Using Six Sigma And The Right Instruments To Reduce Variation In Ingredients

By Mark Canestrano

Manufacturing foods and beverages that consistently meet consumers’ expectations begins with the raw ingredients. Variations in even one ingredient can significantly disrupt the appearance, texture, or taste of the final manufactured product. And, of course, manufacturing a replacement batch wastes considerable time and money. Because the intensely competitive food and beverage industry allows no room for error, many companies have adopted Six Sigma Quality methods to improve every step in the manufacturing process. Several manufacturers have found that employing Six Sigma methods, in conjunction with modern automated refractometers and polarimeters such as those provided by Anton Paar, help reduce product waste and manufacturing costs.