Emmi Fondue AG – Hygiene Concept and Planning of an Extension

Emmi Fondue AG is the largest producer of processed cheese in Switzerland and a world leader in ready-made fondue mixes. At the Thun and Langnau sites alone, the company produces 13,400 tons of various cheese products annually. To remain competitive, potential synergies were identified and planned investments in Emmental were evaluated. During ongoing operations, IE Food took over the full planning and execution of the renovation of existing industrial buildings as the general contractor. IE specialists were also commissioned to build the new production extension. This included realigning the production layout to better meet hygiene standards and increase the profitability of food production.

The Challenge

The main challenge was merging the two production sites, located about 30 kilometers apart, while implementing the construction project during ongoing operations. IE Food was tasked with planning the entire renovation, building the new production extension, and developing the building technology. To comply with hygiene requirements in the food industry, the integrated construction and logistics planning had to consider all hygiene zones while not only take into account all hygiene levels, but also include a room protection and ventilation concept.

Key Success Factors

IE Food specialists delivered the entire construction project across all planning phases. The result is a modern new building featuring a tailored hygiene and material flow concept that exceeds the high demands of the food industry. The conversion of the existing industrial buildings also enabled efficient operations and manufacturing processes thanks to a perfectly coordinated production layout. Innovative protective measures ensure optimal cleaning, and a dedicated ventilation concept guarantees consistently pleasant working conditions in food production.