Quality
Committed to better, aiming at the best
Quality is central to everything we do at Crop's. More than 70 people across the company are responsible for controlling, sustaining, and improving the quality level to meet the strict standards in all domains of quality management.
Process Control
All our recipes are created in the development kitchen, where we experiment, taste, and craft dishes that are later produced at scale. To ensure that the flavor and quality of the freshly cooked meals match what's available in stores, we involve three parties to safeguard the standards: the chef, quality manager, and sales manager. They are all responsible for assessing and validating the quality match. Additionally, we regularly evaluate the production processes to keep our performance on track.
Product Validation
We involve our team in regular product validations. This way, everyone at Crop's takes direct ownership of quality. Our comprehensive product validation process applies to each component of the dish:
- Seasoning mix: each blend is validated by our team to ensure it matches the original composition
- Sauces and dairy: we compare the large-scale product with the kitchen recipe to make sure it's replicated exactly in taste and texture
- Vegetable compositions: we make sure that the cornerstone of our dishes—the veggies—work perfectly with all other ingredients while keeping the desired texture
Certifications
We hold the highest industry certifications, including:
- BRC (British Retail Consortium)
- IFS (International Featured Standards)
- SMETA (Sedex Members Ethical Trade Audit)
- MCS/ASC (Marine Stewardship Council/Aquaculture Stewardship Council
- FDA (Food and Drug Administration)
- Organic Certifications
Supply chain transparency
Vertical integration gives us full control from seed to product. Our vegetables grow under the watchful eye of our own agronomists, who regularly perform quality checks. What we don't grow, we still know very well. We collaborate with certified suppliers which we hold to the same high standards as we do ourselves in the fields and production sites.
Trainings
Team members involved in growing vegetables and producing our ready meals receive multiple safety and quality training sessions. By investing in our people's knowledge and skills, we foster a culture of responsibility for the final product that permeates the entire organization.
