The factory in Nørre Aaby produces a wide range of sauces, dressings and specialities as well as mulled wine.
The factory produces private label products for retail, foodservice and industry, as well as a number of products marketed under the Svansø brand. On the Danish market, Svansø products from Nørre Aaby include soups, sauces, dressings and specialities.
At the factory in Nr. Åby, they have focused on implementing LEAN in order to optimize and increase productivity, improve work environment, increase employee involvement, but at the same time reduce waste including energy consumption. This overall goal has resulted in a cultural shift, where previously employees did what they always did, and today the culture is more analytical and employee-involving. It has become normalised to rethink everything with the mantra of "work smarter, not harder".
It has been important for the factory management that employees feel heard and involved in LEAN projects. The argument for this is that it is the production employees who have the "spoon in the dressing" every day. They are the ones who come up with the good ideas to work smarter and more efficiently on a daily basis. It is therefore a priority every week to give employees the opportunity to share their ideas. All ideas are taken seriously and examined for potential efficiency gains. Both management and production staff have been trained to question workflows and processes, for example with the "5 x why" method.
An example of applying the 5 x why method was when the factory became aware that it was challenging to put labels on their tall glass bottles. They started by asking "why is it challenging?" and after the fourth why was asked, it was highlighted that the bottles were wet because they were chilled with water after taping. But when the fifth why was asked, which was about why the bottles were refrigerated, no one knew why. This insight resulted in easier labelling of the bottle and an energy optimisation was achieved as the bottles did not need to be refrigerated anymore. This is just one example of many good initiatives.
In order to get more good ideas from production employees, it has been prioritised that employees receive training on the eight Lean waste types, such as waiting time. In this way, employees can develop their ability to identify waste and efficiency opportunities in the warehouse, maintenance, production and administration.
Rønnevej 24 DK-5580 Nr. Aaby
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Our goal is to make it even easier for you to make green, tasteful choices, which is why you can read more about our green solutions here, as well as the different labels you'll find on our products and what they mean for each product.
Good Food is committed to quality and requires production units to be certified to the highest food safety standards. Read more about our long-standing production below.
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