How can the food and beverage industry reduce water consumption?
Water is essential in the food and beverage industry, whether it’s being used as an ingredient or as a central part of the manufacturing or cleaning process. However, it’s important to try and reduce water consumption where it’s possible without compromising on cleanliness or quality. This reduces operating costs as resource efficiency is improved, but the environmental benefits are also significant, as reducing water consumption can help restore nature loss while contributing to a more water-secure world.
Every single beverage or food item produced has its own water footprint, and there are a number of different stages during the production process that contribute to this. From the freshwater needed to grow crops and feed livestock through to the fluid needed to clean processing equipment, water is central to the food and drinks we enjoy.
By reducing water consumption where possible, producers can not only save money, but also reduce the strain on the global water supply. What steps can food and beverage producers take to minimise their water use and, in turn, reduce their environmental impact, and how can innovations within service offerings from original equipment manufacturers (OEMs) help?
Wastewater treatment
As with any industrial process, a significant amount of wastewater is generated by the food and beverage industry, and this can be at almost any point in the production process. To make matters more complicated, the optimal way to treat the wastewater will vary depending on what is being produced and where your plant is located . For example, in some cases where there could be a higher quantity of contaminants in the wastewater, the process may need to be more intensive. In other cases, the process can be more straightforward.
However, regardless of what your specific plant produces, investing in wastewater treatment can help limit environmental impact while also reducing operational costs. The key is finding the most effective technology and solutions for your specific production process, while also having a clear idea where and how you can utilise the treated water as well as any potential side streams.
Precise control
Reducing water consumption can be as simple as utilising the right technology at the right time. One thing that can really make a difference is increased automation, as the systems can calculate the precise amounts required for certain processes and use only that, reducing the risk of excess consumption.
This can be applied to various steps during food and beverage production, whether it’s when water is being used as an ingredient, in cleaning processes, or as a cooling agent. The right automated equipment can ensure that the only water being used is the water that is absolutely necessary, helping to reduce costs while also reducing waste.
Automation is just one aspect of modern technology facilitating closer control over resource use. It’s also possible to implement sensors and meters that give operators and engineers the data they need to be able to optimise processes, the results of which can then be tracked and maintained.
Cleaning-in-place units for processing technology are also precise, and can often store and recycle the water used for cleaning, as well as cleaning agents, so these can save significant amounts of water while also being able to closely control flows and temperatures, and in turn, water and energy consumption.
Modern designs
The smallest machine parts can make a big impact in terms of water consumption, with even seemingly simple elements like nozzles and sprayers having a significant impact. Thanks to being able to work from the analysis of huge amounts of data, combined with the ability to more easily test prototypes with quicker manufacturing processes, designers can develop new technology faster and more efficiently than before.
This means it’s possible to continuously improve efficiency, and in the case of these parts that control the flow and distribution of water, it often means being able to perform the same duty but using less fluid. This is often most relevant in terms of cleaning equipment, as new nozzles and distribution parts can increase the force and spread of water while using less overall, allowing for a more efficient process. This can help reduce operational costs while offering environmental benefits, and these changes tend to be relatively straightforward to make, while having an immediate, positive impact.
Consider your consumables
The equipment in a food and beverage process line, in addition to requiring regular cleaning and maintenance, also rely on consumables like oils and lubricants to ensure consistent, optimal operations.
It’s possible to implement certain lubricants that can eliminate the need for water in certain parts of the production process completely, while also extending equipment lifetime. This results in a variety of benefits from reduced maintenance, water and operational costs to optimising equipment uptime.
Taking action everywhere
The ways for the food and beverage industry to reduce water consumption range from bigger investments in technology to small, everyday actions or changes in processes that can make a significant, cumulative difference. Even taking a pro-active approach with learning how to reduce water use in every day actions can help, and every milliliter saved makes a positive difference.
If you’re unsure of how to start the process, or where to look for savings, Tetra Pak® is here to help. We have experts all over the world ready to collaborate with you, and we can identify the best ways for you to optimise your water consumption, improving profitability while potentially contributing to your environmental goals.
Finding better ways to work with water
Food and beverage producers were already facing significant challenges around environmental performance. These included new legislation in the European Union and other areas, higher energy and water costs, and growing consumer expectations. Last summer a new crisis hit countries in southern Europe: water scarcity.
