Traceability, expiry, and real cost for food operations
In food, traceability doesn’t just serve compliance. It protects margin, reduces waste, and enables fast response when expiry, quality, or recall demands certainty about every lot.
FIFO · Inventory
Extra Virgin Coconut Oil
For Food & Beverage
In food, tracking lots isn’t optional. And margin without real cost is an illusion
In food operations, a lot is never just a quantity. It carries expiry, supplier, cost, origin, and potential quality impact. When that context is lost, the problem isn’t just operational. It becomes commercial and regulatory risk.
If an ingredient needs investigation, you have little time to respond. Which productions used that lot? Which finished products were affected? What’s still in stock? What already left? Without real traceability, every answer becomes manual reconstruction.
At the same time, margin in food depends on correct cost. Ingredients vary in price between purchases, losses happen, expiry pressures consumption, and average cost rarely represents what actually went into each production. Without real FIFO, the math is wrong.
Loribase was designed for this scenario. You control expiry, trace lots forward and backward, and calculate cost based on what was actually consumed, without falling into the complexity of enterprise food ERP.
Capabilities
What Loribase delivers for food businesses
Expiry date tracking per lot
Every raw material lot carries its expiry date from the moment of receipt. Loribase can flag lots approaching expiry, prioritize consumption of near-expiry lots, and prevent use of expired ingredients in production.
Full lot traceability
Trace any lot forward: which production batches consumed it, which finished goods contain it, which customers received those goods. Trace backward from a finished product lot to the exact supplier shipment it came from.
Automatic FIFO on production
When a production run starts, Loribase automatically identifies the oldest available lots for each ingredient and reserves them. The oldest stock is always consumed first. Compliance with FIFO requirements is automatic, not manual.
Supplier and batch identity per lot
Each received lot retains its supplier identity, purchase date, and any certification or compliance attributes. Differentiate organic from conventional, certified from uncertified, at the lot level.
Production cost from real lot prices
Production cost is calculated from the actual purchase price of each consumed lot, not from a standard cost. When ingredient prices change between orders, your cost calculation reflects reality immediately.
Recipe-to-finished-goods traceability
Reusable production blueprints link your recipes to your inventory. Every production run records which lots of which ingredients were used, in what quantities, at what cost, creating a permanent record for compliance, quality review, and cost analysis.
How It Works
Food inventory workflows in Loribase
Receive ingredients with full lot identity
Register each supplier delivery. Each ingredient creates a new inventory lot with unit cost, quantity, expiry date, and supplier details. Multiple lots of the same ingredient coexist, each with its own identity and attributes.
Create a production batch from a recipe blueprint
Select the product to produce and the quantity. Loribase loads your recipe blueprint and calculates required ingredients. It shows available lots for each ingredient, ordered by expiry date, so you can confirm which lots will be consumed.
Produce: FIFO applied automatically
On production confirmation, the oldest available lots are reserved for each ingredient. When production completes, the reservation becomes consumption. All consumed lots are recorded permanently with their quantities and costs.
Finished goods lot ready for sale or distribution
The finished product enters inventory as a new lot with its calculated cost, production date, and traceability links to all raw material lots consumed. It can be sold, transferred, or used as an intermediate ingredient in another production.
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