Food - Cooking Yield Increase
Basic food ingredient costs remain 40-110% higher than they were 4 years ago and in many cases ingredient suppliers have been able to pass these rising costs onto the manufacturers. Meanwhile, at the other end of the supply chain, fierce price competition means the retailers are not enabling manufacturers to increase their prices enough to offset all these increases.
As margins are squeezed tighter each year, it has never been more important to ensure the full potential yield of a raw material is achieved, for each and every product.
Often the purchase price has already been driven down as far as it will go. A high level of control now also needs to be achieved on process waste and giveaway, which in their own right can provide significant challenges to the business.
It is vital that the improvement initiatives do not stop there as the greatest opportunities for material variance gains often lie within the batching and cooking processes. However, as is often the case, technical requirements (real and perceived) in the cooking of foods are seen as a barrier to optimising yields.
Through a process of rigorous analysis and systematic trials, key areas of the cooking process can be better understood and challenged. Typical yield increases of between 10 and 20% on a range of proteins, starches and other products would be expected.
This deeper process understanding and control gained means the business can have greater confidence of satisfying technical requirements whilst almost always achieving a measureable improvement in the quality of the finished product.
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