Automation goes hand-in-hand with variety

Making large numbers of various sausages constantly at a standard quality is a complicated business. It requires continuous checking of the raw material as well as the balance between meat, fat and the added ingredients. Traditionally, the belief is that an increase in capacity goes together with making fewer types of sausages. Today, new automation technologies increase flexibility along with making a wide range of products at a high capacity. By Wiebe van der Sluis All food retailers demand