{"id":12364,"date":"2023-08-15T12:29:14","date_gmt":"2023-08-15T11:29:14","guid":{"rendered":"https:\/\/www.marco.co.uk\/?p=12364"},"modified":"2023-10-10T15:54:53","modified_gmt":"2023-10-10T14:54:53","slug":"increased-productivity-for-your-ready-to-eat-assembly-line","status":"publish","type":"post","link":"https:\/\/vipgo.atsautomation.com\/marco\/increased-productivity-for-your-ready-to-eat-assembly-line\/","title":{"rendered":"Increased productivity for your assembly line"},"content":{"rendered":"\n
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Achieving a 30% Boost in Productivity for Your Ready-To-Eat Assembly Line<\/h2>\n\n\n\n
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Ready-To-Eat (RTE) meals have been a staple, but their variety is expanding rapidly. As UK consumers grapple with increasingly busy lives, convenience is paramount, all while maintaining a commitment to healthy and nutritious diets. Almost every aisle in our supermarkets now offers some form of RTE product, from deli counters to fruit stands and meat sections. According to a survey conducted by Piplsay, Blue Apron, one meal kit service<\/a> processed around 6.6 million orders in 2022 alone.<\/p>\n\n\n\n

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In 2016, the U.S Department for Agriculture, found that American households allocated roughly 50% of their food budgets <\/a>to convenience items, with RTE meals and snacks constituting 26% of that expenditure. Fast forward to today, and the market is undergoing significant expansion, with manufacturers starting to introduce RTE vending machines<\/a>, underscoring the prioritisation of convenience foods. <\/p>\n\n\n\n

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However, consumers will not compromise on quality for the sake of convenience. Manufacturers must strike a balance between cost, quality, and value to maintain profit margins and capitalise on the surging demand. Achieving a 30% increase in productivity is attainable through the adoption of the right RTE assembly line technologies. Below, we delve into how you can achieve these efficiencies using MARCO solutions.<\/p>\n\n\n\n

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Enhancing productivity by 30% through smart RTE processing and packaging operations<\/h2>\n\n\n\n
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Production lines for RTE meals often rely on manual processes. Operators must assemble each meal by selecting the precise quantity of each ingredient before placing it in the container. This is particularly critical for certain products like proteins, where portions must align with the nutritional values printed on the label and ensure a minimum weight of the protein served.<\/p>\n\n\n\n

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This approach presents three primary challenges to manufacturers:<\/p>\n\n\n\n