Automated Salmon Cutting Improves Yield and Ergonomics

Labeyrie Fine Foods, a French producer of premium food products, modernized its smoked salmon processing operations as demand for its products increased across European markets. The company sought an automation solution capable of improving industrial competitiveness while maintaining the quality standards associated with artisanal smoked salmon production.

Manual Processing Reached Operational Limits
Before the modernization project, smoked salmon slicing and preparation at Labeyrie’s facility in southwest France were carried out manually. Although the process delivered high-quality products, the repetitive nature of manual cutting operations created ergonomic challenges for employees working on the production lines.

According to Simon Médevielle, Production Manager at the smoked salmon facility, the company identified opportunities to improve productivity and product yield while also addressing long-term workforce health and safety concerns.

Labeyrie Fine Foods explored available automation technologies during JBT Marel’s Salmon Showhow 2025. The event enabled the company to evaluate equipment specifically designed for smoked salmon processing applications.

Automated Waterjet Cutting for Smoked Salmon
The solution selected was the FleXicut Tres system developed by JBT Marel. The equipment automates salmon pinbone removal, trimming and portioning using waterjet cutting technology combined with X-ray bone detection.

The automated process was chosen because it could handle the specific characteristics of smoked salmon, including texture variation, differing product thicknesses and strict quality requirements. The precision cutting system was designed to increase recovery of high-value product while reducing manual handling.

Labeyrie and JBT Marel worked jointly to adapt the equipment for smoked salmon applications. From technical specifications through to validation testing, both companies developed performance protocols intended to ensure the system met operational requirements before installation at the French production site.

Simon Médevielle stated that transparent collaboration during testing and commissioning was an important factor in the project. Initial trials were carried out in Iceland before the system was delivered to France.

Installation During Peak Production Season
The FleXicut Tres system was installed in September 2025 immediately before Labeyrie’s busiest seasonal production period. The timing created logistical and operational challenges because the processing workshop was already operating at full capacity to fulfil customer orders.

According to the company, JBT Marel’s technical team installed the equipment within a constrained production environment without interrupting ongoing operations. Engineers remained on site for three weeks after commissioning to train operators and production staff.

Labeyrie reported that the support enabled its team to rapidly gain operational control of the system and independently develop new smoked salmon product formats.

Productivity Gains and Improved Working Conditions
The implementation enabled Labeyrie Fine Foods to maintain on-time deliveries and product quality standards throughout the seasonal production peak following installation.

The jointly developed performance protocols focused on productivity and yield optimization, with the company confirming that operational objectives were achieved after deployment.

Beyond production improvements, Labeyrie identified workforce ergonomics as one of the project’s most significant outcomes. Operators previously involved in manual slicing reported reduced wrist strain during the production season following automation.

Simon Médevielle stated that the project demonstrated the importance of evaluating industrial investments not only through direct production costs, but also through long-term occupational health considerations.

Automation Supports Future Modernization
The smoked salmon processing line at Labeyrie Fine Foods now combines the FleXicut Tres with the Retail Pack Slicer I-Slice 3400, increasing automation across multiple production stages.

According to the company, the project also provided broader insight into integrated fish processing technologies and future modernization opportunities for the facility. Labeyrie sees additional potential for automation to improve competitiveness while maintaining product quality and operational flexibility.

Edited by Sucithra Mani, Induportals editor – adapted by AI.

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