ERPDrive for Food Processing Manufacturers
Run recipe-scaled production with FSSAI-compliant batch labels, FEFO dispatch, expiry tracking, allergen management, and cold-chain warehouse zones - in one cloud system.
The pain points generic ERP doesn't solve
Tally and BUSY handle accounting. SAP and Microsoft Dynamics need 4-month implementations. Neither is built for these specific food processing manufacturers pain points:
FSSAI license + batch labelling rules
Every consumer pack must carry: FSSAI license number, batch code, mfg date, best-before, net weight, ingredients list, nutritional info, allergen declaration. Manual label print = high error rate; FSSAI inspector finds errors, you get a notice.
Expiry tracking by batch (FIFO vs FEFO)
Food products expire. Dispatch must always be FEFO (first-expired-first-out), not FIFO. Without batch-and-expiry tracking, expired stock ships to customers - product recall, brand damage, financial loss.
Allergen tracking + cross-contamination prevention
Customer recipes with milk, soy, nuts, gluten must be flagged. Production lines must not switch from allergen recipe to allergen-free recipe without CIP (Cleaning In Place) validation. Excel-tracked allergens get missed.
Cold-chain warehouse zones
Frozen storage (-18°C), chilled (2-8°C), ambient. Each batch has its required storage condition. Putting frozen items in chilled storage spoils them. Receipt + put-away must enforce zone.
Recipe scaling (batch sizes vs SKU pack sizes)
Recipe yields 200 kg per batch. SKU pack is 500g x 400 packs = 200kg. But customer ordered 1,800 packs = 900kg = 4.5 batches. Recipe scaling must compute ingredients for 4.5 batches with rounding.
Customer-specific labelling (private label)
Same product, two SKUs: your brand and customer's private-label brand. Each has different artwork, FSSAI license number, batch format. Without per-SKU label management, mix-ups cause customer rejections.
The ERPDrive demo flow for your factory
Here is exactly what we will show you in a 30-minute demo. Every screen uses real industry workflows, not generic sample data:
- Recipe master with scaling
Recipe for 200 kg batch: ingredient A (kg), B (kg), C (g per kg), water (L). System scales recipe to any batch size. Allergens auto-flagged from ingredient master.
- Production order with batch + mfg date + best-before
Order 900 kg = 4.5 batches. System creates 4 full batches + 1 half batch, assigns unique batch IDs with mfg date and best-before (= mfg date + shelf life days).
- Allergen check + line allocation
Production order checks allergens of previous run on the same line. If switch from allergen recipe to allergen-free, CIP validation is required before next run. Allergen-free certificate from QA released.
- FSSAI-compliant label printing
Each pack/case/pallet label prints: FSSAI license, batch code, mfg date, best-before, net weight, nutritional info, allergen declaration. Customer-specific (private label) artwork loaded per SKU.
- Cold-chain put-away by warehouse zone
On production completion, batch is auto-routed to required zone: frozen / chilled / ambient. Put-away cannot complete outside the required zone. Temperature deviation alerts if cold-chain breaks.
- FEFO dispatch logic
Sales order created. System suggests earliest-expiring batches first. Operator can override only with reason code; over-ride logged for audit.
- Quality release + customer COA
Each batch goes through QA: physical, chemical, microbiological tests per FSSAI spec. Released batches available for dispatch; held batches blocked. Customer COA (Certificate of Analysis) auto-generated per dispatch.
- Traceability (forward + backward)
Customer complaint on lot ABC: trace back to ingredients consumed, supplier batches, production line, operator, QA test results. 30 seconds to assemble the trace report.
Modules tailored for food processing manufacturers
Out-of-the-box features (no custom development needed):
Define recipe per batch size; scale to any production qty with rounding rules.
Every batch is uniquely identifiable with dates; FEFO enforced at dispatch.
Allergens flagged on ingredients and recipes; CIP between allergen and allergen-free.
Frozen / chilled / ambient zones; put-away enforced by required storage.
Mandatory label fields enforced; customer-specific artwork per SKU.
Ingredient → batch → finished pack → customer dispatch, in 30 seconds.
GST and compliance
Indian regulatory requirements handled natively:
Customer story
A spice and condiments processor in Cochin
75 employees, ₹26 cr turnover, masala blends + ready-to-eat sauces
"We had two product recalls in 2024 because expired stock shipped by mistake. After ERPDrive, FEFO is enforced; you can't dispatch out-of-order without a reason code. Zero recalls in the year since go-live, and our FSSAI audit was the easiest one we've had."Measured outcomes
- Product recalls: 2 incidents → 0 since go-live
- FSSAI audit findings: 8 minor → 0 (all label and traceability findings cleared)
- Expired stock write-off: ₹4.2 lakh/year → ₹40,000/year
Pricing for your size
Frequently asked questions
Does ERPDrive support FSSAI batch labelling?
Yes. Label templates enforce all FSSAI-mandatory fields: license number, batch code, mfg date, best-before, net weight, nutritional info, allergen declaration. Customer-specific (private label) artwork is loaded per SKU. Labels print per pack, per case, per pallet.
How does FEFO (first-expired-first-out) dispatch work?
Sales order creation queries the inventory for batches with the earliest best-before that satisfies the customer's minimum-shelf-life requirement. Operator can override only with reason code; override is logged for audit. Standard FIFO is also supported per customer preference.
Can ERPDrive enforce allergen and cross-contamination controls?
Yes. Each ingredient has allergen flags (milk, soy, nuts, gluten, etc.). Recipes inherit allergens from ingredients. Production lines have a 'previous run' history; if switching from allergen-containing to allergen-free, CIP validation is required and an allergen-free certificate from QA must be released.
How are cold-chain warehouse zones managed?
Warehouse zones are defined as frozen (-18°C), chilled (2-8°C), or ambient. Each item master specifies required storage. Put-away enforces zone; put-away cannot complete outside the required zone. Temperature sensor data (if available) flags deviations.
Does ERPDrive support recipe scaling?
Yes. Recipe master defines ingredients per standard batch (e.g. 200 kg). When a production order is created for any quantity, the system scales the recipe with configurable rounding rules (round to nearest 100g, etc.) and verifies that scaled quantities fit available pack sizes.
How does forward + backward traceability work?
Forward: from any ingredient batch, see which production batches consumed it and which customers received those batches (recall scenario). Backward: from any customer complaint, trace back to production batch, ingredient batches, supplier batches, and supplier Mill TCs. 30-second report assembly.
What HSN codes apply to food processing?
Food preparations span chapters 19, 20, 21: malt extracts and pasta (1901, 1905), prepared vegetables (2001-2008), soups (2104), other food preparations (2106). GST rates vary 0% to 18% depending on processing level. ERPDrive pre-loads HSN per category.
See ERPDrive for your food processing manufacturers
Free 30-minute personalized demo using your actual products, BOMs, and pain points. Scheduled within 24 hours.