P.PIP.0584 - Design and Delivery of an Innovation Hub
Kilcoy Global Foods (KGF) have commissioned an innovation kitchen to align any new product development (NPD) to its market intelligence capabilities.
| Project start date: | 30 October 2020 |
| Project end date: | 30 October 2023 |
| Publication date: | 26 April 2024 |
| Project status: | Completed |
| Livestock species: | Grain-fed Cattle |
| Relevant regions: | National, International |
|
Download Report
(1.3 MB)
|
|
Summary
Kilcoy Global Foods have developed an innovation kitchen to test and evaluate new red meat concepts dynamically and interactively with customers and vendors to develop innovation capabilities in NPD aligned to market intelligence.
Objectives
The objectives of the project were to:
• design and deliver a test kitchen Innovation Hub as part of their service offering that facilitates new innovation capabilities
• experiment with increasing customer engagement and consumer experiences by focusing on simulating foodservice and retail testing and presenting their processing credentials using more virtual experience tools than the traditional site visits
• pilot different approaches using the facility and compiling a case study on lessons learnt and comparison to current mode of operation for conducting NPD with red meat
• undertake a series of demonstration, networking and test events to link across industry
stakeholders
• develop strategic external relationships with research partners, research providers, equipment suppliers, processing sector and value adding sector as appropriate.
Key findings
The design and delivery of the Innovation Hub was commissioned in 2021. The objective of increasing customer engagement and consumer experience has been achieved by simulating foodservice in the design of the facility to include areas of casual and board room dining and bar/canape area.
The site hosted industry stakeholders for their NPD Academy events, Red Meat Co-Innovation conferences, compliance filming, product photography, butcher demonstrations/carcase breakdowns, developing strategic relationships with research partners, research providers, equipment suppliers, processing sector and the value adding sector.
Benefits to industry
The Innovation Hub has been made available to the processing sector to utilise the facility for NPD, training and events which has benefited the wider red meat industry.
It also highlights a number of upfront and ongoing factors for consideration by other companies considering the construction of a innovation hub.
MLA action
Publish the final report and update the video on the Co-Innovation website.
Future research
No future research.
More information
| Project manager: | Garry McAlister |
| Contact email: | reports@mla.com.au |
| Primary researcher: | KILCOY GLOBAL FOODS |
