Reduction of Sugar Loss Using Lean Six Sigma Tools and DMAIC Method to Increase Competitiveness and Reduce Costs in a Soft Drink Company

Abstract

The Lean Six Sigma method integrates Lean Manufacturing and Six Sigma principles to enhance production processes and reduce costs. This study applies Lean Six Sigma tools and the DMAIC methodology to optimize beverage manufacturing and bottling processes in a Simões Group company. Using tools such as VOC, CTQs, Ishikawa Diagram, and SIPOC, the main sources of sugar waste were identified. The implementation of corrective actions reduced the sugar loss rate from 2.02% to 0.07%, resulting in an annual savings of approximately $25,194 for the company. Palavras-chave (5 termos):