New product development

NPD can go through 9 Steps from the initial idea, technical concept brief, to initial bench tests, discussions, protoype batches, scale up to larger batch trials and costs to production.

Development of HACCP and food quality management systems

HACCP

Development and design of suitable food safety flow charts, food safety, control charts and appropriate records to control food safety.

Quality Management Systems

BRC, ISO 9000 or SALSA for continual improvement of food management, acceptability to retail customers, confident assessment of problem areas and suitable corrective action to ensure a ‘Right First Time’ philosophy.

Food cost and yield improvement

Methodology for examining cost of food production and introducing controls for continual cost improvement and increased yield control.

Business and sales development

Examining potential new product areas to add to the range and evaluating sales development or retail, event catering, wholesale, food service, hotels/restaurants.

Dairy factory design

Preparing initial drawings for yogurt, cheese, butter, ice cream, flavoured milks and food packaging factories.

Technical auditing

Evaluation of potential suppliers to International Technical Auditing Standards with report on suitability and/or improvements required.