Food innovation - turning your idea into a reality

Hosted by RSSL's Carole Bingley and Robert Griffiths, this webinar will take you through key areas that need to be considered when turning your food innovation idea into a reality.

 

 

With thousands of new food products launched each year, how do you make sure yours has the best chance of success?

 

This webinar will take you through key areas that need to be considered when turning your food innovation idea into a reality. From understanding your target consumer, selecting relevant ingredients through to target nutrition profile for your product. We will also discuss manufacturing considerations, how analytical testing can support your product development process and substantiating your claims to ensure your product meets the desired shelf life.

Topic areas we cover include:
  • Factors to consider when developing a new product and the competitive landscape
  • Creating an open and honest dialogue with customers during Covid-19
  • Nutritional profile, ingredients and claims - what are the must haves and nice to haves?
  • Regulatory requirements - ingredients, labelling and claims
  • Finding a manufacturer and what to consider before working together
  • Shelf life testing and claim substantiation
  • Wider analytical support

Get free access to this on demand webinar

Watch our food innovation webinar at your own pace with us here
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About the Speakers

 

Carole Bingley is a technical specialist and has undertaken both ingredient evaluation and product development projects for food manufacturers and ingredient suppliers. Recent projects include development of dairy alternatives and vegan meat alternatives based on plant proteins.

 

 

Robert Griffiths is our oils and fats technical specialist and has extensive experience in the the analysis, uses and properties of these in a variety of food and non-food applications. Robert is the current chairman of the British Standards Institution (BSI) Oilseeds, Fats & Oils Committee.

 

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