NPD, Formulation and Recipe Management
Recipe Developer
Recipe Developer covers the complete recipe cycle from new product development through to production of product technical data.
Folder Hierarchy
Ingredients and Recipes are held in a hierarchical folder structure which can reflect the way the data is managed and controlled in the company. For example, a folder of "test ingredients" may only be accessible to the recipes in new product development
Nutrition
Nutritional data for ingredients can be entered automatically from international databanks such as USDA
Multi level Recipes
Recipes can be made up of raw materials, compound ingredients, sub-processes, other recipes, and packaging items. Recipes are created by simply dragging and dropping the required items into the mix. There is no limit to the number of levels, size, or complexity of a recipe structure.
As recipes are created, calculations are automatically performed, and checked against specification so that differences can be highlighted. The calculations include nutrition, cost, moisture and evaporation losses, waste, ingredient declaration, and the dietary profile of the product. Users can define their own equations for example to calculate brix, lean meat, etc.
Reports
A built-in report generator enables powerful searches and reports to be made. For example, the database of compound ingredients could be searched to find all those containing genetically modified ingredients, or a search made on all finished products to find those which are suitable for a particular diet.
A variety of documentation such as Factory Trial Requests, Factory Specifications and Product Specifications can be produced.
Integration
Recipe data can be used automatically in other Windows applications such as Microsoft Word, Excel and can be integrated to ERP systems such as SAP.
Ingredient Declarations
Multiple sets of rules can be defined for ingredient declaration calculations. These could include, for example, rules for different countries or different major customers. Where customers are in different countries, the system can produce declarations in the relevant languages.
The system calculates moisture losses from cooking and baking processes, and shows the output weight of the batch. It takes into account fully and partially reconstituted ingredients.
Dietary and allergens
The system monitors food intolerance data such as suitability for vegetarians, coeliacs, nut allergies, and certifications such as kosher and halal.
Costings
Ingredients, packaging and processing costs are taken into account in the final cost calculation. Multiple "cost sets" are maintained for re-costing the same products in different situations, and users can create their own calculations to include overheads and monitor profitability.
