Between 2015 and 2020, the number of dietary consumers increased sevenfold, and within this, the number of gluten-sensitive consumers increased tenfold. In response, Hungast Group increased the capacity of its dietary kitchens. Also, in order to comply with healthcare and consumer safety criteria, a traceability system needed to be put in place to guarantee 100% accuracy of product data. During implementation, apart from zero failure rate, Hungast had to consider the financial and environmental aspects as well as what tools would be used.
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