Recipes, batches, lot traceability, expiry, cold chain and food-safety compliance in one system, so you can pass audits, cut waste and run a recall in minutes, not days.
Hover or tap each card to see what changes with the ERP.
Paper records mean tracing one bad lot takes days and wide recalls.
Tap or hover to see the fixOne-click backward and forward trace in seconds.
Old stock is found too late and written off.
Tap or hover to see the fixFEFO picking and expiry alerts before it is too late.
FSSAI and HACCP records are scattered across registers.
Tap or hover to see the fixChecks, CCP logs and certificates in one place, ready to print.
Ingredient prices change but product costs are not updated.
Tap or hover to see the fixLive recipe costing from current purchase prices.
Temperature excursions are discovered after delivery.
Tap or hover to see the fixSensor alerts the moment a cold room or truck drifts.
Tap a finished lot to light up its suppliers, raw material lots, batch and customers: exactly what an auditor or recall needs.
Start with what matters most to you. Each card opens a detailed module page.
A sample chocolate cookie recipe. Change the batch size and yield to see quantities, cost per pack and allergens update.
The ERP always picks the lot that expires first and warns you before stock goes to waste.
Value at risk in the next 7 days: ₹18,600
Next pick: Lot MJ-0921 (expires first)
All readings within range.
Sensors in cold rooms and trucks feed the ERP. When a reading drifts out of range, the right people are alerted and the affected lots are flagged.
Records, checks and certificates kept automatically as part of daily work.
A sample mock recall. Times are illustrative of what linked lot data makes possible.
Devices on the floor and apps your team already uses feed the ERP directly.
A typical single-plant rollout, ending with a mock recall to prove traceability before go-live.
Typical improvement targets we plan against, not guarantees.
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Get a free module recommendation for your food business in a few minutes.
ERP for neighbouring industries and the services that complete your system.
Straight answers to what food businesses ask us most.
An ERP built for food makers: it manages recipes and batches, lot traceability, expiry and shelf life, cold-chain stock, quality checks and food-safety compliance alongside purchasing, sales and accounts.
Because every receipt, batch and dispatch is linked to lot numbers, a full backward and forward trace takes seconds, and a complete recall report can be produced in minutes.
Yes. It keeps CCP checks, temperature logs, supplier certificates, label data and audit records in one place, with reports formatted for FSSAI and HACCP audits. For US exports it supports FSMA 204 traceability records.
Yes. Stock is picked first-expiry-first-out automatically, with alerts for items near expiry and blocking of expired lots.
Each recipe version lists ingredients, quantities and yields. As purchase prices change, the cost per unit updates automatically, and you can scale batches with allergens flagged.
Yes. We connect IoT temperature sensors in cold rooms and trucks, weighing scales on the production floor and GS1 label printers.
Typically about 8 to 12 weeks for a single plant, including recipes, barcodes, sensors, training and a mock recall before go-live.
Most food businesses start with lot traceability and expiry control because they reduce risk and waste fastest. Take our free ERP audit for a recommendation.
Tell us what you want to build, your products, plants and current tools. We reply within 4 business hours with honest advice.