inewtrition provides access to an integrated, globally distributed network of over 30,000 professionals and experts in the categories of food science, technology, nutrition, and wellness. We specialise in two areas:
The development of innovative new products, services, and technologies in the food and beverage industry
Risk management, sensitivity analysis and due diligence support for investors in food and wellness businesses
Product design and development
Our mission is to achieve the highest levels of innovative and commercial success for our clients. By mixing design-based thinking with a consumer-centric approach, we can improve and accelerate product development, transforming seed ideas into flourishing portfolios.
Precision analysis and expert insight
At inewtrition, we not only make sure you get the right answers, we make sure you ask the right questions. The precise analysis tools and processes we deploy, combined with our extensive industry knowledge and experience enables the empowerment to make sound investment decisions within a rapidly evolving landscape.
Our founder
With over 25 years of expertise, Dr. Raphaëlle O’Connor is a visionary leader in food and beverage innovation, technology, and customised nutrition. Her dynamic guidance has driven successful product launches for renowned international companies and her passion lies in pioneering integrative nutrition and health solutions.
"Raphaelle has played an important role in shaping the trajectory of our supplement brand business. Her wealth of expertise and profound understanding of the market landscape both in Europe and the US have helped us identify promising market opportunities that perfectly align with our brand's vision and goals."
Maria Cebrian- TERRASEED CEO - 
"Formulations are tricky but she managed to help me tweak the necessary. She’s responsive, knows her stuff, listens well, takes notes to use later and is just a genuinely nice person to work with. Probably why I’ve been a returning client for a while now. Highly recommended and I will be returning with new projects in the near future. Thanks Raph"
Aschton Hansen- ACTIVE VITA FOUNDER - 
"Raphaëlle has a truly extensive knowledge of food science and product development. She is a great listener and has been providing us with very valuable and actionable recommendations throughout our journey. She is very easy to work with, super responsive and highly enthusiastic and insightful about food innovation, specifically in the field of alternative proteins which is our focus. We strongly recommend her!"
Nicolas Morin-Forest- GOURMEY CO-FOUNDER & CEO - 
"Raphaelle has played an important role in shaping the trajectory of our supplement brand business. Her wealth of expertise and profound understanding of the market landscape both in Europe and the US have helped us identify promising market opportunities that perfectly align with our brand's vision and goals."
"Formulations are tricky but she managed to help me tweak the necessary. She’s responsive, knows her stuff, listens well, takes notes to use later and is just a genuinely nice person to work with. Probably why I’ve been a returning client for a while now. She is very accommodating and makes every effort to jump on a call, even if we are on completely opposite time zones. Highly recommended and I will be returning with new projects in the near future. Thanks Raph"
"Raphaëlle has a truly extensive knowledge of food science and product development. She is a great listener and has been providing us with very valuable and actionable recommendations throughout our journey. She is very easy to work with, super responsive and highly enthusiastic and insightful about food innovation, specifically in the field of alternative proteins which is our focus. We strongly recommend her!"
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Latest blog posts
Explore the latest articles in food and beverage innovation and technology. Read about insights on flavour, personalised nutrition, food safety and much more.
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Explore the future of customised nutrition with Dr. Raphaëlle O'Connor at Growth Asia Summit 2023.
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Flexitarianism not only holds the potential to drive positive environmental outcomes but raises considerations for food scientists delving into the realm of customised and personalised nutrition.