INNOVATIVE SOLUTIONS

 

PinguinLutosa is convinced that the future success of the Group will depend on how we respond to the renewed culture of nutrition, new lifestyles and food trends. Society is changing and will continue to do so.

The mission of the R&D team is two-fold. In addition to researching existing and new processes, it is also responsible for the development of new products. Innovation must anticipate new and future culinary trends. Product diversification should, over time, result in products and concepts with more added value and margins.

Rather than just a department (8 full-time employees), R&D is above all the work of a committee that meets every fortnight and includes general management and various section heads (production, sales, quality, marketing, etc.). Market requirements or trends are analysed one by one, with everyone contributing their point of view. It is an effective approach, as decisions are taken jointly at the end and customers receive feedback very quickly.

 

 

By continually analysing market trends and organising comparative organoleptic tests with consumer panels, we are able to respond to the needs of consumers, especially those in search of healthier, better quality products.

 

For an international player such as PinguinLutosa, the increasingly strict local food legislationis bringing additional challenges, along with additional opportunities.

We are also seeing requirements increasewith respect to barcoding.

A fully fledged Research & Development team is required to meet those challenges. Research & Development is therefore concentrating on finding solutions that are technically feasible in terms of production and also commercially feasible in the market.

The innovation, imagination and dynamism displayed by PinguinLutosa have won it several awards:

  • Selected Trends and Innovations at Sial 2010 - Pinguin Cold Salads
  • Innovation Price at Horecatel 2009 - Pinguin Wok mixes
  • Innovation Price at Horecatel 2008 - Lutosa Food Service Potato Swirl
  • Saveurs de l'Année 2008 Restauration - Lutosa Food Service Potato Swirl
  • Catering Product of the Year 2007 by the British Frozen Food Federation - Lutosa Gratin Dauphinois
  • Nominated at Sial d'Or 2006 - Lutosa Bintje Mashed Potatoes
  • Golden Archer 2005 - Lutosa Bintje Mashed Potatoes
  • Trends and Innovations at Sial 2002 / Official selection in catering - Lutosa Food Service Roast Potatoes
  • IFFPO Award 2001 - Lutosa-Joël Robuchon Mashed Potatoes with butter
  • Grand Prix de l'Innovation Monoprix 2000 - Lutosa Tartiflette

Trends and Innovations Sial 2010 (Pinguin cold salads)

Saveurs de l'Année 2008 - Restauration (Potato Swirl)

Catering Product of the Year 2007 (Gratin Dauphinois)

Golden Archer 2005 (Bintje Mashed Potatoes)

Trends and Innovations Sial 2002 (Roast Potatoes)

IFFPO AWARDS 2001 (Mashed Potatoes with butter)

Grand Prix de l'Innovation Monoprix 2000 (Tartiflette)

Vegetable Division

With respect to vegetables, a great deal of research is ongoing to select the right varieties of crops.
After all, with fewer and fewer pesticides being allowed, it is becoming more important to find vegetable varieties with increasingly strong resistance. In close cooperation with the farmers, a great deal of attention is being given to improving the harvesting machines in order to achieve more uniformity in the products. The increasing demand for even more detailed product specifications requires even deeper analyses into such things as the presence of a wide range of allergens and oligo-elements.

Potato Division

PinguinLutosa is among the European leaders in the frozen potato speciality segment. Important components in this area include the pre-fried speciality products based on potato puree (duchesse, Pom'Pin, etc.), the grated potato specialities (rostis, hash browns, etc.), the pure or flavoured potato purees (butter, aligot, etc.), the traditional potato croquettes, the cottage pies and the gratins. Several themes dominate the research now underway in the area of potato products:

  • Following the switch to trans-free fats in the 1990s, we are now seeing an accelerated transition in potato products to deep-frying products with lower levels of saturated fatty acids: oils with more mono-unsaturated fatty acids (HO sunflower, olive oil) and more polyunsaturated oils (sunflower, rapeseed). Retail has taken the lead in this area but expectations are that the trend will make itself felt in foodservice and industry in the near future.
  • Similarly, with respect to healthier nutrition, demand is rising for products containing less salt.
  • In deep-fried products, there is also increasing demand for new shapes and products. An increasing proportion of clients are asking for products with a coating, or even a personalised coating.

Convenience Division

We have also noted the same trend for healthier food in convenience products: less fat, more vegetables, less salt, no additives or preservatives. PinguinLutosa has traditionally already been working with a minimum salt content in its prepared meals. A great deal of research is being carried out into finding recipes and cooking techniques that are able to retain the full flavour of the products and to keep the optimal structure.

In the area of packaging, we have identified an increased demand for smaller sales units, especially in retail where the growing number of one-person households is having increasing influence. Through investments and cooperative ventures with other companies, PinguinLutosa is now able to offer a complete and extensive range of products and packages.

 

 
 

creation: SIP