Project Management Services
some of USPs of FC’s project management services.
Location Identification and Land AcquisitionSupply chain plays crucial role in finalizing the location of Greenfield food industry. Knowledge of local raw material supply chain is considered crucial in understanding the entry and location decisions of foreign food manufacturers into emerging markets where a high level of operational uncertainty may be evident. FoodCognics helps client in decision making for location by evaluating backward and forward linkage and also helps in land acquisition formalities.
Project FeasibilityA feasibility study is used to determine the viability of an idea, such as ensuring a project is legally and technically feasible as well as economically viable. It tells whether a project is worth the investment—in some cases, a project may not be doable. We assess project feasibility in five areas technical feasibility, economic viability, legal feasibility, operational feasibility and scheduling feasibility. More focus with food processing industry availability of raw material considering proposed production capacity, agro-climatic conditions in the region, crop seasonality, supply chain, logistics, availability of technical and skilled manpower, water and power requirement these parameters will be evaluated.
a) Ease in decision making- go/no go
b) Better raw material planning and procurement
c) Identifies new opportunities
d) Well planning of legal requirements
e) Enhance success rate by evaluating multiple parameters
Business Plan PreparationA good Business plan can act as a effective decision-making tool. It is clear roadmap for project execution. It broadly describes about the organization’s ability to repay the loan, initial investment. Our team of food technologist, chartered accountant, engineers jointly prepares a business plan which is credible and under stable and surely it helps in odds of failure
Project Management ConsultancyOur organized and teamwork approach help us to face challenges in project execution such as complex designing, engineering issues, co-ordination and more important food safety concerns in food industry during construction. Package of periodic project supervision or project management services ensures food safety concerns from factory designing stage and avoids rework and saves cost
Food Testing Services
Food testing services are designed to mitigate risk in the manufacturing process. Chemical, residual, microbiological, contaminant, nutritional labeling and water testing are some of the key tests performed under this service. TÜV SÜD’s range of food testing services are delivered through a network of highly sophisticated laboratories with professionals having deep domain knowledge and experience. These experts help you to mitigate risks by determining the root cause of the problem and identify areas of improvement in your processes and supply chains.
An accurate test report helps you to identify risks, enhance quality and improve productivity along the entire value chain, saving you time and money. Besides, a test report from the world’s leading independent assessment bodies helps you inspire greater confidence in your brand among your buyers, helping you gain faster access to the market. Food testing, to minimise risk and maximise quality
Water Testing Services
testing water sources is a critical step for anyone within or affected by the water industry — from government organizations looking to regulate waters to safeguard against environmental and health risks, to homeowners wanting to ensure their water is safe for consumption. As an industry, we must stay on top of the latest news, trends and regulations affecting water sources and educate consumers on properly testing and treating their water supplies accordingly.
Water, whether for a pubic municipality, water facility or business/home, must be tested regularly to keep the source safe and free of potential health/environmental risks. The type of test needed, and to what frequency, will depend on the unique components specific to the water source in question. The necessary water test can be impacted by factors such as local and federal regulations, location, climate/weather, infrastructure, agriculture and even the desired detection level.
Shelf Life Testing
if you are selling your food product in a retail environment; then your retailer will more than likely require a shelf life test. At some point, you should strongly consider getting shelf life testing to give your product a valid expiration date.
RL Food Testing Laboratory offers real time microbiological shelf life testing from as short as 5 days up to 1 year – depending on what shelf life expectancy you are trying to achieve.
Shelf life testing includes 6 test points that are measured in equal intervals depending on your ingredients. The following microbes will be tested during your shelf life testing service:
pH,Water Activity,Salmonella,Salmonella,E. coli,Staph. Aureus,Aerobic Plate Count,Listeria,Mold
PESTISIDE RESIDUAL ANALYSIS
Pesticide residue refers to the pesticides that may remain on or in food after they are applied to food crops. The maximum allowable levels of these residues in foods are often stipulated by regulatory bodies in many countries. Regulations such as pre-harvest intervals also often prevent harvest of crop or livestock products if recently treated in order to allow residue concentrations to decrease over time to safe levels before harvest. Exposure of the general population to these residues most commonly occurs through consumption of treated food sources, or being in close contact to areas treated with pesticides such as farms or lawns
Nutrional Content Testing
Nutritional products are more widely available than ever before, but consumers want to know exactly what is in the products that they are ingesting. Sports nutrition products, meal replacement drinks, medical formulas, vitamins, minerals and natural food supplements make up a huge market for a demanding audience.
Nutritional testing can help manufacturers ensure that their products contain the right amount of amino acids, fatty acids, carbohydrates, minerals, vitamins, anti-nutrients, enzymes and other critical ingredients.
The proximate analysis is a set of methods to get information about the nutritional value of feed // food. They are developed around 1850 in Germany especially for animal feed. They are use some chemical-physical properties of a special group of nutrients in their methods. The analysis contain: dry matter by drying at 103C; ash by incineration at 550C, crude protein by kjeldahl determination of nitrogen, crude fibre as the organic fraction remaining after acid and alkaline hydrolysis and crude fat as the fraction extracted with petroleum ether. The advantage of this set of analysis is that they are easy to conduct and therefore cheap. The disadvantages are that they not always selective, ammonia is also determined as protein and that the nutritional value of the carbohydrate fraction is not good determination. In the past, the remaining fraction of the feed is considered to be starch and sugar which showed to be untrue. In the present situation, starch and sometimes sugars are also analysed to get a better nutritional value for the feed.
Package Material Testing
The packaging specification defines all the necessary packing levels for a product in order, for example, to put away or transport the product. For a product, a packaging specification mainly describes in which quantities you can pack the product into which packaging materials in which sequence.
To help you optimize your packaging design and performance, we offer a wide variety of options for testing the physical and chemical properties of packaging materials. Our capabilities include physical strength testing, packaging material qualification and identification and characterizing material response to fatigue.
We provide a complete suite of packaging material tests, including the following:
Flexure Testing, Compression Testing,
Tensile Testing,Puncture and Impact Testing
Competitive pricing consists of setting the price at the same level as one’s competitors. This method relies on the idea that competitors have already thoroughly worked on their pricing. In any market, many firms sell the same or very similar products, and according to classical economics, the price for these products should, in theory, already be at an equilibrium (or at least at a local equilibrium). Therefore, by setting the same price as its competitors, a newly-launched firm can avoid the trial and error costs of the price-setting process