2019 InnovateFood.dk The Challenges2019-10-31T13:53:26+00:00

The 4 challenges for InnovateFood.dk 2019

Creating a natural solution for sugar reduction in dairy products 

How can we find innovative natural ways to reduce or replace sugar in milk-based products without compromising the flavour qualities and at the same time ensure re-buying of the products by millennials? 

Health and nutrition are top of mind and as a responsible food producer, we at Arla recognise our role in helping people eat a healthier diet. Sugar is a hot topic in the food and beverage industry and we are ensuring that it receives the attention it deserves, focusing our attention on natural and no added sugar solutions.

Our Arla Nutrition Criteria are our guiding principles and promise for limiting sugar, salt and fat in Arla branded products to help everyone choose the best dairy foods to eat healthier. 

The challenge is that sugar replacers possess a distinct sensory temporal profile and does not have the same functionality as normal sugar (sucrose) in dairy products. 

Consumers need to be convinced to make a trial purchase of the new sugar-reduced products, by our market communication, e.g. on pack ‘no added sugar but still the same good taste’ and/or ‘only natural ingredients’. This requires that the consumer trust our company and the way we handle the innovation. In addition, the consumers have to be motivated and capable of using the communication which is not always the case. However, to ensure re-purchase, consumers’ experience with the products in consumption should deliver to the expectations generated by the communication. This can be tricky, as they might not be able to taste the natural and healthy aspects.

Background
With the previous nutritional focus on limiting sodium and saturated fat, sugar is now definitely on the spotlight. Overconsumption of sugar through sweetened foods and beverages can lead to health issues (e.g. weight gain and blood sugar problems). Governments, the industry  and consumers globally are being more aware of the consequences of sugar overconsumption. As a responsible food producer, Arla Foods has a  great opportunity to contribute positively and help solve that challenge.

Target group
Scandinavian millennials who are now increasingly aware of the health effects of sugar overconsumption.

Student roles 
Food Scientist, Chef, Food Technologist, Social Scientist

Creating more tasty plant-based food products

Which factors must be considered from a consumer behavior and product property point of view, to broaden the knowledge and make Scandinavians prefer and choose plant-based products?

At Procudan, we want to take part in creating better and more tasty products and hereby expand the selection of plant-based products for consumers. When it comes to plant-based food products as alternatives to animal-based food products, “just as good” is not good enough. A wide range of plant-based food products are being introduced to the market at the moment – but not all of the available products are good enough – in our opinion. In order to make plant-based a real alternative to conventional products, the taste needs to be even better, as the consumers need to make a change in their existing buying behavior in order to choose new products.

Background
The present available assortment of plant-based food products in the market is based on finding alternatives primarily for political or sustainability reasons, rather than for health reasons and superior taste experiences. There is a need for better and more tasty plant-based ingredients and food products, that correspond to consumers’ wants and needs. 

Target group
Procudan collaborate with Scandinavian food producers supplying the Scandinavian food markets, both retail, foodservice and HORECA to create better food products. The end consumer and the target group for this case is the Scandinavian consumers.

Student roles 
Food Scientist, Chef, Food Technologist, Consumer Scientist

Making CO2 neutral and recyclable packaging for chocolate gifts 

How can we make exclusive chocolate gift boxes and hampers based on recyclable materials?

Konnerup & Co. is a quality brand of chocolates, but the packaging we are using today is made of plastic and other non-sustainable materials. We need to develop sustainable gift boxes and hampers with high quality materials. 

Background
In the chocolate business there is a huge awareness of the way we make the exclusive gift boxes. It is a problem using the best ingredients for the chocolate and then lacking on the packaging material. The chocolate gift boxes with dividers are easy to use and a great fit regarding food safety, but we need new solutions. Furthermore, the consumer is also looking for more sustainable packaging for their purchases. There is a huge demand for eco-friendly exclusive packaging. The marked is forced to take action in this matter. 

Target group
We all need to take care of the environment. And not only in our own backyard, but globally. We think that the end consumer is ready for the products, in a new exclusive design and look. Our consumers are well-educated and care about sustainability and quality food products for themselves and their families. They value our organic, fairtrade and high quality products and are willing to pay a higher price for the chocolate products – 32 DKK for a 40 gr. chocolate tablet.

Student roles
Food Technologist, Food Scientist, Food Innovator, Circular Economist

Making healthier ice cream a market success

How to create a business model for a healthier ice cream as an alternative to traditional ice creams targeting young consumers?

Skarø Is has a range of 3 product categories – 2 of them are performing quite well on national and international markets – but the last category is not settled, even though the market potential might be even bigger. The problem is that the we do not have a specific business case for the product – and therefore we are potentially missing out on a range of opportunities. Our goal is to get insights and new perspectives on how and where the product should be sold, how it should be framed and introduced to consumers and new markets.

Background
There is a need in the market for natural tasty food products that you can eat without any negative feelings or emotions linked with traditionally unhealthy food products. 

Target group
For this product the target group is young consumers aged 15 to 30 years old.

Student roles 
Business Developer, Food Scientist, Nutritionist, Social Scientist

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