ANF Pre-package High Pressure Processing Solution
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All Natural Freshness provides the pre-package HPP solution to deliver a quality product from production, to distributor, to retailer, and finally to consumers table.
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1) Haldiram uses a multi-tier distribution system with corporate offices, factories, distributors, C&F agents, retailers and customers. Orders flow from retailers to the corporate office to factories.
2) Products are packaged in various sizes for different store types from small retailers to modern trade stores.
3) Transportation of products involves vendors, warehouses and different vehicles like trucks, tempos and others, with associated costs that vary by vehicle type.
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Coca cola supply chain divided as parts for good supply chain ;all parts want to be good
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High-pressure processing uses high pressure, rather than heat, to preserve foods by inactivating harmful pathogens. Pressurizing foods to levels above 200 MPa uniformly inactivates microorganisms like bacteria and extends shelf life with little effect on taste, texture or nutrition. The process involves sealing foods in flexible packages and submerging them in water inside a high-pressure vessel. As pressure is applied, microorganisms are inactivated due to damage to cell membranes and proteins. This non-thermal method allows for minimal quality loss compared to heating and improves food safety.
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GROUP PROJECT2Group ProjectRunning head GROUP .docx
GROUP PROJECT 2
Group Project
Running head: GROUP PROJECT 1
Our company, DAKAT Foods, produces, markets, and sells wholesome and socially beneficial foods and beverages around the world. The purpose of our talk today is to tell you about our newest product, an organic, fair trade, low-glycemic, environmentally friendly, and socially responsible iced coffee drink called HAPPUCCINO.
Product
HAPPUCCINO is a blended organic and fair trade blended iced coffee, deliciously creamy and served in compostable packaging. The product consists of organic fair trade coffee, organic and naturally low-carb sweeteners, and vegan nut-milks with other natural flavors. Our major competitors are Starbucks, Caribou Coffee, and Dunkin Donuts. Future partners will include REI, Whole Foods, Fresh Thyme, local grocery co-ops, and sustainability-minded restaurants and cafes.
Marketing strategy focuses on a business’s overall plan to reach and retain potential customers through establishing a value proposition, gathering demographic data, and setting objectives.
According to Abedin & Jafarzadeh (2013), a unique marketing strategy starts with product differentiation, which results in higher brand love, enhanced image, and customer loyalty.
The products’ value proposition is also based on a great customer experience supported by an outstanding store atmosphere meant to decrease stress and increase the sense of well-being in our customers.
Market and Customer
HAPPUCCINO will be marketed through the use of mass media and online social-media advertisements, focused on long term branding of the product as a healthy, sustainability-focused, customer-oriented, and ethical business. We will also partner with established brands to co-market our products together.
We plan to market HAPPUCCINO in several markets, including:
· Online, via social media including Facebook, Instagram, Tick-Tock, and other person-to-person social media platforms
· By engaging young influencers, such as popular Youtubers, young celebrities, sports figures, and others that our target customers trust.
· By cross-promoting with other brands in the LOHAS space, e.g., REI, Whole Foods, Fresh Thyme, local grocery co-ops, and sustainability-minded restaurants and cafes.
· We will run special ads in local publications, to drive foot traffic to our own and partner stores.
As HAPPUCCINO moves through its life cycle and gains market share, we may decide to increase pricing; e.g. skimming price strategy, to increase revenues and further establish our superiority in the crowded coffee market.
According to Akaeze and Akaeze (2017), business practitioners achieve a competitive advantage when they perform a careful value-creating plan or method not simultaneously performed by competitors. In our case, HAPPUCCINO is superior in health and environmental benefits.
It is instructive to note that most initial pricing strategies are temporary and as the product life cycle advances, there will be changes in the ...
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Running Head: MODULE 6 COMPETITIVE STRATEGIES 1
MODULE 6 COMPETITIVE STRATEGIES 2
Week 6 Written Assignment-
Competitive Strategies
Author Note
This assignment for Week 6 Written Assignment-Competitive Strategies is being submitted on November 11, 2017, for Christopher Zombas’ B460/MAN4720 Section 01 Strategic Management Fall 2017 course.
In the fast food industry, competitive strategies must be looked at for a business to remain viable. With so many options to choose from how is a company going to get consumers to choose them? Conducting a competitive strategy analysis can help guide a fast food business down the right path for them.
1. Select a different product or service from last week.
The product or service that I have chosen for this assignment is fast foods.
2. Conduct a competitive strategy analysis on the product or service selected using Porter’s General Competitive Strategies (Cost Leadership Strategy, Differentiation, and Focus).
Cost Leadership Strategy-how can a company be able to consistently reduce their costs of doing business?
Differentiation (sometimes easier for companies who are not able to get their costs lower)-how can a company set themselves apart from the competition?
Cost Focus-how can the company use the principles of a low-cost operation to market affordability to a specific market?
Differentiation Focus-a company would want to market a bigger and better solution to a smaller market.
3. Select one of Porter’s Generic Competitive Strategies to develop a competitive edge for your product or service selected, and describe and explain the implementation of that strategy for the product or service selected.
Cost Leadership Strategy-a company would want to maintain low overhead costs and negotiate favorable acquisition costs of supplies. A fast-food company would want to be strategically placed where they can get the most consumers in and also pay the lowest price possible for their materials. They would need to negotiate contracts with their suppliers for the most favorable outcome.
Differentiation-a company would want to research customer needs, design, and develop quality products or services to match those needs and wants. The company would want to effectively market and sell themselves by stressing those differences from their competition.
Cost Focus-a company would want to maintain a low-cost operation which could be done a number of ways, such as possibly only being open during the busiest or peak hours, finding the best suppliers for the cheapest price, buying in large quantities to lower costs, hire well trained or educated staff in order to minimize waste, and not purchasing more than necessary to avoid spoilage.
Differentiation Focus-a company would want to focus on doing one particular thing very well. A fast-food company could focus on having a particular kind of burger such as a healthier option like a vegan burger to stand out from their competition and target their market ...
Presentation on Krispy Natural
Pemberton Products, a snack food division of Candler Enterprises, acquired Krispy Inc. to expand into the salty snack market. It plans to relaunch Krispy crackers under the brand "Krispy Natural" with natural ingredients and improved taste. Market tests show the product doubled projections in Columbus but fell below expectations in the Southeast. The marketing director must interpret the results and make a recommendation about national rollout to senior leadership considering competitive responses and quantitative and qualitative factors.
Robinson Pharma, Inc. Capabilities Presentation
Robinson Pharma is a leading contract manufacturer of dietary supplements established in 1989. It has the largest softgel manufacturing capacity in the US. Robinson Pharma provides turn-key manufacturing services and holds more certifications than any other supplement facility to ensure quality and compliance with cGMP. It offers various supplement product forms including softgels, liquids, powders, capsules and tablets through its state-of-the-art facilities and aims to be the leading nutritional supplement manufacturer through quality, price and service.
Product Development
This document discusses product development strategies for a company. It notes that the company's products are in the maturity stage of the lifecycle and operates in a rapidly developing industry with competitive pressures. It recommends developing new features, additional models/sizes of current products, or totally new products leveraging the brand. The document then discusses how Heinz has successfully developed its product line to meet changing consumer needs through microwaveable packaging, organic options, and new flavors/ranges. This has allowed Heinz to stay innovative and relevant while increasing customer satisfaction and demand.
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The document discusses novel approaches for seafood preservation, including modified atmospheric packaging (MAP), irradiation, ozone treatment, pulse electric fields (PEF), ultraviolet radiation, oscillatory magnetic fields (OMF), high pressure processing (HPP), ultrasound technology, and high intensity light (HIL) preservation. It provides details on the mechanisms and advantages of each technique. While these novel approaches help extend shelf life and maintain food safety and quality compared to traditional methods, further investigation is needed to improve their effectiveness for seafood preservation.
Hiperbaric hpp seafood 2013
Seafood applications of high pressure processing technology, mainly:
- Mollusk shucking
- Crustacean meat extraction
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High pressure preservation
High-pressure processing uses high pressure, rather than heat, to preserve foods by inactivating harmful pathogens. Pressurizing foods to levels above 200 MPa uniformly inactivates microorganisms like bacteria and extends shelf life with little effect on taste, texture or nutrition. The process involves sealing foods in flexible packages and submerging them in water inside a high-pressure vessel. As pressure is applied, microorganisms are inactivated due to damage to cell membranes and proteins. This non-thermal method allows for minimal quality loss compared to heating and improves food safety.
The application of high pressure processing in dairy industry (Presentation)
This document discusses the application of high pressure processing (HPP) in the dairy industry. It begins with an introduction to HPP as a non-thermal pasteurization method that retains nutrients and organoleptic properties unlike conventional heating. It then discusses several applications of HPP including milk homogenization, emulsion production like chocolate milk, cheese production, and managing dairy wastewater to recover proteins and lactose.
High Pressure Processing Summary June 2010 Dr Ranjan Sharma
High pressure processing (HPP) is a non-thermal food processing technology that uses high water pressure to preserve foods without heat or chemicals. HPP was first commercialized in Japan in the 1990s and has since expanded globally. HPP extends the shelf life of foods while maintaining quality and freshness. It has advantages over other preservation methods as it uses less energy, avoids post-processing contamination, and inactivates microorganisms without affecting nutrients and flavors in foods. Common HPP applications include juices, seafood, meats, and ready meals.
Hpp
High pressure processing is a non-thermal food preservation technique that uses high pressure, typically between 100-1000 MPa, to inactivate pathogens and microorganisms. It works by applying intense, uniform pressure to packaged foods using a liquid medium in a high-pressure vessel. HPP kills pathogens while maintaining the quality attributes of foods such as taste, texture, and nutrients. It has advantages over thermal processing as it does not use heat and maintains the natural flavors of foods. Common foods processed using HPP include juices, guacamole, and seafood.
High pressure processing of food
High pressure processing (HPP) is a non-thermal food preservation technique that uses high water pressure to kill microorganisms and inactivate enzymes in food. It allows foods to be preserved without heat, maintaining texture, flavor and nutrition. HPP uses pressures of 100-1000 MPa for a few minutes to kill pathogens and extend shelf life. It has been widely adopted since the 1990s for products like guacamole, juices and dairy. HPP provides a safe alternative to thermal pasteurization and allows preservation of thermosensitive qualities in foods like proteins and vitamins.
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Mangiare è da sempre un'azione condivisa, ma la natura conviviale del cibo è oggi amplificata dai social media. Ecco perché, sempre più spesso, i brand in ambito food and beverage scelgono di attivare una conversazione continuativa con le persone. Percorriamo cinque ragioni per cui social media e cibo vivono bene insieme e cinque trend che caratterizzano oggi il settore.
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This document summarizes emerging food processing technologies and their applications, research, and regulations. It discusses the AAFC Food Safety Research pilot plant in Guelph, Canada, which was certified in 2011 to conduct food safety engineering research. It reviews available groups of food processing technologies, including thermal, non-thermal, and combined technologies. Key drivers for these technologies include freshness, convenience, safety, shelf-life extension, and sustainability.
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PepsiCo.
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All Natural Freshness solution allows for multi machines, and multi loading and unloading equipment configuration including the use of multiple manufacturers of HPP machines.
GROUP PROJECT2Group ProjectRunning head GROUP .docx
GROUP PROJECT 2
Group Project
Running head: GROUP PROJECT 1
Our company, DAKAT Foods, produces, markets, and sells wholesome and socially beneficial foods and beverages around the world. The purpose of our talk today is to tell you about our newest product, an organic, fair trade, low-glycemic, environmentally friendly, and socially responsible iced coffee drink called HAPPUCCINO.
Product
HAPPUCCINO is a blended organic and fair trade blended iced coffee, deliciously creamy and served in compostable packaging. The product consists of organic fair trade coffee, organic and naturally low-carb sweeteners, and vegan nut-milks with other natural flavors. Our major competitors are Starbucks, Caribou Coffee, and Dunkin Donuts. Future partners will include REI, Whole Foods, Fresh Thyme, local grocery co-ops, and sustainability-minded restaurants and cafes.
Marketing strategy focuses on a business’s overall plan to reach and retain potential customers through establishing a value proposition, gathering demographic data, and setting objectives.
According to Abedin & Jafarzadeh (2013), a unique marketing strategy starts with product differentiation, which results in higher brand love, enhanced image, and customer loyalty.
The products’ value proposition is also based on a great customer experience supported by an outstanding store atmosphere meant to decrease stress and increase the sense of well-being in our customers.
Market and Customer
HAPPUCCINO will be marketed through the use of mass media and online social-media advertisements, focused on long term branding of the product as a healthy, sustainability-focused, customer-oriented, and ethical business. We will also partner with established brands to co-market our products together.
We plan to market HAPPUCCINO in several markets, including:
· Online, via social media including Facebook, Instagram, Tick-Tock, and other person-to-person social media platforms
· By engaging young influencers, such as popular Youtubers, young celebrities, sports figures, and others that our target customers trust.
· By cross-promoting with other brands in the LOHAS space, e.g., REI, Whole Foods, Fresh Thyme, local grocery co-ops, and sustainability-minded restaurants and cafes.
· We will run special ads in local publications, to drive foot traffic to our own and partner stores.
As HAPPUCCINO moves through its life cycle and gains market share, we may decide to increase pricing; e.g. skimming price strategy, to increase revenues and further establish our superiority in the crowded coffee market.
According to Akaeze and Akaeze (2017), business practitioners achieve a competitive advantage when they perform a careful value-creating plan or method not simultaneously performed by competitors. In our case, HAPPUCCINO is superior in health and environmental benefits.
It is instructive to note that most initial pricing strategies are temporary and as the product life cycle advances, there will be changes in the ...
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This document summarizes a marketing plan for a new vegetable pulp product called GreenFresh. The product is a natural vegetable pulp that can be used in kitchens to help prepare foods faster while maintaining quality. It is targeted at hotels, hospitals, catering services, and casinos. The plan identifies opportunities in the market and recommends a differentiation strategy. Competitors include other prepared food brands. The marketing mix discusses pricing around 5-8 euros, direct distribution, promotion through trade shows, and product characteristics.
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HPP technology can be used to produce ready-to-eat meals with longer shelf lives while maintaining sensory quality. HPP inactivates spoilage microorganisms and pathogens through non-thermal high pressure processing between 500-600 MPa for a few minutes. This extends shelf life 3-4 times compared to initial shelf life while avoiding overcooking. Challenge tests show HPP can reduce Salmonella levels by over 5 logs in foods like Spanish omelette when processed at 500 MPa for 5 minutes. HPP has enabled many companies to offer natural, minimally processed ready meals with improved safety and extended shelf life.
Running Head MODULE 6 COMPETITIVE STRATEGIES1MODULE 6 COMPETIT.docx
Running Head: MODULE 6 COMPETITIVE STRATEGIES 1
MODULE 6 COMPETITIVE STRATEGIES 2
Week 6 Written Assignment-
Competitive Strategies
Author Note
This assignment for Week 6 Written Assignment-Competitive Strategies is being submitted on November 11, 2017, for Christopher Zombas’ B460/MAN4720 Section 01 Strategic Management Fall 2017 course.
In the fast food industry, competitive strategies must be looked at for a business to remain viable. With so many options to choose from how is a company going to get consumers to choose them? Conducting a competitive strategy analysis can help guide a fast food business down the right path for them.
1. Select a different product or service from last week.
The product or service that I have chosen for this assignment is fast foods.
2. Conduct a competitive strategy analysis on the product or service selected using Porter’s General Competitive Strategies (Cost Leadership Strategy, Differentiation, and Focus).
Cost Leadership Strategy-how can a company be able to consistently reduce their costs of doing business?
Differentiation (sometimes easier for companies who are not able to get their costs lower)-how can a company set themselves apart from the competition?
Cost Focus-how can the company use the principles of a low-cost operation to market affordability to a specific market?
Differentiation Focus-a company would want to market a bigger and better solution to a smaller market.
3. Select one of Porter’s Generic Competitive Strategies to develop a competitive edge for your product or service selected, and describe and explain the implementation of that strategy for the product or service selected.
Cost Leadership Strategy-a company would want to maintain low overhead costs and negotiate favorable acquisition costs of supplies. A fast-food company would want to be strategically placed where they can get the most consumers in and also pay the lowest price possible for their materials. They would need to negotiate contracts with their suppliers for the most favorable outcome.
Differentiation-a company would want to research customer needs, design, and develop quality products or services to match those needs and wants. The company would want to effectively market and sell themselves by stressing those differences from their competition.
Cost Focus-a company would want to maintain a low-cost operation which could be done a number of ways, such as possibly only being open during the busiest or peak hours, finding the best suppliers for the cheapest price, buying in large quantities to lower costs, hire well trained or educated staff in order to minimize waste, and not purchasing more than necessary to avoid spoilage.
Differentiation Focus-a company would want to focus on doing one particular thing very well. A fast-food company could focus on having a particular kind of burger such as a healthier option like a vegan burger to stand out from their competition and target their market ...
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FreshWare believes in providing fresh, affordable meals on the go in an environmentally responsible way. Their target market is people aged 25-34 who want eco-friendly and budget-friendly options for maintaining a healthy lifestyle. FreshWare's reusable container separates ingredients to keep food fresh longer, saving consumers money compared to eating out or using disposable containers. They plan to market the product through upscale supermarkets and their website to environmentally-conscious consumers.
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The document discusses high pressure processing (HPP) as a novel non-thermal food preservation technique. HPP subjects packaged foods to high isostatic pressures up to 6000 bars to eliminate harmful microorganisms without affecting sensory qualities. It provides advantages over thermal pasteurization by preserving nutrients and sensory attributes of foods. The document outlines the working principles of HPP, its applications in food industry for extending shelf life and ensuring safety. It also discusses the implementation of prerequisite programs and operational prerequisite programs for HPP to control hazards, along with documentation and charting requirements.
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ANF Pre-package High Pressure Processing Solution
- 1. HPP PRE-PACKAGE SOLUTIONS 2013 Catalog FresherTech Duo H200L/600F This solution, High Pressure Pasteurizing (HPP) before Packaging, began gaining momentum as ANF started asking customers about their goals for a clean label. These goals vary dramatically across the entire spectrum depending on which layer in the food processing distribution chain you reside. A fresh juice processing company that is trying to gain market space from the East Coast to the West Coast of the United States vs. a company in China trying to penetrate the fresh juice market space in the United States is going to have different shelf life goals and these goals are going to affect their strategy for HPP. Another example is a retail meat department trying to gain yield and extend in store shelf life an additional 5 days vs. a meat processing company that needs 30 days of extended shelf life to safely deliverand extend in store shelf life an additional 5 days vs. a meat processing company that needs 30 days of extended shelf life to safely deliver a quality product from production, to distribution, to retail, and finally to consumers tables. Some goals require post package HPP because and others have the option of pre-packaging HPP. At ANF it is our goal to match our clients with the solution that achieves their goals and puts them in the most competitive position. In the illustration above, the HPP basket is the food product vessel. The HPP baskets are filled with product directly from production, they are sent to an unprocessed cold storage buffer, then High Pressure Processed. Afterward the processed HPP baskets are taken to processed cold storage. Once the processed buffer has a full production inventory of product it is schedule for packaging. Processed product is taken to the fillers, emptied into the fillers, and packaged. At ANF we have found this process to be the most non invasive to a customers existing production environment and thus most easily integrated into a facilities existing food production flow. Pre-Package High Pressure Processing Solutions Copyright 2012 All Natural Freshness All Rights Reserved