1. FAB Consulting was started by Fiona Byrns who has spent
many years in various roles in the food industry, she has
always said that it is everyone's responsibility to share their
knowledge and experiences with the next generation, so
starting the consultancy was her way of being able to
share the expertise she had learnt over the years with
others and especially the next generation. Starting in the
chocolate and sugar confectionery field she worked as a
Product Developer taking product concepts to final
product for several multinational companies, many of
these brands are still for sale today. Moving into
manufacturing operation roles to experience production
gave her a generalist overview of business. And when
many years back she was tasked with heading up a multi-
disciplined team to develop the then company SAP
system as well as development of the Technical
Department formulation and technical IT requirements,
she gained valuable IT skills which she has always paired
with the Food Science aspect of her skill set. Sensory
evaluation was also of great focus and she studied and
developed several sensory programs for the different
companies she worked for.
Food is
essential to
life,
therefore,
make it
good!
Company Profile
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2. As Product Development required the management of
the various disciplines she then went on to study project
management as she was no longer involved in just the
final product development but in a variety of projects,
these included managing the complete project including
the management of the equipment design and
installations, managing relocation and Greenfield
manufacturing startups.
As was often the case working with established product
portfolios it was a requirement to look at lean business
systems to improve the current products not just from a
formulation and packaging aspect but productivity and
improving technology or manufacturing processes . Being
known for a wide range of specialties the consultancy will
focus in the following areas, but not be limited to these.
Areas of focus
Product and Process development, this includes
development of products and business systems to assist
efficiencies with improved business systems and processes.
Product Development will start from concept generation
with focus groups and formulation development as well as
Manufacturing Process Development and follow through
to packaging development with shelf life and sensory
evaluation using consumer focus groups.
Sensory evaluation is a service offered where internal
panels can be screened and trained as well as providing
the services of an external independent group to provide
sensory evaluation for new products and concepts as well
as providing facilities for established brands to use for
quality monitoring.
Assistance with setup and training of a sensory program
will also be offered. From screening and training of
panelists to training program coordinators. Advice and
project management in the design and setup of a sensory
center will also be offered.
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3. Project Management services are offered with a variety of
projects including construction and relocation of facilities.
Design and Implementation of new IT systems and
upgrades. Change Management projects requiring a
structured approach to seamlessly allow the business to
move to new systems. New Product development project
leadership is also offered as well as training and
implementation of methodologies, to improve speed to
market.
Business Process development in this area projects
assistance and advice is given to improvements identified.
This includes evaluating current ERP (Enterprise Resource
Planning) systems to shop floor processes including
laboratories and quality systems.
Food Industry certification evaluation and assistance with
accreditation and upgrading or initiation of food safety
systems is offered from basic GMP to ISO 22 000 including
Health and safety programs (OHAS). Having had
experience with the implementation of several different
systems i.e. ISO 9000, ISO 22 000, GMP & HACCP, from
initial to upgrading of current systems I am confident I will
be able to assist and guide you in your accreditation
requirements. With reference to the OHAS, I have held the
position of 16.2 at several plants so have a good working
knowledge of the requirements to implement and
maintain the required safety programs.
Product Photography, A picture is a poem without words.
Food photography has greatly improved how we view our
eating, we have all become more visually aware and if
you pick up any cookery book the best sellers are those
with the most appealing photography. Our Magazines,
Newspapers and websites relating to food always
compete for the most appealing product and food
photography to encourage consumers to try something
new.
Social Media and Technology for foodies, with the
increased requirement for companies to have greater
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4. accessibility and engagement with consumers and vice
versa it is vital that a firm and consistent platform in social
media is established. Training, presentation and
evaluation of current platforms is offer giving assistance to
companies wanting to improve or start their social media
platforms.
Contact
Please feel free to contact me to further discuss any of
these aspects of the consultancy. My contact details are
as follows:
Email
: fiona@fabconsultancy.co.za
:
0824988977
Fax : 0865019551
Website : http://fabconsultancy.co.za/
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