This is how they develop new products in the food industry

Prototypes are the first simplified versions or samples of a new product, process or concept. They can be seen as the first draft of a new food product or technology. They can be physical objects, like a new type of snack. But they can also be virtual models, like a digital version of a new packaging design. 

– Prototypes provide a tangible way to test ideas, gather feedback, and make improvements before finalizing a product. They also help make research results more concrete, says senior researcher Laura Carraresi at Nofima. 

The role of prototypes in food innovation 

Prototypes play an important role in food research and innovation. They act as “boundary objects,” contributing to a common understanding that helps researchers, product developers, and consumers communicate and collaborate more effectively. 

Prototypes are used differently at various stages of food innovation: 

1. Idea generation and exploration 

Prototypes can spark creativity and generate more ideas at the start of the innovation process. They allow teams to visualize concepts and explore different possibilities.  

For example, a prototype of a new plant-based burger can help researchers understand how different ingredients and processes affect taste and texture. Fictional personas representing different target groups can also inspire new ideas. 

2. Concept development and testing 

As an idea takes shape, developers use prototypes to test its feasibility. This phase involves refining the concept based on feedback from various stakeholders, including consumers.  

So-called sensory testing, where consumers taste and evaluate prototypes, is common to ensure that the final product meets consumer expectations. 

Among other things, researchers have conducted design tests on packaging for plant-based drinks to understand which product features consumers prefer.  

– The cartons emphasized various properties, such as sustainability, Norwegian origin, and health. Consumers tend to prefer designs that reflect their values ​​and interests, says Antje Gonera, who leads the strategic program FoodForFuture. This method helps developers create products for different consumer groups and communicate with various stakeholders and researchers from different disciplines. 

3. Market testing 

Before launching a product, prototypes undergo thorough testing to ensure they meet all specifications and regulatory requirements. 

This phase includes final adjustments based on consumer feedback and market testing. For example, a prototype of a new packaging can be tested for durability and sustainability. 

Prototypes provide a common language 

One of the biggest challenges and opportunities in food innovation is interdisciplinary collaboration. Food experts, product developers, consumer researchers and innovation managers often have different perspectives and ways of working. 

Prototypes help bridge these gaps by offering a common language and a tangible way to share ideas. All key participants should be involved early in the prototyping process. Different perspectives are then considered and included in the development from the start.  

When people from different backgrounds work together on a prototype, it can lead to better understanding between them, build trust and encourage joint problem solving. 

For example, in a project to develop a new healthy snack, food scientists may emphasize nutritional content, while consumer researchers look at taste preferences.  

Both groups can collaborate more effectively by using prototypes. This can ensure that the final product is both nutritious and appealing to consumers. 

Advantages of using prototypes 

Better communication:

Prototypes make it easier for different participants to understand and discuss complex ideas. This leads to better decisions and more effective problem solving. 

Incremental improvement: 

Working with prototypes allows for continuous product improvement based on feedback. This helps identify and resolve problems early. This in turn reduces the risk of costly mistakes later on. 

Consumer involvement:

By involving consumers in the testing phase, companies can ensure that their products meet the needs of the market. This increases the chances of success at launch. 

Antje Gonera summarizes the researchers’ key advice for using prototypes in interdisciplinary collaboration: 

– Involve all relevant participants from the start. Communicate clearly and document every step along the way. Identify and understand the needs of both the user and the market before you begin.  

She says one should also test the prototypes continuously and improve them based on feedback. It is also important to facilitate interdisciplinary workshops. They will promote understanding and cooperation. 

– And not least: Look at testing with prototypes as a learning process, not a final product.