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Khab
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Product Life Cycle (PLC) and Food Standards
Dear all,
I am looking for information about the potential relationship between the PLC and food standards. In particularly, I am interested to learn how the PLC can be used to analyze food standards; and can the phases defined in the original PLC also be applied to food standards? If anyone has any ideas, please share them with me.
Best,
Artur.
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Ernst-Joerg Oberhoessel
Director, Germany
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PLC and Food Standards Dear Mr. Khab,
Assuming we are talking about a "food product" here, the PLC phases are similar to any other product, however REGULATIONS are much tougher than in other industries.
The most relevant phase to your request is the product development phase. A food product consists of a recipe, defining the composition and the manufacturing process. The composition is the break-down into components and sub-components.
Your food product has to comply with the food standards of your target country / region. Therefore, you create a set of specifications, which you send to your suppliers and manufacturers. For each component, sub-component, etc the supplier has to provide the specification document and valid certificates.
Based on that, you create your packaging and labelling (nutrition values, allergen information, bio classification, etc) which is a crucial part to avoid recalls. Hope this helps as a starting point.
Best,
EJ.
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Jaap de Jonge
Editor, Netherlands
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Influence of Food Standards on Product Life Cycle @Ernst-Joerg Oberhoessel: Well put... If I may add one thing while not being an expert, I suspect that the food standards and regulations you mention are getting more numerous, more complex and they improve (change) more quickly than ever before. All of that makes the PLC shorter and more critical.
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Ernst-Joerg Oberhoessel
Director, Germany
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Influence of Standards on Food Product Life Cycle @Jaap de Jonge: You are completely right. But there are even more factors driving fast time to market - or as we call it in retail "idea to shelf":
- Consumers demand for healthier and more varied food resulting in needed food innovations. In 2019, retailers are working proactively on REDUCTION STRATEGIES (less salt, sugar, palm oil, etc) to meet this demand prior to stricter regulation by food standards.
- Consumers and social media use also intensifies the PRESSURE FOR CSR - corporate social responsibility, e.g., are the cocoa beans used in your chocolate coming from sustainable farming?
- In cases of cross-contamination, retailers and manufacturers NEED TO TRACK DOWN and eliminate the cause and change the recipes immediately.
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