by Meaghan | Jan 15, 2020 | News
Image: Meaghan Dodd in Shanghai – market research with five-star chefs on how they would cook Hoki (Macruronus novaezelandiae). Winning the Women’s Industry Network Seafood Community Scholarship in 2009 was a critical point in my career pathway and provided...
by Meaghan | Jan 10, 2020 | Advice
When it comes to out-of-specification product, how many times have you seen your Production department fight it out with the Quality Assurance department (QA) in the blame game of who actually owns the problem? Whose problem is it? On one hand, you have QA stopping...
by Meaghan | Jan 10, 2020 | Advice
In the ever-changing food manufacturing landscape, there is consistent pressure to cut costs from retailers, customer or internally within your business. How do you uphold your margins whilst maintaining product quality for the end consumer? While it can be easy to...
