encompassing & fast method so that you can get to your end goal faster, knowing it will meet the project goals and work first time.
Call RMR Process to find out how and why we do things differently.
+61 3 9023 9130
RMR Process are proud to have their PDP Fine foods project as a Feature article in the Food & Drink Business Magazine.
Read the feature article.
Once Drainage & Flooring have been installed, it is very hard to change, so it is critical that all drainage & floor slopes are specified and installed to meet current & expected future processes. We hear too many horror stories about water pooling or running away from drains yet the irony is that it costs no extra money to get it right in the first place!
2 main types of floor drains - Pit drains & Strip drains. While strip drains seem to be an ideal solution for quick wash-downs, they do present hygiene issues that you need to be aware of which may make them unsuitable in rooms that are High Care or High Risk areas.
Drain locations are critical - in terms of locality to equipment and water points. Drain locations must be well thought through to allow for pit drains to take water away from specific drain points, such as CIP drain valves or cooker drains.
With the correct floor slopes - enough for water to fall away but not steep enough to make traversing the room difficult - there will be no water pooling on floor surfaces. Floor slopes can be configured such that strip drain locations have been considered not suitable, pit drains can be successfully utilised in their place. Slopes will typically range from 1:50 to 1:100. We aim for around 1:80 where possible.
To meet High-Risk & High-Care requirements of retailers and local water authorities, there are specific details in the hydraulic design that need to be incorporated. RMR Process can assist with achieving this compliance.
The last consideration for drainage is the water temperature, flowrates & chemicals going down the drain and the effects of these variables on each component.
Should you require any assistance on any of the details above, please contact RMR Process - we can help weave a path through the minefield that is drainage.
K Prelovsky, RMR Process.