Embedding a sustainable and wholesome nutrition approach into the New Product Development Process

Research output: Contribution to conferencePaperpeer-review

Abstract

Waste, in every sense, is synonymous with inefficiency and loss. Food loss, particularly within the supply chain, is not just inefficient, but also unethical. The UN Sustainable Development Goal 12 highlights the need for reducing food losses within the production and supply chain (United Nations 2021). Food producers are urged to adopt a sustainable nutrition approach to their manufacturing processes. This is particularly relevant during the stages of New Product Development (NPD). This research seeks to combine the concept of sustainable – or ‘wholesome’ – nutrition with the stages of New Product Development within the context of healthy snack development for children. A qualitative case study research of five plant-based manufacturers in Northern Ireland who seek to utilise their food loss was carried out. The research project sought to create sustainable, healthy snack products suitable for children. Results highlight the barriers and facilitators for embedding a ‘wholesome’ nutrition approach into the New Product Development process. In doing so, this research provides a practical framework for plant-based food manufacturers for adopting a ‘wholesome’ nutrition approach, thereby accelerating sustainable development of food production systems.
Original languageEnglish
Pages85-93
Number of pages9
Publication statusPublished - 11 Apr 2022
EventGastronomy Summit - Ulster University, Belfast
Duration: 11 Apr 202213 Apr 2022
https://www.ulster.ac.uk/gastronomysummit/delegates

Conference

ConferenceGastronomy Summit
CityBelfast
Period11/04/2213/04/22
Internet address

Keywords

  • sustainable nutrition
  • wholesome nutrition
  • New Product Development
  • food loss
  • children
  • snack

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