FUSION project to bring technical services and bespoke ingredients that met technical, organoleptic or functional challenges to a company’s existing bakery customers

Research output: Book/ReportCommissioned report

Abstract

This innovation project brought new spelt brown soda mix, seasonal and new breads of the world products to customers, and developed a range of product concepts including a scone mix, desserts, reformulated soda mixes and spelt brown soda mixes, cookie mixes, doughnut fillings, a crossing mix and a coconut confectionary mix. The Project aims were to bring technical services and bespoke ingredients that met technical, organoleptic or functional challenges to the company’s existing bakery customers. Evidence of achievement exists in the form of sales of new spelt brown soda mix and a range of seasonal and new breads of the world products, a scone mix which has been scaled up and is ready for launch, a range of product prototypes, established new product development procedures for seasonal products and a preliminary business case for a new blending facility. The knowledge resulting from the project has helped service customers and generate new seasonal brochures, contributed to the quality role within the company, centralised recipes and product information guides, reduced stock duplication, and strengthened the innovation team.
LanguageEnglish
Number of pages12
Publication statusPublished - 1 Sep 2016

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Technical services
Bread
Innovation
Cookies
Business case
Product information
New product development
Prototype
Customer service

Keywords

  • Technical services
  • product development
  • bakery mixes
  • blending

Cite this

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abstract = "This innovation project brought new spelt brown soda mix, seasonal and new breads of the world products to customers, and developed a range of product concepts including a scone mix, desserts, reformulated soda mixes and spelt brown soda mixes, cookie mixes, doughnut fillings, a crossing mix and a coconut confectionary mix. The Project aims were to bring technical services and bespoke ingredients that met technical, organoleptic or functional challenges to the company’s existing bakery customers. Evidence of achievement exists in the form of sales of new spelt brown soda mix and a range of seasonal and new breads of the world products, a scone mix which has been scaled up and is ready for launch, a range of product prototypes, established new product development procedures for seasonal products and a preliminary business case for a new blending facility. The knowledge resulting from the project has helped service customers and generate new seasonal brochures, contributed to the quality role within the company, centralised recipes and product information guides, reduced stock duplication, and strengthened the innovation team.",
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AB - This innovation project brought new spelt brown soda mix, seasonal and new breads of the world products to customers, and developed a range of product concepts including a scone mix, desserts, reformulated soda mixes and spelt brown soda mixes, cookie mixes, doughnut fillings, a crossing mix and a coconut confectionary mix. The Project aims were to bring technical services and bespoke ingredients that met technical, organoleptic or functional challenges to the company’s existing bakery customers. Evidence of achievement exists in the form of sales of new spelt brown soda mix and a range of seasonal and new breads of the world products, a scone mix which has been scaled up and is ready for launch, a range of product prototypes, established new product development procedures for seasonal products and a preliminary business case for a new blending facility. The knowledge resulting from the project has helped service customers and generate new seasonal brochures, contributed to the quality role within the company, centralised recipes and product information guides, reduced stock duplication, and strengthened the innovation team.

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KW - bakery mixes

KW - blending

M3 - Commissioned report

BT - FUSION project to bring technical services and bespoke ingredients that met technical, organoleptic or functional challenges to a company’s existing bakery customers

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