Outsourcing Manufacturing in Product Development and Innovation
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This document discusses outsourcing food or beverage manufacturing to a co-packer or co-manufacturer. It recommends doing due diligence by gathering up-to-date information on product specifications, food safety, quality systems, and regulatory compliance. This ensures alignment of expectations between the client and manufacturer. Key areas of focus include operations, supply chain, quality certifications, and developing documentation like agreements, manuals, and specifications. The goal is to establish a strategic partnership and robust processes to protect the brand and delight consumers.
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Food-to-food fortification- Benefits and Constraints
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?
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 foods and beverages
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.
Innovation in consumer health
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?
- 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
This document discusses the importance of texture innovation in food products. It argues that texture is a key quality criterion for consumers and influences their sensory experience. While innovations have focused on ingredients, packaging and flavors, texture innovation is lacking. The document outlines a design thinking process for developing new food textures, emphasizing consumer needs and testing prototypes. It promotes using plant-based proteins to create novel textures and analyzing texture using rheology and consumer tests.
How to integrate and align perceived product value and consumer experience (CX)
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 enterprises
Data analysis can provide several advantages for scientific enterprises by enabling smart decision making, technical solutions, maximizing quality, minimizing costs and waste, and optimizing efficiency. The document then discusses how data analysis can improve technical operations related to product quality, purity, production efficiency, and cost/waste reduction. It also presents a case study on how data analysis of plant-based proteins can provide insights into ideal customers, maximizing sales, and identifying promotional targets.
Supply chain innovation with iNewtrition
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 innovation
- 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.
iNewtrition Using Marketing and Consumer Insights in Product Innovation
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.
iNewtrition Textures of the Future
What texture innovations can we implement in foods and beverages to create more consumer-centric and in-demand products that encourage repeat purchases.
iNewtrition Health Driven Innovation
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 Food Enzymes
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.
iNewtrition Food to Food Fortification
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 How to Launch a Successful Food or Beverage Product
This document provides key considerations for successfully launching a food or beverage product. It discusses evolving consumer lifestyles and preferences for items like meal replacements, snacks, plant-based options, and products with added nutrients. Brands must understand modern consumer expectations like health, wellness, and sustainability in order to succeed. The document also outlines challenges companies may face and how to connect with consumer needs through product innovation, reformulation, and compelling branding that enhances health perception.
iNewtrition Case Study: Plant Based Flavour Innovation
Examining the potential for disruptive innovation opportunities in flavours for plant-based products in the food and beverage industry.
iNewtrition Financial Analysis for the Food Industry
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.
Project Management
Examining the project management process for optimal innovation from concept to shelf in food and beverage businesses.
Using Market Research for New Product Development Success
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.
More from inewtrition (20)
Food-to-food fortification- Benefits and Constraints
Food-to-food fortification- Benefits and Constraints
How to choose the right packaging for your food product?
How to choose the right packaging for your food product?
How to integrate and align perceived product value and consumer experience (CX)
How to integrate and align perceived product value and consumer experience (CX)
Give food waste a second life: upcycling & value chain innovation
Give food waste a second life: upcycling & value chain innovation
iNewtrition Using Marketing and Consumer Insights in Product Innovation
iNewtrition Using Marketing and Consumer Insights in Product Innovation
iNewtrition How to Launch a Successful Food or Beverage Product
iNewtrition How to Launch a Successful Food or Beverage Product
iNewtrition Case Study: Plant Based Flavour Innovation
iNewtrition Case Study: Plant Based Flavour Innovation
iNewtrition Financial Analysis for the Food Industry
iNewtrition Financial Analysis for the Food Industry
Using Market Research for New Product Development Success
Using Market Research for New Product Development Success
Outsourcing Manufacturing in Product Development and Innovation
- 1. THINKING ABOUT OUTSOURCING YOUR FOOD OR BEVERAGE MANUFACTURING? Here’s how we can help… Raphaëlle O’Connor, Ph.D. June 2020
- 2. CO-PACKING OR CO-MANUFACTURING d u e d i l i gence exerc i s e…
- 3. Gather up-to-date information and data relevant to a product and service to ensure alignment, agreement and mutual understanding of expectations and requirements. What’s in it for you? ….Product Technical File (PTF) FOOD SAFETY & QUALITY REGULATORY COMPLIANCE BUILD STRATEGIC PARTNERSHIP ROBUST PROCESSES PROTECT BRAND DELIGHT CONSUMERS Proprietary information of Raphaëlle O’Connor – This document should not be reproduced or disclosed without prior authorisation
- 4. • Personnel / Human Resources • Ingredients & Packaging Materials • Utilities • Quality Certifications, Systems & Standards • Compliance requirements • Costing & Financials • Planning & Scheduling • Preventative Maintenance & Improvement • Health, Safety & Environment • Manufacturing Lines (Process & Equipment) & Standards • Change Control Management • Supply & Distribution OPERATIONS & SUPPLY: Key Performance Indicators
- 5. DEVELOPMENT: New Product & Innovation • Communication • Ways of Working and RACI matrix • Project Management • Raw Material Sourcing, Quality & Qualification • Processing Parameters & Controls • Knowledge transfer management • Formulation, Recipe, Label & Packaging • Specifications
- 6. • Agreements (Quality, Manufacturing) • Protocols • Specification • Manuals • Procedures • Contracts • Standards • Certifications DOCUMENTATION
- 7. Project Managers Technical Managers Supply & Distribution Factory Managers Who is involved? Core Team Members
- 8. Continuous Improvement for Manufacturing What can be measured can be controlled Proprietary information of Raphaëlle O’Connor – This document should not be reproduced or disclosed without prior authorisation Data Documentation Alignment / Agreement Ways of Working Recipe for Success
- 9. Systematic and robust partnership with co-manufacturer to accelerate successful product launch. Long Term Success with Co-Manufacturers Due diligence steps to carry out an initial assessment SCREENING • Specifications • Formulation • Processing Parameters • Label & Packaging SITE VISIT PRODUCT TECHNICAL FILE Development And Scale-Up • Quality • Operations • Team • Supply Chain / Distribution • R&D • Certifications • Product Categories • Reputation • Costs & Financials • Technology LAUNCHREVIEW & IMPROVE AGREEMENTSRISK ANALYSIS GO / NO GO MEASURE
- 10. SIGNALS – The 5 C’s to watch out for Contamination Culture Communication Collaboration Cleaning Proprietary information of Raphaëlle O’Connor – This document should not be reproduced or disclosed without prior authorisation
- 12. Raphaëlle O’Connor +353876765112 info@inewtrition.com www.inewtrition.com What would success look like to you? Let me help you get there.