Industries
Semia is the AI employee for dairy production planning. It reads your orders, milk on hand and inbound, ingredient and culture stock, staff attendance, machine status, and shelf-life risk, then writes tomorrow's production plan for a named planner to approve. Design partners cut planning from about 3 hours a day to roughly 15 minutes, a 12x speedup, while a human stays in control of what reaches the floor.
Tankers show up every day whether or not you have a slot for the volume, and once milk is in the silo the clock starts. Most plants must process raw milk within roughly 48 hours before quality and yield fall off. A spreadsheet built the night before cannot rebalance when a route comes in heavy, light, or off-spec, so surplus milk gets dumped or downgraded. That waste is one of the biggest lines in the $2-3M a year a single plant can bleed.
Dairy lines run clean-in-place every 24 to 48 hours, and every switch between allergen and non-allergen, or organic and conventional, forces an extended rinse and swab verification before the line can restart. Sequence the day wrong and you pay for washdowns you could have avoided. That lost line time is capacity you never get back, and idle capacity is the largest of the losses that add up to $2-3M a year in a single plant.
Grocery buyers enforce minimum remaining shelf life and strict date-code rules, so a pallet of yogurt that is perfectly good can still be turned away for arriving with too few days left. FEFO has to be decided the moment you schedule the batch, not later in the warehouse. Get the sequence wrong and finished product ages out before it ever ships.
Yogurt needs 4 to 6 hours of incubation, cheese needs its make and aging windows, and starter cultures have to be on hand before a batch can even begin. These times are fixed by biology, not by demand. When an order lands late or a culture delivery slips, the whole downstream fill and pack schedule has to move, and redoing that by hand is slow and error-prone.
Every morning Semia pulls orders, finished and in-process inventory, milk on hand and inbound tanker volumes, ingredient and culture stock, staff attendance, and machine status, plus which lots are closest to their date code. From that it writes a concrete plan for tomorrow: what to run, on which line, in what order, and how much, sized to the milk you actually have to move.
Semia orders runs to minimize CIP and to keep allergen, organic, and conventional products from forcing extra flushes. It treats each changeover as a real cost in line time, so the plan front-loads compatible products and schedules the unavoidable cleans where they hurt least, instead of leaving sequencing to whoever happens to be on shift.
Because Semia knows each customer's minimum remaining shelf life and each lot's age, it schedules production and FEFO so finished goods leave with enough days to be accepted. It flags shelf-life risk before it becomes a rejected load, and builds fermentation and culture lead times into the timeline so nothing is promised that biology cannot deliver.
Semia never touches the floor on its own. A named planner reviews and approves the plan first, so accountability stays with a person. When a silo comes in short, a tank goes down, or a rush order arrives, Semia re-plans in minutes and hands the revision back for approval, instead of the planner rebuilding the whole day by hand.
Semia treats inbound and on-hand milk as a hard constraint, not an afterthought. It reads tanker volumes and silo levels each morning and sizes the plan to move perishable milk before it ages out, rebalancing runs when a route comes in heavy or light. That keeps milk from being dumped or downgraded when volume does not match the original plan.
Yes. Semia sequences production to minimize clean-in-place cycles and to keep allergen, organic, and conventional runs from triggering extra flushes and swab checks. It treats every changeover as lost line time and orders the day so unavoidable washdowns land where they cost the least, rather than relying on rules of thumb held in one scheduler's head.
It does. Semia knows each customer's minimum remaining shelf life and each lot's age, and it plans production and FEFO so finished goods ship with enough days to be accepted. It flags shelf-life risk while there is still time to act, which helps avoid loads that get rejected at the retailer's dock for aging out.
No. Semia is an AI employee that writes tomorrow's plan, but a named human planner reviews and approves it before anything reaches the floor. Every call in the draft shows its reasoning, so the planner is never signing off on a black box. It handles the slow, repetitive scheduling and re-planning, while a person keeps accountability for what gets produced. Design partners cut planning from about 3 hours a day to roughly 15 minutes this way.
An MIT study found that 95% of corporate AI initiatives deliver nothing, usually because they are generic tools ignoring a plant's real constraints. Semia is narrow on purpose: it plans dairy production against milk perishability, CIP, culture lead times, and date codes, and keeps a human in the loop. That focus is why it produces plans a scheduler can actually use.