Wayne Martindale, Tom Hollands and Mark Swainson discuss recent advances in newproduct development (NPD) that use digital platforms to analyse a wide variety of datato achieve ‘meta-solutions’ that address all aspects of a product’s performance.
The reality of a 21st century lifestyle is that we work and consume in a globalised food system that has raised living standards and increased longevity in regions where efficient food manufacturing and supply is possible. Improved nutrition is responsible for much of this and innovative manufacturing enables us to revolutionise how we develop new food products for improved quality, price and convenience. The resulting accessibility to food is not without its issues because eating more of what we enjoy means poor dietary choices can be made more often, resulting in increases in diseases, such as diabetes.
Getting new product development (NPD) right can help to tackle these problems by reformulation and the use of tools, such as nutrient profiling. NPD is getting smarter because we can begin to project how products are consumed at the population scale. Where NPD has been focused on the product and marketplace, we can increasingly project its impact in populations. NPD research is also crossing the manufacturing efficiency and consumer choice boundaries so that we can meet more sustainable outcomes at scale to react to consumption trends and at the same time maintain a responsibility to improve health. The result is a new meta- NPD approach, which has been enabled by digital technologies that dramatically scale existing methods. Meta-NPD provides an enhanced understanding of all available data about a product, including consumer preferences as well as quality, nutrition and sustainability……..
Read the full article at https://fstjournal.org/features/33-1/new-product-development
Tom Hollands, Wayne Martindale, Mark Swainson and John G. Keogh explore the benefits and pitfalls of Blockchain. There has recently been a wave of enthusiasm for applying Blockchain technology in the food sector. This article aims to clarify many of the questions surrounding Blockchain technologies, in particular:
is Blockchain the future for the food industry and therefore does my company need a Blockchain?
Traceability has been achieved for many years using systems that connect core business processes with strategic management of product and supply chain data, namely Enterprise Resource Planning (ERP) platforms. Companies must determine what Blockchains can offer that is different from existing ERP systems and what is the value of using them. Working within a secure cloud platform is mainstream today but this was not the case five years ago.While ERP systems have significant benefits that can be realised, they are often very expensive to implement, with the cost of implementation linked to the operational complexity. The full costs can range broadly from £150,000 to £1,000,000+ and therefore are prohibitive for many SMEs, which make up 96% of the UK Food industry
Read the assessment here: Blockchain or bust for the food industry? | Food Science and Technology
NCFM at the University of Lincoln are leading a European Regional Development Fund project to support small to medium sized agri-food enterprises in Lincolnshire to enable innovation in our local food industry.
Examples of our current partnerships and research in the nutrition and NPD arenas will be showcased at the first of a number of breakfast meetings that are going to communicate our projects and impact.
Our first is with Scratch Meals Ltd, who have already listed a gluten free pizza range with retailers as a low calorie option with the ‘No Dough’ pizza brand. Scratch also have the ‘Fit Kitchen’ brand of Ready To Eat meals that provide ‘three of your five a day’. The presentations will include product innovation updates in this exciting space of convenience food and health.
Working with NCFM will enable co-creation in NPD and provide opportunities to break the standard approach of mimicking or replacing ingredients that results in ‘health by stealth’ outcomes.
The ideas presented in this first ‘Nutrition and NPD Innovations’ meeting will show how the standard NPD model has been changed and develops completely new categories for consumers.
So, to find out more, please register for the event here.
Wayne Martindale, Mark Swainson, Tom Hollands and Richard Marshall discuss the need to combine healthy choices with reducing carbon footprint in the convenience foods sector.
The sustainability of convenience foods- balancing a national diet has provided public health agencies with many difficult choices and despite dramatic improvements in what we eat, consumers routinely demand more effective action to improve diets. So what is going wrong? The impact of dietary improvement is clearly not going far enough. This article identifies where more incisive actions can deliver positive health and sustainability outcomes. Popular convenience foods are typically targeted by media stories and consumer outcry; solutions will only be found through innovative development of healthier choices. The IFST’s recent ‘Food System Framework……….
read the original at IFST’s September 2018, Issue of Food and Technology Journal here, source: Bread winner | Food Science and Technology
‘Its Surprising People Wouldn’t Have Voted For Food Sovereignty’ – Prof. – Sputnik International
Read the original at: ‘Its Surprising People Wouldn’t Have Voted For Food Sovereignty’ – Prof. – Sputnik International
Our recent Radio Sputnik interview on the Food Sovereignty and Fairness vote in Switzerland
Voters in Switzerland have overwhelmingly rejected two proposals on ethical and sustainable food. Final results of the two nationwide polls show that more than 60% of people voted against them. The proposals were aimed at boosting local farming and promoting more sustainable agriculture. The proposals’ opponents, including business leaders and the government — which advised people to vote no — had warned of higher food prices and less choice. The size of the defeat will be a big disappointment to farmers’ groups and ethical food campaigners. The first proposal, called fair food, wanted more government support for sustainable, animal-friendly
Sputnik spoke to Dr Wayne Martindale Principal Lecturer of Food Insights and Sustainability at University of Lincoln on what this vote will mean for sustainable foods.