Farmer-owned business Milk Link Ingredient Services, which claims over 30% of the market for fresh dairy product ingredients in the UK, is planning to make a number of changes at its Staplemead creamery in Frome, Somerset to improve efficiency and cut costs.
The move follows the formation of the business last summer through the integration of Milk Link Ingredients and Milk Link Distribution. The latest strategy is intended to develop more high added-value business while overseeing the distribution of 2bn litres of milk from its suppliers. The cost of the investment, which will kick off next month, has not been divulged.
As well as installing more efficient production equipment, the plans include other waste and energy reduction measures. New operational structures and practices will also be put in place, but these will not involve any job losses and the unions involved have been consulted about the changes. “Over 60 different initiatives are being put in place,” said a company spokesman. “We are looking to ensure we have more streamlined systems.”
The company is installing new quality assurance on-line testing equipment and new filling and packaging equipment to expand production capacity and reduce manual handling. It is also reformulating some product recipes to extend their shelf-life.
Measures to reduce energy and chemical use include the replacement of its air dryer system and the introduction of new automated cleaning systems. Waste reduction initiatives will include cardboard recycling, reduction of product wastage and reduction of effluent discharges.
“Our aim is to create an environment at Staplemead that maximises our operational efficiencies, innovation and growth,” said general manager Lynn Roberts. “Central to this will be the creation of a culture of continuous improvement and the empowerment of our staff.”
Since acquiring Staplemead in 2002, Milk Link has moved away from commodity products and expanded its added-value production capability. Production of fresh dairy products such as soft cheese, soured cream and fromage frais have doubled over the last year to an average of 200t a week.
In addition, Staplemead has developed the capability to produce flavoured milks, creams, custards and sauces through Milk Link’s joint venture with Arla.