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Are you looking …?
• To increase the odds of success for your innovations?
• To sense check a risky idea? Understand an opportunity?
• To complement your R&D skills? Or find R&D you may not have?
• To find a network of capabilities to bring your idea to market (including Asia)?
• To get inspired and connected with other innovators?
Monash has now added world class FRONT END INNOVATION CAPABILITIES!
The FOOD INNOVATION CENTRE @ Monash
The FIC @ Monash is designed as an industry shared service platform, a 'time share, take only what you need' of world class capabilities and facilities.
ConceptDevelopment
Innovation is often approached back to front
Successful innovation comes from the identification of opportunity at the “front-end”
Insight &Inspiration Understanding
Design & Development
Engineer &Manufacture
Market & Distribute
Untapped potential Traditional focus
95% of spend, estimated at $9.8 billion
4
10% success rate
30-50%+ success rate
Consumer Need Concept & Prototype Development
Our approach to increase the odds of success
Insights + sizing $ =
opportunity
Ideation = offer
Offer development
Commercialisation &
Launch
Consumer InspiredDesign
Failure points elimination
(prototyping &
visualisation)
30-50%
10%
Traditional approach
With FIC additions
Success rate
Consumer InspiredDesign
What attributes drive consumer perceptions?
Design guidelines …
MUST BE CAN BE CAN’T BE
This can be expressed via…
A holistic review of all knowledge to bring stakeholders to the same level of understanding and identify what you don’t know (and need to find out!)
Cool Glass of Water
Toothpaste
Design Space for offerEx. : Refreshing Spectrum
Asian Proxy Panel | Fresh Juice Product Mapping
Market landscape from Chinese perspective.
Glass does not necessarily cue premium.
Pouch cues jelly products, not fruit juice.
Thin diameter is better to fit in a smaller hand, add to height to hold more volume.
Lid colour should match the flavour.
Dark juices cue medical, bright juices cue happiness.
To the Design Lab
Some discoveries…
ProfileSoft hourglass profile with thinner waist fits smaller hands.
BaseFlat base provides stability and volume appears more generous.
ColoursWhite and Green was perceived as healthy and loud colours like red and black were omitted as
old and traditional.
GraphicsAuthentic photographs of the
fruit combinations were preferred over stylised versions.
BrandingSimple, clean brand names with
designer fonts were favoured.
TranslationsMinimal Chinese characters used only for product content description.
苹果和番荔
TASTY
OriginProduct of Australia needed to be
clearly front facing, logo not necessary.
TextureFruit skin textures associates the bottle design with the juice contents.
Food Innovation Centre, Design Lab © 2015 All rights reserved.
De-risked Design Rules Driven by Research
9
De-risking our ideas by failing fast & pivot
IdeatePrototype
RefineValidate
Failure points
elimination
Machinability Value perception
Fast track mould development
Concept screening …
10
… in all aspects of the value chain !!
Efficient assortments
Point of sale solutions
Pack graphics cut through Off location …
Failure points
elimination
Taking your idea from concept through to launch for both domestic and export markets
What is R&D End to End Project Management?
FRONT END INSIGHTS & DEDICATED INNOVATION INFRASTRUCTURE
A MARKET CAPABILITY ASSESSMENT & ENABLING TECHNOLOGY
B PRODUCT TESTING & COMMERCIAL TRIALS CAPABILITY
C SUPPLY CHAIN TESTING & NEW TO MARKET TECHNOLOGY
D
A & B delivered by front end capability C & D delivered by a network of facilities
Support your needs from opportunity to market launch with a range of partners and avoiding duplications
Learn with us
• By participating in our Industry Programs
– See our website for this years program
• Customised capability program for your team
– Intrapreneurship Academy
1 – 2 days
2- 3 hour
s½ -1 days
So what can the FIC @ Monash do for your business
1. De-risk your innovation• Front end consumer aided design• Rapid prototyping
2. Support your end to end Innovation needs with our partners.
3. Identify research and technology opportunities for commercialisation
4. Improve your innovation capabilities• Learn best practice• Develop intrapreneurship
Export to the Chinese Middle Class Consumers with a direct pathway for your products
Introducing an exclusive partnership between COFCO NHRI and the FIC @ MONASH for Australian Food & AGcompanies looking at accessing the Chinese market!• COFCO NHRI will perform consumer, sensory and safety research in
collaboration with the FIC to ensure the product offer has the best chance of success in China
• COFCO NHRI will endorse the results to their e-commerce arm womai.com for a great path to market and build a successful test of the offer in China whilst remaining fully in control of the offer
• This unique partnership will offer a less hazardous path to market for Australian companies wanting to test the Chinese markets with adapted offers
We are making a dent in the Australian Food Industry with more than 1000 business’s leveraging our capabilities
Helped business
to accelerate & de-risk
Innovation- Domestic & export
Building Innovation Capability – domestic
& export
>500 Victorian
SMEs
Horticulture InnovationAustralia
>80 Farmer/
Producers
Identifying and connecting you to our capability in research and technology at Monash University for your bigger research needs
Functional Foods
Food Integrity
Food Waste & BiobasedEconomy
Advanced Agriculture Solutions
Platforms Platforms
Food Innovation Centre
Research Research
Research Research
New Research
Monash primary research and technology platforms
Industry
New ResearchApplications & Breakthrough technologies
Identify Research Needs &
Opportunities
• Find us at www.foodinnovationcentre.com.au• Level 2 (217 or 202) or Level 3 (303)
We look forward to collaborating and co-creating with you
Angeline AchariyaCEO, Food Innovation [email protected]+61477371949
Nicolas GeorgesDirector Food & Agriculture [email protected]+61418459322
FIC@Monash team - credentialsKate Baker – Consumer and Shopper ManagerFood Innovation CentreKate has a BSc majoring in Psychology and Psychophysiology and a background working with researchcompanies such as Colmar Brunton & Bergent Research, and most recently on the Consumer Scienceteam at Mondelez running in-house research for front end innovation projects. Her passion forunderstanding consumers and curiosity for innovation saw her successfully manage the researchprograms of key blue-chip FMCG companies. Kate’s expertise spans both sensory, quantitative andqualitative research
Elesha Kelly – R&D End to End Project ManagerFood Innovation CentreElesha has a Food Science & Nutrition degree and a background working in Regulatory and R&D productdevelopment at Mondelez across multiple markets in Asia Pacific in chocolate and confectionary category. She hasa passionate interest in product development using front end innovation design from idea through to executionand product commercialisation. Elesha has a proven record for delivering critical projects with complex activities intight timelines supported by strong communication and stakeholder management.
Dr Angeline Achariya – Chief Executive OfficerFood Innovation CentreAngeline is a highly capable senior executive with extensive experience in commercialising innovation, strategydevelopment and end to end execution. Angeline’s leadership in fast moving consumer goods & food service retail incommercialising innovation across Australia, New Zealand, Japan, China and Thailand markets has resulted in asuccessful track record of over 800 innovations launched across grocery and quick service restaurant categories in thesemarkets. Angeline’s career in the food industry has spanned from small business, consultancy to blue chip FMCGcompanies like Masterfoods Japan part of the MARS group; Fonterra, Yum! Brands (owners of KFC, Pizza Hut & TacoBell), Mondelez International and has delivered significant projects in innovation and change management initiativesover her career. Angeline’s strong commercial and innovation skills have paved the way for her leading and establishinga world first innovation capability and services start-up, the Mondelez International Food Innovation Centre (FIC).https://au.linkedin.com/in/angelineachariya
FIC@Monash team - credentialsDaryl Thompson – Design Studio + Virtual Store ManagerFood Innovation CentreOver 26 years experience in packaging development, business development and account managementCollaborative, can do attitude and experience has produced real growth and packaging IP assets for his clients and employersExperienced in manufacturing, supply chain, elegant logistics and FMCG packaging solutions across UK, Europe & Australasia. BA (Hons) Industrial Design Engineering
Nicholas Booker – Senior Industrial DesignerFood Innovation CentreOver 10 years experience in the front-end creative and conceptual design of product and packaging spanning Australia and the UK.Throughout his career he has been very passionate about creating new and bold designs whilst delivering ground-breaking products with clients’ and consumers’ needs at the forefront.BA (Hons) of Industrial Design
Rod Heath – Capability and Programs ManagerFood Innovation CentreSenior executive experience spanning chocolate, everyday food, sport, toys, alcohol and health. Multinationals toSME's. (Kraft, Cadbury Schweppes, Funtastic, Heritage Chocolates, CUB)Held a diverse range of cross functional roles with the core being in Marketing, New Product Development (over300 innovations launched), Sales and Business turn around. Long history of engaging and inspiring people to do thebest they can for the businesses they work for, and themselves.Bachelor Of Business (Marketing)
Kristy Lawrence – R&D End to End Project Manager Food Innovation CentreKristy has a wealth of Fast Moving Consumer Goods and Industrial experience having worked in a breadth of roles including Product Development, Value Engineering, Quality Assurance and Procurement, on market leading brands such as Kellogg’s, McDonald’s, Leggo’s, Edgell, KFC and Steggles to name a few. Kristy’s methodical yet agile approach has seen her lead complex projects and multi-year programs in New Product Development, Finance, Engineering, Packaging and Nutrition at over 20 manufacturing sites in Australia and Asia Pacific.Bachelor of Science – Food Technology
