US – DuPont Nutrition & Biosciences has partnered with Institute for the Future (IFTF), a US-based not-for-profit organization, to advance innovation in the food and beverage industry.

Through the partnering with IFTF, Dupont’s food and beverage platform aims to strengthen its capabilities to develop far-sighted innovations with customers that anticipate shifts in market needs.

Think tank IFTF maps market drivers and signals, and provides long-term perspectives on change, including forecasts for disruptive ‘megatrends’ in the food industry.

Birgitte Borch, global marketing leader, food and beverage at DuPont Nutrition & Biosciences notes that Short-term product development strategies are common in the food industry, where consumer demands constantly change.

Borch further noted that it was not unusual that new food and beverage launches are a knee-jerk reaction to a trend that appears out of the blue.

However, this is not an area that the Dupont and IFTF partnership is keen on pursuing.

Borch says that, along with IFTF, DuPont will be looking into trend development beyond consumer behaviours and developing strategic foresight with scenarios that impact the food industry in the short term and long term.

“This will help our customers navigate in uncertain times and understand the impact on the value chain with a holistic view of the challenges and opportunities,” adds Borch.

The global marketing leader at DuPont further noted that their work with IFTF will enable them to be prepared with the right solutions, ingredient technology and application concepts needed for future disruptions in the food industry.

She notes that with right solutions, DuPont’s customers will be in a position to be more proactive in their product development strategies.

In line with its goals of making ingredients for the future, early in the year, DuPont Nutrition & Biosciences announced the global launch of a new milk coagulating ingredient for the dairy industry called Chymostar.

According to DuPont, Chymostar can be used for producing any type of cheese including the hard, semi-hard, soft, mold-ripened, low-fat, and ingredient cheeses.

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