Culinary Point of Difference

SITUATION
A large CPG company, known for their high-quality commodity products, wanted to create consumer-centric added value products leveraging their high consumer acceptance and brand recognition.
PROBLEM
As a commodity company, our client did not have the internal resources to identify the execution opportunities to deliver against the identified territory.

 SOLUTION
We brought in our Chefs’ Council to create inspirational products that leveraged new ingredients, cuisines, and processing methodologies that were applied to a product design brief. Our Product Development team applied the learning from the Chefs Council Members and created 10 product concepts to test with consumers. In multiple rounds of rapid quantitative research, we fine-tuned 4 products and concepts to meet consumer expectations. During the prototyping process, we sourced commercial ingredients, identified processing requirements, created NELAs and preliminary cost cards.

BENEFITS
Launched a line of four value-add consumer packaged goods that leveraged the brand’s heritage while delivering a differentiated taste experience on the shelf.

For more information, contact Aimee Leigh Davis at 415-727-0329 or [email protected].