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We have been hunting for meat since the beginning of time. It consists of moisture, muscle, fat and connective tissue. The meat sector is involved with activities related to the slaughter, processing, packaging and distribution of cattle, pigs, sheep, game and poultry. Meat is then processed as a semi-manufactured product or as an end-product. Sometimes only the packaging of dairy products occurs. Ultimately, the product is distributed to retail, hospitality or foodservice outlets, and other food companies at home and abroad.

Meat Industry

Animal welfare, product safety, short order cycles and cutting efficiency are not unknown if you work in the meat industry. The social pressure on companies in the meat industry is ever increasing and the imperative of satisfying the requirements of consumers even better and faster. Because the consumer determines the market.
  • Transparency

    The market demands more transparency from you as a meat company. Due to the fact that the younger generation is less interested in meat products and that their social acceptance is also diminishing, traceability and product specifications have come under pressure. Your company needs to keep track of where meat comes from and the information associated with it.
  • Slicing efficiency

    Are you slicing or processing meat in the most advantageous manner? And are your processes efficient? By gaining insight into how efficiently each of your employees cuts meat, you can significantly raise your returns. In this manner you have to make sure this process works both ways.
  • Numerous end products

    You can make various end products from one piece of meat. From sausage to soup meatballs to chunks of chicken fillet. When various kinds of products are produced, it is of the utmost importance to be able to separate the production streams. So that you can retain an overall overview.
  • Food control and safety

    Clients and the authorities are placing ever-higher demands on the quality and safety of meat. Hygiene is playing an important role in this process. Several recent incidents in the meat sector have also led to increased food safety verification procedures in this market.
  • Short ordering cycles

    We classify meat most often in the 'fresh, short shelf-life' category. Fresh meat has by definition both a short ordering cycle and a short supply chain. It can be extremely valuable to your business if you can predict what you need to cut or process on a given day. By reliably aligning demand and supply, food waste can be reduced.
  • Joining the scales

    Meat companies are probably faced with the need to weigh articles and therefore use is made of scales. Every piece of incoming meat has its own weight and you will want to be certain that the right price is allocated to the right weight. Also when it is sliced into numerous smaller pieces. You will want to take care of the weighing and registration process quickly and accurately. So that your inventory levels are up to date. This challenge demands a reliable registration system.
  • Animal welfare and sustainability

    These days, meat companies are asked to take a pro-active stance on issues such as sustainability and animal welfare. Responsible transportation, stunning, proper accommodation and quality feedstuffs. Use of antibiotics is also restricted. Market demand for meat with organic or Better Life certification continues to rise. In addition, meat companies are expected to produce less odour, ammonia and fine-particle matter in order to reduce emissions.
  • Insight into management information

    Ever-faster decisions need to be taken in less time. As a food company you know this all too well. The database continues to grow. You need to check on the spot how much meat you have imported from a particular country, how efficiently the butchers have deboned the animal or simply the day's running costs.

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Fresh Produce

How do you ensure that you can always deliver on time and with the right quality?

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How do you respond to the short order cycles in this market?

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How do you ensure transparency in the chain when your customers demand it?

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Bread & Bakery

How do you respond to health trends & the changing consumer demands?

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Sweets & Confectionery

What's your work efficiency with different production lines?

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How do you deal with price fluctuations in the market?

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