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.
Highlighting benefits and challenges such as texture improvement, moisture retention, and nutritional enhancement. It covers sugar and fat replacement...
Baking processes
Quality standards in bakery How can we add more value to our products? This question is of paramount importance, but the answer cannot be provided di...
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