Food Insights and Sustainability Service

Opportunities to Innovate and Create

To enhance competitiveness for the food sector, the fast-changing nature of food products and consumer behaviour provide opportunities to innovate and create. Linking consumer trends and sustainability research, the Food Insights and Sustainability Service delivers research to enable and activate.

The Food Insights and Sustainability Service has a fully equipped product sensory assessment suite and a New Product Development kitchen. Supported by qualified and industry experienced sensory scientists, the facility provides a range of sensory services ranging from product profiling and consumer panelling to organoleptic assessment training for staff and business support for product development, reformulation and market analysis.

As a dynamic and competitive sector, the food and drink industry is innovating and developing new products that are not only desirable and meet consumer needs but also stay ahead of the competition. NPD requires significant investment and NCFM have a unique proposition to help food businesses to undertake initial research, sensory evaluation and market insight for:

• Consumer Survey
• Building Sustainability Into Products
• Brand Integrity
• Carbon Footprint and Life Cycle Assessment

For more information and to find out how you could access our range of facilities contact the academic lead, Dr Wayne Martindale, Associate Professor of Food Insights and Sustainability.