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552: The power of knowledge in food and drink NPD
MP3•Episode home
Manage episode 475587176 series 2501324
Content provided by Table Talk and Food Matters Live. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by Table Talk and Food Matters Live or their podcast platform partner. If you believe someone is using your copyrighted work without your permission, you can follow the process outlined here https://podcastplayer.com/legal.
How much work goes into getting a food or beverage product from concept to our supermarket shelves?
It seems obvious that the starting point of a successful launch, is coming up with an idea that will sell, but how do you know that consumers will want to buy what you produce?
The truth is, it's not possible to know for sure, but with the right research, insights, creativity and testing, it is possible to give yourself the best chance of success.
In this episode of the Food Matters Live podcast, made in partnership with IFF, we go on a journey through the NPD process, to find out how they deliver groundbreaking, sustainable innovations that elevate everyday products.
We explore how they use insights, data-driven forecasts, trends, and cognitive science to help their customers satisfy consumer demand.
We also meet the product development team, who use all of that data, and their own creativity, to bring those ideas to life.
IFF are taking on a key role as a hosting partner at Food Matters Live: Tastes of Better in Manchester.
Richard Neish, Senior Manager Global Trends & Foresight, Consumer Intelligence, Taste
Anne Besnard, Global Director, Cognitive and Data Science, Taste
Bernardo Juan Fleming, Trends and Foresight Director, Scent
Marine Hetheier, Global Trends and Foresight Senior Manager, Scent
Lisa Lord, Design Team Lead for Beverage & Dairy
Chet Willcock, Senior Research Chef Culinary
It seems obvious that the starting point of a successful launch, is coming up with an idea that will sell, but how do you know that consumers will want to buy what you produce?
The truth is, it's not possible to know for sure, but with the right research, insights, creativity and testing, it is possible to give yourself the best chance of success.
In this episode of the Food Matters Live podcast, made in partnership with IFF, we go on a journey through the NPD process, to find out how they deliver groundbreaking, sustainable innovations that elevate everyday products.
We explore how they use insights, data-driven forecasts, trends, and cognitive science to help their customers satisfy consumer demand.
We also meet the product development team, who use all of that data, and their own creativity, to bring those ideas to life.
IFF are taking on a key role as a hosting partner at Food Matters Live: Tastes of Better in Manchester.
Richard Neish, Senior Manager Global Trends & Foresight, Consumer Intelligence, Taste
Anne Besnard, Global Director, Cognitive and Data Science, Taste
Bernardo Juan Fleming, Trends and Foresight Director, Scent
Marine Hetheier, Global Trends and Foresight Senior Manager, Scent
Lisa Lord, Design Team Lead for Beverage & Dairy
Chet Willcock, Senior Research Chef Culinary
571 episodes
MP3•Episode home
Manage episode 475587176 series 2501324
Content provided by Table Talk and Food Matters Live. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by Table Talk and Food Matters Live or their podcast platform partner. If you believe someone is using your copyrighted work without your permission, you can follow the process outlined here https://podcastplayer.com/legal.
How much work goes into getting a food or beverage product from concept to our supermarket shelves?
It seems obvious that the starting point of a successful launch, is coming up with an idea that will sell, but how do you know that consumers will want to buy what you produce?
The truth is, it's not possible to know for sure, but with the right research, insights, creativity and testing, it is possible to give yourself the best chance of success.
In this episode of the Food Matters Live podcast, made in partnership with IFF, we go on a journey through the NPD process, to find out how they deliver groundbreaking, sustainable innovations that elevate everyday products.
We explore how they use insights, data-driven forecasts, trends, and cognitive science to help their customers satisfy consumer demand.
We also meet the product development team, who use all of that data, and their own creativity, to bring those ideas to life.
IFF are taking on a key role as a hosting partner at Food Matters Live: Tastes of Better in Manchester.
Richard Neish, Senior Manager Global Trends & Foresight, Consumer Intelligence, Taste
Anne Besnard, Global Director, Cognitive and Data Science, Taste
Bernardo Juan Fleming, Trends and Foresight Director, Scent
Marine Hetheier, Global Trends and Foresight Senior Manager, Scent
Lisa Lord, Design Team Lead for Beverage & Dairy
Chet Willcock, Senior Research Chef Culinary
It seems obvious that the starting point of a successful launch, is coming up with an idea that will sell, but how do you know that consumers will want to buy what you produce?
The truth is, it's not possible to know for sure, but with the right research, insights, creativity and testing, it is possible to give yourself the best chance of success.
In this episode of the Food Matters Live podcast, made in partnership with IFF, we go on a journey through the NPD process, to find out how they deliver groundbreaking, sustainable innovations that elevate everyday products.
We explore how they use insights, data-driven forecasts, trends, and cognitive science to help their customers satisfy consumer demand.
We also meet the product development team, who use all of that data, and their own creativity, to bring those ideas to life.
IFF are taking on a key role as a hosting partner at Food Matters Live: Tastes of Better in Manchester.
Richard Neish, Senior Manager Global Trends & Foresight, Consumer Intelligence, Taste
Anne Besnard, Global Director, Cognitive and Data Science, Taste
Bernardo Juan Fleming, Trends and Foresight Director, Scent
Marine Hetheier, Global Trends and Foresight Senior Manager, Scent
Lisa Lord, Design Team Lead for Beverage & Dairy
Chet Willcock, Senior Research Chef Culinary
571 episodes
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