Snack Innovation In-Action
From Concept to Crunch: How Innovation and Collaboration Drive the Creation of Better-For-You Snacks That Satisfy Consumer Demand for Taste, Health, and Convenience.
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With ever changing consumer trends, innovative product development is the only way to keep pace. As consumers gravitate to “better-for-you” foods, they are looking for snacks with a balance of taste, convenience, and health.
In this virtual seminar, we partnered with Ingredion to develop two better-for-you, tasty snacks at our Innovation Center. Using innovative ingredients, we created red bell pepper and faba bean based crackers, and reduced sugar, apple filled, soft baked bars.
In the presentation, RBS shares the key steps of successful new snack product development. You see real-life snack development scenarios, resulting in new products being made on our pilot scale production lines.
In this presentation, we cover:
- Collaboration: The value of partnering for new product development
- Innovation: Creativity and flexibility to capitalize on market trends
- Production: Ingredients, process, and equipment in action
The presenters are:
- Cameron Johnston, Senior Director, Product & Process Innovation
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Alex Zylka, Technologist, Technical Service, Ingredion
- Tatiana Mannino, Technologist, Technical Service, Ingredion
