SKUFood has been focused on bringing you insights into industry terms over the last year. We have been working behind the scenes on bringing a new feature to the newsletter with guest contributors from people we are proud to work with in the industry. They have new perspectives for you and we are excited to share some in the upcoming weeks.
When you think about food in Atlantic Canada one of the first names that comes to my mind is Alain Bosse, better known as The Kilted Chef. Alain has worked in the hospitality and food industry in many capacities. I have been fortunate to know Alain and work with him for quite a while.
I am always interested in what he has to say about trends and flavors. He does so much work within Atlantic Canada he knows the consumer well. He also does a lot of work outside the region so he knows what is happening in the culinary world in many regions.
We have worked together in projects for food and beverage Atlantic. Alain talks about the food and I talk about how to sell it better. We also have a program called Food for Thought where we speak together on stage with an entertaining and informative session about food. Excited to have Alain contribute to our SKUFood newsletter this week.
From the Kitchen to the Market: A Chef's Guide to Product Development
When you think of product development, the first image that comes to mind might be a group of engineers in a high-tech lab, tinkering with gadgets and gizmos. But what if I told you that chefs, with their culinary creativity and passion for flavors, have a unique perspective to offer in the world of product development? In this blog post, we'll explore how chefs approach product development, drawing parallels between the culinary and business worlds, and shedding light on the valuable insights they bring to the table.
Start with a Concept
Just as a chef begins with a concept for a new dish, product development starts with an idea. Chefs often draw inspiration from their culinary experiences, cultural influences, and trends. Similarly, product developers should stay attuned to market trends, customer needs, and innovative ideas. The key is to create a concept that resonates with your target audience.
Recipe Development vs. Prototyping
In the culinary world, chefs create recipes to bring their concepts to life. They experiment with ingredients, flavors, and cooking techniques until they achieve the desired taste and presentation. In product development, this phase is akin to prototyping. Engineers and designers work on creating prototypes to test and refine the product's functionality and aesthetics. Just like chefs, they iterate until they get it right.
Quality Ingredients Matter
A chef knows that the quality of ingredients can make or break a dish. In product development, the quality of materials and components is equally important. Just as a chef sources the freshest produce and finest spices, product developers should seek out top-notch materials to ensure the durability and performance of their products.
Balancing Flavors, Features, and Cost
Chefs aim to strike a balance between flavors in a dish. Too much of one ingredient can overpower the others, while too little can result in a bland experience. In product development, a similar balancing act takes place. Developers must consider the features and functions of their product while keeping an eye on production costs. Adding too many features can inflate the cost, making the product unaffordable for the target market.
The Importance of Presentation
A beautifully plated dish is more appealing to the senses, and it's no secret that people eat with their eyes first. Chefs understand the importance of presentation, and this principle extends to product development as well. A well-designed and aesthetically pleasing product can capture the attention of consumers and differentiate it from competitors.
Taste Testing vs. User Testing
In the culinary world, taste testing is crucial to ensure the dish meets the desired flavor profile. Similarly, product developers conduct user testing to gather feedback and improve the user experience. Chefs and product developers both rely on feedback to refine their creations and make them more appealing to their respective audiences.
Adaptability and Innovation
Chefs are known for their adaptability in the kitchen. They can adjust recipes on the fly based on ingredient availability or customer preferences. Similarly, product developers must be adaptable and open to innovation. Market conditions can change rapidly, and the ability to pivot and adapt your product to evolving customer needs is a valuable trait.
Attention to Detail
Chefs pay meticulous attention to detail, ensuring that every element of a dish is just right. In product development, attention to detail is equally important, from the product's design and packaging to its user interface and user experience. Small details can have a significant impact on how a product is received in the market.
In the world of product development, chefs bring a unique perspective that emphasizes creativity, quality, balance, and customer satisfaction. They understand that successful product development, much like creating a delectable dish, requires a combination of art and science. So, the next time you embark on a product development journey, consider looking at it through the eyes of a chef, and you may just discover new insights that lead to a more satisfying and successful product. After all, great products, like great meals, leave a lasting impression.
For more than 20 years, Alain has promoted local commodities such as lobster, mussels, apples and wild blueberries to name a few. His travel has included trips across South America, North America, Europe and Asia too, offering enlightening and entertaining presentations. Alain also runs a busy consulting business where he helps restaurateurs and producers.
Alain has been a frequent guest instructor at culinary schools where his lectures focus on “the 101 of lobsters and mussels”, which educates students on the use of sustainable Atlantic Canadian seafood.
Chef Alain is also a frequent guest on radio and TV, a prolific recipe creator, food writer and cookbook author. He also offers private group cooking lessons and culinary experiences at his farm in Nova Scotia. Chef Alain is not just a food expert; he is a food industry expert whose experience in the kitchen and with senior management roles in the food & beverage industry allows him to share his expertise on the beauty of food and the business of food.
California bans the use of 4 additives in food
Chatter that skittles are being banned in California has some people upset about new legislation banning the use of 4 additives including Red Dye No 3 in food and beverage products. This is an artificial dye derived from petroleum that has already been banned in the the US for use in make up and cosmetics but only now being banned for use in foods. Europe already has banned some artificial food dyes for many years but this is the first of it's kind which will force manufacturers in the US to change their recipes to maintain current product lines.
Personally (Susan here), I'm thrilled with this change as someone who has a severe allergy to artificial red dye, it is a step in the right direction. The most common places to find these dyes are in confectionary and in medication but do we really need cough syrup to be a bright red colour?
If you are a food or beverage processor in Atlantic Canada you should really consider attending the FBA annual conference and awards. The agenda has been built around themes processors told us they want to learn more about. I would expect you will have the chance to talk to retailers who operate in Atlantic Canada which is always valuable. You do have to work in your business but you also have to work on your business. Look forward to seeing you there. If you have any questions let me know.
Where is Peter Speaking?
We have been working hard to put together a new video to promote the work we do speaking at conferences and events. Hope you enjoy the video!
