EPSOM, England, Jan. 8, 2020 /PRNewswire/ -- Leatherhead Food
Research says in the past 12 months, technical expertise in
nutrition, science and regulatory affairs was increasingly used to
shape food and beverage innovation at an earlier stage in the
product development process.
In its annual trends report, Leatherhead draws on insights from
food and beverage organisations including large corporations and
start-ups as well as regulatory authorities and associations
connected to the industry. This year there has been a notable shift
towards consumer and technical expertise driving innovation and
development, rather than simply supporting or validating it.
The organisation believes this is a response to the complex and
dynamic issues facing the sector. From consumer empowerment to
sustainability concerns and regulatory matters surrounding public
health and product labelling, the scope and scale of industry
challenges calls for a different approach to innovation.
Mark Butcher, Commercial Director
at Leatherhead, says food and beverage organisations are finding
that traditional linear approaches to innovation no longer deliver
what they need.
"The sector is in the throes of a perfect storm - even three
years ago nobody could have predicted its ferocity," Butcher
explains. "Innovation is still vital, but it needs to be
purposeful, focused and agile enough to adapt to multiple evolving
demands."
"We predict that in the coming months and years, the most
successful food and beverage brands will put scientific, technical
and regulatory expertise right at the heart of business growth, on
an equal weighting with consumer, innovation and marketing
functions. Essentially, consumer and technical expertise will
become the starting point of the development process, ensuring new
ideas satisfy market requirements and timelines."
Leatherhead's report suggests that this new model demands
cohesive, cross-functional teams. Specialists need to work
collaboratively to anticipate global trends and regulatory changes,
seeking to overcome barriers to international growth. With experts
in nutrition, science and regulatory affairs informing the
innovation agenda, it will be strategically aligned with the
shifting global landscape.
"It is possible to unpick difficult challenges, such as boosting
consumer trust while improving profitability – these don't have to
be mutually exclusive goals," Butcher continues. "However, decisive
action needs to be taken, and sooner rather than later. It's about
creating the time and space for cross-functional teams to look at
the bigger picture, investing in science and applying a global
perspective to decision making early on in the innovation
process."
More information about Leatherhead's annual trends report for
2019 is available at
https://www.leatherheadfood.com/annual-trends-report-2019/.
Leatherhead Food Research is part of Science Group plc.
About Leatherhead Food Research
Leatherhead Food Research provides expertise and support to the
global food and drink sector with practical solutions that cover
all stages of a product's life cycle from consumer insight,
ingredient innovation and sensory testing to food safety
consultancy and global regulatory advice. Leatherhead operates a
membership programme which represents a who's who of the global
food and drinks industry. Supporting all members and clients, large
or small, Leatherhead provides consultancy and advice as well as
training, market news, published reports and bespoke projects.
Alongside the Member support and project work, our world-renowned
experts deliver cutting-edge research in areas that drive long term
commercial benefit for the food and drink industry.
Leatherhead Research is a Science Group company. Science Group
provides independent advisory and leading-edge product development
services focused on science and technology initiatives. It has 12
European and North American offices, two UK-based dedicated R&D
innovation centres and more than 400 employees. Other Science Group
companies include Sagentia, Oakland Innovation, OTM Consulting and
TSG Consulting.
www.leatherheadfood.com
About Science Group plc
Science Group plc (AIM: SAG) provides independent advisory and
advanced product development services focused on science and
technology initiatives. Our specialist companies, Sagentia, Oakland
Innovation, OTM Consulting, Leatherhead Food Research and TSG
Consulting, collaborate closely with their clients in key vertical
markets to deliver clear returns on technology and R&D
investments. With more than 400 staff worldwide, primarily
scientists and engineers, the Group has R&D centres in
Cambridge and Epsom with more than
ten additional offices in Europe
and North America.
www.sciencegroup.com
info@sciencegroup.com