Mike Edgett, director of industry marketing and process technology for Infor, told FoodProductionDaily.com the Fresh Food Planner (FFP) software improves upon traditional resource planning in a number of ways.
“The challenge with such systems is there’s a bit of guesswork,” he said. “There’s a real risk of overproducing, which could lead to wasted product—or under producing, which could lead to unhappy customers.”
Efficient planning
The FFP software is designed to help processors of ultra-fresh food products plan production in close parallel with actual demand and need. Using forecast pacing, it provides details into current and past orders, down to the hourly level, to refine the production and fulfillment process.
FFP runs in conjunction with the customer’s existing ERP database, providing real-time access to live data about current demand, supply and stock levels. Users can adjust forecasted demand and plan upcoming production in the same place.
According to Edgett, FFP’s software is designed to be user friendly. The interface works similar to Microsoft Excel, which reportedly makes it easy for users to learn and operate.
Optimizing resources
Patrik Sjoberg, product director for M3, said that the software helps providers of fresh foods and ingredients make the most of their resources and gain an edge over other companies.
“Fresh food manufacturers have to be the fastest, most agile business they possibly can be,” he said. “To do that, technology such as the FFP is going to be a source of real competitive advantage."