Food & Beverage Sectors

Hog, cattle, calf, sheep, horse, ostrich and poultry slaughter house

Cutting and deboning units

Tertiary processing units: refrigerated and frozen chopped meat, brochettes, fresh sausages, cooked products

Meat production and curing: cooked and dried products

Rendering and management of SRM (Specific Risk Material)

Fluid milk: UHT, pasteurized, micro-filtered and flavoured milk

Yogurts and other fermented milks, milk desserts

Soft white cheeses: quark, fresh double cream cheese

Ice cream

Cheese from cow, goat and sheep milk (soft cheeses, cooked and uncooked pressed, stretched and processed cheeses)

Evaporated milk and milk powders

Cream, butter and butter oil

Whey treatment

Ready-to-eat products stored in bags in controlled atmosphere facilities

Vacuum-packed cooked products

Canned fruit and vegetables

Frozen fruit and vegetables

Sauces, jams and jellies

SNC-Lavalin Agro is the world leader in champagne engineering and one of the main players in the wine industry. Its teams assist at every stage of production, from reception of grape harvest, pressing, winemaking, storage of wines, to bottling and labelling. Among its loyal clients, SNC-Lavalin Agro counts most of the great champagne producers, including Moët & Chandon, P&C Heidsieck, Mumm, Bollinger, Pommery, Lanson and Laurent Perrier. In addition, its teams are also active in the mineral water, fruit juice, carbonated beverage, alcohol and spirits industries.

SNC-Lavalin Agro is the primary engineering firm in France and Canada in the animal nutrition sector, from feed plants for hogs, cattle and poultry to pet food. This acknowledged expertise enables SNC-Lavalin to assist clients throughout the world. One example is Royal Canin, which has so far awarded projects to SNC-Lavalin in France, South Africa, Russia, United States, Great Britain & Canada. In 2002, the teams executed a world first by building a poultry feed plant in France that meets the sanitary requirements for human nutrition plants: strict “marching forward” technique and air filtration of facilities after thermal treatment of products.

Production and refining of sugar cane and beets

Production of alcohol

Processing and fractionation of alfalfa and protein peas

Processing of gum arabic

Extraction of inulin and fructose from chicory

Production of starch and gluten from wheat

Extraction of proteins from fish waste

Production of yeast

Roasting of coffee

Chocolate production

Positive and negative refrigerated storage is an integral part of the transformation and distribution process for most agrifood products. SNC-Lavalin Agro has mastered the design (logistics study, optimization of functions, engineering, etc.) and follow-up of construction of refrigerated buildings and storage equipment in production units or as stand-alone facilities. SNC-Lavalin Agro is involved in projects of all sizes and for all manner of clients, including industrial developers, logistics services providers and distributors.

SNC-Lavalin Engineering & Technology through their Agrifood process specialists (SNC-Lavalin Agro) assist small, medium and large companies, by offering of an independent partner, capable of working with them at every stage of their industrial development: Production line optimization and automation, expansion, redesign and upgrading of existing plants, design and construction of new plants. SNC-Lavalin Engineering & Technology’s multidisciplinary teams offer a global engineering approach to make client investments a success.