Pricing, SKU and customer journey analysis of a new ingredient
Project numbers
3
product categories assessed
4
SKUs recommended
Duration
6 weeks
featured EXPERTS
MJ Kinney
Food scientist and NPD consultant
Henk Hoogenkamp
Technologist and food ingredient consultant
Project request
Our client, a large global ingredient player, reached out to help them assess the competitiveness of their 2 novel ingredients (produced through fermentation) within the global plant-based meat and dairy markets.
Our work
Due to the depth of insights needed for this project, we combined several approaches, from conducting desk research and utilizing our in-house ingredient and market knowledge to running a range of expert and company interviews. We also utilized the test lab facilities of our partners in order to obtain an independent assessment of several ingredient properties.
Project deliverable
We delivered a comprehensive 40-page PowerPoint report alongside an Excel model covering the detailed analysis of potential SKUs (incl. functionality and application), a potential customer group assessment, a detailed competitive ingredient overview, market attractiveness of the ingredients and pricing of SKUs. In addition to the main deliverable, we included a range of actionable recommendations for our client, from SKU improvements to go-to-market to new product development.
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Plant-based meat manufacturing capacity and pathways for expansion
This study, co-authored with The Good Food Institute, offers a comprehensive analysis of global plant-based meat manufacturing and strategic recommendations for expanding capacity to meet future demand.
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This study summarizes the latest developments and opportunities in alternative protein precision fermentation for corporates. It showcases that partnerships are key to success, and highlights a broad spectrum of applications in alternative meat, dairy and egg proteins.
