https://ngi-global.comhygienic 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 Manufacturing
• The Role of Collaboration in Innovation for the Food Industry
• Product optimization with Hygienic Design
• ... and much more.

This podcast is brought to you by NGI.

---

This podcast is produced by Montanus.]]>enTechnologyNGI A/Shttps://d3wo5wojvuv7l.cloudfront.net/t_rss_itunes_square_1400/images.spreaker.com/original/4f2d5d7a8d8707619a91e9df67c88ba2.jpghttps://ngi-global.comWed, 08 Apr 2026 03:36:10 +0000NGI A/SNGI A/Smarketing@ngi-global.comBehind 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...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 Manufacturing
• The Role of Collaboration in Innovation for the Food Industry
• Product optimization with Hygienic Design
• ... and much more.

This podcast is brought to you by NGI.

---

This podcast is produced by Montanus.]]>falseepisodichttps://ngi-global.com/company/behind-clean-lines-podcasts/episode-21
In this episode of Behind Clean Lines, host Mikkel Svold is joined by two guests with very different relationships to hygienic design.

• Gabe Miller is a 3-A Certified Conformative Evaluator (CCE) who served as chair of the committee that developed the 3-A General Standards. He has spent his career inspecting food production equipment for compliance, and he continues to collaborate with EHEDG as a trainer at their conferences.
  
  
• Tue Skrubbeltrang is Sales Director for EMEA and APAC at NGI A/S, where he works with around 5,000 OEM customers worldwide. Between them, they cover the regulatory, engineering, and commercial sides of a conversation that too rarely happens in the same room.

The occasion is the third major iteration of the 3-A General Standards, recently released. Rather than imposing sweeping new requirements, it clarified language that had been causing genuine disputes in the field, expanded the tables of accepted materials to reflect modern production realities, and updated the framework to accommodate newer manufacturing technologies such as 3D printing and injection-moulded metals. Listen in for an unusually candid look at what the standards actually demand, where the industry keeps getting it wrong, and why the biggest risk in food safety today may not be what you think it is.

Episode Contents00:00 – Opening: The contamination mystery that took a year to solve
01:11 – Introduction: Why the 3A standards update matters now
03:35 – The 3A standards: a century of food safety, and how they are made
09:35 – Is hygienic design more expensive? Breaking the myth
11:06 – What the latest update actually changed
16:43 – New manufacturing technologies and what the standards now allow
17:58 – Defining product contact surfaces: where most people get it wrong
21:49 – Edge cases: conveyor belts, bearings, and the one-inch rule
25:51 – Non-product contact surfaces and the door frame listeria case
30:58 – Cleanability as commercial advantage: downtime, cost, and the 30-year argument
33:43 – 3A and EHEDG: convergence, differences, and cross-border certification
37:54 – Wishlist: knowledge first, not stricter standards

In This Episode

• What the latest update to the 3-A General Standards actually changed, and what was deliberately left the same
• Why the definition of "product contact surface" reaches well beyond the surfaces your product visibly touches
• How a year-long listeria problem in a meat processing plant was traced back to the hollow bottom of a door frame
• Why bearings demand careful hygienic consideration even when they sit outside the product contact zone
• How the 3-A and EHEDG standards are converging, and where genuine differences in approach remain

Resources Mentioned

• 3-A Sanitary Standards (the long-standing framework governing hygienic design of food production equipment in the US)
• EHEDG, European Hygienic Engineering and Design Group (the European hygienic design framework, with growing harmonisation agreements with 3-A)

Contact and Follow
Questions, topic ideas, or guest suggestions: podcast@ngi-global.com
Find more episodes here. 

This podcast is brought to you by NGI A/S.
This podcast is produced by Montanus.]]>https://api.spreaker.com/episode/70746470Wed, 08 Apr 2026 03:35:02 +0000NGI A/SFood safety incidents don't stay local anymore. A contaminated batch produced in one facility can reach consumers on multiple continents before anyone realises something is wrong. That shift in scale is exactly why the 3-A sanitary standards, a...
In this episode of Behind Clean Lines, host Mikkel Svold is joined by two guests with very different relationships to hygienic design.

• Gabe Miller is a 3-A Certified Conformative Evaluator (CCE) who served as chair of the committee that developed the 3-A General Standards. He has spent his career inspecting food production equipment for compliance, and he continues to collaborate with EHEDG as a trainer at their conferences.
  
  
• Tue Skrubbeltrang is Sales Director for EMEA and APAC at NGI A/S, where he works with around 5,000 OEM customers worldwide. Between them, they cover the regulatory, engineering, and commercial sides of a conversation that too rarely happens in the same room.

The occasion is the third major iteration of the 3-A General Standards, recently released. Rather than imposing sweeping new requirements, it clarified language that had been causing genuine disputes in the field, expanded the tables of accepted materials to reflect modern production realities, and updated the framework to accommodate newer manufacturing technologies such as 3D printing and injection-moulded metals. Listen in for an unusually candid look at what the standards actually demand, where the industry keeps getting it wrong, and why the biggest risk in food safety today may not be what you think it is.

Episode Contents00:00 – Opening: The contamination mystery that took a year to solve
01:11 – Introduction: Why the 3A standards update matters now
03:35 – The 3A standards: a century of food safety, and how they are made
09:35 – Is hygienic design more expensive? Breaking the myth
11:06 – What the latest update actually changed
16:43 – New manufacturing technologies and what the standards now allow
17:58 – Defining product contact surfaces: where most people get it wrong
21:49 – Edge cases: conveyor belts, bearings, and the one-inch rule
25:51 – Non-product contact surfaces and the door frame listeria case
30:58 – Cleanability as commercial advantage: downtime, cost, and the 30-year argument
33:43 – 3A and EHEDG: convergence, differences, and cross-border certification
37:54 – Wishlist: knowledge first, not stricter standards

In This Episode

• What the latest update to the 3-A General Standards actually changed, and what was deliberately left the same
• Why the definition of "product contact surface" reaches well beyond the surfaces your product visibly touches
• How a year-long listeria problem in a meat processing plant was traced back to the hollow bottom of a door frame
• Why bearings demand careful hygienic consideration even when they sit outside the product contact zone
• How the 3-A and EHEDG standards are converging, and where genuine differences in approach remain

Resources Mentioned

• 3-A Sanitary Standards (the long-standing framework governing hygienic design of food production equipment in the US)
• EHEDG, European Hygienic Engineering and Design Group (the European hygienic design framework, with growing harmonisation agreements with 3-A)

Contact and Follow
Questions, topic ideas, or guest suggestions: podcast@ngi-global.com
Find more 25163-a,ehedge,food,foodequipment,foodmanufacturing,foodproduction,foodsafety,hygienic,hygienicdesign,safefoodfalse321fullhttps://www.spreaker.com/episode/20-food-industry-2026-the-race-between-labor-ai-and-automation--70008315Expert 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:

1. Why labor shortages are the defining challenge, and how micro-learning and wearables are changing training.
2. Where automation is finally becoming viable in fresh food production (and where it's still years away).
3. How AI is tackling the "black box" of equipment changeovers and planned downtime.
4. The counterintuitive "cleaning by exception" philosophy reducing water use while improving safety.
5. What "food as medicine" means for formulation, equipment, and regulatory compliance.
6. 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.]]>https://api.spreaker.com/episode/70008315Wed, 18 Feb 2026 04:00:02 +0000NGI A/SExpert 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...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:

1. Why labor shortages are the defining challenge, and how micro-learning and wearables are changing training.
2. Where automation is finally becoming viable in fresh food production (and where it's still years away).
3. How AI is tackling the "black box" of equipment changeovers and planned downtime.
4. The counterintuitive "cleaning by exception" philosophy reducing water use while improving safety.
5. What "food as medicine" means for formulation, equipment, and regulatory compliance.
6. 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.]]>3793adaptation,ai,automation,changeovers,competitiveness,compliance,convergence,cybersecurity,digitization,disruption,downtime,labor,microlearning,optimization,resilience,sanitation,shortages,traceability,transformation,wearablesfalse320fullhttps://ngi-global.com/company/behind-clean-lines-podcasts/episode-19/
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.]]>https://api.spreaker.com/episode/68042443Wed, 15 Oct 2025 07:32:20 +0000NGI A/SCould 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...
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.]]>2482attorney,billmarler,ecoli,foodborneillness,foodindustry,foodsafety,genomesequencing,listeria,poisoning,publichealth,riskmanagement,traceabilityfalse319fullhttps://ngi-global.com/company/behind-clean-lines-podcasts/episode-18/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.]]>https://api.spreaker.com/episode/67453326Wed, 20 Aug 2025 12:31:54 +0000NGI A/SIs 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...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.]]>2332design,food,foodmanufacturing,foodprocessing,foodsafety,greens,hygienic,hygienicdesign,meatproduction,ngi,safefoodenroutefalse318fullhttps://ngi-global.com/company/behind-clean-lines-podcasts/episode-17/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 is
• Why 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.]]>https://api.spreaker.com/episode/65805253Thu, 12 Jun 2025 04:00:07 +0000NGI A/SBiofilm 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...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 is
• Why 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.]]>958biofilm,cleaning,debra,design,food,hygiene,hygienic,manufacturing,ngi,production,safety,smith,vikanfalse317fullhttps://ngi-global.com/company/behind-clean-lines-podcasts/episode-16/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.]]>https://api.spreaker.com/episode/64810942Wed, 12 Mar 2025 05:00:08 +0000NGI A/SAre 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...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.]]>995clean,foodmanufacturing,foodproduction,hygiene,hygienicdesign,onverheadinstallationsfalse316fullhttps://ngi-global.com/company/behind-clean-lines-podcasts/episode-15/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.]]>https://api.spreaker.com/episode/63545915Wed, 22 Jan 2025 05:00:07 +0000NGI A/SWhat 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...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.]]>930biofilm,food,foodmanufacturing,foodproduction,foodsafety,hygiene,hygienicdesign,microbes,ngi,vikanfalse315fullhttps://ngi-global.com/company/behind-clean-lines-podcasts/episode-14/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.]]>https://api.spreaker.com/episode/63221029Wed, 11 Dec 2024 05:00:07 +0000NGI A/SYour 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...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.]]>1083clean,food,foodmanufacturing,foodproduction,foodsafety,hygiene,hygienicdesignfalse214fullhttps://ngi-global.com/company/behind-clean-lines-podcasts/episode-13/
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.]]>https://api.spreaker.com/episode/62579997Wed, 13 Nov 2024 05:00:07 +0000NGI A/SAs 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...
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.]]>1067chicken,clean,food,foodmanufacturing,foodprocessing,foodproduction,foodsafety,hygienic,hygienicdesign,oem,poultry,safefoodfalse213fullhttps://ngi-global.com/company/behind-clean-lines-podcasts/episode-12/
In this episode of Behind Clean Lines, we explore the crucial—but often overlooked—role of cleaners in the food manufacturing industry. 

Why are they sometimes seen as the weakest link in the hygiene chain? And more importantly, how can we empower the cleaners to succeed?

We’re excited to welcome back Dr. Thomas Buehler from Ecolab, a leader in sustainable water treatment and contamination prevention. He sheds light on the challenges cleaners face, from language barriers to inadequate training and tough night shifts. Plus, he shares how factory layouts and the right tools can enhance cleaning efficiency and boost food safety.

Buehler offers practical strategies for setting clear goals, improving communication across levels, and utilizing technology like UV lights to assess cleanliness. We hope his insights will inspire you to rethink your approach to people management and help drive a culture where food safety is a shared responsibility.

Tune in to discover how to build an engaged and effective cleaning team that can make a real difference.

In this episode, you'll learn about:

• The importance of effective management in maintaining hygiene.
• Challenges faced by cleaners in food production environments.
• Key considerations for hygienic design in factory layouts.
• Innovative tools like UV lights for measuring cleaning outcomes.
• Strategies for fostering communication between cleaners and management.
• Best practices for setting and achieving cleaning goals.

Episode Content
00:08 Introduction to Dr. Thomas Buehler
00:57 Importance of cleaners in food safety
02:22 Managing cleaner expectations and motivation
03:21 Challenges faced by cleaning personnel
04:29 Typical equipment layout pitfalls
05:53 Ensuring quality with temporary cleaning staff
06:13 Setting clear cleaning targets and operating procedures
07:40 Measuring cleaning outcomes effectively
09:05 Utilizing UV light for hygiene checks
11:33 Creating a cleaner-friendly environment checklist
13:50 Bridging communication gaps between management and cleaners
15:47 Importance of trending reports for food safety
16:51 Encouraging upward communication from cleaning staff

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.]]>https://api.spreaker.com/episode/62384134Wed, 23 Oct 2024 04:00:02 +0000NGI A/SAre you confident that your cleaning team has what it takes to maintain the highest hygiene standards in your food production facility? In this episode of Behind Clean Lines, we explore the crucial—but often overlooked—role of cleaners in the food...
In this episode of Behind Clean Lines, we explore the crucial—but often overlooked—role of cleaners in the food manufacturing industry. 

Why are they sometimes seen as the weakest link in the hygiene chain? And more importantly, how can we empower the cleaners to succeed?

We’re excited to welcome back Dr. Thomas Buehler from Ecolab, a leader in sustainable water treatment and contamination prevention. He sheds light on the challenges cleaners face, from language barriers to inadequate training and tough night shifts. Plus, he shares how factory layouts and the right tools can enhance cleaning efficiency and boost food safety.

Buehler offers practical strategies for setting clear goals, improving communication across levels, and utilizing technology like UV lights to assess cleanliness. We hope his insights will inspire you to rethink your approach to people management and help drive a culture where food safety is a shared responsibility.

Tune in to discover how to build an engaged and effective cleaning team that can make a real difference.

In this episode, you'll learn about:

• The importance of effective management in maintaining hygiene.
• Challenges faced by cleaners in food production environments.
• Key considerations for hygienic design in factory layouts.
• Innovative tools like UV lights for measuring cleaning outcomes.
• Strategies for fostering communication between cleaners and management.
• Best practices for setting and achieving cleaning goals.

Episode Content
00:08 Introduction to Dr. Thomas Buehler
00:57 Importance of cleaners in food safety
02:22 Managing cleaner expectations and motivation
03:21 Challenges faced by cleaning personnel
04:29 Typical equipment layout pitfalls
05:53 Ensuring quality with temporary cleaning staff
06:13 Setting clear cleaning targets and operating procedures
07:40 Measuring cleaning outcomes effectively
09:05 Utilizing UV light for hygiene checks
11:33 Creating a cleaner-friendly environment checklist
13:50 Bridging communication gaps between management and cleaners
15:47 Importance of trending reports for food safety
16:51 Encouraging upward communication from cleaning staff

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.]]>1092behindcleanlines,clean,cleaning,design,ecolab,food,foodsafety,hygienic,hygienicdesign,manufacturing,ngifalse212fullhttps://ngi-global.com/company/behind-clean-lines-podcasts/episode-11
In this episode of Behind Clean Lines, we chat with Nate Harrison from Phoenix Innovations, a poultry industry expert with over 20 years of experience. He shares key design choices that can enhance the safety and efficiency of your food production machinery.

Discover the importance of high-grade stainless steel, proper slopes, and easy cleaning access to combat bacteria. Nate weighs in on essential inspection points and the potential pitfalls of hidden tubing in your equipment design. 

From best practices to future trends like automation and sustainable materials, this episode is packed with practical advice to elevate your food safety standards. 

In the episode, you’ll learn about:
•    The necessity of simple, durable, and reliable designs.
•    The importance of designing for easy access and serviceability.
•    Benefits of increasing inspection points.
•    … and much more.

Guest
Our guest today is Nate Harrison, founder of Phoenix Innovations
You host is Mikkel Svold.

Episode Contents
00:08 Introduction to Episode and Guest Nate Harrison 
01:07 Importance of Design Choices in Food Factories 
02:33 Emphasizing Simple Concepts in Equipment Design 
04:18 Cost Implications of Overcomplicated Designs 
06:27 Significance of High-Grade Sanitary Stainless Steel 
10:24 Need for Easy Access for Cleaning and Maintenance 
12:49 Increased Inspection Points for Operational Efficiency 
15:43 Eliminating Tubing in Equipment Framework Design 
17:28 The Rise of Automation in Equipment Design 
19:23 Advice for Newcomers on Outsourcing Automation Solutions

Production
This podcast is brought to you by NGI 
The podcast is produced by Montanus.

This podcast is brought to you by NGI A/S.
This podcast is produced by Montanus.]]>https://api.spreaker.com/episode/61184702Wed, 18 Sep 2024 04:00:02 +0000NGI A/SAre you sure your food processing equipment is up to par?  In this episode of Behind Clean Lines, we chat with Nate Harrison from Phoenix Innovations, a poultry industry expert with over 20 years of experience. He shares key design choices that can...
In this episode of Behind Clean Lines, we chat with Nate Harrison from Phoenix Innovations, a poultry industry expert with over 20 years of experience. He shares key design choices that can enhance the safety and efficiency of your food production machinery.

Discover the importance of high-grade stainless steel, proper slopes, and easy cleaning access to combat bacteria. Nate weighs in on essential inspection points and the potential pitfalls of hidden tubing in your equipment design. 

From best practices to future trends like automation and sustainable materials, this episode is packed with practical advice to elevate your food safety standards. 

In the episode, you’ll learn about:
•    The necessity of simple, durable, and reliable designs.
•    The importance of designing for easy access and serviceability.
•    Benefits of increasing inspection points.
•    … and much more.

Guest
Our guest today is Nate Harrison, founder of Phoenix Innovations
You host is Mikkel Svold.

Episode Contents
00:08 Introduction to Episode and Guest Nate Harrison 
01:07 Importance of Design Choices in Food Factories 
02:33 Emphasizing Simple Concepts in Equipment Design 
04:18 Cost Implications of Overcomplicated Designs 
06:27 Significance of High-Grade Sanitary Stainless Steel 
10:24 Need for Easy Access for Cleaning and Maintenance 
12:49 Increased Inspection Points for Operational Efficiency 
15:43 Eliminating Tubing in Equipment Framework Design 
17:28 The Rise of Automation in Equipment Design 
19:23 Advice for Newcomers on Outsourcing Automation Solutions

Production
This podcast is brought to you by NGI 
The podcast is produced by Montanus.

This podcast is brought to you by NGI A/S.
This podcast is produced by Montanus.]]>1252behindcleanlines,chicken,designchoices,equipment,food,foodmanufacturing,foodproduction,foodsafety,innovation,machinedesign,machinery,ngi,oem,phoenixinnovation,poultry,safefoodfalse211fullhttps://ngi-global.com/company/behind-clean-lines-podcasts/episode-10/
Together, they dive into the fascinating journey of food production machinery, especially the shift from low-risk to high-risk areas. 

Ulrich opens up about the hurdles and breakthroughs in crafting high-care machines, the critical role of hygiene standards, and how customer feedback fuels innovation. 

In the episode, you’ll learn about:
•    The transition from low-risk to high-risk machinery and its significance.
•    The design decisions and innovations made by Food Technology Thielemann.
•    The challenges faced in balancing cost, quality, and hygiene standards in machine design.
•    The role of customer feedback and market demands in driving product development.

Guest
The guest today is Ulrich Thielemann, founder of Food Technology Thielemann.
You host is Mikkel Svold.

Episode Contents
00:08 - Introduction by Mikkel Svold
00:32 - Overview of optimizing hygiene in machine design
01:48 - The need for transitioning from low-risk to high-risk machinery
02:40 - Differences between low-risk and high-risk food production
03:31 - Continuous improvement in machine design for hygiene
04:25 - Implementation of hygienic components
05:18 - Customer feedback and risk assessment in design
08:50 - The importance of market demands in driving product innovation
10:23 - Collaboration with customers for product improvement
16:44 - Future developments and ongoing projects

Production
This podcast is brought to you by NGI 
The podcast is produced by Montanus.
 

This podcast is brought to you by NGI A/S.
This podcast is produced by Montanus.]]>https://api.spreaker.com/episode/60909365Wed, 14 Aug 2024 04:00:03 +0000NGI A/SIn this episode of Behind Clean Lines, our host Mikkel Svold chats with Ulrich Thielemann, the visionary behind Food Technology Thielemann.  Together, they dive into the fascinating journey of food production machinery, especially the shift from...
Together, they dive into the fascinating journey of food production machinery, especially the shift from low-risk to high-risk areas. 

Ulrich opens up about the hurdles and breakthroughs in crafting high-care machines, the critical role of hygiene standards, and how customer feedback fuels innovation. 

In the episode, you’ll learn about:
•    The transition from low-risk to high-risk machinery and its significance.
•    The design decisions and innovations made by Food Technology Thielemann.
•    The challenges faced in balancing cost, quality, and hygiene standards in machine design.
•    The role of customer feedback and market demands in driving product development.

Guest
The guest today is Ulrich Thielemann, founder of Food Technology Thielemann.
You host is Mikkel Svold.

Episode Contents
00:08 - Introduction by Mikkel Svold
00:32 - Overview of optimizing hygiene in machine design
01:48 - The need for transitioning from low-risk to high-risk machinery
02:40 - Differences between low-risk and high-risk food production
03:31 - Continuous improvement in machine design for hygiene
04:25 - Implementation of hygienic components
05:18 - Customer feedback and risk assessment in design
08:50 - The importance of market demands in driving product innovation
10:23 - Collaboration with customers for product improvement
16:44 - Future developments and ongoing projects

Production
This podcast is brought to you by NGI 
The podcast is produced by Montanus.
 

This podcast is brought to you by NGI A/S.
This podcast is produced by Montanus.]]>1164food,foodmanufacturing,foodprocessing,foodproduction,foodtech,foodtechnology,hygienicdesign,hygienicprocessing,ngi,oem,oems,thielemannfalse210fullhttps://ngi-global.com/company/behind-clean-lines-podcasts/episode-9
Or at least, we pretend. 

Today, we’re joined by Dr. Thomas Buehler from Ecolab, who will guide us through the different caveats, pitfalls, and hidden dangers in keeping your processing plan hygienic, and we’ll look at what initiatives you can set in motion to alleviate the risk from microbes, bacteria, and other contaminants. 

In the episode, you’ll learn about: 

• What are the focus areas of a production plan assessment.
• How hygienic assessments improve quality and profitability.
• The differences in assessing open vs. closed systems.
• How to prioritize and address food safety concerns effectively.
• How to engage large teams in maintaining food safety standards.

Guest:
The guest today is Dr. Thomas Buehler, Technical Excellence Specialist at Ecolab Europe. 
You host is Mikkel Svold.

Episode Contents
Listed below are the most essential timestamps from the podcast episode to make it easier for you to find the topics that interest you. 

00:08 Introduction by Mikkel Svold
01:07 Explanation of Hygiene Assessment
02:17 Initial Steps in Assessments
03:25 Differences in Assessing Open vs. Closed Systems
04:07 Necessity of Food Production Assessments
05:18 Report Delivery and Prioritization
07:01 Addressing High-Priority Issues
08:04 Customer Delays and Challenges
09:30 Balancing Productivity and Food Safety
11:10 Conducting Self-Assessments
14:22 Engaging Large Teams in Food Safety
15:45 Closing Advice and Key Takeaways

Production
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.]]>https://api.spreaker.com/episode/60507825Wed, 26 Jun 2024 10:00:03 +0000NGI A/SIn this episode of Behind Clean Lines, we invite you on a trip. A trip around your own food factory accompanied by your very own hygienic assessment committee.  Or at least, we pretend.  Today, we’re joined by Dr. Thomas Buehler from Ecolab, who...
Or at least, we pretend. 

Today, we’re joined by Dr. Thomas Buehler from Ecolab, who will guide us through the different caveats, pitfalls, and hidden dangers in keeping your processing plan hygienic, and we’ll look at what initiatives you can set in motion to alleviate the risk from microbes, bacteria, and other contaminants. 

In the episode, you’ll learn about: 

• What are the focus areas of a production plan assessment.
• How hygienic assessments improve quality and profitability.
• The differences in assessing open vs. closed systems.
• How to prioritize and address food safety concerns effectively.
• How to engage large teams in maintaining food safety standards.

Guest:
The guest today is Dr. Thomas Buehler, Technical Excellence Specialist at Ecolab Europe. 
You host is Mikkel Svold.

Episode Contents
Listed below are the most essential timestamps from the podcast episode to make it easier for you to find the topics that interest you. 

00:08 Introduction by Mikkel Svold
01:07 Explanation of Hygiene Assessment
02:17 Initial Steps in Assessments
03:25 Differences in Assessing Open vs. Closed Systems
04:07 Necessity of Food Production Assessments
05:18 Report Delivery and Prioritization
07:01 Addressing High-Priority Issues
08:04 Customer Delays and Challenges
09:30 Balancing Productivity and Food Safety
11:10 Conducting Self-Assessments
14:22 Engaging Large Teams in Food Safety
15:45 Closing Advice and Key Takeaways

Production
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.]]>1095behindcleanlines,cleanzone,ecolab,foodfactoryassessment,foodproduction,foodsafety,foomanufacturing,hygienic,hygienicassessment,hygienicdesign,hygienicmanufacturing,ngi,safefood,thomasbuehlerfalse29fullhttps://ngi-global.com/company/behind-clean-lines-podcasts/food safety, hygienic manufacturing, and innovation.

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 Manufacturing
• The Role of Collaboration in Innovation for the Food Industry
• Product optimization with Hygienic Design
• ... and much more.

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.]]>https://api.spreaker.com/episode/60217603Thu, 30 May 2024 06:46:33 +0000NGI A/SBehind Clean Lines is your go-to medium for insights into food safety, hygienic manufacturing, and innovation. You'll find expert knowledge on the design process, the strategic drivers, and mind set it takes to push innovation in manufacturing for...food safety, hygienic manufacturing, and innovation.

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 Manufacturing
• The Role of Collaboration in Innovation for the Food Industry
• Product optimization with Hygienic Design
• ... and much more.

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.]]>52clean,cleanmanufacturing,food,foodprocessing,foodproduction,foodsafety,hygiene,hygienicdesign,innovation,ngifalsetrailerhttps://ngi-global.com/company/latest/2024/behind-clean-lines-episode-8/
We dive into the importance of hygienic solutions for safety and efficiency, particularly in the face of evolving customer needs and regulatory demands. 

In the episode, you’ll learn about: 

• The significance of hygienic design in ensuring safety, especially in food processing industries.
• The impact of market trends and regulations on the need for hygienic solutions.
• DriveTech's approach to hygienic design and the development of their synchronous drum motor technology.
• The importance of a holistic approach to hygienic design in the industry.
• Challenges and opportunities in implementing hygienic solutions.
• How businesses can prioritize hygienic design to gain a competitive edge.

Guest:
Guest today is Theis Philip Jensen, President of Sales at DriveTech who shares valuable insights into the world of hygienic design and how DriveTech is innovating in this field.
You host is Mikkel Svold.

The podcast is brought to you by NGI.
The podcast is produced by Montanus.


This podcast is brought to you by NGI A/S.
This podcast is produced by Montanus.]]>https://api.spreaker.com/episode/60059222Thu, 16 May 2024 14:01:47 +0000NGI A/SIn this episode of Behind Clean Lines, host Mikkel Svold and guest Theis Philip Jensen, President of Sales at DriveTech, explore the critical topic of hygienic design in the context of food processing.  We dive into the importance of hygienic...
We dive into the importance of hygienic solutions for safety and efficiency, particularly in the face of evolving customer needs and regulatory demands. 

In the episode, you’ll learn about: 

• The significance of hygienic design in ensuring safety, especially in food processing industries.
• The impact of market trends and regulations on the need for hygienic solutions.
• DriveTech's approach to hygienic design and the development of their synchronous drum motor technology.
• The importance of a holistic approach to hygienic design in the industry.
• Challenges and opportunities in implementing hygienic solutions.
• How businesses can prioritize hygienic design to gain a competitive edge.

Guest:
Guest today is Theis Philip Jensen, President of Sales at DriveTech who shares valuable insights into the world of hygienic design and how DriveTech is innovating in this field.
You host is Mikkel Svold.

The podcast is brought to you by NGI.
The podcast is produced by Montanus.


This podcast is brought to you by NGI A/S.
This podcast is produced by Montanus.]]>993food,foodindustry,foodproduction,foodsafety,hygienic,hygienicdesign,hygienicmanufacturing,manufacturingfalse28fullhttps://ngi-global.com/company/behind-clean-lines-podcasts/optimizing-operations-why-change-what-works/
We explore the challenges companies encounter in deciding when to optimize operations and unpack the dilemmas with the help from Philip Skall Hansen, Chief Production Officer at NGI.

In the episode, you’ll learn about: 

• The philosophy behind optimization at NGI
• Strategies for making small adjustments and significant changes in production
• Balancing automation with a focus on quality and workforce
• Challenges and dilemmas in deciding when to change operations

Philip Skall Hansen will take you through a journey on how and, as importantly, when to optimize. 
Your host is Mikkel Svold. 

Episode Contents
00:10 Introduction to the episode and background
00:36 Introduction of Philip Skall Hansen, Chief Production Officer at NGI 
02:04 Strategies for small adjustments and large optimizations 
03:26 Factors determining the need for change in production 
07:15 Importance of involving employees in the optimization process 
10:05 Triggers for optimizing operations
15:14 Balancing customer demands with production capabilities 
16:03 Guiding principles for companies considering operational optimization 
18:01 Closing remarks 


This podcast is brought to you by NGI, https://ngi-global.com
This podcast is produced by Montanus, https://montanus.co



This podcast is brought to you by NGI A/S.
This podcast is produced by Montanus.]]>https://api.spreaker.com/episode/59304815Wed, 17 Apr 2024 04:00:04 +0000NGI A/SIn this episode of Behind Clean Lines, we dive into the dilemma faced by many businesses: When and why should you fix something that isn't broken?  We explore the challenges companies encounter in deciding when to optimize operations and unpack the...
We explore the challenges companies encounter in deciding when to optimize operations and unpack the dilemmas with the help from Philip Skall Hansen, Chief Production Officer at NGI.

In the episode, you’ll learn about: 

• The philosophy behind optimization at NGI
• Strategies for making small adjustments and significant changes in production
• Balancing automation with a focus on quality and workforce
• Challenges and dilemmas in deciding when to change operations

Philip Skall Hansen will take you through a journey on how and, as importantly, when to optimize. 
Your host is Mikkel Svold. 

Episode Contents
00:10 Introduction to the episode and background
00:36 Introduction of Philip Skall Hansen, Chief Production Officer at NGI 
02:04 Strategies for small adjustments and large optimizations 
03:26 Factors determining the need for change in production 
07:15 Importance of involving employees in the optimization process 
10:05 Triggers for optimizing operations
15:14 Balancing customer demands with production capabilities 
16:03 Guiding principles for companies considering operational optimization 
18:01 Closing remarks 


This podcast is brought to you by NGI, https://ngi-global.com
This podcast is produced by Montanus, https://montanus.co



This podcast is brought to you by NGI A/S.
This podcast is produced by Montanus.]]>1121behindcleanlines,clean,foodproduction,hygiene,hygienicdesign,hygienicmanufacturing,innovation,innovationmanagement,manufacturing,operationsfalse27fullhttps://ngi-global.com/company/behind-clean-lines-podcasts/episode-6/
Joining him is Tomas Hecht Olsen, CTO of NGI, who shares insights into NGI's approach to collaboration and innovation in research and development.

In the Episode, You’ll Learn About:

• The significance of collaborations in driving innovation in hygienic food processing.
• Real-life examples of problem-solving through collaboration with external partners.
• Challenges faced and lessons learned in innovating hygienic design solutions.
• The role of collaboration in identifying problems and creating innovative solutions.
• Advice for CTOs and innovators on driving business through collaboration and innovation.

Episode Contents
Listed below are the most essential timestamps from the podcast episode to make it easier for you to find the topics that interest you.

00:11 Introduction to the episode and the importance of collaborations in hygienic food processing.
01:02 Tomas Hecht Olsen's introduction and NGI's approach to collaboration.
02:15 Collaborations leading to innovative solutions in hygienic design.
05:11 Importance of customer interactions and problem-solving in collaborations.
06:15 Identifying problems through customer interactions.
10:14 The role of collaboration in finding and solving problems.
11:29 Challenges faced in introducing innovative products and solutions.
13:03 Balancing customer needs, innovation, and hygiene in product design.
14:37 Advice for CTOs and innovators on driving business through collaboration and innovation.

The 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.]]>https://api.spreaker.com/episode/58761425Wed, 28 Feb 2024 05:00:02 +0000NGI A/SIn this episode of Behind Clean Lines, host Mikkel Svold explores the world of collaborations in the realm of hygienic food processing. He dives into the importance of collaboration and maintaining beneficial partnerships with external partners....
Joining him is Tomas Hecht Olsen, CTO of NGI, who shares insights into NGI's approach to collaboration and innovation in research and development.

In the Episode, You’ll Learn About:

• The significance of collaborations in driving innovation in hygienic food processing.
• Real-life examples of problem-solving through collaboration with external partners.
• Challenges faced and lessons learned in innovating hygienic design solutions.
• The role of collaboration in identifying problems and creating innovative solutions.
• Advice for CTOs and innovators on driving business through collaboration and innovation.

Episode Contents
Listed below are the most essential timestamps from the podcast episode to make it easier for you to find the topics that interest you.

00:11 Introduction to the episode and the importance of collaborations in hygienic food processing.
01:02 Tomas Hecht Olsen's introduction and NGI's approach to collaboration.
02:15 Collaborations leading to innovative solutions in hygienic design.
05:11 Importance of customer interactions and problem-solving in collaborations.
06:15 Identifying problems through customer interactions.
10:14 The role of collaboration in finding and solving problems.
11:29 Challenges faced in introducing innovative products and solutions.
13:03 Balancing customer needs, innovation, and hygiene in product design.
14:37 Advice for CTOs and innovators on driving business through collaboration and innovation.

The 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.]]>989behindcleanlines,clienliness,collaboration,development,food,foodcontamination,foodindustry,foodproduction,hygiene,hygienicmanufacturing,innovation,machinebuilding,ngifalse16fullhttps://ngi-global.com/company/behind-clean-lines-podcasts/episode-5/Behind Clean Lines, host Mikkel Svold delves into the rapidly evolving landscape of the food sector and explores the challenges and trends shaping the industry.

Joined by Niels Vindsmark Chief Commercial Officer at NGI, they discuss the imperative of future-proofing operations in the food and hygiene industries.

The conversation explores topics such as transparency, shifting consumer behaviors, technological advancements, and the critical role of data in ensuring hygienic production.

In the Episode, You’ll Learn About:

• The growing transparency in the food industry and its impact on the entire supply chain.
• Challenges posed by the trend of ready-to-eat meals and their implications for food safety.
• The role of digitalization and technology in future-proofing food production.
• How companies, regardless of size, need to adapt and embrace change to remain relevant.
• Using data effectively across the supply chain to enhance processes and competitiveness.

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.]]>https://api.spreaker.com/episode/58198168Wed, 17 Jan 2024 05:00:01 +0000NGI A/SIn this episode of Behind Clean Lines, host Mikkel Svold delves into the rapidly evolving landscape of the food sector and explores the challenges and trends shaping the industry. Joined by Niels Vindsmark Chief Commercial Officer at NGI, they...Behind Clean Lines, host Mikkel Svold delves into the rapidly evolving landscape of the food sector and explores the challenges and trends shaping the industry.

Joined by Niels Vindsmark Chief Commercial Officer at NGI, they discuss the imperative of future-proofing operations in the food and hygiene industries.

The conversation explores topics such as transparency, shifting consumer behaviors, technological advancements, and the critical role of data in ensuring hygienic production.

In the Episode, You’ll Learn About:

• The growing transparency in the food industry and its impact on the entire supply chain.
• Challenges posed by the trend of ready-to-eat meals and their implications for food safety.
• The role of digitalization and technology in future-proofing food production.
• How companies, regardless of size, need to adapt and embrace change to remain relevant.
• Using data effectively across the supply chain to enhance processes and competitiveness.

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.]]>1069competition,development,foodproduction,hygiene,hygienicdesign,hygienicmanufacturing,innovation,innovationmanagement,machinebuilding,rd,r&d,thoughtleadershipfalse15fullhttps://ngi-global.com/company/behind-clean-lines-podcasts/episode-4/Get ready to dive headfirst into the world of hygienic manufacturing:

In this episode, host Mikkel Svold explores the significance of leadership in the hygienic manufacturing industry. Joined by Jacob Esker, President of Sales in the Americas at NGI, they discuss the role of innovation, challenges faced by industry leaders, and the impact of hygienic design on consumer confidence and brand value.

In this episode you will learn about:
• The importance of establishing leadership in the hygienic manufacturing market
• How industry leaders differentiate themselves from regular players
• The impact of cleanliness and hygiene on brand value and consumer confidence
• Challenges faced in shifting towards more hygienic design
• The best practices for fostering innovation in a growing company
• Future-proofing market leadership through continuous innovation and customer engagement

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.]]>https://api.spreaker.com/episode/57984606Wed, 13 Dec 2023 05:30:02 +0000NGI A/SGet ready to dive headfirst into the world of hygienic manufacturing: In this episode, host Mikkel Svold explores the significance of leadership in the hygienic manufacturing industry. Joined by Jacob Esker, President of Sales in the Americas at...Get ready to dive headfirst into the world of hygienic manufacturing:

In this episode, host Mikkel Svold explores the significance of leadership in the hygienic manufacturing industry. Joined by Jacob Esker, President of Sales in the Americas at NGI, they discuss the role of innovation, challenges faced by industry leaders, and the impact of hygienic design on consumer confidence and brand value.

In this episode you will learn about:
• The importance of establishing leadership in the hygienic manufacturing market
• How industry leaders differentiate themselves from regular players
• The impact of cleanliness and hygiene on brand value and consumer confidence
• Challenges faced in shifting towards more hygienic design
• The best practices for fostering innovation in a growing company
• Future-proofing market leadership through continuous innovation and customer engagement

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.]]>915design,foodproduction,hygiene,hygienic,hygienicmanufacturing,industryleader,innovation,leadership,manufacturing,marketleadership,productiondesignfalse14fullhttps://ngi-global.com/company/behind-clean-lines-podcasts/episode-3/complexities of knowledge exchange and information sharing in hygienic manufacturing and design.

Joined by Theis Philip Jensen, President at DriveTech, they delve into the significance of knowledge sharing and collaboration in elevating competitive advantage for hygienic manufacturers.

Discover the strategies, challenges, and practical approaches to effective knowledge sharing in the industry.

In this episode you will learn about:

• The crucial distinction and the process required for efficient knowledge sharing in hygienic manufacturing.
• Exploring strategies for sharing valuable knowledge transparently while safeguarding competitive advantages and business secrets.
• Discovering how organizations create an environment where knowledge sharing is central to innovation and success.

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.]]>https://api.spreaker.com/episode/57614821Wed, 15 Nov 2023 05:00:03 +0000NGI A/SIn this episode, Mikkel Svold explores the complexities of knowledge exchange and information sharing in hygienic manufacturing and design. Joined by Theis Philip Jensen, President at DriveTech, they delve into the significance of knowledge sharing...complexities of knowledge exchange and information sharing in hygienic manufacturing and design.

Joined by Theis Philip Jensen, President at DriveTech, they delve into the significance of knowledge sharing and collaboration in elevating competitive advantage for hygienic manufacturers.

Discover the strategies, challenges, and practical approaches to effective knowledge sharing in the industry.

In this episode you will learn about:

• The crucial distinction and the process required for efficient knowledge sharing in hygienic manufacturing.
• Exploring strategies for sharing valuable knowledge transparently while safeguarding competitive advantages and business secrets.
• Discovering how organizations create an environment where knowledge sharing is central to innovation and success.

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.]]>1124foodproduction,foodsafety,hygiene,hygienic,hygienicmanufacturing,hygienicprocessing,innovation,innovationstrategy,ngi,strategyfalse13fullhttps://ngi-global.com/company/behind-clean-lines-podcasts/episode-2/Hygienic design is a critical factor in industries where safety, efficiency, and product quality are vital.

In this podcast episode, we delve into the world of hygienic design, discussing its fundamental principles, the benefits it offers, and the challenges it presents.

In the episode, you’ll learn about:

• Hygienic Design Essentials and Common Sense in Design
• Cost vs. Benefit
• Simplifying the Process and Retrofitting

To answer these questions, we have invited Tomas Hecht Olsen, who is the chief technical officer, and also deals with research and development at NGI Hygienic Components to the studio.

Episode Contents
Listed below are the most essential timestamps from the podcast episode to make it easier for you to find the topics that interest you.

00:11 Hygienic Design: Drainability, Cleanability and Roundness
03:03 Rules and Regulations
05:09 Hygienic Design: The Mercedes of the Manufacturer
08:38 The Biggest Challenge is to Have a Vision of the Final Product
12:09 The Future Holds Growth in Hygienic Design

Your host is Mikkel Svold.

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.]]>https://api.spreaker.com/episode/57363096Wed, 25 Oct 2023 05:00:03 +0000NGI A/SHygienic design is a critical factor in industries where safety, efficiency, and product quality are vital. In this podcast episode, we delve into the world of hygienic design, discussing its fundamental principles, the benefits it offers, and the...Hygienic design is a critical factor in industries where safety, efficiency, and product quality are vital.

In this podcast episode, we delve into the world of hygienic design, discussing its fundamental principles, the benefits it offers, and the challenges it presents.

In the episode, you’ll learn about:

• Hygienic Design Essentials and Common Sense in Design
• Cost vs. Benefit
• Simplifying the Process and Retrofitting

To answer these questions, we have invited Tomas Hecht Olsen, who is the chief technical officer, and also deals with research and development at NGI Hygienic Components to the studio.

Episode Contents
Listed below are the most essential timestamps from the podcast episode to make it easier for you to find the topics that interest you.

00:11 Hygienic Design: Drainability, Cleanability and Roundness
03:03 Rules and Regulations
05:09 Hygienic Design: The Mercedes of the Manufacturer
08:38 The Biggest Challenge is to Have a Vision of the Final Product
12:09 The Future Holds Growth in Hygienic Design

Your host is Mikkel Svold.

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.]]>933behindcleanlines,clean,cleanroom,food,foodindustry,foodprocessing,foodproduction,hygiene,hygienic,hygienicdesign,hygienicmanufacturing,innovation,manufacturing,ngifalse12fullhttps://ngi-global.com/company/behind-clean-lines-podcasts/episode-1/The hygienic manufacturing sector is undergoing a significant transformation.

In a dynamic landscape where food safety and resource optimization are paramount, the focus on hygienic design is becoming increasingly critical.

But how can companies use growth trends to drive their success?
In the episode, you’ll learn about:

• What hygienic design is and how it is a crucial factor in the food and beverage industry.
• Hygienic design as a global trend, that is impacting food-producing companies and machine manufacturers worldwide.
• How machine manufacturers must actively embrace hygienic design principles and adapt to changing customer demands to stay competitive and ensure growth.

To answer these questions, we have invited the Chief Commercial Officer of NGI, Niels Vindsmark, to the studio.

Episode Contents
Listed below are the most essential timestamps from the podcast episode to make it easier for you to find the topics that interest you.

00:45 Hygienic Design as a Driver for Growth in the Hygienic Manufacturing Sector
02:48 It Is Impossible to Create Sustainable Growth Without Focus on Hygienic Design
04:46 Environmental Footprint Focus is a Global Trend
08:55 Barriers for the Strategic Transistion towards Hygienic Design
10:34 Optimized Hygienic Design not only Depends on Technology, but also on people
13:02 The Future is Intelligent Machines
14:36 Take a Stand

Your host is Mikkel Svold.


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.]]>https://api.spreaker.com/episode/57363094Wed, 25 Oct 2023 05:00:03 +0000NGI A/SThe hygienic manufacturing sector is undergoing a significant transformation. In a dynamic landscape where food safety and resource optimization are paramount, the focus on hygienic design is becoming increasingly critical. But how can companies...The hygienic manufacturing sector is undergoing a significant transformation.

In a dynamic landscape where food safety and resource optimization are paramount, the focus on hygienic design is becoming increasingly critical.

But how can companies use growth trends to drive their success?
In the episode, you’ll learn about:

• What hygienic design is and how it is a crucial factor in the food and beverage industry.
• Hygienic design as a global trend, that is impacting food-producing companies and machine manufacturers worldwide.
• How machine manufacturers must actively embrace hygienic design principles and adapt to changing customer demands to stay competitive and ensure growth.

To answer these questions, we have invited the Chief Commercial Officer of NGI, Niels Vindsmark, to the studio.

Episode Contents
Listed below are the most essential timestamps from the podcast episode to make it easier for you to find the topics that interest you.

00:45 Hygienic Design as a Driver for Growth in the Hygienic Manufacturing Sector
02:48 It Is Impossible to Create Sustainable Growth Without Focus on Hygienic Design
04:46 Environmental Footprint Focus is a Global Trend
08:55 Barriers for the Strategic Transistion towards Hygienic Design
10:34 Optimized Hygienic Design not only Depends on Technology, but also on people
13:02 The Future is Intelligent Machines
14:36 Take a Stand

Your host is Mikkel Svold.


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.]]>984clean,cleanroom,food,foodindustry,foodprocessing,foodproduction,hygiene,hygienic,hygienicdesign,hygienicmanufacturing,innovation,manufacturing,ngifalse11full