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Conceptual design of alt dairy & meat commercial-scale facilities

Duration
12 weeks
featured EXPERTS
Dr. Heinrich von Jagwitz
Strategy and R&D consultant
Matt Tom
Engineer & consultant on scale-up and manufacturing

Project request

Our client sought BGP’s support in the design of two world-class commercial-scale facilities, one for plant-based dairy and one for plant-based meat. BGP was to provide guidance on identification of raw input materials, potential products/outputs, site footprint, utilities requirements, packaging options, and opportunities for waste & emissions reduction and water-use efficiency. BGP was also requested to provide an equipment list for the facility, including potential suppliers and cost modelling, as well as to provide technical guidance & expertise regarding the process engineering layout.  

Our work

For these two projects, we were paired with an architectural company selected by the client, who was to produce designs and a final report based on several packages of input from us. We worked iteratively, holding regular workshops with the architectural company, providing feedback and guidance on their designs as they progressed, and jointly presenting progress to the client in intermediate meetings. 

Project deliverable

Our final work packages included suggested product formulations, staffing plans, utility needs, a sustainability framework, and a guide on food law. We also provided a detailed equipment list and cost model, guidelines to a modular approach on process detailing and equipment setup, and a strategy for production design and construction phasing.
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