3 - Organizational structure and business and technology strategy of food companies to optimize development of foods for consumers with specific dietary needs

Abstract

All food and drink businesses should employ product development and innovation management processes to deliver value and sustainable revenue streams. This is even more essential where the products are targeted at specific subsectors of the consumer base and in particular those that are sensitive (either positively or negatively) to the ingredients being used. An added complexity is found when main-streaming of products that are typically intended for allergen sensitive consumers. This chapter explores the need for robust business strategies, innovation and project management techniques, and philosophies to ensure that the products are delivered to meet the needs of their diverse customers.