More transparency for consumers in the self-service area and at the service counter
Food labeling for packaged goods varies significantly by the year 2014. the origin information is then compulsory for all meat, the exact requirements yet to be worked out. Perhaps even more significant are the requirements for packaged sausages. Under the new rules, the calories and nutrients of sugar, carbohydrates, protein, fat and saturated fat and salt sodium per 100 grams must be shown in tables on the packaging. On the other hand, substances that can cause allergies, be recognized on the packaging at first glance.
The food industry has already reacted in many places. The required data is already printed on most self-service packs. The consumer receives comprehensive data on the quality and content of the product in the packaging.
Better consumer information for self-service goods than for waiter sales?
Is it possible that the customer gets better product information when reaching for the self-service shelf at the discounter than when buying at the counter in a butcher's shop? With the help of technology, modern craft entrepreneurs use opportunities to provide consumer-oriented information about the content of their products. Modern butchers' businesses are used to show how they provide consumer-oriented information about their products.
Product information via the Internet
At the Klein butcher shop in Kronberg, Richard Klein provides his customers with detailed product information on the Internet on his well-structured homepage. In particular, additives and allergens, such as lactose or gluten, that are included or not included are shown in a transparent table for each product. The consumer can thus obtain comprehensive information about the products before purchasing them. Product data is also available in the sales outlets for consumers to view.
The use of the Internet is also the focus of the solution proposed by the butcher Mandel OHG in Osnabrück. The manual from the German Butchers' Association (DFV) "Our Sausage" also plays an important role here. The book, which should be available in every specialty store, contains about 120 sausages. In addition to tables about the analysis, pictures, general descriptions about the condition and storage, information about the history of the product is also available for each product. This data is also stored on the DFV homepage in an individually protected area.
Ralf Mandel uses his personal access to process his recipe data online on the DFV intranet and assigns the additives and possible allergens contained in each product. The fully maintained data is then transferred directly to the retail scales via a data interface via a conversion run using WinCWS software. At the push of a button on the screen scales, the sales staff in the store can access all of the consumer information about home-made sausages.
Information about nutritional values, additives, allergens as well as illustrations and interesting product information from the "Our Sausage" handbook is available on several levels. The saleswoman can continue her education and even competently answer customer questions about why the meat sausage is sometimes called "Lyoner". On request, the customer can have the data printed on the scale receipt.
Software meat industry - source of information for nutritional values and additives
At the butcher shop "Kiesingers Durchblick" in Tübingen, the company title says it all. Harald Kiesinger, who also works as a lecturer in young cooking at the adult education center, also uses his shop scales as a source of information for his sales staff. Particular value is placed here on rapid information about possible allergens in the product. Text modules such as "The product is gluten- and lactose-free" immediately give the all-clear when customers make inquiries.
In order to achieve this, HaraId Kiesinger recorded his recipes in his WinCWS program, which he also uses to calculate his shop and delivery prices. The nutritional values, additives and, in particular, allergens are determined automatically via the assigned raw materials. For this purpose, the declaration recommendations of the listed spice manufacturers had to be entered once. It is now easy for Harald Kiesinger to provide the shop sales with current values immediately if the recipe changes or if an ingredient changes.
In summary, it can be said that the goal of making one's own range of products transparent for customers at the shop counter has been impressively achieved. The message to all future-oriented companies is to take the offensive to meet the legal requirements and to give the consumer the security of being in good hands in a modern specialist shop.
About Bizerba
Bizerba is a globally operating, market-leading solution provider for professional system solutions for weighing, labeling, information and food service technology in the retail, food industry, manufacturing and logistics sectors. Industry-specific hardware and software, powerful network-compatible management systems as well as a wide range of labels, consumables and business services ensure the transparent control of integrated business processes and the high availability of the Bizerba-specific performance features.
Bizerba is present in over 120 countries worldwide - with 41 holdings in 23 countries and 54 national representations. The company's headquarters, which employs around 3.000 people, is in Balingen; further production sites are located in Meßkirch, Bochum, Vienna (Austria), Pfäffikon (Switzerland), Milan (Italy), Shanghai (China), Forest Hill (USA) and San Luis Potosi (Mexico).
Source: Balingen [ for Bizerba: Dietmar Kuhlendahl (Dipl. Wirtsch. Ing and master butcher) ]
