How to meet peaks in demand
Meeting Today’s Fresh Food Challenges
Fresh foods imply many things: healthier choices, higher-quality ingredients, and careful preparation. For food manufacturers, fresh foods present something far more challenging: a short shelf life. Worse yet is the highly volatile inventory with overages in some supplies, shortfalls in others, and a greater potential for selling unsafe food products. Despite these challenges, producing fresh foods need not be impractical. The real challenge for the food and beverage industry is to produce fresher foods with shorter shelf lives, without incurring unnecessary or impractical costs.
This white paper examines some of the current methods food and beverage manufacturers use to meet peaks in demand, and about the limitations of these methods. You’ll also find out about a better way to tackle this challenge.