Product Lifecycle Management Blog

Staying ahead of the consumer trends curve in the food and beverage industry requires intuitive innovations from research and development teams and the ability to swiftly pivot production.

A new product launch that aligns with trends, like smaller portion sizing, environmentally conscience sourcing, organic and plant-based foods that add authentic value to consumer’s lives can offset the value declines that occur as formulations run their course and come to the end of their lifecycle. This strategy also applies to disruptions that occur when consumers make more educated product choices.  

When it comes to food and beverage manufacturing, there are two basic types of innovation, and understanding the difference is key for the success of both the process and new product development. 

This content was first presented by Barbara Ruhs, MD, RD during Selerant's 2018 User Conference keynote.

This topic first appeared in a presentation from our Director of PPM, Paul Cegles at our 2018 User Conference.

Recently, we sat down with Sunil Thomas, Selerant COO, to discuss the major challenges food manufacturers face in managing product costing. In our previous post, he discussed how brands can use a global formulation strategy to achieve economies of scale and quickly and costly-effectively implement product changes in response to commodity prices and market demand.

To compete on price in the global marketplace, food manufacturers must track a huge array of cost factors across the product development steps, across markets, and across the supply chain. As brands further globalize their product lines, managing pricing decisions as part of a comprehensive enterprise strategy has become a critical need across departments.