Behind Clean Lines

Food 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 framework that has been evolving for almost a century, continue to matter for everyone who designs, buys, or operates food production equipment. In this ep...

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 i...

Could 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 recalls, and put entire businesses at risk. In this episode of  Behind Clean Lines , food safety attorney Bill Marler shares three decades of experience f...

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 poin...

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. Togeth...

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 prod...

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 dow...

Your 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 food facility impact hygiene?  It’s surprising, but up to 15% of food contamination can stem from these often-overlooked areas! Join us in this episod...

As 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 demand for poultry is skyrocketing. With larger birds and faster processing lines, how does this affect your equipment design when you need to maximiz...

Are 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 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...

Are 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 enhance the safety and efficiency of your food production machinery. Discover the importance of high-grade stainless steel, proper slopes, and easy cle...

In 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 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,...

In 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 will guide us through the different caveats, pitfalls, and hidden dangers in keeping your processing plan hygienic, and we’ll look at what initiatives yo...

Behind 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 and beverage industries forward. The topics we'll discuss include: Strategic Growth Drivers in Hygienic Manufacturing The Role of Collaboration in...

In 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 solutions for safety and efficiency, particularly in the face of evolving customer needs and regulatory demands.  In the episode, you’ll learn about:  The si...

In 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 dilemmas with the help from Philip Skall Hansen, Chief Production Officer at NGI. In the episode, you’ll learn about:  The philosophy behind optimizati...

In 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...

In 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 discuss the imperative of future-proofing operations in the food and hygiene industries. The conversation explores topics such as transparency, shifting co...

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, 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 and collaboration in elevating competitive advantage for hygienic manufacturers. Discover the strategies, challenges, and practical approaches to effec...

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 bever...

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 Proce...