A tin of pre-cooked chickpeas can last up to five years on a shelf, at room temperature, without a single preservative. It isn't magic, nor is it aggressive chemistry: it's physics applied with a great deal of precision. Between the sack of dry pulses that...
Chickpeas are one of the oldest and most widely traded legumes in the world. Their presence in international supply chains, canning industries, ready-meal manufacturers and retail brands has made them a strategic raw material within the global pulses market. For professionals and B2B companies in the...
Pulses have traditionally occupied a discreet place on the shelf. Associated with price, volume, and steady turnover, they have long been a functional category—rarely a strategic one. However, the global context is changing the rules of the game. What was once a basic product is...
Our experience on Amazon has taught us that selling food online isn’t just about the product range. It’s about the business model. Just like at Autor Foods, for years, many companies in the food sector have seen Amazon as an obvious opportunity: a growing channel, with...
A cooked pulses manufacturer for private label must offer proven industrial capacity, recognized food safety certifications, full traceability, flexibility in formats, and scalable production. In addition, they should act as a strategic partner, advising on product development, cost optimization, and adaptation to the requirements of...
The development of a pulses product, or any other food product, under a private label (MDD) involves the retailer, the manufacturer and sometimes external teams specialising in quality, design and consultancy. In the case of cooked pulses, the process has its own specific characteristics because...
Product coding is critical to the safe, efficient and globalised operation of the food industry. In a globalised and digitalised market, accurate information and traceability are essential requirements for any company that aspires to operate with guarantees in the supply chain. From manufacture to the point...
The HACCP (Hazard Analysis and Critical Control Points) self-monitoring system is a preventive methodology applied in the food industry to ensure food safety. Its main objective is to identify, evaluate and control hazards (biological, chemical and physical) that may arise during the production, handling, storage...