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Prolongo-Faccsa embeds AI inspection across dry cured sausage and meat production chain
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Prolongo-Faccsa embeds AI inspection across dry cured sausage and meat production chain
With over 200 years of tradition, Prolongo-Faccsa knows that quality is built into every stage of production. When the company joined the ALIMENTE21 research consortium, the ambition was to find out how far AI-powered vision could go in automating the inspection challenges that had always required human expertise: reading the subtle signs of a curing batch reaching its peak, detecting contamination invisible to the naked eye, or locating a fragment hidden between slices. The answer, developed over four years and six applications, was further than anyone had expected.
Key Benefits
End-to-end food safety. Automated inspection with AI across drying, processing and packaging.
Reduced curing time and energy use. AI vision predicts batch readiness. AI vision predicts batch readiness.
Predictive maintenance. Equipment wear identified before a breakdown occurs.
Single platform. Six distinct inspection applications running on one controller, software environment and AI framework.
At a Glance
Prolongo-Faccsa, a Spanish meat producer, wanted to ensure quality, safety and efficiency across its production chain, from the drying room to the packaging line. Prolongo-Faccsa and OMRON participated in ALIMENTE21: a four-year collaborative R&D programme co-funded by Spain's Centre for the Development of Industrial Technology (CDTI), under the Ministry of Science and Innovation, that deployed AI-powered vision and predictive analytics across six distinct applications. Using OMRON's FH Series Vision System, the project demonstrates how a single integrated platform can address fundamentally different inspection challenges within one unified architecture.
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"Monitoring and predicting the optimal curing point of a sausage batch through machine vision, verifying the correct cleaning and disinfection of surfaces, checking slice by slice for the presence of any small bone or cartilage fragment. These are not just incremental improvements. They change what food safety and process efficiency mean in practice."
Sergio Vega
Director of R&D, Innovation and Sustainability, Prolongo-Faccsa.
