The EVERY Company’s Post

What makes a new food product innovation successful? I have developed and launched many new food products and led teams that designed and introduced many others to the market. Yet, only a few have been very successful and stayed in the market. Mini Cheetos Sweet Corn is one of them. I designed it very early in my career. It is still one of the top snack food products in Türkiye after 20+ years. Reflecting on it and some other successful products, I believe a combination of three key factors are usually in play. 1) A unique consumer benefit 2) Unique but locally relevant flavor profile 3) A top class cross-functional teamwork during development As we transform the global food system, R&D and new product innovation efforts and their success will be pivotal. Consumer adoption of these products will be critical. Any product innovation that is better for the people and the planet needs to be adopted and loved by the consumers. I encourage all my fellow product developers to always consider the above three factors, especially the “unique consumer benefit” one while working on new innovations in the food industry. What are the key factors you have found crucial in developing successful food products? (So that we can learn from each other’s experiences to advance the global food system) #foodscience #innovation #researchanddevelopment

In the competitive landscape of the food industry, innovation is the cornerstone of success. At ALS, we specialize in providing comprehensive food product development solutions tailored to the unique needs of corporate clients. Join us as we delve into the intricacies of our culinary journey and explore how our services can help your organization unlock new opportunities and drive growth. Affinity Liaison Service Contact us operations.lhr@als-group.org operations.khi@als-group.org Visit our website for more details www.als-group.org #FoodInnovation #ProductDevelopment #CorporateSolutions #LabDesign #FoodIndustry #CulinaryExcellence #Innovation #R&D #CorporateClients #GrowthOpportunities #TailoredSolutions #ALSFoodDevelopment #MarketLeadership #FoodScience #ResearchAndDevelopment #CorporateInnovation #FoodTech #FoodLab #QualityAssurance #RegulatoryCompliance #Sustainability #BusinessGrowth #FutureOfFood #ConsumerTrends #BrandIdentity #MarketResearch #Collaboration #Efficiency

Series - "Case studies in food product development" (total 20 chapters) Chapter 13: SPIRIT OF ENTREPRENEURSHIP IN COMMERCIALISATION - PRODUCT AND PROCESS DEVELOPMENT OF COCONUT BEVERAGE MIX "This chapter shows how the company strategy itself can become a ‘product’ for development, becoming a basis for strategic enhancement of food company decision making. Both product development knowledge and process development can fall short for commercial success if the adequate human skills are not added in, and added with the enthusiasm that comes from total commitment." #foodproductdevelopment #Rnd #food

Something interesting that flew under the radar.. Campbell's shutting down Pacific Foods plant and scaling down organic soup production? A lot to unpack here… Organic and BFY foods are continuously growing. While optimizations of production are quite common, shutting down Pacific plant still raises some questions… Campbell’s has history with acquisitions of healthy food brands just to divest them few years later. This was Garden Fresh Gourmet Foods, Inc. Similar story with Wolfgang Puck organic soups.. Supply chain issues, optimizations sound like credible reasons however could it be something deeper? Viewing organic and better for you as specialty is obsolete concept. Organic as extra profit might make sense from balance sheet perspective but is it really how customer sees it? Democratization of healthier processed foods is already happening. Choices are embrace and drive with vision or follow and drop off in a bubble of short term priorities. The universal recipe for success and growth is removing boundaries. Not creating them. Segregation of any kind is not good for business longer term. Corporate history remembers mavericks who dared to democratize products and services with bold visions. Henry Ford, Sam Walton, Steve Jobs… #retaildemocratization Errol Schweizer inspired by The Checkout

Milk chocolate is a fascinating ingredient! Achieving its smooth, rich flavor and perfect snap requires precise temperature control, a solid grasp of cocoa butter crystallization, and the right balance of milk solids and chocolate liquor. Understanding the science behind milk chocolate can be a game-changer in product innovation, from ideation to production to marketing. This knowledge enables teams to create superior products, streamline manufacturing processes, and respond adeptly to market trends. 📍At the Institute of Confectionery Excellence, we delve into the art, science, and technology of candy-making with guidance from seasoned experts. Our Core Candy Principles Course this November provides in-depth training on all things chocolate, led by Victus-Ars trained food scientists.  Participants gain hands-on experience and learn how cross-functional teams can collaborate effectively to develop standout products. ⭐ Don’t miss this opportunity to elevate your team’s skills and innovation capabilities. Enroll in our Core Candy Principles Course this November and empower your team to create the next big thing in chocolate. #womanceo #womeninscience #candytech #chocolatetechnology #candyindustry #confectioneryeducation

🌟 Exciting Workshop Recap! 🌟 Great Food Creations recently led an insightful workshop for the Business of Food Pre-Accelerator Program, Ignite Food Passions runs in collaboration with Brimbank City Council. We shared our expertise with the program participants on New Product Development. The session was well-received, with relevant points tailored to the audience and delivered in clear, accessible language making it easy to understand complex topics like Food Science, Technology, and compliance. Points discussed included: • Product Development process (4 steps) • Food Safety Considerations • Allergen Management • Ongoing due diligence For those looking to dive deeper into The Pre-Accelerator Program by Business of Food visit https://lnkd.in/gaNc_uCF Curious about how we can help elevate your food innovation journey? Explore more about our services and expertise today! Want to run a Product Development workshop for beginners? Contact us below to collaborate #NewProductDevelopment #FoodTechnology #GreatFoodCreations

Once, there were ancient people who didn’t know how to cook food, and someone tried it. This innovation came to the food and beverage industry through bold decisions and interesting accidents. Sometimes, those little accidents made companies reach new horizons. However, research and development are no longer interesting accidents; they are well-planned, creative new product developments in the food and beverage industry. These come with proper market knowledge as well as predicting and understanding the behavior of growing consumer bases. ⌛ 💡 In the food and beverage industry, operations and quality departments play a unique and in-depth role, with extensive responsibilities. Some companies use their R&D department separately or under the quality department. In this sense, the quality department is the real-time overseer, while R&D ensures the company stays competitive by implementing new methods, both scientifically and in applied manners. ⚙ 🍵 Their role must be deeper than the overall quality department, with scientists, innovators, and analysts executing operations. R&D is the fuel for the company's drive. Without any advancements, no company can survive. There are plenty of examples where ignoring this aspect has led to the utter failure of companies. So, if someone asks why both quality and R&D are necessary... that’s why. 🔗 ✨ #researchanddevelopment #foodandbevrage #innovations #quality #technology #newproducts #ideas #science #agriculture #food #crafting #creativity

February might be short but it's been mighty: - Met with over 12 new brands that need our support. - Signed engagements with 4 of them (that's a 33% conversion rate)! - Completed the first graduation of a client, from idea to launch in less than 7 months! - Achieved an Organic certification (we ❤️ organic). - Implemented cost reduction strategies for an existing client (we ❤️ margins) - Worked with 2 new categories: Pizza and Cereal! - Completed 3 SQF assessments. - Probably missing some stuff! And although not everything has been as perfect as this post aims to describe, focusing on the positive really keeps us motivated to do better and support more brands on the path to scalability and success. Could not have done it without the incredibles Andrea Blanco and Suzette Edwards. Now, let's get to work and make dreams come true 🙂. Contact us at Evolve Food Consultants . -- #productdevelopment #certifications #labeling #compliance #organic #sqf #operations #cpg #foodandbeverage

𝐖𝐡𝐲 𝐖𝐨𝐫𝐤𝐢𝐧𝐠 𝐰𝐢𝐭𝐡 𝐂𝐮𝐥𝐢𝐍𝐄𝐗 𝐢𝐬 𝐃𝐢𝐟𝐟𝐞𝐫𝐞𝐧𝐭 Innovation at CuliNEX goes beyond just creating outstanding food products. We believe in building strong, collaborative relationships, grounded in commitment and care. We’re big thinkers with proven strategies and processes to ensure your success, but we approach each project personally, tailoring our methods to meet your unique needs. This personalized approach is what sets us apart and ensures that the products we develop not only meet demands but exceed expectations. Take a look at how are are offering services with a holistic approach, and why working with us truly is different. https://hubs.li/Q02Ncc270 #FoodInnovation #ProductDevelopment #R&D #PlantBasedInnovation #CuliNEX #WhatsCuliNEXT

In case you’re new in my network, I’m a Food Engineer and I’m passionate about Innovation. Here are 5 things about my Innovation Journey: 1️⃣ 𝗜 𝗵𝗮𝘃𝗲 𝟮 𝘀𝗽𝗲𝗰𝗶𝗮𝗹𝗶𝘇𝗮𝘁𝗶𝗼𝗻𝘀 📚: in 𝗔𝗴𝗶𝗹𝗲 from Tecnológico de Costa Rica (2024) and in 𝗜𝗻𝗻𝗼𝘃𝗮𝘁𝗶𝗼𝗻 & 𝗕𝘂𝘀𝗶𝗻𝗲𝘀𝘀 𝗧𝗿𝗮𝗻𝘀𝗳𝗼𝗿𝗺𝗮𝘁𝗶𝗼𝗻 from INCAE Business School (2023) 2️⃣ 💡 As R&D High Performance Innovation Specialist, 𝐈 𝐦𝐚𝐧𝐚𝐠𝐞𝐝 𝐚 𝐦𝐮𝐥𝐭𝐢-𝐩𝐫𝐨𝐝𝐮𝐜𝐭 poultry, egg and cold meats 𝗽𝗼𝗿𝘁𝗳𝗼𝗹𝗶𝗼, developing new products and generating 𝗼𝘃𝗲𝗿 $𝟭𝗠 𝗶𝗻 𝘀𝗮𝘃𝗶𝗻𝗴𝘀 through cross-functional collaboration. 3️⃣ I Led B2B innovation for food products, managing the full development process 𝗳𝗿𝗼𝗺 𝗰𝗼𝗻𝗰𝗲𝗽𝘁 𝘁𝗼 𝗹𝗮𝘂𝗻𝗰𝗵. 🌾 4️⃣ 𝗜 𝗻𝗲𝗴𝗼𝘁𝗶𝗮𝘁𝗲𝗱 with suppliers and internal companies 𝘁𝗼 𝗰𝗿𝗲𝗮𝘁𝗲 𝗻𝗲𝘄 𝗽𝗿𝗼𝗱𝘂𝗰𝘁𝘀 𝗹𝗶𝗻𝗲𝘀. 🔬 5️⃣ I led product innovation while ensuring 𝗰𝗼𝗺𝗽𝗹𝗶𝗮𝗻𝗰𝗲 𝘄𝗶𝘁𝗵 𝗳𝗼𝗼𝗱 𝘀𝗮𝗳𝗲𝘁𝘆 𝘀𝘁𝗮𝗻𝗱𝗮𝗿𝗱𝘀. 🍞 𝐸𝑥𝑐𝑖𝑡𝑒𝑑 𝑡𝑜 𝑐𝑜𝑛𝑡𝑖𝑛𝑢𝑒 𝑑𝑟𝑖𝑣𝑖𝑛𝑔 𝑖𝑛𝑛𝑜𝑣𝑎𝑡𝑖𝑜𝑛 𝑖𝑛 𝑡ℎ𝑒 𝑓𝑜𝑜𝑑 𝑖𝑛𝑑𝑢𝑠𝑡𝑟𝑦! #R&D #Innovation #ProductDevelopment #FoodScience #B2B #PortfolioManagement #InnovationLeader