From idea to product
Putting cooking at the heart of food innovation.
At Thoughts For Food, cooking is a tool for exploration, development, testing and decision-making.
Working in the kitchen early in the process allows us to test strategic directions and concepts against the reality of the product, refine them and prioritize what to develop before moving into R&D.
Thoughts For Food combines three complementary areas of expertise to support marketing and R&D teams throughout their innovation and product development projects.
Product Strategy
Consumer Knowledge
Understand consumer expectations, behaviors and constraints to imagine and shape relevant product concepts.
Culinary Knowledge
Master flavors, textures, ingredient combinations, formats, recipes and culinary usage to inspire and guide product innovation.
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Services
Services tailored to every project.
Thoughts For Food works on both specific needs and end-to-end innovation projects, from strategic thinking through product development.
Each project is built around a methodology tailored to its objectives, stage of development and the resources available within the client organization.
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References
Since 2010, Thoughts For Food has worked with companies across the food industry.
Since 2010,
Thoughts For Food has worked with companies across the food industry.
Across all food categories, in both B2C and B2B, working with brands, retailers, start-ups and foodservice companies.
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About
Juliette Portalier,
food innovation consultant.
Thoughts For Food grew out of my experience as a strategic planner in advertising agencies and a much more personal connection to cooking.
I come from a line of women who cooked and passed on to me their love of cooking and good food. In our family, cooking was neither a performance nor a silent obligation. It was a language, a way of sharing and passing things on.
Thoughts For Food,
bridging marketing and R&D teams.
