What will the future of our health and wellness look like, and how can we better understand the health-driven NPD journey to capitalise on opportunities and overcome challenges when creating more nutritious products?
iNewtrition How to Launch a Successful Food or Beverage Productinewtrition
What to consider when you are trying to launch a food or beverage product successfully. This will look at:
- Bridging the gap between R&D and Marketing
- Connecting with the consumer
- Market Demands and Opportunities
- Potential challenges
iNewtrition Using Marketing and Consumer Insights in Product Innovationinewtrition
Meeting consumer needs when designing and developing your food and/or beverage product is critical to your product's success in the future and brands have a lot of power in their ability to change consumer emotions, so this presentation looks at some of the areas in the product development journey from the perspective of marketing and consumer insights.
Health scares around ultra-processed foods are driving consumer interest in more natural and sustainable ingredients, and less heavily processed foods. The plant-based market is projected to grow at approximately 8.5% CAGR between 2018-2023. Moreover, 81% of US consumers are trying to reduce their sugar intake and to increase their fiber consumption through responsible purchase choices.
How to launch a successful plant based product?inewtrition
- Plant-based proteins - the global demand for plant-based products is increasing and upcycled food scraps happen to be plant-based, setting optimal conditions for NPDs to launch plant-based protein powders, protein bars, burgers etc. into the market.
Much of the alternative food industry is recreating existing food products in a healthier or alternative way but where should we be putting our focus? Do you think consumers are looking for more plant products or meat alternatives?
Textures of the Future with iNewtritioninewtrition
Texture plays a huge role in the consumer's food and drink experience and often second only to taste, it can be the deciding factor in liking or disliking a product.
From an industry perspective, investing in texture will provide value propositions that satisfy the needs of your consumers, so we need to be able to measure its success when developing or modifying products.
How can we do this? Two ways:
1. Rheology: we describe the sample structure and flow behaviour.
2. Texture Analysis: we study or mimic the act of biting using Texture Profile Analysis (TPA).
It's important to combine the instrumental data which brings a deeper understanding of the structure, with a consumer analysis to provide a more subjective perspective.
We have a full deck on texture studies for food innovation and are happy to discuss in the context of your brand or #npd plans. Reach out to discuss: info@inewtrition.com or send me a PM on LinkedIn.
iNewtrition How to Launch a Successful Food or Beverage Productinewtrition
What to consider when you are trying to launch a food or beverage product successfully. This will look at:
- Bridging the gap between R&D and Marketing
- Connecting with the consumer
- Market Demands and Opportunities
- Potential challenges
iNewtrition Using Marketing and Consumer Insights in Product Innovationinewtrition
Meeting consumer needs when designing and developing your food and/or beverage product is critical to your product's success in the future and brands have a lot of power in their ability to change consumer emotions, so this presentation looks at some of the areas in the product development journey from the perspective of marketing and consumer insights.
Health scares around ultra-processed foods are driving consumer interest in more natural and sustainable ingredients, and less heavily processed foods. The plant-based market is projected to grow at approximately 8.5% CAGR between 2018-2023. Moreover, 81% of US consumers are trying to reduce their sugar intake and to increase their fiber consumption through responsible purchase choices.
How to launch a successful plant based product?inewtrition
- Plant-based proteins - the global demand for plant-based products is increasing and upcycled food scraps happen to be plant-based, setting optimal conditions for NPDs to launch plant-based protein powders, protein bars, burgers etc. into the market.
Much of the alternative food industry is recreating existing food products in a healthier or alternative way but where should we be putting our focus? Do you think consumers are looking for more plant products or meat alternatives?
Textures of the Future with iNewtritioninewtrition
Texture plays a huge role in the consumer's food and drink experience and often second only to taste, it can be the deciding factor in liking or disliking a product.
From an industry perspective, investing in texture will provide value propositions that satisfy the needs of your consumers, so we need to be able to measure its success when developing or modifying products.
How can we do this? Two ways:
1. Rheology: we describe the sample structure and flow behaviour.
2. Texture Analysis: we study or mimic the act of biting using Texture Profile Analysis (TPA).
It's important to combine the instrumental data which brings a deeper understanding of the structure, with a consumer analysis to provide a more subjective perspective.
We have a full deck on texture studies for food innovation and are happy to discuss in the context of your brand or #npd plans. Reach out to discuss: info@inewtrition.com or send me a PM on LinkedIn.
What is food and drink tech, why is it relevant, and how is it disrupting our consumer behaviour? These are all areas we will examine in this presentation by looking at industry landscapes and processes that aim to create value for food businesses worldwide.
Reinvent tradition for a modern lifestyle: innovation in plant-based ingredie...inewtrition
At iNewtrition, we do not believe in compromise. Food manufacturers do not have to choose between taste, nutrition and functionality when it comes to developing products that consumers want and need. Discover the nutrition power and functionalities of of oats, chia seeds, flaxseeds or quinoa ingredients. iNewtrition will help you to leverage ancient nutrition for a modern world.
For more information, visit www.iNewtrition.com or get in touch with iNewtrition 's founder Raphaelle O'Connor directly at info@inewtrition.com
Food and Beverage Company Growth Strategies (CAGNY 2015 Recap)Hamutal Schieber
Consumer and market trends in the food & beverage industry, as reflected by the CAGNY 2015 presentations. This presentation follows the CAGNY 2014 analysis by Schieber Research, available on SlideShare.
*Follow us for FMCG trends & innovations presentations, we would love to keep in touch!
Innovative Ingredient Solutions in Dressings, Marinades and SaucesIngredion
Look to Ingredion for innovative, cost-effective solutions that address consumer trends in health and wellness, clean labeling and authenticity in dressings, marinades and sauces.
Are you keen on meeting the rising demands for sugar-reduced and clean label products? At the Singapore Food Manufacturers’ Association clean label and sugar replacement workshop last week, Ingredion shared on various sugar alternatives and clean label solutions that can be applied to your new and existing food products.
Worked in a team of six to design an advertising campaign for Naked Juice. Conducted primary and secondary research to strategize a big idea for our campaign. Helped write advertising copy and design creative ideas for print advertisements and adapt to Internet, social media, TV, and Out of Home.
What is food and drink tech, why is it relevant, and how is it disrupting our consumer behaviour? These are all areas we will examine in this presentation by looking at industry landscapes and processes that aim to create value for food businesses worldwide.
Reinvent tradition for a modern lifestyle: innovation in plant-based ingredie...inewtrition
At iNewtrition, we do not believe in compromise. Food manufacturers do not have to choose between taste, nutrition and functionality when it comes to developing products that consumers want and need. Discover the nutrition power and functionalities of of oats, chia seeds, flaxseeds or quinoa ingredients. iNewtrition will help you to leverage ancient nutrition for a modern world.
For more information, visit www.iNewtrition.com or get in touch with iNewtrition 's founder Raphaelle O'Connor directly at info@inewtrition.com
Food and Beverage Company Growth Strategies (CAGNY 2015 Recap)Hamutal Schieber
Consumer and market trends in the food & beverage industry, as reflected by the CAGNY 2015 presentations. This presentation follows the CAGNY 2014 analysis by Schieber Research, available on SlideShare.
*Follow us for FMCG trends & innovations presentations, we would love to keep in touch!
Innovative Ingredient Solutions in Dressings, Marinades and SaucesIngredion
Look to Ingredion for innovative, cost-effective solutions that address consumer trends in health and wellness, clean labeling and authenticity in dressings, marinades and sauces.
Are you keen on meeting the rising demands for sugar-reduced and clean label products? At the Singapore Food Manufacturers’ Association clean label and sugar replacement workshop last week, Ingredion shared on various sugar alternatives and clean label solutions that can be applied to your new and existing food products.
Worked in a team of six to design an advertising campaign for Naked Juice. Conducted primary and secondary research to strategize a big idea for our campaign. Helped write advertising copy and design creative ideas for print advertisements and adapt to Internet, social media, TV, and Out of Home.
Research chefs association 2019 eco focus_healthy plus sustainable is next ge...lindagilbertwolf
Healthy, clean, and sustainable are the agents for innovation in 2019. It’s all about personal health for consumers, from clean ingredients, to clean processing, to clean packaging. This presentation shares trends in consumer attitudes and actions toward healthy and sustainable food and beverage choices, and offers thought leadership for innovation. Linda Gilbert, CEO at EcoFocus Worldwide shares the latest insights from the EcoFocus My World, My Life™ consumer point of view. Lucina Lampila, Senior Food Scientist at Evergreen Packaging, speaks to the changing role of packaging and how to rethink materials in the earliest stages of product development for flavor, safety, nutrient retention, recyclability and renewability.
Watch the webinar here:
go.meter.group/alt-sweet
Demand for healthier snacks and treats continues to grow. Innovative new sweeteners abound. But in the scramble to develop the next great clean-label snack, food companies are finding that each sugar substitute comes with a special set of challenges.
Since substitutes don’t perfectly mimic sugar’s characteristics, formulators are left with a complicated job: Finding new ways to achieve the sugary taste, texture, shelf life, and appearance that will satisfy consumers.
Join Mary Galloway, head of the METER Food R&D Lab, and Dr. Zachary Cartwright, lead food scientist, as they present original research that addresses the challenges that come with using sugar alternatives. They’ll cover:
— The pros, cons, and frequent challenges associated with 5 top alternative sweeteners
— The scientific concepts that explain sugar’s unique characteristics
— How formulators can use water activity measurements to minimize the challenges that come with sugar substitutes
— How blending different sugar alternatives can yield better results
About the presenters
Mary Galloway is head of the METER Food Research & Development Lab. She specializes in using and testing instruments that measure water activity and its influence on physical properties. She has worked with dozens of the world’s largest and most successful food brands to solve moisture-related product issues.
Dr. Zachary Cartwright is lead food scientist at METER Group. He holds a PhD in food science from Washington State University and a bachelor’s degree in biochemistry from New Mexico State University. He is an expert in isotherm analysis and the use of the Vapor Sorption Analyzer (VSA).
Dolcera Webinar Dairy Alternatives 2022Subramanian B
Dolcera food and technology webinar - Dairy alternatives 2022 that includes startups, venture capital activity, patent analytics and business insights from the Dolcera food and beverages analysts.
Food-to-food fortification- Benefits and Constraintsinewtrition
the strategic approach to fight undernourishment and ensure food security
Food and health are garnering increasing attention especially since 2020. Customer awareness and education is playing a huge role on what is put on the shelves by the food industry and how it is processed. The need for clean labels, fresh ingredients and immunity-boosting products is escalating. Bridging provision of nutritious and clean foods is the key to strengthening food security. Here is where food fortification plays a huge role. Food fortification is the process of adding essential micronutrients (vitamins, minerals, trace elements) to food to make up for the nutrients that are absent or not present in significant amounts keeping in mind that the risk to one’s health is minimal. However, the focus is now shifting to one of the most clean food-based strategies that springs off but differs from conventional food fortification, known as food-to-food fortification (FtFF).
What is food-to-food fortification?
According to Kruger et al., food-to-food fortification is the addition of micronutrients-dense food(s) to a recipe (household level) or food formulation (food industry level) or the replacement of micronutrient- poor/antinutrient-rich ingredients, to substantially increase the amount of bioavailable micronutrients(s), with the aim of improving the micronutrient status of populations where the intake of bioavailable micronutrients is inadequate. In simpler words, taking an already micronutrient dense food and adding it to a staple food (vehicle) will provide a final product with highly bioavailable nutrient rich food. It is different from conventional fortification. In conventional fortification, the addition of a particular ingredient or a premix of micronutrients results in the increase in micronutrient content and bioavailability. However, in FtFF, the micronutrients are added via a food naturally rich in that micronutrient. There are certain substances in these fortifiers such as organic acids that act as natural enhancers in elevating the bioavailability of the micronutrient of interest. Food-to-food fortification offers benefits and constraints which need to be well understood before integrating it into any strategy. For any additional information and insights, please do not hesitate to reach out to Raphaelle using this email address info@inewtrition.com
How to choose the right packaging for your food product?inewtrition
The food packaging you choose isn’t just about what looks good on shelf. You also have to consider functional elements like how it will work to contain and protect your product in the short and long-term, how convenient and easy-to-open it is for the consumer, and if it effectively communicates the purpose and benefits of your product.
Creating the perfect packaging for your functional food or beverage product is all about finding the balance between the technical side and the artistic side. Oftentimes, brands spend too much time on one or the other, which more often than not, leads to poor management of time and resources, and a less than ideal package that doesn’t tick all the necessary boxes that consumers require.
The goal for any brand with its food packaging should be to create a well-designed package that contributes to a positive consumer experience.
Natural products: extract the best from nature! Nature has been men’s pharmacy for millennia. A myriad of chemical compounds is available in the form of traditional medicines, (standardized) supplements, cosmetics or as isolated compounds in different medicinal forms. They may improve inflammatory processes and mobility, improve metabolic diseases, help digestion, relieve respiratory problems or allergy, alleviate stress and depression, boost immunity, and restore skin properties among many other activities.
Texture plays a huge role in the consumer's food and drink experience and often second only to taste, it can be the deciding factor in liking or disliking a product.
From an industry perspective, investing in texture will provide value propositions that satisfy the needs of your consumers, so we need to be able to measure its success when developing or modifying products.
How can we do this? Two ways:
1. Rheology: we describe the sample structure and flow behaviour.
2. Texture Analysis: we study or mimic the act of biting using Texture Profile Analysis (TPA).
It's important to combine the instrumental data which brings a deeper understanding of the structure, with a consumer analysis to provide a more subjective perspective.
How to integrate and align perceived product value and consumer experience (CX)inewtrition
Speed to launching on the market is one of the primary considerations of product developers and for this reason, all NPD activities should be timed and tracked, but without cutting corners and rushing decisions. Developing products is easy, developing products and services that appeal to sufficient numbers of consumers is less so and developing sustainable brands that achieve commercial success is very difficult. Many products fail in the marketplace because marketers and developers do not focus systematically on consumer preferences and perceptions of sensory properties and value proposition.
Data analysis for scientific enterprisesinewtrition
The need to build a healthy, sustainable world has produced many inspiring innovations and vast amounts of valuable data. This data can become your competitive advantage when analysed to deliver impactful solutions. Without data analysis, the velocity and variety of raw information is overwhelming, making it impossible to solve problems effectively. However, when you are equipped for data analysis, it will become your greatest problem-solving tool and essential for a successful business strategy. When developing your world-changing innovations, you can be confident in your ability to solve problems and make smart decisions with proficient data analysis capabilities.
Supply chain innovation with iNewtritioninewtrition
At the intersection of supply chain management, political economy, geography, and global governance, research on traders as key sustainability governance actors also provides novel opportunities for interdisciplinary work and stakeholder engagement to support innovation of products, services and technologies.
Give food waste a second life: upcycling & value chain innovationinewtrition
- Upcycled products utilise ingredients that otherwise would not have gone to human consumption, are procured and produced using verifiable supply chains, and have a positive impact on the environment. The past decade has seen an increase in plant-based alternatives, oat milk, electric cars and compostable packaging - the food system is transitioning from a commodity-driven supply chain to a consumer-centric and value-added food and agriculture ecosystem. This presents a profitable for NPDs to reimagine the food system and create products that use upcycled food scraps.
- Ultimately, food trust is a decision maker in purchasing new food and beverage products. Thus, great storytelling and transparency of the supply chain through social media and packaging compels consumers to trust and thus purchase the product.
What texture innovations can we implement in foods and beverages to create more consumer-centric and in-demand products that encourage repeat purchases.
Food enzymes, such as Amylase, can help improve the texture and shelf-life of foods and beverages which can lead to both a better, more positive experience for the customer, as well as additionally aid in the reduction of food waste by converting or reutilising byproducts that would otherwise contribute to a negative environmental impact.
Food fortification is the process of adding essential micronutrients (vitamins, minerals, trace elements) to food to make up for the nutrients that are absent or not present in significant amounts.
Bridging the provision of nutritious and clean foods is the key to strengthening food security. That is where #foodfortification plays a huge role.
iNewtrition Financial Analysis for the Food Industryinewtrition
If scientific projects are financially mismanaged, they may fail to reach end-users and their benefits are regrettably unrealised. This presentation looks at some of the key financial considerations food and beverage industry businesses should take into account when seeking to grow their brands.
Using Market Research for New Product Development Successinewtrition
When you have a solid Market Research process as the base of any project, you are setting yourself up for success. Especially in the food and drink industry where consumer insight is key to longevity on-shelf.
Packaging design & innovation in foods and beveragesinewtrition
Do you want to choose the right packaging for your new product?
Do you want to strengthen your existing product as part of your marketing strategy and consider the alternatives to your current packaging?
Creating or selecting a food package is partly art and partly science. Both are significant and go hand in hand. Besides, designers must evaluate the technology push, market pull and socioeconomics carefully for successful packaging design.
To average consumers, food packaging is simply the enclosure of a food product in a plastic pouch, a metal can, or a glass bottle. To scientists or engineers, food packaging is a rather technical subject – it is a coordinated system designed for the efficient delivery of high quality, safe food products throughout the supply chain and the shelf-life. However, for food entrepreneurs, food packaging is all the above and more. The packaging gives you innovative ways to reach your customers. It enables you to communicate with your consumers as a marketing tool. For more information, please contact Raphaelle at info@inewtrition.com
Nutricosmetics and Beauty-from-Within. Consumer-centric innovationinewtrition
The process of ageing starts from within, so feeding the skin with the right nutrients from the inside is just as important as what customers may apply topically.
In this PPP, I present the key elements to consider when defining strategy criteria to succeed in this complex category and how we can help.
Beauty supplements are not a new concept, however, there is a renewed offering as start-ups have multiplied the attributes and benefits associated with this category: product, services, technology and business models.
In addition, the increased crossover between beauty, health, wellness and fitness are opening new opportunities for major players from these industries to play in the adjacent sectors.
Consumers need help understanding the benefits of various functional ingredients and the opportunities they present for product formulation and positioning. Please contact me at info@inewtrition.com for more details
How can we help food businesses to succeed?inewtrition
What do food start-ups need most? Scroll to see what areas I would focus on.
Here are some of them:
- Interpretation of market insights: reliable platforms and punctual insights extraction.
- Robust business model: set optimism aside and focus on the right strategy to acquire customers.
- Focused route to market: coherent execution with the right promises and expectations.
- Scalable supply chain: set the right network from the get-go to assure scalability in the medium- long term.
- Strong planning: set a strategic focus and priorities, develop accountability and milestones.
- Consistent cash flow: maintain a steady handle on burn rate.
Outsourcing Manufacturing in Product Development and Innovationinewtrition
The unexpected and sudden circumstances most of us are in have prompted some changes in our ways of working, ways of thinking and ways of manufacturing products. Agility, lean, flexibility, cost reduction. Keep an open mind and discover how strategic collaboration can benefit your business.
Technical Documentation Services for New Product Introductioninewtrition
Technical support & multiple guidance documents from iNewtrition to enhance the communication of smart ingredients & food solutions for B2B professionals.
At Taste Of Middle East, we believe that food is not just about satisfying hunger, it's about experiencing different cultures and traditions. Our restaurant concept is based on selecting famous dishes from Iran, Turkey, Afghanistan, and other Arabic countries to give our customers an authentic taste of the Middle East
Ang Chong Yi Navigating Singaporean Flavors: A Journey from Cultural Heritage...Ang Chong Yi
In the heart of Singapore, where tradition meets modernity, He embarks on a culinary adventure that transcends borders. His mission? Ang Chong Yi Exploring the Cultural Heritage and Identity in Singaporean Cuisine. To explore the rich tapestry of flavours that define Singaporean cuisine while embracing innovative plant-based approaches. Join us as we follow his footsteps through bustling markets, hidden hawker stalls, and vibrant street corners.
Roti Bank Hyderabad: A Beacon of Hope and NourishmentRoti Bank
One of the top cities of India, Hyderabad is the capital of Telangana and home to some of the biggest companies. But the other aspect of the city is a huge chunk of population that is even deprived of the food and shelter. There are many people in Hyderabad that are not having access to
1. Understanding the Health-Driven NPD
Journey and overcoming challenges
when structuring plant-based
prototypes.
Raphaëlle O’Connor, Ph.D.
info@inewtrition.com
2. Health-Driven Innovation
• Worldwide public health bodies are urging food manufacturers to support a
healthy eating diet with reduced sugar, salt, and fat products.
• Healthy product choices hold the power of accountability in consumer’s
journey towards a healthy and sustainable lifestyle.
• Consumers are increasingly searching for high-fiber, clean label, plant-based
products that fit their needs and dietary patterns.
3. Diet Types And Restrictions- Euromonitor 2019
0% 2% 4% 6% 8% 10% 12% 14% 16% 18% 20%
Low sugar
Calorie-restricted
Low/no carbohydrates
High protein
Halal
Vegetarian
High fat
Intermitent fasting
Gluten-free
Pescatarian
Raw foods
Vegan
Dairy-free
Grain-free
Kosher
Percentage of global respondents
4. Are interested in unusual
flavours
Agree that low sugar content is
a key driver to purchase a new
chocolate product.
Are interested in
unusual textures
The Current Market Interest
Are interested in spicy/savory
flavored yogurts
Agree that ‘no added sugars’ is
an important claim
Are interested in spicy
flavored ice cream
Are interested in trying
beverages with
herbs/botanicals (basil,
ginseng…)
Sickness Immune system
5. Lowering costs vs
maintaining quality
Reducing sodium, fat or
sugar
Enhancing bioavailability of
nutrients
Reaching claims, clean
label (natural ingredients)
Increasing fiber content
Product expansion to new &
emerging markets
Supporting immune
system
Developing new flavors
Potential Pathways
Improving flavor texture
6. Potential Categories To Enter
Wellbeing
- Healthy ageing
- Adaptogens
- Immune health
- Digestive health
- Gut health
Dieting
- Meal replacement
- Low calorie
- Vegan
- Vegetarian
- Keto, Paleo
- Gluten free
Fitness
- Fast release energy
- Personalized sports
nutrition
- Recovery (post-
workout)
- Performance
enhancement
Medical
- Low glycaemic index
- Antioxidant, anti-
inflammatory capacity
- Vitamin/mineral
fortification
- Weight management
- Cardiovascular health
Convenience
- On-the-go
- Ready-to-mix
- Ready-to-eat
- Ready-to-drink
- Instant
7. Potential Product Types
Bars Powder RTD RTM Gel Instant
USP
Chewable and
convenient
Suitable for many
consumption
occasions
Convenient version of
powder (on-the-go)
High product yield
Huge convenience,
specially for
athletes and
travelers
Closest to food, still
nutritious
Pros
- Chewable,
higher
salivation
- Highly
convenient
- Long shelf life
- Bulk offering
- Familiar to
long-existing
snacks
- Flexible number
of portions
- Long shelf life
- High shelf
stability
- Low cost
- High stability and
homogeneity
- More familiar
than powder
- Tastes better than
powder (no
lumps)
- No planning
required
- More familiar than
powder
- Eating ritual: add water
and shake
- Long shelf life and
stability
- Limited planning
required
- Removes need of extra
utensils
- No need to wash
- Ultra
convenient
- On-the-go
- Just squeeze
- Long shelf life
- Fast energy
release
- Small pack
format
- Perceived as a
performance
supplement
- Convenient
- Long shelf life
- Excellent fit for
consumption in
remote locations
- Very similar to
preexisting lunch
rituals
Cons
- Challenging
texture profile
(moisture and
crunchiness)
- Diminished
taste
- Misperceived as
a sports
product
- Efforts for
preparation and
cleaning
- Lack of chewing
experience
- Not as convenient
to make
- High cost
- Can require
refrigeration
- High water
activity,
compromised
shelf life
- Packaging costs
- Requires water
- Requires mixing
- Preparation time
required
- Lower taste profile
than RTD
- High costs
- Need for smart
packaging
- Targets a niche
audience
- Preparation time
required
- Lump formation
because of bad
mixing
- It can require
access to a
microwave or hot
water
11. Entering The Plant-based Market
STRENGTHS
- Extended shelf-life.
- Increased demand as a result of increased health
awareness on diet-related diseases.
- Alignment with UN’s Sustainable Development Goals.
Climate change action.
- Profitable for farmers.
- Few intolerances.
- Underscores animal protein supply chain risks from
zoonotic and animal diseases.
WEAKNESSES
- Flavor poorly achieved.
- Name issue: it is not milk/meat
- Very diversified products.
- Poor advertising.
- Supply chain disruptions.
- Premium priced products.
- Lower bioavailability in certain protein sources.
- Technical difficulties when mimicking animal-based
products organoleptic experience.
OPPORTUNITIES
- New market: environmentally-friendly products.
- Government R&D support.
- Fashionable products and well valued by society.
- High value for nutrition and sustainability education.
- New distribution channels emerge.
- Infrastructure costs may descend.
THREATS
- Volatility and price increase.
- Lack of familiarity.
- High competition.
- Novelty misrelated to a lack of evidence on safeness.
- Key suppliers may be diverted to medical or other
applications.
- Technical talent may be in greater demand elsewhere.
12. Micronutrients
Vitamin A Beta carotene Retinol acetate
Vitamin
B12
Methylcobalamin Cyanocobalamin
Vitamin K Phytonadione
(K1)
Menaquinone-4
(K2)
Menaquinone-7
(K2)
Vitamin D Ergocalciferol
(D2)
Cholecalciferol
(D3)
Vitamin B9
(folate)
Folic acid L-methylfolate
Providing optimal vitamins and minerals amounts (RDA) while using the most bioavailable forms - maximized absorption.
13. Sugar Reduction
0%
1%
2%
3%
4%
5%
6%
7%
Functional ingredients used in low/reduced
sugar product launches
Increase in food and
beverage products
launched with
hydrocolloids and a
no added sugar
claim.
The challenge? Maintain texture,
mouthfeel and flavor intensity.
14. Where Would You Like To Start?
Better understanding of your consumer needs and expectations?
Translating consumer feedback into strong innovation points?
Enhancing the macro/micro nutritional value of your products?
Reaching health/nutrition claims, front-of-pack standards?
Expanding product portfolio towards new flavours, categories or dietary
patterns such as meal replacement, veganism, keto, gluten-free…?
Start the conversation on info@inewtrition.com