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R&D infographics.

R&D: an ambition deeply rooted in Solina’s DNA

The added value of Solina’s customised concept-based solutions relies on our glocal approach to R&D. We are committed to keeping up with both the evolution of local tastes and the latest developments in global food innovation. And this commitment to functional, pleasurable, healthy food solutions starts with our decentralised approach to R&D.

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The value of decentralised R&D

Consumer food preferences vary by country, region, and even neighbourhood. Solina has opted to decentralise R&D processes with local teams in each country working closely with technical support and sales to create bespoke product solutions that reflect the taste specificities required by the client. Our clients themselves are key collaborators in the process, providing invaluable input into the development of the solution.

Our passion and our unique know-how in the areas of taste, functionality and nutrition enable our clients to grow. With backgrounds as professional chefs, cooks, food flavourists, food technologists, engineers and more, our multidisciplinary R&D teams have extensive knowledge of our clients’ technical environments and production processes. They are passionate about food itself, they have deep knowledge of the ingredients and culinary techniques used, but most of all they share with our clients the goal of delivering a pleasurable sensory experience to the consumer.

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Local Expertise, Global Reach

Our R&D teams also have the benefit of being backed by an international company. The global dimension of our glocal mindset is reflected in two corporate working groups that bring world-class resources:

- The sourcing team seeks out the best raw materials from around the world for locally conceived products. Composed of R&D, procurement and quality specialists, this team opens the door to co-innovation with certain global suppliers. It also ensures transparency in the supply chain.

- The long-term research group keeps all locations up to date on the latest global food trends and gives access to cutting-edge scientific and technological capabilities.

Their work means local R&D can focus on product development. The local teams know everything from culturally specific taste preferences that are key to creating products that the consumer will love, to crucially important market regulatory conditions. They draw on the work of sourcing and research to develop solutions and value concepts that work for our clients. Thanks to our pilot plants and a 450-square-metre excellence centre, our R&D teams and clients can test out development projects in real industrial conditions.

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R&D projects

Two Solina projects – MEATyL@b and Future Food – are concrete examples of our glocal mindset. While one project is local and the other global, they are both conducted in response to global consumer and market trends, namely, the massive shift in recent years toward replacement of animal proteins as part of the food solutions of the future.

MeaTyL@b

MEATyL@b is a consortium project that draws on recent technological advances and food innovations to create “smart” products that blend the nutritional benefits of plant-based proteins and the taste of meat products. To optimise this project, Solina is developing tools including ground-breaking online resources for food industry professionals on ingredient properties and textures, and cloud computing and big data technology to speed up the food formulation processSolina’s partners in the consortium are Acsysteme, Adria Développement, Avril, Hénaff, IINRA BIA, INRA UMR IATE, I2M et MIA, and NOVELIOS. The project’s funders include the Regional Council of Brittany, Quimper Bretagne Occidental, the Departmental Council of Finistère, the City of Rennes, and the federal applied research fund, Fonds Unique Interministériel.

Future Food: a forward-looking project

Our Future Food programme is dedicated to finding and promoting protein-rich foods derived by means other than by exploiting livestock. Alternative protein sources that offer the full pleasure of food while improving health, ethics and sustainability include not only plant-based and dairy-derived proteins but also innovative new protein solutions like insects, lab-grown meat, and bacterial proteins.  Composed of R&D and sales representatives from every country in which Solina operates, the Nextera team is working on staying ahead of this global trend toward a “veggie” ethos while, as always, keeping in mind local tastes. Find out more here.

Sourcing

We are proud of the ethical, sustainable way we source
the raw materials. We work towards sourcing raw materials
that are good for the planet and help us create high-quality
products that taste great.

Lead by Proactivity

We help our customers remain one step ahead and face the challenges of tomorrow’s food market. We draw on the work of sourcing and research to develop proactive solutions that respond to the latest consumer trends and that address our clients’ challenges.