Innovation based methodology
Over the years, Intertaste has developed its own methodology, a market approach which has resulted in many successful new flavours and product introductions. We do so by making use of the 'food innovation' model, which comprises seven steps:

1. Insight creation
Central issue:
what are relevant trends, developments and launches?
How? Analysis of product/market data, trend/market data.

2. Ideation
Central issue:
how can we translate the insights gained into ideas?
How? Use of brainstorming sessions, focus groups and experimental culinary sessions.

3. Concept development

Central issue: create a framework within which the idea can be developed.
How? Analysis of customer requirements, target group identification, product detailing/flavour design, growth opportunities analysis.

4. Feasibility
Central issue:
research the technical and financial feasibility.
How? Definition of product characteristics and variations, first prototyping, assessment and optimisation of concept with consumers/customer feedback.

5. Development

Central issue: develop a product and packaging.
How? Rapid prototyping, translation of product idea to industrial product, consumer tests.

6. Launch
Central issue:
validation of product and packaging with consumer.

7. Evaluation
Central issue:
is the product successful on the market? Why or why not?


This strategic methodology is the basis for a continuous, structured and innovation-based market approach.