An ‘Innovation Gap’ occurs when the belief in the importance of food innovation for future success is present within an organisation or brand, but that same organisation or brand is not satisfied with their current level of innovation. This gap […]
Insights Hub
I maintain a few resources on ingredients, their functionality and nutritional profile as a service to the industry. Reach out to me for corrections, additions, and suggestions, or if you want to help maintain these resources.
Food Enzymes in Food Waste Remediation
Enzymes comprise globular proteins that catalyse biochemical reactions. In simple terms, food enzymes help the body begin the process of digestion by contributing to the breakdown of food components into smaller nutrients that can be more easily absorbed into the […]
A Guide to Functional Food Packaging Innovation
The food packaging you choose isn’t just about what looks good on shelf. You also have to consider functional elements like how it will work to contain and protect your product in the short and long-term, how convenient and easy-to-open […]
Botanical Ingredients Bring Cleaner Labels
As a result of the global pandemic, consumers have begun to look after themselves more and there is an increased understanding that our health begins with our nutrition. For this reason, botanical ingredients have broken through the trend barrier and […]
Alternative Protein Innovation Moving Mainstream
According to a McKinsey report, the market for alternative protein is valued at approximately $2.2bn compared with a global meat market of approximately $1.7 trillion. Given that the market for meat has been around significantly longer than the market for […]
Creating Healthier Functional Foods Through Reformulation
If you would like to have a conversation with Raphaelle regarding a reformulation project for your product range, you can book a 1 hour consultation or send an email to [email protected] With every year that passes, we better understand the […]
Virtual NPD Can Reduce Your Time to Market
When the pandemic began just under one year ago, new product development (NPD) plans were one of the main elements to be dropped from the priority list for many functional food and beverage businesses. The food industry has since adapted […]
Sugar Reduction Innovation Hitting the Sweet Spot
A mindset shift has occurred over the past year and many businesses are realising that those who do not innovate, do not move forward. Innovative companies are more profitable in the long run so a clearly defined innovation roadmap can […]
Developing Functional Foods & Beverages for Preventive Nutrition
Discussions around the subject of preventive healthcare and preventive nutrition have become more prevalent over the past year when the impact of COVID-19 forced us to look at our habits with regards to taking care of ourselves and managing our […]
Sensory Science for Consumer-Centric Product Development
The effective use of sensory science has the power to elevate your product development process and give you that competitive edge to gain success in the market. Putting the consumer first in the new product development process is key to […]
