Join FoodLogiQ for a live demo on Tuesday, August 28th, 2018 at 2:00pm ET and learn how establishing a system for capturing food quality issues and centralizing your communication with suppliers can do wonders for improving quality across your supply chain - and save you a significant amount of time and money.
Convenience has always been a key driver of consumer purchases in the food industry. While today’s consumers are more conscientious about the foods they eat, they still want products that are convenient and easy to prepare. Research by Nielsen revealed that one in four U.S. adults has purchased a meal kit in the last year, and 70 percent continue to buy them after making their first purchase.
Today’s consumers want more variety in their food, but they are also more critical of product labels. They want food supply chain transparency, especially about the origin of their products they buy. On the regulatory side, new laws stipulate a focus on preventing contaminated raw materials from getting into the food supply chain, rather than dealing with contamination in factories. For anyone involved in the supply chain, delivering on these expectations can be challenging.
Join FoodLogiQ for a live webinar on Thursday, August 2nd, 2018 at 3:00 pm ET when we'll talk with Donna Garren at American Frozen Food Institute and Eric Moore at Testo about creating a connected cold chain.
Increased globalization and remote sourcing in the food industry have brought food options and convenience closer to home for many consumers. However, the ever-growing demand for these products has created new challenges for suppliers, shippers, and retailers. With the perishables industry constantly expanding, physical distances and shipping conditions are critical considerations in the supply chain.
Do you trust your suppliers? Are they FSMA compliant and certified to GFSI schemes? How are you keeping track of them? In a perfect world, all food companies would know the answers to these questions; however, for many, supply chain management is the weakest link in their food safety program.
