New product development
Master
Background
Creating new great tasting foods is far more easily said than done. What will consumers love? How can we create a market or a need for something that doesn’t exist yet? And if we don’t create something new, how can we grow? But what will it cost?
All these questions and more make the entire exercise seem daunting and insurmountable.
Insight
To dive deeper into the difficulties associated with developing new food products, check out this article from February 2024.
Customer pain
Investing in new product development represents both a significant R&D cost and a business risk that can have a disastrous impact on profitability and brand image.
Financial pressure in any food company can often result in R&D resources being cut, which means external support is vital.
Customer gain
Being able to prototype and trial new potential recipes and products in external laboratories and pilot plants with dedicated application experts removes many of the costs and barriers for new product development.
Feature
Application expertise, collaborative prototyping and production trials
Benefit
Trial, test and experiment without needing to disrupt your production – or make huge investments in R&D facilities and staff
Value
An extensive library of 2000 recipes from around the world, across industries and categories
Value
Reasons to believe
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54 full-time employees dedicated to finished product development and innovation
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State-of-the-art knowledge & solution centres on all continents hosting customer collaboration trials every day
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Our QA team can verify & validate every and any specific claim you wish to make, from potential allergens to calorie count, nutritional values, etc.
Value
Global offering of new product development specialism to draw on & choose from
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Our application specialists spend 80% of their working time in close collaboration with customers developing new recipes, solving specific production challenges, etc.
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We can bring teams and equipment to you whereever you are, from Angola or USA, to Jordan or Brazil
HEADLINE HEADLINE
FEATURE
Twice as effective as lecithin in substituting the rheology effect of cocoa butter
BENEFIT
Up to 8% cocoa butter savings compared to chocolate not using lecithin
(up to 4% savings compared with lecithin)
Objection handling
OBJECTION 1
"If we have not worked together before, how will your application specialists understand our needs and ways of working?"
SUGGESTED ANSWER
Our application specialists spend at least 80% of their time together with customers in our pilot plants. They are experts at understanding very specific, technical needs. Most of our application specialists have actual industry experience on food production lines – it’s often a prerequisite for being hired.
Objection handling
OBJECTION 2
“How do we mitigate the risk of failure? If new products fail in the market, what’s our next step?”
SUGGESTED ANSWER
We are not proposing that any new product we help you develop will be a success. But if there is a defined new product direction that you would like to explore, we can investigate how to best achieve the quality and product you are looking for – without any production disruptions or interruptions to ongoing R&D projects.
Objection handling
OBJECTION 3
"Surely it’s not as easy as you are suggesting. New product development is incredibly complicated and costly."
SUGGESTED ANSWER
It certainly can be complicated. But that’s where our expertise can add value for you, by exploring production viability, formulating recipes and getting fast results without any disruptions to your production or operations. Or any added costs to your business.
Downloads
New product development
VALUE PAPER
