Not every healthy product is built the same way

Nobody talks about this in food R&D… Sometimes, the best formulation never makes it to the market. Not because it failed. But because it was too good in the wrong way. We once had a version that: ✔ tasted amazing ✔ had great texture ✔ had strong nutritional value But it didn’t survive beyond a few weeks. Another version had a longer shelf life… but lost its original taste. One was affordable but compromised on quality. Another was premium but not scalable. That’s when you realise— R&D is not just about creating the best product. It’s about creating the right product for the real world. A product that can: stay stable on shelves handle transportation fit within cost limits still deliver a good consumer experience Because in reality, a “perfect” product in the lab can completely fail in the market. So a lot of what you see on shelves is not the best version we created… It’s the most practical one. #FoodTechnology #FoodProductDevelopment #R&DReality #FoodInnovation #BehindTheScenes

Ultra-processed foods are being questioned ⁉️ Fiber-rich, functional foods are rising 📈🌾 But this shift isn’t just changing what’s inside the pack — it’s transforming what needs to go on it. 📦 More ingredients. More claims. More SKUs. Smaller packs. And that means tighter expectations around ingredient clarity, micro legibility, allergen accuracy, and full traceability 📋🔍 As formulations evolve, packaging complexity grows — and coding plays a critical role in protecting compliance and brand trust. In our latest article, we explore: 💡 How UPF reduction impacts packaging complexity 🌽 What fiber-rich reformulations mean for labeling ✅ Coding strategies to stay compliant without slowing production Is your packaging line ready for the shift? 👉 Read the full article on Videojet Learn and stay ahead of this growing trend 🔗https://ow.ly/V4lJ30sVGi0 #CleanLabel #FoodManufacturing #PackagingTrends #Traceability #CodingAndMarking #BrandTrust #Videojet

Clean label is increasingly about building foods people trust. Not just cleaner ingredient lists, but solutions that work for both consumers and customers. 🌱 In this webinar, Sofie Frederix and I share how we turn Clean Label Seasonings into trusted, great‑tasting foods across Snacks and Proteins applications. Combining transparency with real performance. 👉 Sign up below and join the conversation.

Proud to see our colleagues Sofie Frederix and Neus Bonavida representing what Griffith Foods stands for in this upcoming GIRACT webinar on #cleanlabel 👏 At Griffith Foods, we partner closely with our customers to bring their ideas to life -combining taste, chef inspiration, texture and nutrition to meet evolving consumer expectations and market needs. This is exactly what Sofie and Neus bring to life in this webinar: translating complex challenges into relevant, scalable solutions that help our customers succeed -from insight to execution. A great example of how we continue to co-create flavor-forward, sustainable seasoning solutions across snacks and protein applications, with transparency and performance at the core. 👉 Thank you GIRACT for the opportunity to be part of the conversation shaping the future of food!

Hybrid protein has been getting a lot of attention lately, and for good reason. What’s interesting to me is not just the product itself, but what it says about where the food industry is heading. People still want better-for-you choices, but they also want products that taste good, feel familiar, and make sense in the real world. That balance is becoming harder to ignore. The same thing is happening in food processing. More teams are looking closely at how they can improve quality, consistency, and shelf life without adding unnecessary complexity. In dried foods especially, that conversation is changing fast. It is no longer only about removing moisture. It is about how the process affects the final product, the customer experience, and the business behind it. That is why I think it is such an interesting time to be in food innovation. The companies that will stand out are the ones willing to rethink old assumptions and ask better questions about how products are made. You can read more about this, here: https://hubs.la/Q04ftNYr0 #foodtech #cleanlabel #cleaneating #functionalfoods

✌ Understanding consumer perception is the key to successful product development. Sensory evaluation bridges the gap between science and consumer experience. #SensoryEvaluation #FoodScience #ProductDevelopment #R&D #Food #ConsumerInsights #FoodIndustry

A 𝐡𝐢𝐠𝐡 𝐟𝐨𝐫𝐦𝐮𝐥𝐚𝐭𝐢𝐨𝐧 𝐜𝐨𝐬𝐭 is not always caused by one expensive ingredient. Sometimes it comes from too much complexity, too many fixes, or not setting a cost target early enough. If you are developing a food or beverage product, this is one of the biggest things to review before scale-up. Here is a quick checklist to help you spot where cost can creep in. ✅ Too many premium ingredients ✅ No target COGS from the start ✅ Fixing problems by adding more ingredients ✅ Built for bench, not for scale ✅ Complexity with no real consumer payoff #FoodProductDevelopment #Formulation #FoodInnovation #CPGFounders #FMCG #StartupFoodBrand #FoodManufacturing #ProductDevelopment

Food innovation does not become commercially relevant by itself. It needs structure, channel logic and a clear route to market. At MediTaste, we work on the gap between product potential and buyer adoption: from R&D outcome to commercial proposition. from innovation to international B2B activation. #MediTaste, #FoodInnovation, #FoodTech, #RouteToMarket, #GoToMarketStrategy, #MarketActivation, #B2BFood, #ExportStrategy, #FoodIndustry, #InternationalTrade https://lnkd.in/dw3TmZ9r

Food innovation does not fail only because of the product. It often fails because there is no clear route to market. Many companies invest in R&D, recipes, packaging, claims and certifications. But when the product reaches international B2B buyers, the questions change: • Who is the right buyer? • Which channel makes sense? • Does the pricing work? • Are the claims commercially credible? • Why should the buyer take the risk? Innovation becomes valuable only when it can be translated into market adoption. At MediTaste, we work exactly on this gap: from innovative food product to commercial proposition. from R&D outcome to international market activation. Food innovation is not judged only in the lab. It is judged when it can stand in a real market channel. #MediTaste, #FoodInnovation, #FoodTech, #RouteToMarket, #GoToMarketStrategy, #MarketActivation, #B2BFood, #ExportStrategy, #FoodIndustry, #InternationalTrade

Not all product development looks exciting at first glance. 𝐁𝐮𝐭 𝐭𝐡𝐢𝐬 𝐢𝐬 𝐰𝐡𝐞𝐫𝐞 𝐭𝐡𝐞 𝐫𝐞𝐚𝐥 𝐰𝐨𝐫𝐤 𝐡𝐚𝐩𝐩𝐞𝐧𝐬. We’ve been testing different versions of UHT whipping cream to compare how each one behaves in texture, structure and overall performance. Small changes in formulation can create very different results, and that is exactly why bench trials matter. Before a product is ready for scale, it needs to actually work the way it is supposed to. This is the less glamorous side of food innovation, but it is also the part that makes great products possible. Which version do you think performed best? #FoodInnovation #ProductDevelopment #FoodScience #RND #FoodEntrepreneurship