Michael N.’s Post

Successful collaboration happens when cross-functional partners have shared values and the desire for all partners to thrive! I'm looking forward to this collaborative panel discussion at IFT FIRST, Tuesday July 16@10:45am "How can cross-functional teams move from competitive work to collaborative problem-solving to achieve successful results?" #IFTFIRST #sensoryandconsumerscience #collaboration #productinsights

Wow! It's less that 4 weeks to the start of IFT FIRST in Chicago. I can't wait to connect with long-time colleagues, meet some new ones, and learn about the latest innovation in the science of food. And, to hear what some of the thought leaders will share throughout the event on where they see transformation for the food system, leveraging food science, collaboration and innovation. What are you looking forward to when you're attending IFT FIRST? Hope to connect with you IRL there! #IFTFIRST #innovation #foodsystem #foodscience

🚀 Exciting News from Food & Drink Processing & Packaging! 🚀 As we wrap up 2024, I’m thrilled to share that we’ve seen a remarkable increase in followers and subscribers—outpacing our competitors in the industry! 🎉 Our commitment to delivering cutting-edge insights, industry trends, and innovative solutions has truly resonated with our audience. We’ve engaged our community with high-quality content, interactive webinars, and expert interviews that highlight the latest advancements in FDPP - Food & Drink Processing & Packaging Magazine. Thanks to our dedicated team and our incredible readers, we are not just maintaining momentum; we’re poised to SMASH our goals for 2025! 💪✨ Here’s to continuing to lead the way in our field, driving innovation, and fostering connections within the industry. Let’s make the coming year our best yet! #FoodAndDrink #IndustryGrowth #Innovation #2025Goals #Leadership #FoodProcessing #PackagingInnovation #IndustryLeadership #MarketGrowth #FoodTech #SustainablePackaging #BeverageIndustry #FoodSafety #ProcessingTechnology #SupplyChainExcellence #FoodIndustryNews #ManufacturingExcellence #ConsumerTrends #Networking #BusinessGrowth #IndustryInsights

🌟 2024 has been an incredible year of growth, collaboration, and innovation. From thought-provoking events to exciting partnerships, it’s been a journey filled with meaningful moments. Here are some of my highlights: Food ingredients Europe: Connecting with industry leaders and exploring cutting-edge advancements at one of the year’s biggest food innovation events. Webinar Series on Agile Innovation and Upscaling: Co-hosting this two-part series with Raphaëlle O'CONNOR (inewtrition) was a rewarding opportunity to share strategies and insights with food innovators navigating scaling challenges. Plant FWD: A fantastic event that reinforced the momentum in the plant-based space and the need for smart solutions to meet growing demand. Spotting Formo’s Frischhain in Frankfurt: Seeing a poster for one of our client's innovations while in Frankfurt was a proud moment—a true testament to the incredible strides being made in food innovation. 2024 has been a testament to the power of collaboration and innovation in driving sustainable growth. As we look toward 2025, I’m excited to build on this momentum and continue shaping the future of food. What were your highlights of the year? Let’s connect and discuss the road ahead! 🚀 #FoodInnovation #Sustainability #Scaling #FutureOfFood

Good experience to have been at #EIT_Food‘s Next Bite conference the last two days. Very rich and content-deep conversations and presentations on how to address the Future of Food. My key takeaways: 1) As Richard Zaltzman put it at the end, there is momentum with lots of inspiration and action. Corporates, start-ups, institutions and academics are working on a wide range of issues for today‘s food system and come up with innovative solutions. But there is a huge challenge in connecting the dots and scaling the solutions more broadly 2) Nature needs diversity, consumers need simplicity. It is important to move towards one regulatory framework to give clarity and transparency to all 3) Solutions need to solve real consumer problems. Many concepts and ideas are either rather abstract or not really picking up consumers where they are 4) Food is complicated and the challenge is multi-faceted. This often leads to one step forward and two steps back in discussions and in implementing solutions 5) Tech and data are the enablers, not the solution. It is about responsible and smart application on the right topics. Do rather fewer things, but those really well 6) Collaborating in the ecosystem is the key. But we are not there yet - by far. It needs high-impact joint projects to build the trust across participants   Thanks to #EIT_Food's Michiel De Ruiter and Richard Zaltzman for orchestrating this event and getting participants of the ecosystem together. Our global #PwC Rethinking Food community is committed to participate in the Food ecosystem and help making the transition happen - for the benefit of all. Stuti S., David McGee, Owen McFeely, Sabine Durand-Hayes, Mike Brewster

If you are same passionate about food science and would like to hear more about how Zifo can help you with digital transformation in the field, please find my fantastic colleague Anisa at the Food4Future Conference in Bilbao next week! #FoodScience #DigitalTransformation #Zifo #Food4future

Learn how Royal Avebe, a leader in the food and beverage industry, is meeting the demands of this highly regulated sector through automation. Gain insight into their ongoing digital transformation in a 1:1 interview with Mark Tettelaar, former Manager of Operations. Discover more in the whitepaper 'Humanizing Industry 4.0 - Lessons Learned from Senior Executives' from EFESO Management Consultants and SOLVACE. Stay tuned for the next captivating interview with A2A. Co-create the industrial future! #digitaltransformation #TSETINISEFESO #CoCreatingIndustrialFuture #EFESO

🌟 Exciting Workshop Recap! 🌟 Great Food Creations recently led an insightful workshop for the Business of Food Pre-Accelerator Program, Ignite Food Passions runs in collaboration with Brimbank City Council. We shared our expertise with the program participants on New Product Development. The session was well-received, with relevant points tailored to the audience and delivered in clear, accessible language making it easy to understand complex topics like Food Science, Technology, and compliance. Points discussed included: • Product Development process (4 steps) • Food Safety Considerations • Allergen Management • Ongoing due diligence For those looking to dive deeper into The Pre-Accelerator Program by Business of Food visit https://lnkd.in/gaNc_uCF Curious about how we can help elevate your food innovation journey? Explore more about our services and expertise today! Want to run a Product Development workshop for beginners? Contact us below to collaborate #NewProductDevelopment #FoodTechnology #GreatFoodCreations

Learn how Royal Avebe, a leader in the food and beverage industry, is using automation to meet the demands of this highly regulated sector. In the 1:1 interview with Mark Tettelaar, a former Manager of Operations, we gained an insight into the company's ongoing digital transformation. Explore the full 1:1 interview in the whitepaper 'Humanizing Industry 4.0 - Lessons Learned from Senior Executives' from EFESO Management Consultants and SOLVACE: https://lnkd.in/dJV7HMKz   Stay tuned for the next captivating interview with A2A.   Co-Creating the Industrial Future!   #digitaltransformation #TSETINISEFESO #CoCreatingIndustrialFuture #EFESO

Absolutely hoovering up opportunities to learn from people this week...!! Wednesday took me to Food Matters Live, listening in to fascinating panel on consumer trends in health and sustainability - which chimed with a lot of things we've been hearing from consumers recently (always good when that happens 😀 ). It was fab to put the world to rights with Clare Otridge over lunch - so much food for thought and great to meet in actual real life!! Then in the afternoon I got a big insight into the world of chefs and kitchens, sharing a panel with Lloyd Mann Stephen Humphries and Adam Thomason - where we dived deep into how to juggle the constraints of food waste, moveable seasons and shrinking kitchen space with creating the quality, novelty and magic that customers and guests value. I learnt that vegetable treacle is a thing, and a great way to reduce scraps (and sounds incredible)... and that I need to visit Silo in East London to see what they're doing at the cutting edge of restaurant waste reduction... ....and that we have an England Culinary Team who represent us in the Culinary Olympics and World Cup (how is this not televised...!?) Thank you gents - it was great to meet you and get a taste of just how much goes on behind the scenes, into giving customers what they want... And thanks so much Bertrand Emond for hosting us! The week started with a call with the Curious to Clear Collective, bouncing ideas on how to tackle some fascinating new briefs - and is finishing with more calls getting the detail of proposals nailed down, and moving projects along. The beauty of the Collective is that everyone's incredibly generous with their knowledge and time, and together we can build, shape and stretch our thinking in a way we never could alone... and I'm learning all the time.. whether it's better methodologies, better insights or better storytelling, it makes a huge difference to what we can offer.. Love this kind of a week but goodness I'm ready for the weekend!! #foodinnovation #learning #fmcgmarketing