Top level findings on Best Practices in innovation process, based on most recent IFMA Center of Innovation Excellence whitepaper, revealed in Prepared Foods August edition.
IFMA's Center of Innovation Excellence has revealed four new Best Practices for Foodservice New Product Development (NPD). These practices come in the form of actionable tools that can be easily implemented into any current or developing new product process. Find out how they can help you improve your new product development process.
To enable manufacturers to launch more profitable new products, IFMA and Stage-Gate International released a report charting four essential best practices in foodservice new product development. The report,"New Product Development: Best Practices in Foodservice", was produced through The Center of Innovation Excellence (CIE) and provides practical tools that promote better innovation efficiency and foster collaboration.
Get a sneak peek into the content shared in Chapter 1 of Foodservice New Product Develpment Process: Performance Benchmarks, part of CIE's Phase 2 initiative.
Through IFMA's partnership with Stage-Gate International, IFMA members can take advantage of discounted pricing on Stage-Gate International's insightful resources.