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Developing higher quality, more natural products through a more scientific NPD approach
Dr Philip Spratt from the Product Innovation Group at Campden BRI, will lead a session on how the use of a more scientific approach to NPD can help to improve product quality, speed to market, ingredient list simplicity, and even cost. After a brief introduction, topics for discussion will include how we can make better ingredient choices through functionality assessment, incorporating sensory science to guide product development, and methods for better designing new products for manufacture through pilot testing.
Hosts: Dr Phil Spratt – Product Innovation Group, Campden BRI
In partnership with
