FOOD MANUTRACTION CONSULTING

ANTHONY LENOCKER / 26 YEARS IN FOOD MANUFACTURING

I take food products from a first test batch to a production line that runs.

Bench
to line.

Formulation people stop at the recipe. Equipment people start at the install. I work across that gap.

Every engagement is scoped and quoted per project. You'll have the number and the deliverables in writing before any work starts.

Freezer installation inside a manufacturing facility — Freezer installation — helped install the equipment, engineer process flow and implement the system.

Stainless processing piping at the cider house — Cider-house plant manager — worked with the team to implement equipment and develop processes.

Bottled tea on a manufacturing line — CBD and THC operations manager — worked with the team on formulation, process controls and soluble-product R&D.

BAKERY ✳ INGREDIENT BLENDING ✳ NATURAL FOODS ✳ BEVERAGES ✳ SAUCES & SPECIALTY PRODUCTS

01 / FROM FIRST BATCH TO DAILY OUTPUT

Four stages.
One connected process.

Start with the stage your product needs. Keep the next stage in view.

Formulate

Get the recipe onto the bench. Test it against the flavor, format and cost the product needs to meet.

Recipe development for bakery, sauces, beverages, ingredient blends and specialty products
R&D team collaboration, test batches, flavor development, sensory and tasting programs
Ingredient sourcing and cost targets
CBD, THC and vitamin product development

Prove

Find out what the product needs before committing to production. Connect the recipe to the process and the records.

Process design, shelf-life studies and co-packer trial runs
HACCP plans, hazard analysis and production documentation
Food labels, artwork and nutrition panels

Build

Choose the line for the product. Work through the layout, installation and commissioning on the floor.

Line selection, plant layout and capital equipment
New line and equipment installation and commissioning
Batching, filling, canning and process integration
Water treatment and wastewater systems
Startup planning and coordination with equipment suppliers

Scale

Work on what the line delivers each day. Measure output, yield and cost, and train the people running it.

Throughput, yield and cost per unit
Process improvement, 5S and Six Sigma
Operator training, sanitation and floor troubleshooting
HACCP implementation and third-party audit preparation, including SQF
Support for applicable ISO standards and daily food safety records

02 / RESULTS & EXPERIENCE

The numbers.
The work behind them.

14%efficiency improvement in an operations management role.
18%operating cost reduction in an operations management role.
10–11%syrup-batch yield improvement in a quality role at a major bottler.
8%beverage yield improvement in a quality role at a major bottler.

Part of the team that installed and commissioned a Smart Water production line with the largest water distiller on the West Coast. Outcome: implementation.

These results came from team efforts alongside R&D, engineering, maintenance, operators and owners.

03 / ANTHONY LENOCKER

I’ve been
the operator.

I have 26 years in food manufacturing across bakery, ingredient blending, natural foods, beverages and specialty products. My experience includes work on products for brands including KIND and Monster.

I work on both ends of a product: formulation at the bench and manufacturing on the floor, including batching, filling, canning, new line installation and commissioning. My experience also includes water treatment, wastewater, process improvement, 5S and Six Sigma. I collaborate with R&D, engineering, maintenance, operators, owners and sales.

Food safety is the foundation.

I build it into product development and plant operations through HACCP plans, sanitation, operator training, documentation and preparation for third-party audits, including SQF and applicable ISO standards.

04 / ON THE FLOOR & AT THE BENCH

Real work.
Across the process.

Freezer installation, cider-house development and beverage R&D.

Cider house / Plant manager

As plant manager, I worked with the team to implement process equipment, develop processes and build the team. We took apples that would otherwise go to waste and turned them into revenue through fresh juice, processed juice and alcoholic cider. I worked with engineering, maintenance, the owner and sales to make it happen.

CBD & THC / Operations manager

My work covered formulation, process development and process controls. I worked with the team to develop proprietary recipes and carry out R&D for soluble CBD and THC products intended for mixing.

Cheesecake / Bakery scale-up

I helped a small cheesecake bakery recover from a food safety setback and scale up for a nine-truckload order. Working in three shifts, the team completed the order in a six-week window and built food safety programs, workflows and training for the operation.

Team working in the cheesecake bakery production space — Bakery scale-up — work in the production space.

Team working at a long table in the bakery production facility — Bakery scale-up — the team at work in the larger production setting.

Crane lifting a freezer into a facility — Freezer installation — worked with contractors to support installation and implementation.

Freezer being positioned indoors — Freezer installation — helped with installation and engineered the process flow.

Cider-house tanks and conveyors — Cider-house plant manager — helped build the team turning wasted apples into juice, cider and revenue.

Processing controls and temperature recorder — Cider-house process development — worked with engineering and maintenance to implement process equipment.

Beverage test batches — Drink formulation and R&D — worked with the team to develop and test beverage variations.

CBD-infused ice-pop development — operations manager running the R&D team for a new brand.

05 / BLOG & INSIGHTS

Notes from
bench to line.

Product development, food safety and the work of running a line.

LET’S TALK ABOUT THE WORK

Your product.
Your line.
The next step.

Tell me what you’re making, what stage you’re at and what needs to happen next.

hello@foodmanutraction.com ↗Call 971-720-2610 ↗

I take food products from a first test batch to a production line that runs.