Cold-chain inventory is not just an inventory accuracy problem. For food and beverage distributors and manufacturers, knowing that you have 500 units in stock is only part of the picture. You also need to know which batch they belong to, when they expire, where they are, and how they have moved through your operation. When products are perishable or temperature-sensitive, delays and poor visibility can turn into wasted stock, missed sales, or food safety problems. That is why