TrendMeal AG – IE Masterplan and General Planning for the Expansion of a Convenience Food Business

TrendMeal AG, based in Wernberg‑Köblitz, is one of the market leaders in ready meals and convenience food. Due to sustained growth, the existing production facility required expansion to significantly increase output. As general planner, IE Food developed a sustainable hygiene and energy concept based on a modular IE master plans. This approach ensures long‑term development options and optimal utilisation of the entire site while allowing future expansion to be implemented in a controlled and efficient manner.

The Challenge

In addition to restructuring material flows, a key focus of general planning was personnel hygiene in the manufactory‑style Cook & Chill production environment. Further challenges included the design of the hygiene zoning concept, increasing cooking capacities within existing buildings, and integrating filling lines with downstream shock cooling. Warehouse extensions and a new energy concept covering steam and refrigeration systems also had to be considered – all within the framework of ongoing food production.

Key Success Factors

Thanks to a seamless staging and commissioning concept, production capacity could be increased progressively at an early stage. Consistent process orientation ensured optimal material and personnel flows throughout the facility. The modular layout of rooms from goods receipt to goods dispatch supports efficient operations and long‑term flexibility. Strict separation of hygiene areas from other production functions made it straightforward to implement and maintain the high requirements of the IFS standard.