Case story

Structure project at TINE to map and adapt cheese production

TINE, one of Norway’s largest food companies and suppliers of dairy products, wanted to map their cheese production and adapt the production setup so the facility could handle varying milk intake. As part of this, they sought to determine the investment required for new equipment, as well as the need for building space and staffing.

Process Engineering’s role in the project was to prepare a report on a structure project, mapping TINE’s current production and estimating the future facility requirements needed to process both larger volumes and a wider variation of milk at the same time.

Dairy facility at TINE

Competencies

Steering group
Project management
Project/design engineer
Specialist competencies
Drawing resources

Project phases

Feasibility study
Conceptual design
Basic design
Detailed design
Installation
Commissioning & handover

The process

The project was carried out as a structure project anchored in our Food & Biotech section.

Before our involvement, TINE had prepared an internal report describing their dairies based on their history, development path leading to current production, investment history, and desired investment needs to maintain production. TINE’s report served as our foundation for assessing both the scope of the investment and the potential to centralize production.

This included examining TINE’s future production goals and needs based on milk volume, market forecasts, transport distances, and available personnel. At the same time, we looked into process optimization and potential improvements to keep pace with market development.

Ahead of the analysis, we visited the individual dairies and held meetings with the client and relevant staff groups, who could provide additional production insights. Throughout the project, we acted as the client’s sparring partner, jointly refining and clarifying the key challenges.

Dairy facility

What is a structure project?

A structure project focuses on strategic long-term planning of a company’s production facilities. The aim is to create a clear overview of the current production capacity and how the company wants it to develop over a number of years.

This involves mapping existing capacity, identifying technical limitations, and defining future needs. It may include various growth scenarios, evaluation of production layout and flow, and recommendations on how to best support the company’s growth ambitions.

The outcome is a solid basis for decisions regarding investments, expansions, and optimizations. It provides the company with a clear overview of which measures are necessary to achieve their goals, while also helping reduce the risk of poor investments and ensuring better utilization of resources.

Service and scope of the project

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Michael Hastrup Andersen
Contact me for more information
Michael Hastrup Andersen
Director, Food & Biotech Section

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