• 521: The art and science of food innovation

  • Aug 19 2024
  • Duración: 36 m
  • Podcast

521: The art and science of food innovation

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  • Resumen

  • How does a food product get from concept to market? What ingredients are needed to go from a spark of imagination to a purchase at the counter? How do new ideas get from chef to shelf?

    In this episode of the Food Matters Live podcast, made in partnership with Griffith Foods, we go on that journey to learn about the challenges and opportunities of new product development (NPD).

    And we actually get to experience it firsthand, as we take the podcast on the road to visit Griffith Foods at their UK headquarters in Somercotes in Derbyshire.

    When it comes to NPD it is clear there is a need for both art and science. The inspiration in the kitchen, the insights to prove there is consumer demand, the evidence to support any health claims.

    But at what stage are each of the component parts brought in? How do the scientific and artistic parts of the process dovetail to allow enough space for both? And how does the food industry continue to innovate in an ever-changing market?

    We try to answer all of these questions in this episode by following the journey of one specific product; Griffith Foods’ concept the ‘Rainbow Nugget’.

    It is a great example of how an idea is born, fine-tuned, and helps to tell the story of how new products get from chef to shelf.

    Interested in finding out more? Sign up to meet Griffith Foods at the Food Matters Live Event in Ascot.

    Guests:
    John Feeney, Culinary and Innovation Director Europe, Griffith Foods
    Trudie Varney, Research and Development Manager UK and Ireland, Griffith Foods
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