As a product development professional for over 2 decades I have seen many changes within the retailing and the food manufacturing sectors – However; I believe, even in times of recession, that product development; product improvement and innovation are all very necessary to retain a vibrancy in a food business. That vibrancy can pull a business through hard times and allow it to emerge ready for the challenges that will be inevitable as the green shoots begin to show.
Food trends come and trends go, but well thought through, solidly researched product development will grow if launched, refined, improved and supported throughout it's lifecycle.
A few of the projects I have worked on have started with "blue sky" thinking…and luckily have been successful - however as external eyes and ears.. it is often the knowledgeable outsider who can make the call on the real blue sky…and subsequently with the production, technical, sales and product development staff in situ.. can support a development plan and launch a product or range of products which capture the imagination of the retailer and end customer in a timely, on brief, on budget manner.
I enjoyed this commentary......Restaurant trends…from the USA….usually a source of inspiration, however may be not this time! (If they haven't been done already...it's too late)
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