Concept Creation:

FFCE comes up with new product concepts by analysing the marketplace and its tendencies and then consult the client. This include the research of market trends and competition, customer insight research with a view of identifying the gaps for services in the market. Our team brings concepts to life and constantly looks for new opportunities, new directions, new category, new flavour, or new format in our products. Our Food Technologists researh, prototype and anlyse ideas based on market oriented data insights. Our objectives are always to come up with unique and interactive product concepts that will set your products aside from the rest.

Product Recipe Formulation:

We have a team of expert food technologists and chefs so they make sure to come up with the food recipes development in as much as the taste, texture and content of the nutrients is a concern. These include; The quality of the ingredient to be used; flavor; shelf life of foods and any problem concerning diet. Therefore, in this research, we use and implement features of food science like functionality of food, textural descriptors, and compatibility of flavors to decide the suitable cooking technique and the blend of ingredients. Whether a product is in the emergent phase or you wish to lend it a touch of enhancements, Our Priority is to ensure that each recipe embodies your brand, and what your consumer wants. We also explain what defines the type of ingredients used in the production of this product, as well as the costs that make the product attractive to the consumer but still reasonable.

Sensory Evaluation:

Sensory evaluation is one of the most prominent approache we utilize in the creation of the new products. To ensure the product achieves this the following sensory properties is carried out by the FFCE: This is done to determine the product quality, its appeal and the sensory profile of the product. Of these the taste, aroma, texture and appearance are done by using a trained sensory panels and consumers’ tests sections. Instrument for sensory analysis and statistical technique is used to analyze the out comes of the studies and hence provide reasonable conclusions. They are used in the development of the attributes that define the actual product with the aim of coming up with a consumer experience that the consumer can easily remember.

SOP Preparation and Management:

Due to the need to standardize and sustain the quality in the production activities within FFCE, the company has established the SOPs. Our activities are fully standard compliant and without any interruption, our standard operating procedures from a raw material procurement to quality check, up to packaging are well outlined. These procedures are incorporated with your team so as to fit the requirements of your equipment and facilities as well as the specific product. We also have trainings to ensure that your staff complies to these procedures from top to bottom even in your absence for a while. SOPs are indeed a tool in management, and as such, are intended for the purpose of controlling variation, to plan work and accomplish the specified level of quality throughout the entire life cycle of the product.

Compliance and Industry Standards:

This is a very crucial section that defines the company and product success and safety by following the industry standards & all other regulatory regulations. FFCE will ensure your products and processes meet the correct regulatory compliances such as FDA, USDA, EFSA and others. We look at all the compliance risks, and look through the labels and the sources of the raw materials we use also. Our also offers consultation to farmers on labeling issues including organic, GM-free, halal, kosher, and gluten free among others. Therefore while keeping a legal sight we can help you to avoid legal issues and also get more credibility through the consumers.

Audits, Audit Reporting, Follow-Up, and Verification:

FFCE provides detailed auditing services to identify your production processes, the space needed, and the systems involved. We provide quality management system audit, food safety programs and check compliance services. Yes we do prepare detailed audit report inclusive of a finding, suggested corrective action and recommended remedy. We also carry out, post practical completion, review to guarantee conformity with additional activities of remedial works to the initial corrective activities and the remedial artefacts with the regulations. The audit activities also include the identification of the areas of weakness, risk or, aspects for change and improvement of the operation effectiveness of any organizational processes.