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CLIENT:
CHILLED READY MEALS MANUFACTURER
PROJECT:
COMPLETE OVERHAUL OF QUALITY MANAGEMENT SYSTEM
SCOPE: Successful chilled foods company
after 5 years growth had achieved over £8 million sales of own
label ethnic ready meals to single major retailer. Retailer's technical
auditors were finding shortcomings in quality supervision and implementation
of all quality checking protocols. QA staff were not diligent or motivated.
Two QA managers had left within 1 year. Business was threatened by
catastrophic loss of business. Booth Smith team in four months overhauled
the quality systems, provided constant on-site consultants supervision
for two months, retrained quality supervisors, implemented new QA
protocols and assisted with new QA manager recruitment.
RESULT: Client company retained business,
retailer was satisfied with progress, QA team and production staff
remotivated, New QA manager became Director, Company increased sales
to over £12 million within 2 years and expanded factory, launched
new product lines.
CLIENT: (Confidential)
BSFT ROLE: Interim Technical Management
and Training
COMPLETION: October 2000
PROJECT TEAM: Brian J Smith (Project
Leader) with three other BSFT specialists
Booth Smith Food Technology Assignment
Case History No. 201
CLIENT:: NORWEGIAN
FISH RESEARCH ESTABLISHMENT
PROJECT:
DEVELOP REFOMED PARTICULATE FISH PRODUCTS FOR HUMAN CONSUMPRION FROM
FOOD GRADE FISH MEAL
SCOPE: The Client had developed a successful
process for producing a hygienic, low odour powdered fish meal (herring)
with low fat suitable for human consumption and was looking for product
development consultancy to create edible food products with long shelf
life at ambient storage conditions from this material. The intention
was to set up manufacture in Norway or elsewhere adjacent to anticipated
markets or licence others to use the developed processes. The client
also wanted help in the marketing strategy.
RESULT: BSFT developed a successful process
and appetising products appealing to SE Asian market accustomed to
using dried fish in the diet. The successful bench top process using
low pressure extrusion, heating and drying and unique product formulations
were scaled up by the BSFT team to pilot scale at the Campden &
Chorleywood Food Research Association in UK. This provided samples
for market research. Patents, in the clients name, were filed world
wide.
CLIENT: Norwegian Institute for Herring
Industry Research
BSFT ROLE: Food Product Development Specialists
COMPLETION: October 1999
PROJECT TEAM: Brian J Smith (Product
Development Technologist and Team Leader) with extrusion specialist,
technicians and Campden & Chorleywood Food Research Association
technicians
Booth Smith Food Technology Assignment
Case History No. 202 |
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BSFT
has carried out projects in most Food Sectors - a selection is included
here: