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A panel sits on stage discussing the future of new product development
Podcast / Career Conversations
Podcast / Career Conversations

What is the future of New Product Development?

In this episode of the Food Matters Live podcast, we are gazing into our crystal ball to look at what the future might hold for New Product Development.

New Product Development, or NPD, is at the heart of what makes the food and drink industry an exciting place to be.

As we shift to prioritising sustainable diets, it is crucial to adapting our food systems to make that a reality.

So how do you get into an NPD role? How can New Product Developers make a difference? 

And what might the rewards look like personally, professionally, and environmentally?

This episode was recorded in front of a live audience at the BFI in London as part of our Inspiring Careers in Food events.

Manisha Kotecha, Product Developer, Waitrose and Partners

Over 20 years experience in the food industry within product development both in retail and manufacturing roles, managing cross functional projects.

Experience of project management from concept through to launch across chilled product categories.

Manisha is Product Developer at Waitrose and Partners.

Marian Tandy, Culinary Chef, Bowman Ingredients

A MA in Food Business Management graduate from the University of West London (UWL), pass with a Distinction, who has a strong background in the hospitality industry.

Previously awarded with a first-class degree in BA (Hons). She also had shown strong leadership skills, motivation, time management, effective communication, and strong problem-solving skills during the past eight years of her hospitality experience.

Currently working as an Innovation and Culinarily Chef at Bowman ingredients.

Ben Richardson-Hughes, Food Development Manager, Greene King

Ben has been working in the NPD sector of the food industry for over a decade for the likes of Bakkavor, Marston’s, Senoble & Holland & Barrett and is now Food Development Manager at Greene King

Ben has a passion for food which was born out of working in restaurant kitchens in his late teens and early twenties. 

He has worked on both sides of the table for retail and food service businesses.

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