Innovation through the creation, diffusion and use of knowledge has been recognised as a
key driver of economic growth. Trends in PFS systems are challenging farmers,
produce traders, processors and other stakeholders to improve the efficiency of their
operations and to be more responsive to consumer demands as well as regulatory
In the case of high income countries their PFS systems exhibit a high level of
sophistication, but competitive pressures threaten family farm units and rural communities.
Conventional wisdom suggests that their PFS systems should focus on high-value
products and not try to compete in commodity markets on the basis of price. In the case of
low and middle-income countries a variety of circumstances exist. On one hand some
billion people are undernourished. Seventy percent of these people live in rural areas and either directly or indirectly rely on agriculture. On the other hand there exist PFS systems that effectively meet the requirements of national and international markets and successfully apply technical and business processes.
It is obvious that all countries face challenges in the evolution of their agriculture. In
each case the focus must be on fostering competitive PFS systems that can provide
income, meaningful employment, and food and agricultural products that meet the
demands of the intended consumer or user.
Pioneer Food Solutions is launching work to build the capacity of stakeholders to lead the development on Food Product Innovation is the first element of work related to the focus on innovation
Product and Process Development (commonly referred to as Product Development) is
systematic, commercially oriented research to develop products and processes satisfying a
known or suspected consumer need. Product development is a method of industrial
research in its own right. It is a combination and application of natural sciences with the
social sciences of food science and processing with marketing and consumer science
into one type of integrated research whose aim is the development of new products.
four basic stages in these models for every product development process.
product strategy development;
product design and development;
product launch and post-launch.
There are many ways to classify the degree of newness of a product.
new packaging of existing products;
reformulation of existing products;
new forms of existing products;
repositioned existing products;
We offer following service to our client
- Market research and consumer insights
- Regulatory and food safety innovation check
- Science based idea realisation
- Pilot plant experiments
- Plant trials and Scaleup
With many years of insights, knowledge and a strong passion for food we help you to either create a new product or enhance existing product.
Our product experience includes -Proprietary Food products
Our product development services range across various applications
We have well equipped state-of-the-art development kitchens, research labs, bench-scale and pilot-scale facilities, supported by a NABL accredited quality control testing laboratory for evaluating product formulations at various stages.
Our aim is to convert an idea into a standardized end product while considering its impact on the business as well as the customer.
1.Dairy products and analogues
2 Fats and oils, and fat emulsions
3 Edible ices, including sorbet
4 Fruits and vegetables
6 Cereals and cereal products
7 Bakery products
8 Meat and meat products, including poultry
9 Fish and fish products
10 Eggs and egg products
11 Sweeteners, including honey
12 Salts, spices, soups, sauces, salads and protein products
13 Foodstuffs intended for particular nutritional uses
14 Beverages, excluding dairy products
15 Ready-to-eat savouries
16 Prepared Foods/dishes including Composite foods
- Ingredients and Ingredients including Substances added to food not consume as food
- Intermediate Products