Phases of culinary innovation
Innovation is a creative process, but also requires knowledge of the market, of consumer requirements and of consumer behaviour. The Culinary Innovation department supports Product Development and Marketing & Sales in all phases of the process, giving information on food and consumer trends, culinary expertise and inspiration.

Concept tests
Before product development begins, the Culinary Innovation department starts by carrying out concept tests. In doing so, they examine the extent to which the devised concept is in keeping with the target group in question. The developers may think up apparently brilliant new concepts, which do not work for consumers in practice.

Product development
The true product development process then begins, with the preparation of fresh prototypes and their testing and evaluation. This all takes place in close cooperation with Sales, Product Development and S&PG. The fresh prototypes serve as stepping stone for translation to the industrial development. We have a broad toolbox at our disposal, with various techniques and methods of testing our products, with consumers or expert panels.

Rapid prototyping
A very special product of the Culinary Innovation department is the creation of a prototype with a very short through time. This is done when there is little time for the market introduction or when it is an extension to an existing, successful line. The shorter preparation entails extra risk, but sometimes we simply cannot afford to miss an opportunity or trend.

Trend research
Which flavours, textures and ingredients work well? That is what we discover during Food Trend research, an important source of innovation. We are also curious as to the role played by food among the target group, what requirement does it fulfil and what do people believe is important when it comes to food, the so-called consumer behavioural trends. By mapping out such trends in a constructive manner, we can detect shifts and take action accordingly.

Sessions
We organise sessions a number of times per year, whereby all involved can introduce an item, varying from new product to a certain flavour. We discuss them in a brainstorming session, identifying what is usable for our product innovations.