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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.

 

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Agilery food manufacturing line

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

no allium spice blends

No-allium bouillon powders

Full recipe development of a range of three allium-free bouillon powders | Culinary creativity combined with technical expertise to compensate for the absence of allium | Preparation and tasting in culinary end-applications | Preparation of samples for consumer feedback.

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No-allium bouillon powders

Full recipe development of a range of three allium-free bouillon powders | Culinary creativity combined with technical expertise to compensate for the absence of allium | Preparation and tasting in culinary end-applications | Preparation of samples for consumer feedback.

fruit & vegetable jerky

Fruit & vegetable jerky

Recipe optimisation to help our client to decrease the stickiness and increase the brightness of his range of three fruit & vegetable jerkies | 18 developed prototypes (6 per variant) | Prototype screening towards the most tasty, brightest and least sticky recipe(s) | Optimised recipe delivered in 4 weeks

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Fruit & vegetable jerky

Recipe optimisation to help our client to decrease the stickiness and increase the brightness of his range of three fruit & vegetable jerkies | 18 developed prototypes (6 per variant) | Prototype screening towards the most tasty, brightest and least sticky recipe(s) | Optimised recipe delivered in 4 weeks

functional carbonated fruit water

Functional carbonated fruit waters

Full recipe development of five functional drinks with health claims Screening of functional ingredients for a premium and unique sensory experience and well-being Building different concepts with health claims and flavour directions Full agility to adapt to customer’s briefing

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Functional carbonated fruit waters

Full recipe development of five functional drinks with health claims Screening of functional ingredients for a premium and unique sensory experience and well-being Building different concepts with health claims and flavour directions Full agility to adapt to customer’s briefing

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Agilery for Manufacturers, Suppliers and Services

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).

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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.

Agilery for Manufacturers, Suppliers and Services 2

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

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Agilery for Manufacturers, Suppliers and Services

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”?
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Agilery for Manufacturers, Suppliers and Services 2

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.

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Agilery for Manufacturers, Suppliers and Services

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)
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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:

Tailored support according to your priorities, such as:

 

  • Identify and implement strategies that drive results
  • Help your clients achieve their objectives and reach their full potential
  • Measurable results and exceed expectations
  • Solutions you need to drive your business forward

TYPICAL COSTS:

CHF 6'000 - 9200

TYPICAL DURATION:

6-8 weeks

REFERENCE PROJECTS

snack balls

0.0% Non-alcoholic spirits

Full recipe development of a range of five 0.0% double-distilled non-alcoholic spirit alternatives
| alcoholic-like sensation combined with full flavor and mouthfeel sensory experience | award-winning products

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0.0% Non-alcoholic spirits

Full recipe development of a range of five 0.0% double-distilled non-alcoholic spirit alternatives
| alcoholic-like sensation combined with full flavor and mouthfeel sensory experience | award-winning products

snack balls

Natural mate energy drinks

Full recipe development of a range of natural energy drinks based on yerba mate and other functional ingredients | Supervision of regulatory check to select compliant functional ingredients
| Preparation of samples for consumer tasting

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Natural mate energy drinks

Full recipe development of a range of natural energy drinks based on yerba mate and other functional ingredients | Supervision of regulatory check to select compliant functional ingredients
| Preparation of samples for consumer tasting

snack balls

No-allium bouillon powders

Full recipe development | Culinary creativity  combined with technical expertise to compensate for the absence of allium and achieve a full flavor and mouthfeel sensory experience | Preparation and tasting in culinary end-applications
 

See more

No-allium bouillon powders

Full recipe development | Culinary creativity  combined with technical expertise to compensate for the absence of allium and achieve a full flavor and mouthfeel sensory experience | Preparation and tasting in culinary end-applications
 

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