Food Workshop 2 From Home-made to Shelf-Ready

26 March 2014

Learn from experienced food entrepreneurs how to get your product innovation right – developing your independent food products to catch the attention of customers and retailers.

9.30 – 14:00
The Royal Institution of Great Britain, Albermarle Street, London W1S 4BS

Workshop leader: Jerome Linder, food innovation consultant to brand leaders*

This event is being brought to you in collaboration with the Manufacturing Advisory Service

This workshop aims to help all independent foodies, established or not, to fulfil their dreams of bringing their food or beverage creations to life and shaping them into a market-ready solution. The road leading there is winding and bumpy, but those who have been there before will help you walk through it with more confidence. The workshop will focus on the product, providing the necessary knowledge for you to develop your ideas or concept into a relevant and appealing offering. We’re here to offer you the information and tools to build a product you’re proud of and that your customers will love, and to be prepared for the obstacles you’ll meet along the way. Some of London’s most promising food entrepreneurs will share their experiences of the three step journey from idea to market:

  1. Ideas coming to life
  2. First steps – trial and error in the kitchen and at the market
  3. Making it properly

Each of our entrepreneurs are at different stages of this process, and will help you identify what you need to make your way through it with less turbulence.

The workshop will cover the following topics:

  • Shaping ideas into tangible product concepts
  • Developing concepts into products
  • Testing your product and knowing your customers
  • Evolving from your kitchen to small batch manufacturing
  • Doing it all yourself vs partnerships
  • Dealing with retailers and wholesalers
  • Distribution
  • Hygiene and quality
  • Sourcing
  • Legal bits

This workshop aims to be as practical as possible. There will be a few bits of theory and loads of interactive sessions with our entrepreneurs and experts.

Jerome Linder is a product development consultant specialised in food innovation. He’s worked for a decade in the world of flavours & fragrances, exploring consumer behaviours to drive innovation in food and packaging. He’s since extended his expertise further and now works with independent foodies and global manufacturing companies alike to create new product experiences that make sense. His clients include Nestlé, Cadbury, Danone, Burger King, Diageo and he has even collaborated with Heston Blumenthal.