1-2-Taste’s Jasper Schouten speaks with ingredients suppliers about market trends, product innovation, best practices, supplier challenges, and more.
In this blog, we’ll immerse ourselves in the art of creating a winning food prototype, uncovering indispensable tips and tricks along the way. Our distinguished panel of five food ingredient experts will share their unique perspectives, guiding you on a path towards food prototype success.
Key Takeaways:
Embark in this blog with our expert panel of industry leaders who explore the art of creating winning food prototypes, unveiling the latest trends and innovations in the dynamic world of food development.
The earlier you get your ingredient supplier involved, the better, to find that ingredient which delivers the taste, mouthfeel, texture, colour you want. However, as Shari de Wit mentioned to me, the choice of ingredient isn’t only about the functionalities but also the price/quality ratio you’re looking for. Do you want or need the ‘Rolls Royce’ option? Be transparent about your expectations.
Xavier Papasseit feels creating a winning prototype doesn’t get enough attention! Projects can take a long time from idea to market, and prototyping is crucial to overcome possible issues. There is already a lot of information out there that you can tap into about what works in specific applications. Get support from a partner with facts, figures and experience to create a prototype that offers the taste, colour, texture and functionality the market wants.
A successful product needs a balanced flavour in terms of sweetness, acidity, etc. But the ‘right’ balance isn’t the same for everyone: are you creating a beverage for younger women or older men, etc? Always keep your target group in mind.
Peel Pioneers’ focus on creating high-value ingredients from waste streams has contributed to their success in the winning prototype phase of sustainable food ingredient development. Their emphasis on sustainability, high nutritional value, and customer feedback has enabled them to create a circular economy, reduce carbon footprint, and meet the market’s needs for sustainable and healthy food products.
Soundbites
You can’t know all ingredients. Look for suppliers that deliver not only a product but expertise.
SVZ
t’s wise to develop 2-3 prototypes, to have a few alternatives on the table. But not more, because that drains your resources.
I.T.S.
Develop the product to the target group. When a project starts, the target group must be well described, so the formulator can already focus on potential flavours.
Sweethouse
The winning prototype phase involves creating a sustainable ingredient that meets market needs.
PeelPioneers
Welcome to another exciting episode of 1-2-Taste Talks Food Ingredients, the podcast that delves into the world of food ingredients. In today’s edition, we’ll immerse ourselves in the art of creating a winning food prototype, uncovering indispensable tips and tricks along the way. Our distinguished panel of five food ingredient experts will share their unique perspectives, guiding you on a path towards food prototype success.
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