1. Ground breaking, very often not only Product, but also Process Development
2. New product, based on existing processes
3. Incremental, think of extensions or variations on an existing product/ format (could just be a new type of packaging, flavour, weight/ size, etc)
4. Optimisations, existing products that require optimisation that can occur in various ways:
a. Taste
b. Texture
c. Shelf life
d. Cost
e. Waste
f. Combinations of the above
Most products have been made in the past or currently so doing an actual ground breaking development will be very hard. If you change perspective; for example you are making biscuits and want to product pound cakes and muffins than that is a ground breaking change/ development for you and your business… so it all lies in the perspective so to write (speak). Currently we know that adopting a new technology in a business requires more time then using existing technology in a different way. The same is applicable in product development and implementation in the production. Incremental innovations require significant less process guidance compared to ground breaking innovations.
Our scientific bakery articles offer in-depth insights, detailed analyses, and expert perspectives, providing a wealth of information beyond standard blogs.
This article is the third in a series about shelf life, where we predominantly focus on the microbiological part of spoilage of bakery products. Mould...
Ancestral grains give options in nutritional profile and flavour improvement, potentially targeting to specific consumergroups. When working with alte...
Shelf life
In the previous part in the series about Shelf Life, all possible microbiological types of spoilage that can occur in bakery products were discussed. ...
A airy structure is essential for many baked goods regarding appearance and taste. The airy structure has its origins in the presence of air bubbles o...
The item has been added to your shopping cart.
The item has been added to your quotation