The reduction of food waste was a top food industry trend of 2014, and will continue to be for many years. However, for food manufacturers there is an additional motivation: wasted food means inefficiency, higher overhead, and reduced profits.
The key to reducing waste is first to pinpoint the biggest perpetrators:
- Expiration and spoilage of ingredients
- Production loss
The core of food waste problems is often a lack of effective tracking. To learn how Sage ERPX3 can maximize inventory efficiency and reduce spoilage and expiration, download this free whitepaper today!