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efrigeration, freezing, and process heat run around the clock, so energy is one of your largest controllable costs after ingredients and labor. A cold storage facility or a beverage line doesn't get to power down overnight. That constant load, plus the demand spikes when compressors and steam systems all fire at once, is exactly what utilities charge the most for.
5 builds an energy strategy around how food and beverage plants actually operate: procurement, demand-side management, sustainability, and resiliency. We assign a team of subject matter experts who understand the specific ways your operation racks up cost and where it can claw money back.
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Depending on your operations and location, food and beverage clients often benefit from:
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Coincident peak management, so freezing and refrigeration loads aren't running full-tilt during the utility's priciest demand windows
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Power factor correction on large refrigeration and motor loads that quietly trigger penalties
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Predominant use studies to recover sales tax on energy used in production
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Strategic hedging matched to seasonal production swings, from summer beverage demand to holiday food runs
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Demand response revenue for facilities that can shift or curtail load
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Flexible contract terms built for variable throughput, not a flat forecast
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Resiliency planning, because a power event during a cook, freeze, or fermentation cycle means scrapped product and a possible food safety hold
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ESG strategy creation, implementation, and marketing for retailers and buyers asking about your carbon footprint
We work with food and beverage manufacturers across the category: frozen food, dairy, beverage, baked goods, meat and poultry processing, and packaging. Clients large and small get a team of specialized analysts and advisors who bring the technical and operational expertise these plants require.
For a food and beverage plant, a sharp energy strategy protects margin on every unit that comes off the line.
