case studies
screening. feasibility. test marketing. commercialization.
The major steps in Global Cuisine developing a new food product are divided into four phases: screening, feasibility, test marketing, and commercialization. Below we highlight the opportunity, approach and results of two case studies: Fresh Nature and Longeve.
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01
fresh nature
Fresh Nature identified an innovation opportunity in the prepared meal category and tasked Global Cuisine Consulting to develop three meals that utilize green chickpeas that will meet their potential client manufacturing capabilities.
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Services Provided
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Ingredient Immersion and Exploration
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Product Development to nutritional target
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Prototype Development
THE opportunity
We started to immerse into the protein benefits and sensorial attributes of the green chickpeas. Global Cuisine Consulting identify test cooking the green chickpeas in variety of cooking method to discover texture, flavor, and potential forms of the green chickpeas for culinary applications.
THE
approach
Utilizing current culinary flavor trends, we have developed three meals in three different culinary applications. After developing the initial prototypes, we sent the meals to their potential clients for review and evaluations.
THE
results
We developed three culinary and nutritional applications:
1. Mashed with potatoes for less carbohydrate and higher protein.
2. Incorporate into vegan meal to increase vegetable protein.
3. Incorporate into international flavor cuisine to showcase the versatilities of green chickpeas.
Our expertise has expedited Fresh Nature’s Green Chickpeas to the prepared meals commercialization opportunity in the US market.
THE
testimonial
Chef Junnie Lai was the perfect solution for our company. While working through the development process her knowledge, experience, and culinary expertise lead us to a premium final product that we were proud to showcase and share with potential customers. We will continue to use Global Cuisine & Chef Junnie Lai for future development work.
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Brad Overberg
V.P. Food Service & International Sales
02
Longeve
Longève Unseasoned Plant-Based Protein Crumbles are a premium meat alternative that have a neutral flavor and meaty texture that take on the flavor of any sauces and seasonings
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Services Provided
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Rapid Prototype Development
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Prototype Refinement & Scale
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Cost Target and Optimization
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Commercial Ingredient Sourcing
THE
opportunity
Longéve Brands sought to expand its product lineup for foodservice to scale. The company asked us to develop three trend-inspired menu items that are delicious and operation efficient to foodservice.
THE
approach
We started with Longéve Brands’ basic preliminary product ideas, then rapidly developed commercial formulas that meet specific foodservice operation and preparation abilities. Next, we and refined the product formulas based on its customer’s feedback. We also sourced ingredients that paired well with Longéve’s product for flavor boost.
THE
results
We developed clean label, vegan and gluten free meals, and these are some of our creations: Meatballs with Gochujang Sauce, Mushroom Pie with Walnut Sauce, Thai Style Rice Cakes with Pickle Vegetables, and successfully expanded Longéve Brands’ presence in the foodservice sector.
THE
testimonial
It was a pleasure and great success working with Junnie Lai. She was able to ideate, create and help us scale various plant-base recipes with a quick turnaround. Due to that, we continue to work with Junnie whenever we have a project that requires her skillset. I highly recommend her!
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Douglas Kantner
Founder/CEO
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