PLM transform your organization by integrating all product information to help define, execute, measure and manage key product-related business processes; Discover how to improve quality and streamline operations for greater efficiency and financial return on investment (ROI).
Drop your spreadsheets and innovate new produtcs faster using a central database for formulation with automated nutrition calculation and labeling, to comply with increasingly complex legislations and constantly reduce costs.
It’s simple! Significally reduce the cost of specifications administration and have your suppliers collaborating online to deliver the information and documentation you need. Register NOW for your free online test account!
Quality is the best recipe
The well-established company Dr. Oetker develops its products with SpecPDM. This standard software is efficient, easy-to-use, stable, and covers all needs of this enterprise.
Fresh life in the company
Individual client requirements, backtracking, nutrition facts or allergenes: Heideblume Molkerei Elsdorf-Rotenburg plc implements the modular software solution SpecPDM for its dairy and specialties branches.
Innovation or compliance, which comes first? Many food engineers and food and beverage manufacturers struggle with restrictive compliance regulations – others with driving innovation without running afoul of compliance procedures.
Urban gardening, open source gardens or a simple vegetable patch in your backyard – the trend is toward do-it-yourself farm-to-table living. Regardless of whether it is the obligatory basil pot, tomato plants on the balcony or a raised garden bed with potatoes, cucumbers, onions and carrots - many people have stopped trusting industrial and mass-produced grocery store goods. Food and beverage manufacturers are facing their greatest challenge - risk assessment of materials that come into contact with food.
Most people associate ecological or carbon footprints with lifestyle factors, like carbon dioxide emissions from transportation and the consumption of electricity, water, oil and coal.
Food engineers and recipe-based manufacturers who understand the buying habits of consumers know that their consideration of our natural resources and the size of their footprint is a decisive factor for most customers.