A product certification is not only a signal to consumers that your product is up to a certain standard – it improves the branding of the product and facilitates the marketing.

Purpose

Food product certification may refer to recognised standards by the International Standardization Organization (ISO) or DNV’s own TPS (Technical Product Specification) standards.

In all cases, the certification involves evaluation of the quality system, surveillance of the production processes and testing of product samples. The samples are evaluated against parameters based on product characteristics and acceptable risk levels for both the consumer and producer.

In the developed countries the consumer needs are linked to “food quality” rather than "food quantity". Consumers are increasingly aware of the nutritional value of food, and prefer healthier and more nutrional products.

Benefits

The product certification highlights the specific characteristics differentiating it from similar products. The certified product goes beyond guaranteeing safety and quality; it also communicates its own unique value. To certify a product means to state in writing its conformity to a technical specification, by means of a defined operating method and within an established reliability limit. The certification mark on the product label gives it a competitive advantage over similar products.

Deciding to undertake the voluntary product certification means to work towards continual improvement. This is necessary to maintain the established qualitative standards throughout the independent periodical surveillance activities.

Product certification should not be underrated as a marketing tool, and is a useful when introducing your product in a new market niche or to retailers. The first positive effect is the improvement of the product’s brand value, which in turn plays a fundamental role in the increase of customers – and therefore in the economic returns.