Leading Dairy Company Selects E-WorkBook Suite to Drive Efficiency in Research and Development

IDBS announces the successful deployment of its E-WorkBook Suite within the R&D facilities at Wells' Dairy, Inc. (Le Mars, IA). The production use of E-WorkBook at Wells' Dairy improves operational efficiency, as well as providing more robust protection for its intellectual property assets.

Wells' Dairy required more robust data capture than that offered by traditional paper recording, plus the ability to capture information at the point of invention for the establishment and defence of potential intellectual property (IP). Furthermore, the digitization of information within the research and development functions at Wells' Dairy supports its QA (quality assurance) activities.

Deployment of E-WorkBook Suite at Wells' Dairy has enabled the capture, analysis and reporting of data across the R&D function. As a result of E-WorkBook's broad range of workflows and user roles, the system is very easy to use and consequently has a high level of user adoption. It also allows the application to be used across culinary arts, manufacturing, materials planning and collating consumer feedback.

John Kennedy II, Culinologist from Wells' Dairy commented: "E-WorkBook Suite was chosen over rival applications primarily because it is easy to use. We were particularly impressed with the ability to consolidate information by simply using drag-and-drop functionality. This ease of use has led to E-WorkBook being adopted throughout the organization, from research through to manufacturing. In addition, the clear audit trials and traceability available with E-WorkBook secures data and prevents experiments and tests being repeated."

Neil Kipling, founder and CEO of IDBS commented: "Protecting IP, supporting regulatory demands and storing data in a secure environment are critical requirements from our customers. The powerful functionality of E-WorkBook fully meets these demands. The successful installation of E-WorkBook Suite in industries ranging from biotechnology, to cosmetics and now food and beverage is testament to its flexibility."