The food service industry relies on multiple users and time critical service delivery, which can both increase confusion and pressure to instantly understand the distinctions between different date labels. Not knowing when a product was first opened is more risky for certain foods. The sniff test does not work with bacteria such as salmonella, e-coli and listeria, which are all odorless.
Caterers are prepared to pay a higher price for ingredients which are not only good quality but also help reduce costs and time in the service delivery. How do you, as a brand owner, preserve your brand quality? How can you ensure that your products are consumed at their best, over multiple food service events? How can your packaging help save money by saving time and reducing waste?
The UWI Solution
Working alongside current processes, the UWI Label gives your customers confidence to tell at a glance when your product is still safe to use.
|Clearest display||Understood at a glance and from a few meters distance, the UWI label has the clearest display of any time indicator label. Universal colour code: green is good, red is bad.|
|Tailor made||Various elements are customized to suit: artwork, label size, timeframe, etc. As a small company, our advantage stems from our flexibility, speed and tight control over the entire process from design to manufacture.|
|Unique technology||Many years of rigorous scientific and technical development have refined our unique microfluidic technology. When the UWI Label is green, you can rest assured a product is safe to use.|
|Removes human error||Automatically activated when the container is opened, meaning there is no need to remember to activate the label and no need to remember when you purchased or first opened it.|
|Reduces risk||Reduces the risk of using out of date or even harmful products that you can’t see or smell are no longer safe.|
|Reduces waste||Your customers know when your products are still safe and have a visual reminder when to throw the product out. This leads to improved stock management and reduced food waste.|
|Reduces costs||Waste is reduced and staff time is saved not having to decipher date labels. This reduces service delivery costs.|
|Ensures brand quality||Helps the catering staff identify when your products are at their best quality, thus maintaining your brand reputation and differentiation.|
|Encourages brand loyalty||Provides your customer with added benefits, encouraging their brand loyalty more frequent purchases. Also provides your customer with a visual reminder of when to rebuy.|
- Organic, natural products
- Mayonnaise or raw egg products
- Sauces and marinades
- Raw meat