Just one week ago it was hard to imagine a sizzling steak on the barbecue or demands for the finest deli meats, but that’s exactly what the meat sector has to think about all year round. As market growth is putting tighter demands on operations, meat producers are turning to streamlined pallet solutions, high-density storage and fully automated picking to ensure timely deliveries and avoid labour issues.
“It’s a noticeable trend across the sector”, says Swisslog’s UK Food & Beverage Industry Manager, Andy Blair. “Meat product manufacturers and distributors need to provide increasingly efficient storage and throughput to fulfil customer requirements.”
“Whether it is pallet handling, light goods or rapid picking, the pressures brought on by increasing costs and high customer expectations, in addition to the usual challenges associated with fresh produce, is driving innovations from farm to shelf.”
Swisslog’s latest White Paper outlines the improved methods of productivity at meat processing warehouses as well as offering some indication on where the industry is headed.
Says Andy: “Fresh chilled meat accounts for 45 percent of total meat product sales globally, with a further 29 percent in deli food. The need to deliver at the right time and place, with the right quantities and at the correct temperature is ever critical.”
High profile consumer campaigns to diversify meat product selection are changing the way meat products have been distributed for decades. This is presenting a challenging scenario for those that manage the warehousing and distribution of meat products.
Concludes Andy: “It’s a very interesting time for the sector. Knowing what leaders in the field are turning to, as well as the possibilities out there, helps producers to plan ahead for their own future.”
Swisslog’s white paper on meat warehousing can be downloaded for free at www.swisslog.com/whitepaper_meat_e.pdf
Swisslog UK Ltd
Head of Marketing (Europe Central)
Tel: 01527 55 1600