InnoSuisse project presentation @World Open Innovation Conference, Rome, Dec. 2019

1. University of Applied Sciences and Arts Western Switzerland
School of Business & Tourism
Vincent
Grèzes
Phytonutrition for Traditional Open Food Innovation
with
R Bonazzi
N Remacle

2. Phytonutrition for Traditional Open Food Innovation
Problem

3. Phytonutrition for Traditional Open Food Innovation
Problem Solution

4. Phytonutrition for Traditional Open Food Innovation
Problem Solution Tests

5. Problem Solution Tests

6. Eat healthy
Price/quality
Des.
Think
Food
tech
Rules
How to develop new recipes
for phytonutrition?
Food innovation
⬈ Revenues
Nutrition claims
Calories

7. Problem Solution Tests

8. Effect Stress
reduction
Nutrient Magnesium
= 56 mg
Ingredient Potatoes
Amount 200 gr
New
recipes
Healthy based Request
Phytonutriments
checker
Ingredients
ListP1 - Creativity /desirability P2 - Technical Feasibility
P3 - Economic Viability

9. Problem Solution Tests

10. Problem Solution Tests

11. New
recipes
→ 4 new
dishes
Healthy based Request
→ + 30% Revenues
Phytonutriments
checker
→ Prototype with R
libraries
Ingredients
ListP1 - Creativity /desirability P2 - Technical Feasibility
P3 - Economic Viability

12. Links with
suppliers
databases
WellbeingTaste
Production at
scale

13. vincent.grezes@hevs.ch
Phytonutrition for Traditional Open Food Innovation