In the food & beverage industry, client requests for new products or different packaging create a constant need to update and add to existing processing facilities.

The tempo of new projects can often be rapid, driven by evolving client strategies, government-mandated changes, shifting consumer preferences and wholesale market trends. But adding even a small processing line to a current facility can compromise people or hygiene safety – not to mention inadvertently introducing inefficiencies into an existing plant.

In a recent article,  Michael Warne, the Principal Architect of Beca, one of the biggest professional services consultancies in the Asia-Pacific region, explains how master planning can help unwary project engineers avoid stepping into dangerous territory.

Michael Warne article

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