Product development starts with a brief; in
our company this often is something like: “Is it possible to develop a vegan
cupcake with 4-6 months shelf life” or “what is the maximum amount of fibre we
can put in a cookie of biscuit, without compromising too much on taste and
texture”. As a knowledge company we are more interested in either the technical
solution (which might not be economical at that moment) or something for
personal use (e.g. high fibre cookies you bring along to compensate for energy
dense foods when traveling).
Briefs we receive from clients are more
often: “we need to extend our shelf life to 3 months for this product”, “we
want to create a private label alternative for this product of brand ‘X’”, “can
we reduce sugar/ salt content by x% or more without affecting shelf life and
keeping texture and taste (as much the same as possible)”, etc. Some specify
ingredients, (intended use of) processes and equipment; others rely on input or
suggestions from our experts. In the latter case, depending on the product and
the intended production volume we can define already some, others require a
slightly different approach and become clear in a secondary stage of
To make sure that we are on the same page
as developers with our clients we intent to work to a prototype or proof of
concept; not perfect but shows the intended brief is feasible or not and if
not, what directions we require to adjust the brief. If all parties can agree
on that we can continue with the true development stage
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