COMMON MISTAKES IN RAW MATERIAL SELECTION

It may seem obvious that the correct selection of raw materials in the food industry is a critical factor. However, cost is often given more importance than other aspects such as functional quality, regulatory compliance, supply reliability, and alignment with customer expectations. Errors of this kind result in economic losses, quality incidents, legal non-compliance, or reputational damage. Below, we will look at the most frequent mistakes.

Prioritizing price over quality

It’s a cliché, but one of the most common mistakes is choosing raw materials almost exclusively based on price, without considering their behavior in the manufacturing process or their impact on the final product. A certificate of analysis often says little about the real quality of the ingredient or its suitability for the purposes we seek. Two ingredients with similar analytical parameters may present notable differences in technological or sensory functionality.
Some raw materials have highly standardized quality. These are called commodities, and price is practically the only factor to consider. However, in many other cases, differences can be significant. These require professional evaluation of their characteristics. Measuring functional variables and performing sensory evaluation are essential.

Poor supplier approval processes

Many companies lack systematic supplier approval protocols. Additionally, not conducting periodic assessments increases blind spots that inevitably end up affecting production. It is advisable to know suppliers in detail, audit them regularly, request accreditations and review their updates, as well as establish measurable criteria to control supplier performance.
Furthermore, there are less objective aspects, such as the supplier’s reliability and logistics. These can cause all kinds of problems: incomplete deliveries, delays, labeling errors, missing documentation, or even disruptions in the supply chain and production stoppages.
Intangible factors must also be considered, such as service quality, including technical support, the quality of the relationship, integrity, flexibility, and commitment to the client.

Ignoring consumer expectations

Many mistakes arise from mismatches between the specifications of the selected raw material and those of the final product. A detailed list of requirements for the final product should be created. Among the points to consider are technical and quality specifications, the origin of the ingredients, required certifications, presence or risk of allergens, and compatibility with consumer trends (clean label, gluten-free, vegan, healthy, etc.).

Poor communication between departments

Raw material selection cannot depend solely on the purchasing department. The information mentioned above must be shared among the various departments involved in the company. Lack of coordination with quality, R&D, production, or marketing can lead to multiple problems in food production or commercialization. Among them: incompatibility of the ingredient with company equipment or processes, legal non-compliance, or contradictions with marketing claims. This type of error is similar to the previous point if we consider the other departments as internal clients.

Lack of attention to detail

Many other problems arise from rushed or poorly executed work, such as:

• Regulatory non-compliance. Food regulations are extensive and detailed. It is easy for a raw material to fail to meet some requirement.

• Not considering seasonal or origin-related variations, whether geographic, species-based, or variety-based.

• Inadequate transportation, storage, and handling. Many raw materials have special requirements that are often ignored.

• Incorrect, incomplete, or outdated documentation in any form (spec sheets, certificates, requirements, labels) and anywhere along the food chain.

Selecting raw materials requires technical rigor, detailed knowledge, and integration between departments. A poor choice can compromise quality, safety, efficiency, and brand image. Criteria must include functional quality, supplier performance and reliability, detailed knowledge of ingredients, and understanding of consumer and industry needs. This is essential to ensuring competitive, safe products aligned with today’s market demands.

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