More efficient production processes

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Water and energy consumption, waste treatment, production process manual control , the cleaning and disinfection of the facilities and equipments, the external analysis of quality and heterogeneity of the products; all of them are clear examples of activities that imply a cost for your company.

Technology advances such as advanced vision, and the Hygienic Design of facilities and equipments (EHEDG criteria) as well as a properly traceability enable the improvement of efficiency levels and cost reduction for the industry.
Aligned with the circular economy, sustainable production includes energy efficiency, lower water consumption, and the appropriate management of spills and wastes generated.


Implement hygienic design practices, reduce cleaning costs

  • Avoid cross-contaminations
  • Decrease water consumption
  • Minimize the use of cleaning chemical products
  • Save costs in waste management
  • Decrease cleaning processes

Sustainable production

  • Minimize food waste
  • Consume less energy
  • Eenergy recovery from waste
  • Decrease water consumption
  • Transform your wastes into raw materials

Automate quality

  • Characterize your raw materials in real time
  • Verify the quality and homogeneity of your products online
  • Determine the presence of foreign bodies online
  • Minimize the withdrawals due to reductions or imperfections
  • Avoid faulty batches

Traceability and supply chain flexibility

  • Achieve more flexible processes, and adapt the production to the market demand at all times.
  • Achieve product personalization
  • Effectively manage the information from your suppliers
  • Facilitate valuable information to your clients

Accredited analysis to comply with legal requirements

  • Listeria monocytogenes, Escherichia coli, Salmonella spp, Campylobacter spp …
  • Contamination diagnosis

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All you need to know about food law

  • Keep up with legislative changes
  • Receive support from specialists in environmental issues

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Miguel Blasco


Miguel Blasco

PhD in Industrial Engineering by UPV, Chemical Engineer, and Master in Corporate Management. More than 25 years of experience in Food Research, Development and Innovation.