Our product development team at Danone Nutricia Research is responsible for translating the nutritional needs of patients and consumers into actual products that deliver health benefits. Our multidisplinary teams are able to translate ideas into nutritional products that are available in a broad range of different formats. Ranging from liquids, creams, smoothies and powdered products to breakfast cereals, fruits & veggies in jars and ready-to-eat infant meals in plates and bowls.
Before we begin the process of product development, there are a number of key factors we must consider. These include legislation, nutritional composition, quality and safety, desired benefit, consumer acceptability, and the ability for the recipe to be scaled up to factory levels.
A streamline production process.
After addressing these initial factors, our product innovation process begins with a multidisciplinary project team whose role it is to turn science into high-quality products that meet the needs of our patients and consumers. Teams will include sensory and behaviour science experts, as well as those who will focus on process and product development.
Our streamline production process allows us to move from initial recipe calculations and pilot scaling trials, through to commercial production and launch. We are also able to be highly responsive in terms of improving or updating our existing products. For example, should a piece of legislation around a particular ingredient change, we are able to adjust the entire portfolio without major upheaval.
Sensory and behaviour science.
The research in our state-of-the-art sensory facilities helps to identify which flavours, smells, textures, and appearance deliver the highest consumer appreciation. A panel of experts with outstanding ability to detect taste and smell regularly work with us to optimise the sensory characteristics of our products. We also collaborate with external experts to unravel how the (long-term) preference for certain foods is influenced by psychological, neurobiological and sensory factors.