OUR OFFER
New Product Development
Agilery can support you at every stage of your food & beverage development cycle. Our team of Food Scientists paired with Culinary Artists will develop new recipes matching your exact needs, in 6 to 8 weeks.
From concept to prototype: You have a great idea, and you would like to receive support in translating it into a real product with a recipe?
From kitchen to semi-industrial: You want to trim your product recipe for scalability to make everything fit with external manufacturing requirements?
Range extension: You require hands-on support in creating new variants for your existing product range, e.g. flavour types, low/no-versions, packaging formats, and/or entirely new categories under your brand umbrella?
Recipe renovation: You need support in optimising your current products, e.g. sensorial, cost, label, technical, or nutritional aspects?
REFERENCE PROJECTS
Rapid Prototyping
To create new recipes matching your expectations, our Product Developers follow a lean and pragmatic method based on the following steps:
1. Briefing and Scoping
We discuss your idea/concept and define with you its « MUST Haves – NO-GOs – NICE to Haves ». This step is crucial to outline what the product should look, feel, taste like and to align on the marketing claims that you envision.
2. Ingredient sampling
We build an extensive list of raw materials fitting your concept, combining creativity with technical and regulatory restrictions, and source them from our European supplier network. Samples are requested along with price quotes (non-negotiated), technical specifications, and information regarding minimum order quantities.
3. Theoretical preparatory work
We create multiple recipes on paper associated with their nutritional facts, regulatory limitations and first cost indications. These theoretical recipes will act as starting points of the prototyping session.
To create new recipes matching your expectations, our Product Developers follow a lean and pragmatic method based on the following steps:
1. Briefing and Scoping
We discuss your idea/concept and define with you its « MUST Haves – NO-GOs – NICE to Haves ».
This step is crucial to outline what the product should look, feel, taste like and to align on the marketing claims that you envision.
2. Ingredient sampling
We build an extensive list of raw materials fitting your concept, combining creativity with technical and regulatory restrictions, and source them from our European supplier network. Samples are requested along with price quotes (non-negotiated), technical specifications, and information regarding minimum order quantities.
3. Theoretical preparatory work
We create multiple recipes on paper associated with their nutritional facts, regulatory limitations and first cost indications. These theoretical recipes will act as starting points of the prototyping session.
4. Prototype iterations
We create several prototypes on the bench with your presence on-site, allowing immediate tasting and feedback, and do as many iterations as possible until the end of the round.
5. Reporting
We give you a comprehensive report with all the final prototype(s) details: ingredient and supplier lists, their specifications, the recipe, its nutritional facts, its first cost indication, its technical information (pH and Brix), and a short description of its sensory characteristics (aspect, smell, taste, mouthfeel).
6. Support in Consumer Feedback (optional)
We can prepare samples of your preferred prototype(s) for tasting sessions and feedback collection. Also, you receive guidance on how to organise a pragmatic and constructive feedback session, supported by tasting protocols and questionnaires. We are also happy to assist in analysing your collected data and draw conclusions on how to finetune your prototype(s).
7. Finetuning round (optional)
We translate your collected feedback into finetuning routes (e.g.: reducing soapiness by decreasing the coriander extract) and create several improved prototypes on the bench with your presence on-site, allowing immediate tasting and feedback, and do as many iterations as possible until the end of the round.
Ingredient Sampling
After getting a clear understanding of your idea, we build an extensive list of all the raw materials that we believe fit your concept, combining creativity with technical and regulatory restrictions. You have then the opportunity to review this list of ingredients, amend it, and validate it.
We source the validated ingredients from our European supplier network. Samples are requested along with (non-negotiated) price quotes, technical specifications (technical sheets, ingredient origin, shelf-life, etc…), and information regarding their minimum order quantities.
At the end of the project, you receive a complete listing of all the suppliers for your preferred prototype(s), in a completely transparent manner
Nutrition and Claims Guidance
We build recipes according to your envisioned nutrition claims, looking for the perfect balance between targeted nutritional facts and the technical, regulatory, and sensorial aspects of your product.
Examples:
- What ingredients should be used to get a tasty snack that is claimed “source of fibres”? And what should be their dosages?
- What is the needed amount of proteins in this soup to claim “rich in protein”? What ingredients can be used to achieve this protein amount?
- What ingredients could be used to make a waffle recipe claimed “ketogenic-diet friendly”?
Regulatory Compliance
Agilery food scientists create recipes following standard European and/or Swiss food regulations.
- We ensure that the nutritional facts of your final recipe allow you to make your envisioned nutrition claims by being compliant with all regulatory requirements.
Example: To claim that your product is low in sugars, the product must contain no more than 5 g of sugars per 100 g for solids or 2,5 g of sugars per 100 ml for liquids.
- We ensure that the ingredients of your final recipe and their associated dosages allow you to make your envisioned health claims by being compliant with all regulatory requirements
Example: To claim that your beverage is a “source of vitamin C, which contributes to reduce tiredness and fatigue”; it must contain at least 60mg of vitamin C. - We leverage our extensive network of country specific legal advisors for more complex requests, such as country-specific food law interpretation, or global regulatory compliance checks.
Example: Ashwagandha can be classified as a food supplement in one European Union member state and a medicinal product in the other.
1. We ensure that the nutritional facts of your final recipe allow you to make your envisioned nutrition claims by being compliant with all regulatory requirements.
Example: To claim that your product is low in sugars, the product must contain no more than 5 g of sugars per 100 g for solids or 2,5 g of sugars per 100 ml for liquids.
2. We ensure that the ingredients of your final recipe and their associated dosages allow you to make your envisioned health claims by being compliant with all regulatory requirements.
Example: To claim that your beverage is a “source of vitamin C, which contributes to reduce tiredness and fatigue”; it must contain at least 60mg of vitamin C.
3. We leverage our extensive network of country specific legal advisors for more complex requests, such as country-specific food law interpretation, or global regulatory compliance checks.
Example: Ashwagandha can be classified as a food supplement in one European Union member state and a medicinal product in the other.
Recipe Scalability Check
You have developed an awesome and tasty recipe in your kitchen, and you are now wondering whether it could be smoothly scaled-up without too many compromises?
Our team of experienced Food Technologists can assess your recipe scalability and offer advice
At a theoretical level
We flag common technical hurdles and highlight potential cost drivers that occur when kitchen-scale products are scaled-up industrially.
Examples:
- What process steps could be (semi-)automated?
- What ingredients should be exchanged for more industry-friendly ones (e.g. secured availability, shorter lead times)?
- What ingredients negatively impact the shelf-life of the finished product? (e.g. fresh versus dried)
At a practical level
We can organize test productions through our European network of industry partners to assess the scalability of your recipe and guide you to modify your recipe accordingly.
Transparency and full recipe ownership are guaranteed.
You stay in the driver seat at all times.
DELIVERABLES:
Our in-house development team will provide tailored to support you according to your priorities, including:
- Creation of commercial recipes / optimisation of existing kitchen recipes
- Sourcing of ingredients
- Prototyping iterations in our laboratories
- Complete documentation: ingredient list and nutritional facts
- Legal recipe rights (800 CHF per recipe)
Excluding:
- Cost of ingredient samples (if applicable)
- Shipping of product samples to the client
- Second round of iterations, beyond this prototyping round (if required)
TYPICAL DURATION:
7-8 weeks
TYPICAL DURATION & COST:
Water-based beverages
Flavored water, Sodas, Functional & energy drinks, vitamins, minerals, botanicals
7 - 8 weeks | CHF 6’800
Beverages & jellies
(Incl. cooking/gelling step) e.g. jellies, boba drinks with tapioca pearls
8 - 9 weeks | CHF 7’500
Protein Beverages and lattes
Shelf-stable Dairy based, Shelf-stable Plant-based (ex: oat latte), high protein drinks
9 - 10 weeks | CHF 8’800
Culinary and bakery
Soups, sauces, bouillons, biscuits, breads
10 - 12 weeks CHF 9’200
REFERENCE PROJECTS
