European FooD-STA

Frulact´s Academy Summer Challenge involves an ideation challenge with university students. One of the winning ideas to the question “what will yoghurt be like in the future?” had to do with using fruit pieces in yoghurt without peeling the fruit. The inclusion of the rind/peel proved to be an added-value as it improved the nutritional value (fiber content for instance), reduced waste (inclusion of peel which was before considered waste), improved organoleptic characteristics (“real fruit feel”) and consumer perception (aligned with authenticity market trend).
The student is now part of Frulact´s Development & Product Innovation team.