Ya­veon 365 in­te­grates all pro­cess steps from raw ma­te­ri­als through batch cook­ing and e­mul­sion pro­duc­tion to fill­ing and ship­ment.

Batch­es re­main com­plete­ly trace­a­ble for or­gan­ised re­call pro­cess­es, in­clud­ing block and quar­an­tine sta­tus.

For­mu­la chang­es go through de­fined ap­prov­al pro­cess­es with our in­dus­try-spe­cif­ic erp be­fore be­ing a­dopt­ed in­to pro­duc­tion.

Tar­get val­ues such as vis­cos­i­ty and pH, a­long with da­ta rel­e­vant to the food in­for­ma­tion reg­u­la­tion, are au­to­mat­i­cal­ly, con­sis­tent­ly, and ver­sion-se­cure­ly in­te­grat­ed in­to pro­duc­tion con­trol and la­bel­ing.

Ya­veon 365 re­cords CCP points, clean­ing plans, and CIP pro­to­cols as man­da­to­ry pro­cess steps in the sys­tem, with doc­u­men­ta­tion com­plet­ed us­ing an au­dit trail. CA­PA work­flows al­so cap­ture de­vi­a­tions and doc­u­ment these with cor­rec­tive ac­tions.

The Yaveon in­dus­try-spe­cif­ic ERP for the sauce and dress­ing in­dus­try in­cludes fill­ing quan­ti­ties, clo­sures, con­tain­er shapes, and cus­tom­er-spe­cif­ic lay­outs as var­i­ants.

This en­sures that cus­tom­er and con­tain­er var­i­ants are pre­cise­ly pro­duced, la­beled, and de­liv­ered, with bills of ma­te­ri­als and work plans au­to­mat­i­cal­ly ad­just­ing to fit.

Qual­i­ty as­sur­ance test plans in Ya­veon 365 de­fine lim­it val­ues, sam­pling, and re­lease cri­te­ri­a for e­mul­sion sta­bil­i­ty and sen­so­ry prop­er­ties.

The re­cord­ed re­sults di­rect­ly con­trol batch re­lease and con­trib­ute to com­plaint and root cause a­nal­y­ses.

The Yaveon in­dus­try-spe­cif­ic ERP so­lu­tion us­es rule-based sys­tems to map price and con­tract log­ic, as well as pro­mo­tion­al pe­ri­ods.

Shelf-life spec­i­fi­ca­tions and FEFO ("First Ex­pi­red, First Out") cri­te­ri­a au­to­mat­i­cal­ly in­flu­ence plan­ning, or­der pick­ing, and de­liv­er­y, meet­ing the re­quire­ments of both trade and cus­tom­ers.