In the food industry, a strong innovation pipeline is critical for ensuring an organization’s profitability and long-term survival. While some products remain tried and true over time, there is a growing customer and consumer appetite for new and exciting products with modern attributes that keep our brands relevant and even create a need for new ones. Responding to consumer interests has driven the industry to develop products that are gluten-free, non-genetically modified, organic, vegan, paleo and keto diet-friendly, free from allergens, antibiotic-free, contain sourcing claims, and subjected to cold-pressed processing, among a variety of other attributes. While designing for these attributes themselves does not drive a food safety risk, the introduction of any new and novel ingredients to a system presents the need for sound practices and supplier approval requirements.
Consumers’ increasing awareness and interest in global cuisines additionally introduce opportunities for ingredients once deemed exotic to become mainstream. As a product developer sets out to design new products with these attributes or ingredients, they may introduce a variety of new ingredients to a company’s supply chain and possibly create challenges for sourcing. There also may be a new management risk from a food safety and regulatory standpoint with ingredients coming from new suppliers or facilities all over the world.