Innovation is a dynamic process that every company should consider. In this article originally published in L' Actualité alimentaire, you will find 4 tips from Inno-centre experts on how to create value within your food processing group.

1st tip: Structure your project rigorously

A structured process such as "Stage-Gate" will ensure that, at each stage, all departments give their approval for further investment in the project. "The nice thing about this structure is that you don't need a big team to implement it!" - Pierre L'Heureux, expert at Inno-centre.

In fact, the Stage-Gate process covers the entire project, from ideation to launching. This method defines the deliverables required at each stage for every area of the company (marketing, engineering, production, etc.). Each "gate" is a green light (or, on the contrary, a red light) to the investment of resources at the next stage.

2nd tip: Conduct qualitative consumer tests

"The first requirement is to conduct qualitative tests with consumers, and ideally use quantitative methods (with larger sampling), which increase the degree of confidence in the results, thus reducing the margin of error." - Pierre L'Heureux. The ultimate goal of the tests stage is to quantify the consumer's purchase intention for the new product.

3rd tip: Implement initiatives that fit the unique culture of your company

For example, at Luda Foods, we value employees' ideas, which are very often retained and implemented. In addition, photos of these innovative employees are posted in a prominent place. "The creation of this wall of best ideas is an excellent example that we can have a big impact at a very low cost. Employees whose photo and idea are displayed feel considered, valued, and this will promote their involvement within the company as well as their mobilization to continue to seek and propose innovations." - Flavie Tremblay, expert at Inno-centre.

4th tip: Think beyond your industry standards

In the food industry, roles are often well defined. But at Miels d'Anicet, the production of food products and the body care line were previously done by separate teams. Each had its own specialty.

"Since the past 2 years, I have a multidisciplinary team, says co-founder Anne-Virginie Schmidt. We have standardized all our training plans and product recipes so that they are always presented in the same way. At first, some people were reluctant. But in the end, a recipe is a recipe. For the team, the work is now much more challenging. And for us, it's easier to adapt the work schedule."

– Anne-Virginie Schmidt, co-founder of Miels d'Anicet

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