The right expertise and support in the dairy industry can make all the difference to dairy plant operations and product outcomes. A key figure in this landscape is the technologist, whose role is indispensable in ensuring seamless operations and optimal product results for dairy-related industries. To explore this topic further, we had the privilege of speaking with Roberto Calza of Calza Clemente, a renowned company specialising in ingredients and technologies tailored for the dairy industry.
The importance of technologists in dairy businesses
Roberto Calza, an experienced chemical engineer with 25 years’ experience in the sector, highlights the vital importance of technologists to dairy companies. “I basically have milk in my veins,” he jokes, underlining his deep connection to the industry through his family heritage. Founded in 1932, Calza Clemente has extensive expertise in supplying tailor-made ingredients to meet the diverse needs of dairy producers worldwide.
Collaborative success: Calza Clemente and Fraugroup partnership
The collaboration between Calza Clemente and Fraugroup began when we both realised that together we could offer the best services to our customers. Recalling the first project between the two companies, Roberto describes a scenario in which a customer needed Fraugroup’s dairy equipment and the assurance that it would be managed effectively to produce the desired dairy products. Taking advantage of the strengths of both companies, they signed a comprehensive contract to provide full support and ensure that the customer’s needs were met from start to finish. “From there we realised that Calza and Frau shared similar values. We have similar goals in the market, even though we offer completely different products,” he notes, “and we have found that working together has been very powerful for both of us in terms of providing the best service to our customers.
The synergy between equipment providers and technologists
Making informed decisions when purchasing dairy equipment is crucial. Roberto explains the challenges faced by customers who may have inadvertently invested in dairy plant that does not meet their objectives or specifications: ”In many cases, we found that our customers already have existing equipment, which may not be the best suited to attain their desired results,” explains Calza. This doesn’t necessarily translate into cost savings; rather, it can lead to the same expenditure being made on equipment that doesn’t deliver optimal results. As a result, considerable effort is often required to adapt technologies and formulations to sub-optimal equipment. When embarking on new projects, it is therefore imperative that customers not only evaluate equipment options, but also seek input from technologists to identify the most appropriate combination that will ultimately ensure the desired results are achieved.
Customization: key to enhancing dairy operations
“Customisation is key,” emphasises Calza when discussing their approach to customer support. From small dairies to large-scale businesses, Calza Clemente take care to provide tailor-made solutions to improve quality, sustainability and process optimisation. This commitment to customisation extends to the provision of technology that enables customers to achieve superior results in their dairy endeavours. “Understanding the customer’s location, available raw materials and specific product characteristics is crucial,” explains Calza. This personalised approach serves as the cornerstone for the development of customised formulas and recipes tailored to each customer’s dairy plant and market requirements.
The role of technologists in the dairy industry cannot be overstated. Their expertise and support are essential to ensure smooth operations and optimal product results. By working together, Fragroup can offer dairy businesses comprehensive support, leading to improved efficiency and results. It is imperative that dairy producers make informed decisions when purchasing equipment and seek the advice of technologists to achieve the best results. To learn more about the trends in the dairy industry from Roberto Calza himself, we invite you to watch the full interview.
