HOW TO GENERATE A COMPLIANT LABEL IN 1 CLICK?

Following the omission of shrimp in the list of ingredients for egg rolls (see the case "Shrimp fell through the cracks"), SOPRODAL strengthened its control of labelling with the commitment of each department concerned by signing the BAT.
It was well advised to do so.

Product labelling, the result of collaboration between the Marketing, R&D and Quality departments

The course of the "SALMON" project had been fairly classic: evolution of the formulas, in particular to meet the cost price objective. Successive modifications were made by "copying and pasting" from an Excel sheet. The industrial trials had been successful in replacing the lemon slice with a concentrate. But the modification had not been carried over to the formula, nor the labelling. The 'enhancing' counterpart to the abandonment of the Atlantic salmon was a PGI carrot from Normandy. Finally, the marketing department had developed a magnificent visual with the Agency, which was discovered ... on the day of the signing of the BAT.

Labelling and packaging design: to be adapted throughout product development

Like the summer temperatures or the "Mondial de football", SOPRODAL beat a new record: that of errors in a label. Samia NEAUX from Quality and Patrice PARIGNY from R&D almost swallowed their pens during the presentation of the proofs:

• In the list of ingredients, the salmon should have been labelled "Pacific Keta Salmon" or with the species "(Oncorhynchus keta)" and not "Salmon".
• The nutritional table had been made with compositional data for Atlantic salmon that was quite different from its Pacific counterpart.
• The % of fennel, claimed in the appellation, was missing.
• The carrot, beautifully illustrated, should also have had its % indicated, given its prominence on the pack.
• The lemon remained with its original name and %, although it had been replaced by concentrate.
• And the original frozen onion, replaced at the last moment due to problems of suitability by dehydrated onion, had been left in the label without any indication of its condition or rehydration.

Samia strikes the final blow:

• "I thought so, but I checked: there is no IGP Carrots of Normandy! Another idea from a creative person..."

Like the salmon, the Quality and R&D departments would sometimes like to leave the murky waters of labelling and go back to the source.

How to avoid discovering the product's labelling at the end of its development?

Are there any solutions to keep a permanent visibility on the label during formulation?

How to edit and share a complete data sheet for each trial in 1 click?