University of Twente Student Theses

Login

Reducing waste of chocolate spread generated during production at Brinkers Food B.V.

Voorwinden, D.L. (2019) Reducing waste of chocolate spread generated during production at Brinkers Food B.V.

[img] PDF
4MB
Abstract:Brinkers is one of Europe’s leading suppliers of chocolate spread and is located in Enschede. Brinkers must keep its production costs as low as possible and suspects that the costs of waste can be reduced. Historical data and the experience of managers and production workers show that the waste of chocolate spread causes the largest costs. This research therefore focuses on how the waste of chocolate spread during production can be reduced. After an extensive analysis of the current situation, we identified 21 waste streams of which six are the dominant waste streams. We measured these waste streams and identified the causes of the largest waste stream, namely the waste stream of jars having a wrong color due to the productswitch. We developed four solutions to reduce this waste stream: 1: design and implement static mixer in filling tubes, 2: establish the norm on the required quality of products, 3: correct waste registration in the ERP system and 4: involve employees in the targets for waste set by the management. The ball is in management’s court now to implement the four improvement using the proposed implementation plan. Within this research we already started with implementing the solutions. We made a prototype of the filling tube and tested this, which was a success. We also started registering waste streams in the ERP system.
Item Type:Essay (Master)
Faculty:BMS: Behavioural, Management and Social Sciences
Subject:01 general works, 58 process technology
Programme:Industrial Engineering and Management MSc (60029)
Link to this item:https://purl.utwente.nl/essays/77540
Export this item as:BibTeX
EndNote
HTML Citation
Reference Manager

 

Repository Staff Only: item control page