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Demo Data Overview
The demo dataset simulates a South African meat & plant-based manufacturer (“Excellent Meat”) with a fully populated NPD pipeline. It includes 5 users, 39 ingredients, a 4-stage approval workflow, and 13 projects spanning every lifecycle phase (development → trial → scale-up → production) and status (draft, in review, approved, rejected, on hold, production). Projects include 22 trial results with additional costs, 13 quality evaluations (sensory, lab, shelf-life), 10 costing versions, 6 approval decisions, 32 cooking instructions, 11 CPA entries, 5 project snapshots, product / packaging / label / lab images, 13 activity notes, and 5 email notification logs — showcasing every feature of the system.
Demo Users (5)
Five users representing different roles and departments. Each can log in and perform actions matching their role level. All demo users share the password demo123.
| Name | Role | Department | What They Can Do | |
|---|---|---|---|---|
| Admin User | admin@excellentmeat.co.za | admin | IT | Full system access: user management, settings, all approvals, demo data management |
| John van der Merwe | john.ops@excellentmeat.co.za | manager | Operations | Approves Ops Sign-off stages, manages production readiness |
| Sarah Nkosi | sarah.rd@excellentmeat.co.za | manager | R&D | Creates projects, builds formulations, approves R&D Review stages. Project creator for all demo projects |
| Pieter du Plessis | pieter.qa@excellentmeat.co.za | user | Quality Assurance | Approves QA Sign-off stages, records quality evaluations and trial results |
| Thandi Mokoena | thandi.fin@excellentmeat.co.za | manager | Finance | Approves Finance Approval stages, reviews costing and margins |
Approval Workflow
One default workflow template: Standard NPD Approval — a 4-stage sequential approval process. All demo projects use this workflow. Each stage must be completed in order before the project can advance.
Departments (5)
Five organisational departments. Retail, Food Service, and Export are linked to the Standard NPD Approval workflow — projects assigned to these departments inherit the workflow automatically.
Ingredient Catalogue (39 items)
A comprehensive ingredient library with South African pricing (ZAR), covering beef, lamb, game, plant proteins, spices, casings, additives, and packaging materials from realistic suppliers.
Constraint links: Garlic Powder → Strong Flavourant | Boerewors Spice → Strong Flavourant | Smoked Paprika → Spice Residue | Soy/Pea/Methylcellulose → Plant-Based Separation
Demo Projects (13)
The 13 demo projects are organised into four product families covering both recipe and primal product modes. They span every status (draft, in review, approved, rejected, on hold, production) and every lifecycle phase (development, trial, scale-up, production) to demonstrate the full system capability. Projects include trial results, approval decisions, evaluations, costing versions, cooking instructions, CPAs, snapshots, and activity notes.
Steaks (4 primal-mode projects)
Primal-mode products demonstrate cut-based formulations with yield tracking, pieces per batch, and by-product management.
| Code | Product | Dept | Category | Status | Phase | Current Stage | Priority | Batch | Total Cost | Margin | Selling Price |
|---|---|---|---|---|---|---|---|---|---|---|---|
| NPD-ST001 | Premium Fillet Steak 250g | Retail | Premium | in review | trial | R&D Review | high | 50 kg | 40% | ||
| Description: Hand-trimmed centre-cut beef fillet, individually vacuum-sealed for premium retail. Primal: Source: Beef Fillet | Cut: 250g × 30mm | 200 pieces/batch | 72% yield. Features: Has trial results (2 batches), by-products (Fat Trim + Bone & Sinew), costing version snapshot, and quality evaluation. | |||||||||||
| NPD-ST002 | Sirloin Steak 300g | Food Service | Standard | draft | development | R&D Review | medium | 80 kg | 35% | ||
| Description: Thick-cut sirloin steaks seasoned with cracked pepper, targeting food service. Primal: Source: Beef Sirloin | Cut: 300g × 25mm | 260 pieces/batch | 80% yield. Features: Has by-products (Fat Trim + Bone & Sinew), costing version snapshot, quality evaluation. | |||||||||||
| NPD-ST003 | Rump Steak 350g | Retail | Economy | in review | scale up | QA Sign-off | medium | 100 kg | 30% | ||
| Description: Value rump steaks for high-volume retail, portion-controlled. Primal: Source: Beef Rump | Cut: 350g × 22mm | 285 pieces/batch | 85% yield. Has 15% secondary margin for distributor pricing. Features: Trial results (2 batches), costing version. Most advanced steak project (scale-up phase). | |||||||||||
| NPD-ST004 | Ribeye Steak 280g | Export | Premium | in review | development | R&D Review | critical | 60 kg | 42% | ||
| Description: Well-marbled ribeye with herb butter sachets, export quality. Primal: Source: Beef Rib | Cut: 280g × 28mm | 214 pieces/batch | 68% yield. Features: Export department, 12% secondary margin, R100 rebate, 4% manufacturing loss. Quality evaluation. | |||||||||||
Sausages (3 recipe-mode projects)
Recipe-mode products with full formulations including meat, spices, casings, and fillers. These demonstrate allergen warnings (Gluten from Rusk, Mustard from Boerewors Spice) and operational constraints (Strong Flavourant, Spice Residue).
| Code | Product | Dept | Category | Status | Phase | Current Stage | Priority | Batch | Total Cost | Margin | Selling Price |
|---|---|---|---|---|---|---|---|---|---|---|---|
| NPD-SS001 | Lamb & Rosemary Sausage 500g | Retail | Premium | in review | trial | Finance Approval | high | 100 kg | 38% | ||
| Description: Traditional lamb sausage with fresh rosemary and garlic, natural sheep casing. Recipe (10 lines): Lamb Shoulder 65kg, Lamb Fat 10kg, Water 12kg, Rusk 5kg, Salt 1.8kg, Rosemary, Garlic, Pepper, Coriander, 200x Natural Sheep Casings. Features: Trial results (2 batches), pre-planned batch sizes (Trial: 250kg, Scale-Up: 500kg, Production: 1000kg), 5% mfg loss. Alerts: Gluten (Rusk), Strong Flavourant (Garlic). | |||||||||||
| NPD-SS002 | Beef Boerewors 500g | Retail | Standard | draft | development | R&D Review | medium | 100 kg | 35% | ||
| Description: Authentic South African boerewors made with premium beef trim and traditional spice blend. Recipe (8 lines): Beef Trim 72kg, Water 10kg, Boerewors Spice 2.5kg, Rusk 5kg, Salt 1.5kg, Pepper, Coriander, 200x Collagen Casings. Features: 10% secondary margin, 4% mfg loss. Pre-planned batch sizes. Alerts: Gluten (Rusk), Mustard (Boerewors Spice), Strong Flavourant (Boerewors Spice). | |||||||||||
| NPD-SS003 | Game Sausage (Springbok & Beef) 400g | Retail | Premium | in review | development | R&D Review | high | 80 kg | 40% | ||
| Description: Artisanal game sausage blending springbok venison with beef trim, infused with smoked paprika and cumin. Recipe (10 lines): Venison 40kg, Beef Trim 20kg, Water 8kg, Rusk 4kg, Salt 1.5kg, Smoked Paprika, Cumin, Garlic, Pepper, 160x Collagen Casings. Features: R50 promo value, 5% mfg loss. Alerts: Gluten (Rusk), Strong Flavourant (Garlic), Spice Residue (Smoked Paprika). | |||||||||||
Burger Patties (2 recipe-mode projects)
| Code | Product | Dept | Category | Status | Phase | Current Stage | Priority | Batch | Total Cost | Margin | Selling Price |
|---|---|---|---|---|---|---|---|---|---|---|---|
| NPD-BP001 | Gourmet Beef Burger 150g | Food Service | Premium | in review | scale up | Ops Sign-off | medium | 50 kg | 40% | ||
| Description: Premium 150g beef patties with smoked paprika seasoning for food service. Recipe (7 lines): Beef Trim 42kg, Water 3kg, Salt 0.6kg, Smoked Paprika, Onion Powder, Pepper, Rusk 2kg. Features: Most advanced recipe project (scale-up, at Ops Sign-off). Trial results, R30 rebate, 3% mfg loss. Pre-planned batch sizes. Alerts: Gluten (Rusk), Spice Residue (Smoked Paprika). | |||||||||||
| NPD-BP002 | Lamb & Herb Burger 200g | Retail | Premium | draft | development | R&D Review | high | 60 kg | 38% | ||
| Description: Thick lamb patties with Mediterranean herb seasoning, targeting premium retail. Recipe (7 lines): Lamb Shoulder 48kg, Lamb Fat 4kg, Water 3kg, Rusk 2kg, Salt, Herb & Garlic Seasoning, Pepper. Alerts: Gluten (Rusk), Mustard (Herb & Garlic Seasoning). | |||||||||||
Plant-Based (4 recipe-mode projects)
Soy and pea protein formulations demonstrating the Plant-Based Separation constraint and Soy allergen tracking.
| Code | Product | Dept | Category | Status | Phase | Current Stage | Priority | Batch | Total Cost | Margin | Selling Price |
|---|---|---|---|---|---|---|---|---|---|---|---|
| NPD-PB001 | Plant-Based Burger 150g | Retail | Plant-Based | in review | trial | QA Sign-off | critical | 50 kg | 42% | ||
| Description: Soy and pea protein burger with beetroot for natural colour, health-conscious retail. Recipe (11 lines): Soy Protein 12kg, Pea Protein 10kg, Coconut Oil 6kg, Water 14kg, Methylcellulose 1.5kg, Beetroot Powder 0.8kg, Salt, Onion, Garlic, Smoked Paprika, Potato Starch 2.5kg. Features: Critical priority, R80 promo value, 8% secondary margin, 6% mfg loss. Trial results. Pre-planned batch sizes (Trial: 100kg, Scale-Up: 300kg, Production: 600kg). Alerts: Soy (Soy Protein), Plant-Based Separation (Soy, Pea, Methylcellulose). | |||||||||||
| NPD-PB002 | Plant-Based Sausage 400g | Retail | Plant-Based | draft | development | R&D Review | high | 60 kg | 40% | ||
| Description: Pea protein sausages with smoky seasoning in collagen-free plant casing. Recipe (11 lines): Pea Protein 15kg, Soy Protein 8kg, Coconut Oil 5kg, Sunflower Oil 3kg, Water 18kg, Methylcellulose, Salt, Starch, Smoked Paprika, Garlic, Onion. Alerts: Soy, Plant-Based Separation. | |||||||||||
| NPD-PB003 | Plant-Based Mince 500g | Retail | Plant-Based | in review | development | R&D Review | medium | 80 kg | 38% | ||
| Description: Versatile plant-based mince using textured soy protein, ideal for bolognese and tacos. Recipe (10 lines): Soy Protein 22kg, Pea Protein 12kg, Coconut Oil 4kg, Sunflower Oil 5kg, Water 24kg, Beetroot Powder, Salt, Onion, Garlic, Starch 4kg. Alerts: Soy, Plant-Based Separation. | |||||||||||
| NPD-PB004 | Plant-Based Steak Strips 300g | Food Service | Plant-Based | in review | development | Finance Approval | medium | 40 kg | 44% | ||
| Description: Marinated plant-based steak strips for stir-fry and fajitas, high-protein pea and soy blend. Recipe (10 lines): Soy 10kg, Pea 8kg, Coconut Oil 3kg, Sunflower Oil 2kg, Water 10kg, Methylcellulose, Salt, Garlic, Smoked Paprika, Starch 2kg. Features: Most advanced plant-based (at Finance Approval stage). R40 rebate, R60 promo, 10% secondary margin, 6% mfg loss. Alerts: Soy, Plant-Based Separation. | |||||||||||
Additional Demo Records
Multiple trial batches across the projects in trial phase and beyond. Each batch has input/output tracking with auto-calculated yield and waste, a pass/fail result, and itemised per-batch additional costs.
Offcuts across primal, sausage and burger projects — e.g. Fat Trim (sellable, recovery value deducted from cost) and Bone & Sinew (waste, tracked for yield only).
Scenario/revision snapshots saving the complete cost breakdown and formulation at a point in time, for what-if analysis and comparison. Later-phase projects carry more than one version to show cost evolution.
Sensory, lab, and shelf-life evaluations across the projects, recorded by QA. Each carries 1–10 scores (Appearance, Texture, Flavour, Aroma, Overall) and a pass/fail/conditional result.
Product, packaging, label, and lab-result images are attached to several projects so the Images gallery is populated and every image type is represented. (These demo images are generated placeholders and are removed when demo data is purged.)
Itemised additional costs are attached to trial batches in the first two trial projects (ST001, ST003). Examples include materials, testing, and equipment costs — demonstrating full lifecycle cost tracking per batch with automatic actual cost/kg calculation.
CPA entries on selected projects show how analysis and testing costs are tracked per department or development type. Some entries have validity windows (valid from/to dates); others are open-ended. View them on the CPA tab of a project.
Step-by-step food safety cooking instructions are attached to selected projects, demonstrating temperature, duration, and method documentation per cooking step. View them on the Cooking tab of any project that has instructions.
How to Explore the Demo
- Log in as different users to see role-based access in action. Try Sarah Nkosi (R&D Manager) to create projects, Pieter du Plessis (QA User) to approve QA stages, or the Admin for full access.
- Approve workflow stages on projects in “In Review” status. Click a project, go to the Approval tab, and submit an approval as a user with the right role.
- Modify a formulation — open any project, go to the Formulation tab, and add or remove ingredients. Watch the costs recalculate automatically.
- Compare primal vs recipe — open NPD-ST001 (primal steak) and NPD-SS001 (recipe sausage) side-by-side to see the different formulation approaches.
- Check allergen warnings — open NPD-SS002 (Boerewors) to see Gluten and Mustard allergen banners from the Rusk and Boerewors Spice ingredients.
- Review trial results & costs — open any trial+ phase project and go to the Trials tab to see batch input/output data and itemised additional costs per batch, including automatic actual cost/kg.
- Explore CPA entries — open NPD-ST001 or another demo project and click the CPA tab to view Cost Per Analysis entries, including their validity dates and development type classifications.
- View cooking instructions — open a project with cooking steps and click the Cooking tab to see the step-by-step food safety instructions with temperature and duration details.
- View by-products — open NPD-ST001 (Premium Fillet Steak) and click the By-Products tab to see Fat Trim (sellable, recovery value deducted from cost) and Bone & Sinew (waste, tracked but no cost impact).
- Review the Activity log — open any project and click the Activity tab to see the full audit trail. Every change is recorded with timestamps: formulation edits, cost changes, approvals, status changes, and more.
- Create a snapshot — open any demo project, go to the Versions tab, and click “Save Costing Version” or “Take Snapshot” to capture the current state. Use the Compare feature to see differences between versions.
- Check the RAG Dashboard — go to the main Dashboard and view the Red/Amber/Green status panel to see which demo projects are on track, stalled, or at risk. Click a colour to filter.
- Remove demo data — when done, go to Settings → Demo Data Management → “Remove Demo Data”. Only demo-flagged records are deleted; any real data you added is preserved.