Behind Clean Lines

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Behind Clean Lines is your go-to medium for insights into hygienic manufacturing, innovation, and design. You'll find expert knowledge on the design process, the strategic drivers, and mind set it takes to push innovation in manufacturing for food and beverage industries forward. The topics we'll discuss include: Strategic Growth Drivers in Hygienic ManufacturingThe Role of Collaboration in Innovation for the Food IndustryProduct optimization with Hygienic Design... and much more. This podcast is brought to you by NGI. --- This podcast is produced by Montanus.

  1. 2월 18일

    Food Industry 2026: The Race Between Labor, AI and Automation

    Expert Roundtable · 2026 Factory Priorities Is your factory ready for the transformation ahead? The food industry is shifting fast. Labor gaps, accelerating automation, and the rise of AI are reshaping how factories operate. In this special episode of Behind Clean Lines, three industry experts break down the forces redefining food manufacturing in 2026 - and what it will take to stay competitive in a landscape where technology and human expertise must work hand‑in‑hand. In this special roundtable episode of Behind Clean Lines, we bring together three industry experts from different corners of the food sector: Richard Smith – Managing Director, NewTech Intelligent Automation (machine builder perspective)Jennifer Crandall – Founder & CEO, Safe Food En Route (food safety consultancy + cross-industry view)Carl Thorson – Food Safety & Sanitation Manager, General Mills (large-scale food producer perspective)Together, they explore the converging forces reshaping food manufacturing in 2026 and beyond; from the factory floor challenges of training workers who aren't there, to the promise and reality of AI-powered automation, to the counterintuitive revolution happening in sanitation practices. For food manufacturers, the message is clear: the winners in 2026 won't be those with the most technology, but those who strategically navigate the balance between human expertise and technological capability. In this episode, you'll learn:Why labor shortages are the defining challenge, and how micro-learning and wearables are changing training.Where automation is finally becoming viable in fresh food production (and where it's still years away).How AI is tackling the "black box" of equipment changeovers and planned downtime.The counterintuitive "cleaning by exception" philosophy reducing water use while improving safety.What "food as medicine" means for formulation, equipment, and regulatory compliance.Why all three experts agree AI is the universal disruptor—and why implementation will be gradual.Episode Content 00:36 Introduction to food industry trends for 2026 02:49 The labor availability crisis: More than just empty positions 07:31 YouTube and TikTok-style training: Learning tools for the modern workforce 13:21 Technology advances opening up fresh food automation 17:05 Manual activities and the black box of equipment downtime 20:06 Imagining the food plant of 2030: Lights on or off? 24:07 The reality: Many companies are still on paper 30:25 Using visual assessment to reduce human error 38:06 UK and EU cybersecurity directives for machinery 44:43 Food as medicine: Consumer trends reshaping production 53:40 Cleaning by exception: The counterintuitive sanitation philosophy 58:33 The one disruptor defining 2026: Artificial intelligence  This podcast is brought to you by NGI A/S. This podcast is produced by Montanus.

    1시간 3분

  2. 2025. 10. 15.

    19: Food Safety on Trial – The Legal Side of Contamination

    Could your food company be tomorrow’s headline for all the wrong reasons? Food poisening can be a devastating for the consumer. And for the food company involved, it too comes with high costs:  It will damage reputation, shut down lines, trigger recalls, and put entire businesses at risk. In this episode of Behind Clean Lines, food safety attorney Bill Marler shares three decades of experience from the front lines of outbreaks.  He’s seen how E. coli in hamburgers, listeria in ice cream, and unpasteurized juice ended up in courtrooms - and why the warning signs were visible long before disaster struck. For food manufacturers, the message is clear: regulators may not catch every risk. That responsibility falls on your processes, your supply chains, and your culture. In This Episode, You’ll Learn: 1. The weak spots in production where contamination typically begins. 2. Why supplier practices can make or break your food safety strategy. 3. How genome sequencing is changing traceability and liability. 4. Where contracts and documentation protect you (or leave you exposed). Episode Content 00:08 Introduction to foodborne illness lawyer, Bill Marler 01:10 Process after a food contamination case reported   04:48 Current statistics on foodborne illnesses in America   06:43 Tracing pathogens: The outbreak investigation process   09:20 Role of CDC and genetic fingerprinting in food safety   12:25 Manufacturer liability in food contamination cases   15:40 Importance of supplier relationships in food safety   23:42 Food safety culture: Engaging professionals in prevention   28:12 The moral vs. PR dilemma in food safety   30:41 Recommendations for manufacturers to enhance safety   34:31 Current battles against public health challenges   This podcast is brought to you by NGI A/S. This podcast is produced by Montanus.

    41분

  3. 2025. 08. 20.

    18: How to Turn Hygiene Into Profits – The Business Case of Easy Cleaning

    Is hygienic design just another line on your to-do list, or the overlooked key to avoiding production nightmares? In this episode of Behind Clean Lines, we talk with Jennifer Crandall, CEO of Safe Food En Route. With over 20 years in the food industry, she’s seen what happens when manufacturers treat hygienic design as an afterthought.  Spoiler: it gets expensive, fast. We get straight to the point – how early design decisions impact everything from contamination risks to your next downtime crisis (and your profit margins, of course).  If you're in food manufacturing, this one’s worth your time. Give it a listen. It might save you more than just money. In this episode, you'll learn about: 1. Building a business case for hygienic design in food production. 2. Financial risks of neglecting hygienic design from the start. 3. Impact of design on product safety and market deadlines. 4. Importance of involving experienced food safety experts early. 5. Long-term benefits of strategic investment in hygienic construction. Episode Content 00:08 Introduction to Hygienic Design with Jennifer Crandall   01:07 The Importance of Early Hygienic Design Decisions   02:42 How Poor Design Leads to Costly Redesigns   05:20 The Role of Food Safety in Company Culture   07:58 Encouraging Investor Awareness on Hygienic Design   10:12 Avoiding Redesign: Real-World Cost Examples   12:30 Understanding Purchasability in Food Safety Context   15:50 The Impact of Accumulative Costs on Operations   20:10 Key Factors in Food Safety Due Diligence   24:29 Investigating Accumulative Costs through Environmental Monitoring   29:15 Strategies for Small and Medium-Sized Companies   32:42 Final Advice: Engage Experienced Food Safety Professionals Production This podcast is brought to you by NGI A/S. This podcast is produced by Montanus. This podcast is brought to you by NGI A/S. This podcast is produced by Montanus.

    39분

  4. 2025. 06. 12.

    17: Battling Biofilm – Strategies and challenges in food industry hygiene

    Biofilm might sound harmless, but for food manufacturers, it’s a hidden threat that can take a serious toll on hygiene standards – and on your bottom line. Left unchecked, it risks production downtime, costly recalls, and long-term damage to your reputation. In this episode of ‘Behind Clean Lines’, Mikkel Svold is again joined by Debra Smith, a global hygiene expert and biologist at Vikan. Together, they cut through the jargon and get straight to the practical advice on tackling biofilm;  What it isWhy it’s a challenge and most importantly,What you can do about it.  Deb shares real-world tips, from getting your engineering and hygiene teams on the same page, to using smarter cleaning tools and detergents that actually work. If food safety and protecting your operations matter to you, this episode is worth your time. Give it a listen, and take away ideas you can act on today. In this episode, you'll learn about: 1. Differences between biofilms and single-celled microbes in cleaning. 2. Effective cleaning methods for combating biofilms in food factories. 3. Importance of validated cleaning and disinfection protocols. 4. Role of a cross-functional task force in biofilm management. 5. Emerging technologies for improved biofilm control. 6. Strategies for nurturing a strong food safety culture. Episode Content 00:09 Introduction to the episode and guest, Deb Smith   00:53 Key differences between biofilm and single-celled microbes   01:45 Effective cleaning and disinfection methods for biofilm   04:10 The concept and importance of a joint task force   07:06 Common contradictions in hygiene and engineering teams   10:49 Emerging technologies for biofilm management in food industry   12:23 First steps for implementing better hygienic practices   14:04 Challenges of instilling a strong food safety culture Production This podcast is brought to you by NGI A/S. This podcast is produced by Montanus. This podcast is brought to you by NGI A/S. This podcast is produced by Montanus.

    16분

  5. 2025. 03. 12.

    16: How Factory Layouts and Installations Impact Food Safety

    Are your production installations doing their job, or are they holding your production back?  It’s easy to overlook their impact, but production installations like electrical raceways play a key role in keeping your operations safe, clean, and efficient.   In this episode of ‘Behind Clean Lines’ we sit down with Steve Voelzke from Robroy Industries to tackle this often-missed priority in food production. Steve shares straightforward tips on getting your production and overhead installations right — whether you're planning a new facility or upgrading an existing one.   We’ll talk about practical solutions for avoiding contamination risks, cutting downtime, and designing for flexibility. Plus, Steve shares lessons from real-world projects that can help you prevent costly mistakes.   In this episode, you'll learn about: • Practical improvements for overhead production installations.   • Strategies for achieving cleaner production environments.   • The impact of effective design on food safety compliance.   • Insights on overcoming challenges with retrofitting facilities.   • Importance of ongoing education in facility construction and operation.   • Enhancing collaboration across teams for better outcomes. Episode Content00:09 Introduction 01:34 Current practices in overhead installations and design   02:24 Evolution of facility design over the last decade   03:41 Role of the Food Modernization Act in industry changes   05:49 Importance of training and audits during construction   07:06 Continuous improvement through client collaboration   11:06 Practical steps for OEMs in facility design and installation   12:57 Risks and costs of contamination in food production   13:45 Strategies for retrofitting existing production facilities   15:31 Closing thoughts ProductionThis podcast is brought to you by NGI A/S. This podcast is produced by Montanus. This podcast is brought to you by NGI A/S. This podcast is produced by Montanus.

    17분

  6. 2025. 01. 22.

    15: Biofilm – The Stubborn Threat to Food Safety Explained

    What comes to mind when you hear “contamination” in food factories? For most people, it’s microbes. But there’s a bigger, tougher problem most don’t see: biofilms. These stubborn bacterial colonies are hard to remove and can lead to serious food safety issues. In this episode of ‘Behind Clean Lines’, we talk with Debra Smith, a global hygiene specialist and microbiologist at Vikan. She breaks down what biofilms are, how they form, and why they’re such a challenge to food safety. From a devastating listeria outbreak to critical cleaning practices, Deb shares real-world examples and practical advice to help protect your operations. We’ll look at the essentials—like equipment design and cleaning processes—and how they play a essential role in fighting biofilms. You’ll also learn how to build a stronger food safety culture within your team. Episode Content 00:08 Introduction to biofilm and its importance   01:07 What is biofilm and how does it form?   02:42 Consequences of biofilm: A listeria incident   04:13 European biofilm cases: lessons learned   06:15 Key differences between microbes and biofilm    08:55 Growth conditions and timeframes for biofilm   11:10 Biofilm communication: Quorum sensing explained   12:47 Mitigating biofilm risks in food factories   14:22 Closing thoughts and future topics on biofilm Production This podcast is brought to you by NGI A/S This podcast is produced by Montanus This podcast is brought to you by NGI A/S. This podcast is produced by Montanus.

    16분

  7. 2024. 12. 11.

    14: Risks from Above: Why Overhead Installations Matter in Food Manufacturing

    Your mind is probably concerned with things like production efficiency, product quality and profit margins. Your thought go to contamination every now and then. Even to hygienic design. But have you ever thought about how the overhead spaces in your food facility impact hygiene?  It’s surprising, but up to 15% of food contamination can stem from these often-overlooked areas! Join us in this episode of Behind Clean Lines as we speak with Steve Voelzke from Robroy Industries. Steve shares his insights on the vital link between electrical infrastructure and hygienic design in food factories. With us from Texas, he highlights how improved overhead planning can significantly reduce contamination risks. In this episode, you'll learn about: 1. Why overhead installations are crucial in food factory design. 2. How modern construction designs enhance hygienic standards. 3. Case studies showing contamination from overhead conditions. 4. Practical design strategies for safer food production environments. Episode Content 00:08 Introduction to the episode and guest, Steve Voelzke   02:28 Importance of electrical infrastructure in hygienic design   04:51 Modeling electrical components: Why it's often neglected   06:01 Need for improved planning in overhead designs   08:15 Benefits of sealed equipment designs   09:20 Overview of existing standards and their gaps   12:05 Education's crucial role in construction's hygienic practices   13:45 Strategies for effective wash down of overhead systems   16:03 Aligning electrical and hygienic standards for better safety This podcast is brought to you by NGI A/S This podcast is produced by Montanus This podcast is brought to you by NGI A/S. This podcast is produced by Montanus.

    18분

  8. 2024. 11. 13.

    13: 3 Challenges for OEMs Building for the Poultry Industry

    As the labor market shifts, the conversation about automation's role in food production becomes more crucial. While machines are tireless, can they truly replicate the finesse of a human hand when it comes to tasks like deboning a chicken? Also, the demand for poultry is skyrocketing. With larger birds and faster processing lines, how does this affect your equipment design when you need to maximize throughput in limited spaces? And as consumers call for fresher, diverse products, how agile are your current designs to adapt to these changes?  Join us as Nate Harrison from Pheonix Innovations shares insights into these challenges and the need for ongoing innovation.  In this episode, you'll learn about: Navigating manual labor vs. automation in poultry processing.AI innovations enhancing equipment precision and efficiency.Tackling increased bird sizes and faster line speeds.Designing adaptable machinery for evolving consumer demands.Strategies for OEMs to stay ahead in poultry processing.Episode Content 00:00 Introduction with Mikkel Svold and Nate Harrison 01:10 Challenge 1: Automation vs. Manual Labor 03:10 How AI could enhance poultry processing efficiency 06:00 Current labor market conditions in poultry industry 08:30 Challenge 2: Increased Bird Size and Line Speed 11:10 OEMs need for efficiency amidst rising demand 12:55 Challenge 3: Flexibility and Adaptability in OEM Design 14:08 Meeting consumer demands for affordable poultry products 16:25 Closing thoughts and recap of challenges This podcast is brought to you by NGI. This podcast is produced by Montanus. This podcast is brought to you by NGI A/S. This podcast is produced by Montanus.

    18분
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Behind Clean Lines is your go-to medium for insights into hygienic manufacturing, innovation, and design. You'll find expert knowledge on the design process, the strategic drivers, and mind set it takes to push innovation in manufacturing for food and beverage industries forward. The topics we'll discuss include: Strategic Growth Drivers in Hygienic ManufacturingThe Role of Collaboration in Innovation for the Food IndustryProduct optimization with Hygienic Design... and much more. This podcast is brought to you by NGI. --- This podcast is produced by Montanus.

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  • 제작진
    NGI A/S
  • 방송 연도
    2023년 - 2026년
  • 에피소드
    21
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    © NGI A/S
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    Behind Clean Lines