Creating a winning food prototype: tips & tricks
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:
- Creating Winning Prototypes: This blog focuses on the art of creating successful food prototypes, offering essential tips and tricks for success in food development.
- Expert Panel: A panel of five distinguished food ingredient experts from different companies, including Peter Naylor of IMAG Organics, Shari de Wit of SVZ, Xavier Papasseit of ITS, Volker Zurowietz of Sweethouse, and Florence Span of Peel Pioneers, share their unique perspectives and insights.
- Latest Trends and Innovations: The blog explores the ever-evolving landscape of food development, discussing the latest trends and groundbreaking innovations in the food ingredients industry.
- Hosted by Jasper Schouten: The blog interviews are hosted by Jasper Schouten, CEO of 1-2-Taste, who guides the discussion and brings together the diverse insights from the expert panel.
- Continuing the Journey: Readers are encouraged to stay tuned for future blogs, as 1-2-Taste promises to delve further into the captivating world of food ingredients, inviting them to explore more on the 1-2-Taste website.
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.
Peter Naylor – IMAG Organics
To make the best use of new ingredients, turn to your suppliers for insight. As Peter Naylor explains, agave syrup, for example, comes in several colours. Darker versions offer the most flavour, but they can also affect the colour of your product. Which one works best for your prototype? ‘Alternative’ products can also have benefits you might not have considered – but the supplier has! Agave, for example, can also increase fibre, act as a prebiotic, and even replace some fat in your products, for spongier cakes and crispier biscuits.
Shari de Wit – SVZ
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 – I.T.S
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.
Volker Zurowietz – Sweethouse
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.
Florence Span – Peel Pioneers
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.
1-2-Taste can help you overcome your supply challenges, with a wide portfolio of ingredients; transparent, competitive pricing; an interface that makes it easy to find suppliers and order; minimal order quantities; and technical product development support.
Product appearance gets the first purchase, but taste brings the customer back.
– Peter Naylor, IMAG Organics
You can’t know all ingredients. Look for suppliers that deliver not only a product but expertise.
– Shari de Wit, SVZ
It’s wise to develop 2-3 prototypes, to have a few alternatives on the table. But not more, because that drains your resources.
– Xavier Papasseit, 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.
– Volker Zurowietz, Sweethouse
The winning prototype phase involves creating a sustainable ingredient that meets market needs.
– Florence Span, Peel Pioneers
1-2-Taste Talks Food Ingredients Podcast Series
Creating a winning food prototype: tips & tricks
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.
