Energy Drink project production process: please refer to the attached images for

Question

Energy Drink project production process:

please refer to the attached images for the project case.

Quality Problems:
Quality of energy drink is not appropriate, taste is not appropriate, packaging is not appropriate; quantity is bottle is lower than mentioned.

what are:

1. Quality problem solutions ?

2. Quality gaps ?

INTRODUCTION wadays people are more health conscious and peefer including healthy and fresh food in their daily ine. Also, due to the increase in working population, people do not have time and energy to prepare lthy food. Therefore, they depend on readymade products available in the market. Also, they are expecting not only bealthy beverage but also the one which can restore vitamins depletion over a long- working day or boost energy for working late hours or to cope up with stress or have healthy skin. But, most of the beverages available in the market coatain different preservatives which are unbealthy However, most of them are now moving towards producing more natural and bealthy products. There are many functional beverages such as energy drinks, performance drinks, fuit drinks, vitamin water soy drinks etc. The main benefits of all these kinds of beverages are boosting energy, rejuvenating. hydrating the body, supporting health and wellness. Since people these days are more educated about the features of the beverages, there is a lot of scope in this market where one can produce innovative drinks with special health benefits. Hence, considering the market growth and consumer interest, we came up with an idea of launching a healthy energy drink PEP PRODUCT DETAILS: PEP will be a non-alcoholic alternative to Canada's traditional Caesar Cocktail available at a very affordable price with zero preservatives, high quality, natural ingredients, tasty and healthy containing vitamins which is useful for the eustomers to be productive and stay focused. Our aim is to help our customer's everyday life more performing and easler by changing the way people are drinking. PEP ill have the following characteristies L. The first functional beverage in Canada which is a bealthy alternative for Caesar 2. ill not have any artificial colouring. preservatives, sweeteners or additives in its compositioningredients. 3. It is enriched with vitamins and supplements to belp customers overcome their day-day challenges of busy work especially facing tasks with cognitive demand. 4. PEP is a natural, fresh and aromatic energy drink with slight hints of original ingredients (Lemon, Celery, Pepper). Composition: The functional claim of the drink will be that PEP supports optimum nervous system functioning, enhance mood and energy levels, because of its ingredients: Lime: Vitamin C . -Celery: Vitamin B6 Ground Pepper: Vitamin K Dietary Fibre Tomato&Clam; Extract (Clamato: Vitamin B-12, Biotin, Vitamin A C Apple Cider Vinegar Vitamin BI, B2, Bo Guarana Seaweed seed extract Glucose Honey ? Carbonated water

Explanation / Answer

The quality problem solutions are as follows:

1.      Quality is not appropriate: The following steps can help assure quality:

·         The mandatory quality checks should be performed and many samples tested and checked.

·         The bottles should be checked for any damage or foreign material.

·         A bottle inspection technology measure should be used to standardize the quantity measuring the liquid height.

·         The cap fixing technology should ensure the cap is fixed securely.

·         There should be various parameters defined on the proportion of ingredients, which are strictly adhered, and non-compliance would shut the production line.

·         The processes of the drink and temperature controls should be preset and in case of non-compliance, the drink can be reprocessed.

·         Analyzers should be used to study accurate dispensing and proportionate use of ingredients.

·         The system should halt in case of process failure at any stage i.e. Non-adherence to proportions, inadequate quantity, wrong mixing of ingredients etc.

·         The US food laws and regulations should be strictly followed.

2.      Taste is not appropriate:

·         Sample surveys and physical tasting at public places like malls, events etc should be conducted.

·         Customer’s feedback taken and market testing is done again and again till product taste is liked and the final product is established.

·         The drinks of competitors should be analyzed for their proportions and mixes.

·         The company needs to run many product trials to establish correct taste.

3.      Packaging is not appropriate:

·         Online and offline market survey of various packaging options will give accurate feedback on corrections and market acceptability.

·         Consultants can help develop a correct color combination suitable to the market and product requirements.

4.      Quantity is lower than mentioned:

·         The production system and machine should ensure the liquid levels are proportionate and stop after each bottle is filled.

·         A bottle inspection technology measure should be used to standardize the quantity measuring the liquid height.

The quantity could be specified into the machines and in case required the technicians should be adequately trained to manage the discrepancies. There should be quality checks to confirm quantity is as per specifications.

2. Quality gaps are as follows:

·         The manufacturing process is not systematic and properly formulated.

·         The technology used in manufacturing does not have correct parameters assigned.

·         The standardization has not been established

·         The initial customer survey regarding taste and packaging has been incorrectly conducted.

·         There is a gap in the customer requirement and the product available.

·         The quality processes and standard operating processes are not in place.

To sum it up quality failure in manufacturing is when multiple checks at various levels fail and the processes are not followed.

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