Lots without a record
Fruit arrives, gets used, and nobody can say which crate went into which bottle when a complaint comes in.
Every receipt gets a lot, a test result and an expiry at the dock.AI ERP for food and beverage manufacturers
Fresh from the line.Sold before it expires.
Jusxfoods tracks every raw-material lot, keeps recipes and batch costing, runs production and packing, releases batches through QC with FSSAI-ready labels, logs cold-chain temperatures, and uses AI to plan production and distribution by shelf life, so less stock expires on the shelf.
Fruit Dock2.4 t of mango received
Brix 14.2 and pesticide tests passed. Lot M-0918 created.
Recipe BookMango Mint 250 ml, version 7
Scaled to 6,000 bottles with sugar corrected for Brix.
Production Line6,000 bottles filled
Yield 96.8%. Batch code MM0918, best before in 21 days.
QC and FSSAIBatch released by QC head
Microbial test passed. FSSAI label checked.
-- °C
Sample walkthroughHosapalya Fresh Beverages
Cold-pressed juices and flavoured milk · 46 SKUs · Bengaluru
Cold ChainHeld at 3.1 °C
Cold room A and reefer KA-05 stayed inside 2-4 °C.
AI Shelf-Life Planner1,200 bottles at risk at 3 slow distributors
Suggested: move 800 to 2 fast distributors, plan the next batch 15% smaller. Sales head approved.
Distributor Sales98.4% sold before expiry
Returns 1.6%, down from 7% on the batch before.
Distributor map · Batch MM0918Bottles reaching 12 distributors
In transit At risk Selling in time
--sold before expiry
--returns, was 7%
Built for plants that make
Cold-pressed juiceFlavoured milk and curdIce cream and frozen dessertsNamkeen and chipsBakeryReady-to-eat mealsSauces and picklesContract manufacturing
Where freshness leaks
Most expiry losses start long before the shelf.
Returns are the last step of a chain that starts at the dock. Jusxfoods closes each gap with a record, a check or a plan.
Batches scaled on paper
Recipes live in a notebook. Sugar is guessed when Brix changes, and the real cost per bottle is a month-end surprise.
Versioned recipes scale and cost themselves from actual lots.Labels checked by eye
A missing allergen line or wrong licence number is found by an inspector or a retailer, not by the plant.
Each label is checked against FSSAI declarations before release.Stock ageing at slow distributors
One distributor runs out while another sits on bottles that will expire next week and come back as returns.
The AI planner flags the risk and suggests moves early.Follow one batch
Seven layers. One batch record.
Each module is a layer in the glass. Scroll and watch batch MM0918 fill it, from the fruit dock to the shop cooler.
Layer 01 · Mango
Fruit Dock
Every crate gets a lot number before it touches the line.
- Gate entry and weighbridge. Log vehicle, supplier, purchase order and net weight at the dock. Short or excess receipts are flagged against the PO before the truck leaves.
- Incoming tests. Brix, acidity, pesticide residue, moisture, and fat and SNF for milk. Each lot is marked pass, hold or reject against your specification.
- Lot and expiry. Every receipt gets a lot code, received date, use-by date and storage location, printed on a crate tag with a QR code.
Received today4.8 t
Lots on hold2
Expiring in 3 days3 lots
| Lot | Material | Supplier | Qty | Brix | Status |
|---|---|---|---|---|---|
| M-0918 | Totapuri mango | Kolar Fruit Co-op | 2,400 kg | 14.2 | Passed |
| S-0412 | Sugar S-30 | Shree Sugars | 1,000 kg | - | Passed |
| P-1187 | Mint leaves | Hoskote Greens | 38 kg | - | On hold |
| B-2290 | PET bottle 250 ml | Polypack | 12,000 nos | - | Passed |
| M-0917 | Alphonso mango | Ramanagara Orchards | 860 kg | 11.8 | Rejected |
Layer 02 · Peach
Recipe Book
Your recipes, scaled to any batch and costed to the last gram.
- Versioned master recipes. Every change to ingredients, process steps or limits is saved as a new version, with who changed it and who approved it.
- Batch scaling. Enter 6,000 bottles or 1,500 litres and get exact quantities, rounded the way your team actually weighs.
- Brix and pulp correction. When incoming fruit Brix differs from standard, sugar and water are recalculated so the finished product stays on spec.
Batch size6,000 bottles
Planned yield97.0%
Cost per bottle₹ 14.80
| Ingredient | Per 1,000 | This batch | Lot | Cost |
|---|---|---|---|---|
| Mango pulp | 62.0 kg | 372.0 kg | M-0918 | ₹ 22,320 |
| Sugar | 14.5 kg | 87.0 kg | S-0412 | ₹ 3,915 |
| Mint extract | 0.4 kg | 2.4 kg | P-1187 | ₹ 1,680 |
| Citric acid | 0.6 kg | 3.6 kg | C-0233 | ₹ 432 |
| Water (RO) | 172 L | 1,032 L | - | ₹ 96 |
Layer 03 · Strawberry
Production Line
From pulper to pallet, one batch record.
- Batch planning. Plan runs from sales orders, stock on hand, line capacity and shelf life, so you make what will sell while it is fresh.
- Process steps with limits. Pasteurisation temperature and hold time, homogeniser pressure, fryer oil temperature or oven time, each with alerts when out of limit.
- Filling and packing. Good, rejected and sampled units per shift, with case and pallet counts that feed finished-goods stock directly.
Filled5,812
Rejects96
Line speed120 bpm
| Step | Target | Actual | By | Status |
|---|---|---|---|---|
| Pulping | Brix 13-15 | 14.1 | Ravi | Done |
| Pasteurising | 90 °C / 30 s | 91.2 °C / 32 s | Auto | Done |
| Hot filling | 85 °C min | 86.4 °C | Auto | Running |
| Coding | MM0918 BB 27/11 | Verified | Asha | Done |
| Cartoning | 24 per case | 242 cases | - | Queued |
Layer 04 · Lime
QC and FSSAI
Nothing ships until your QC head says so.
- Test plans by product. Microbial, chemical, physical and sensory tests with specification limits, sampling points and frequency per SKU.
- Batch release. Your QC head reviews results and signs the release. Held batches are blocked from dispatch everywhere in the system.
- FSSAI label checks. Each label is checked for product name, ingredients in order, nutrition, veg or non-veg mark, allergens, licence number, net quantity, batch, dates and storage.
Awaiting release3
On hold1
Released today5
| Batch | Product | Micro | Label | Status |
|---|---|---|---|---|
| MM-250-1106 | Mango Mint 250 ml | Pass | Checked | Released |
| RM-200-1105 | Rose Milk 200 ml | Pass | Checked | Awaiting |
| GJ-1L-1104 | Guava 1 L | Pending | Checked | Awaiting |
| CC-200-1103 | Cold Coffee 200 ml | Fail | Checked | On hold |
Layer 05 · Blueberry
Cold Chain
Know the temperature of every case, all the way to the cooler.
- Cold room monitoring. Sensors log every few minutes. See minimum, maximum and mean per zone per day, and door-open time where sensors support it.
- Reefer van logs. Trip-wise temperature with route and stops, so you can show a distributor exactly how their stock travelled.
- Excursion alerts. An alert on the app and by email when a reading stays outside its limit for longer than you allow.
Cold room A3.1 °C
Reefer KA-052.8 °C
Excursions today0
Cold room A - last 24 hBand 2-4 °C
| Zone | Range | Now | Status |
|---|---|---|---|
| Cold room A | 2-4 °C | 3.1 °C | Normal |
| Cold room B (dairy) | 2-4 °C | 3.6 °C | Normal |
| Blast freezer | -18 °C max | -21.4 °C | Normal |
| Reefer KA-05 | 2-4 °C | 2.8 °C | In transit |
Layer 06 · Blackcurrant
AI Shelf-Life Planner
Plan every batch for the days it has left.
- Expiry risk forecast. For each batch at each distributor, how many units are likely to reach their best-before date before they sell.
- Stock rebalancing. Suggests moves from slow to fast distributors, considering van capacity, routes and the cold chain each move needs.
- Batch size planning. Recommends the next batch size per SKU from demand, stock already in the market and the shelf life of the product.
Shelf life21 days
At risk1,200 bottles
Suggested move800 bottles
Days to sell current stockBest before in 14 days
Whitefield
34 d
Hebbal
27 d
Jayanagar
24 d
E-City
4 d
Yelahanka
4 d
| Distributor | Stock | Sells / day | Days left | Risk |
|---|---|---|---|---|
| Whitefield Agencies | 620 | 18 | 14 | High |
| Hebbal Traders | 410 | 15 | 14 | High |
| Jayanagar Distributors | 170 | 7 | 14 | Medium |
| Electronic City Foods | 240 | 62 | 14 | Low |
| Yelahanka Supply | 180 | 48 | 14 | Low |
Layer 07 · Kiwi
Distributor Sales
Every distributor, every order, every return, by batch.
- Orders from the field. A sales rep app for orders, beat plans and outlet visits, plus direct ordering for distributors.
- Price lists and schemes. Distributor margins, quantity slabs, free-goods schemes and claims, applied automatically on every order.
- Dispatch by batch. Invoices carry batch numbers and expiry, with GST invoice and e-way bill data ready for your filing process.
Orders38
Value₹ 4.6 L
Returns1.6%
| Distributor | Cases | Status |
|---|---|---|
| Electronic City Foods | 42 | Delivered |
| Yelahanka Supply | 30 | In transit |
| Whitefield Agencies | 8 | Approved |
| Hebbal Traders | 12 | Pending |
Traceability
One search. Every lot in, every distributor out.
When a retailer calls about a bottle, type the batch code printed on it. The full chain opens before the call ends.
Batch MM-250-1106 · Mango Mint 250 mlTraced in 1.2 s
Went in
- Mango pulp · M-0918372 kg
- Sugar · S-041287 kg
- Mint extract · P-11872.4 kg
- PET bottle · B-22906,000
MM-250-1106Released by QC head
Best before 27 Nov
Best before 27 Nov
Went out
- Electronic City Foods1,680 btl
- Yelahanka Supply1,440 btl
- Whitefield Agencies1,200 btl
- 9 more distributors1,492 btl
Food safety first
Rules the software will not bend.
Planning gets smarter with AI. Food safety decisions stay with the people who sign for them.
AI never releases batches
Batch release is a signed decision by your QC head. The planner only sees stock that is already released.
Shelf life comes from your data
Dates come from your tested shelf-life studies and approved recipe. AI plans around them and cannot change them.
Expired stock cannot be sold
Expired stock is blocked from every order and invoice, and flagged for safe disposal with a record.
No health claims, ever
Labels follow FSSAI rules. Jusxfoods never writes health or nutrition claims for your products.
By product type
Set up for what you actually make.
Each category starts with the tests, process steps and shelf-life rules it needs, and you adjust them to your plant.
Juice and beverages
- Brix and acidity by lot
- Pasteurisation and hot-fill logs
- Short shelf-life planning
Dairy
- Fat and SNF at receipt
- Pasteurisation hold times
- Cold room and reefer at 2-4 °C
Ice cream
- Overrun and mix batches
- Blast freezing and hardening
- Frozen chain at -18 °C or colder
Snacks and namkeen
- Fryer oil temperature and changes
- Moisture and nitrogen flush
- Pouch packing by batch
Bakery
- Shelf life in days, not weeks
- Daily route dispatch
- Returns by outlet and reason
Ready-to-eat
- Retort time and temperature
- CCP records per batch
- Ambient and chilled lines
Sauces and pickles
- pH and water activity tests
- Long-life stock by batch
- Jar, bottle and sachet packing
Contract manufacturers
- Brand-wise recipes and approvals
- Client-supplied material lots
- Batch records shared per brand
Going live
Your plant on Jusxfoods in four weeks.
One layer at a time, with our team on your floor and your data imported for you.
Week 1
Items and recipes
We import your materials, SKUs, suppliers and recipes from spreadsheets or your current software.
Week 2
Dock and line
Fruit Dock and Production Line go live on tablets. The floor team is trained on the shop floor, in Kannada or English.
Week 3
QC and cold chain
Test plans, release, label checks and temperature logging switched on. Sensors connected where you have them.
Week 4
Distributors and AI
Distributors, price lists and schemes set up. The shelf-life planner starts with your sales history.
Questions
What plant heads ask us first.
Yes, with checks. Label data comes from the approved recipe and is checked for mandatory declarations such as ingredients, nutrition, allergens, veg or non-veg mark, licence number, net quantity, batch and dates, before artwork approval and before every release.
Never. Your QC head does. The AI Shelf-Life Planner works only with released stock and only suggests production and distribution moves, which your sales and planning heads approve.
Yes, in seconds. Search a batch code and see every lot that went in, every test, and every invoice, distributor and quantity that went out.
Yes. Juice, dairy, ice cream, snacks, bakery, ready-to-eat, sauces and pickles, and contract manufacturing each have their own tests, process steps and shelf-life settings.
Most single plants go live in about four weeks: items and recipes in week one, dock and line in week two, QC and cold chain in week three, distributors and the AI planner in week four.
Recipes and data are encrypted in transit and at rest, access is limited by role, and your data is never sold or shared with other manufacturers.
Batch awaiting releasePlant 01 · Line 01
Your next batch can sell out fresh.
- Product
- Your best seller
- Trial
- 30 days, one plant
- Setup
- Recipes and lots imported with you
- Card needed
- No
Released by: you, after your first batch
Contact us first