The rising inflation and reduced profit margins in the food and beverages industry justify the need to optimise the consumption of materials and raw materials which represent a considerable portion of the cost structure of these companies. To do this, it is necessary to eliminate causes of variability in these consumptions, standardise the production process, re-engineer the product and re-use the materials. In this case study of the food industry, discover how it is possible to reduce the reprocessing and non-quality raw material costs.