I am sure a lot of you will agree that Supplier Certification Management takes up too much time and resources when trying to maintain up to date certifications for every…
With all the news and warnings about potential food fraud and adulteration from around the world it is easy to get overwhelmed with the vast amounts of ingredients, products and food specs that need to be created, filled out by suppliers (including chasing those that do not provide the information) and then finally reviewed to make sure you have adequate traceability.
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If there is any risk of not being able to meet customer specifications get out there now and start talking to customers to either modify the food specs or get a derogation.
Interestingly many of the companies that we work with have been starting to look at raw material availability as part of their supplier risk assessment and ensuring that food specs are looked at carefully to ensure that all ingredients have multiple sources.
What would you see if you compared food spec's and retail prices for equivalent products across different markets?
It is also possible that variables such as ingredient lists and full nutrition tables will need to be locked down at an earlier stage, this will increase the pressures on already stretched new food product development processes (NPD)
Nuts may not contain as many calories as previously thought, will this have an impact on food specs over time.
An example of how product lifecycle management systems can provide competitive advantage for your business
Useful steps towards identifying maximum levels of allergens should appear later this year