Which product groups are created?
There must be a complete description of the product with all relevant information on product safety, such as
- physical, organoleptic, chemical and microbiological characteristics
- legal requirements for the food safety of the product
- preparation methods
- shelf life
- storage conditions, means of transport
- intended use
- target groups (vulnerable consumers)
Based on our raw material and additive specifications, the required data are calculated from raw material / additive via recipe to our end product data using the SpecCheck. All specific relevant data are laid down in the product specifications.
We work according to the recipes recorded in the SpecCheck.
Formatted product specifications are current and correct. This is due to the automatic generation in combination with the verification of the entered specifications.
The final product specifications that are real-time contain at least:
• Product name and number;
• Product description;
• Possible allergens; label declaration and according to ALBA list;
• Storage advice;
• Shelf life;
• Physical, chemical, and microbiological parameters;
• Intended use;
• Packaging data;
The label must meet the applicable legal requirements. The label may include:
• Producer information.
• Storage conditions.
• Shelf life.
• Preparation and use of product.
B2B or consumer market? No specific target group / general consumer or The products that are produced or filled are intended for different target groups. Not all products are suitable for the different target groups, therefore different product overviews have been prepared for the different target groups.
Preparation for use ???
People with allergies to one of the ingredients as mentioned on the label should not consume the products.
Consume unheated. Consume after best/use before date.
All raw materials, additives, packaging, etc. comply with all applicable standards. There are also specifications of this. Various investigations and checks are carried out to verify claims, product information, shelf life, and etc.
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