We research the current conditions of the main factors of the product with the intention of answering: what is missing, according to the regulations, in order to enter the market?

• Packaging: check if the current packaging is the most appropriate for the product. It shows the opportunity areas of the current package and how it could be improved.
• Formula: the adequate final ingredient proportion. A standardized formula is obtained from a recipe. If you already have a formula, corrections/changes are made if necessary.
• Production process: analysis of the way in which the product is being developed.
• Regulations: revision of all the aspects required by Mexican regulations (labeling, nutritional and sanitary specifications, etc.).

In addition, microbiological and physicochemical laboratory analysis are included so that you know the current quality of the product.

The results will allow us to visualize the changes that must be done to comply with the requirements of Secretaría de Salud (Secretariat of Health).

With the quality/safety diagnosis, we identify the strengths and areas of opportunity of your food/beverage processing plant. It is an integral service through which you will know in a precise way the process, the state and the conditions of your plant, based on the requirements of the Mexican norms of innocuousness.

How do we achieve it?

• Visit to the plant and tour of facilities
• Various audits: product, process, facilities, equipment, cleaning, good manufacturing practices, water quality and microbiological quality.
• Microbiological sampling: environment, surfaces, hands, water and finished product.

It is the starting point for the implementation of a quality system, and covers the basic requirements of Official Mexican Standard NOM-251-SSA1-2009 (Hygiene practices for the processing of food, beverages or food supplements).

We identify three aspects (technical, economic, market feasibility) that will lay the groundwork for determining the viability of your idea, and lead you to the development of a new product.

What aspects do we consider?

1. Technique: How are you going to offer your product? What does it require for its production and presentation in the market? (Technology, resources, raw material, infrastructure, others).
2. Economics: we calculate how much will it cost you to turn your idea into an innovative product.
3. Market: we analyze the market segment that your product would be aimed at, considering the needs of your client, supply and demand.

Your idea comes to life after going through several tests in our Food Lab that determine the ABC of its elaboration. You’ll be provided with a list that includes the formula and process of a product that will be ready to formally enter the market.

Your product has been on the market for some time; it’s time to take it to the next level.

How?

Through continuous improvement. Maybe you need, for example, to lower costs, lengthen shelf life or get a quality certification. We evaluate your situation and identify what your product needs to expand in the market.

We help you develop and implement the National Quality System as established by the Secretariat of Health, to comply with good manufacturing practices, facilities, and good hygiene practices.

1. Diagnosis: It consists of a tour of the processing plant to identify needs and understand the essence you want to have in the facilities.
2. Facilities report: According to the results of the diagnosis, needs and desires of the client, suggestions will be made for the adequacy of the necessary facilities to comply with good manufacturing practices.
3. Culture design: Customized processes and registries will be designed according to the specific needs of the processes.
4. Implementation: Training, audits and support to ensure successful implementation.

Through an analysis of the product, process and production practices, we aim is to identify the factors that influence the life of the product. Based on the results, viable solutions are proposed to help prolong the shelf life of the product.

How do we achieve it?

1. We develop viable solutions that impact the life of the product.
2. We test the solutions to rule out those that do not impact significantly.
3. We profile viable solutions to increase their impact on product life.
4. We do shelf life analysis.

We design the correct plant’s blueprints to facilitate good hygiene practices during food processing.

We monitor the shelf product to review its chemical, physical and microbiological conditions and ensure that it is exposed on the shelf with the correct quality.

If you have a different need or a problem to solve, write to us and we will gladly put together a special work plan for you.