new business development in food

New business development in food

Together with our clients we work on everything that has to do with new. This always starts with strategy, and then this translates into concrete product propositions and new concepts. Preferably from the very first real question to proof of concept – and where possible – up to and including introduction.

New business is never a goal in itself. For us it always starts with these two important questions; where does the company want to go and what is its main goal? The answer to these questions is developed together with our client through the use of our own compiled programs.

You cannot develop new concepts without insight. Insights from hard and soft data and trends are essential to arrive at well-thought-out solutions. For this we use different formats, where each format can provide different insights.

To be truly successful with something new, a correct market approach based on strategy and insight is decisive. We write a clear-cut marketing strategy, developed from need, relevance market & product.

Working on things that are not there at the moment, that’s our strength.

Architects in food

Everything necessary for a sharp strategy or the development of a new concept we have in-house. Our expertise lies within all branches of the food supply chain: from agricultural to retail and food service. In addition, all colleagues have their own specialization in the field of concept development, marketing, NPD, insights and/or packaging. We can therefore offer absolute commitment to all our client projects.



New business never starts immediately with a new product, but always with a new plan. For this we take a broad look at the client (desired strategy and objectives), the market, consumer and competition.

  • Innovation workshop & sprint:  Intervision meetings with a strategic roadmap in new business as end result.
Consumer research

Do you want to submit your product idea or concept to the consumer? Ask questions to your target group and get insight into consumer unmet needs and wants.

  • Online panel research (FA foodies panel)
  • Qualitative consumer research (focusgroups or field/shopper studies)
Trend-, market- and consumer reports

We do not look solely at the category within the scope of the project. We can learn a lot from other categories and markets; it helps us to look at it from another perspective!

  • Market analysis B2B/B2C
  • Food monitor: public research studies and social listening (e.g. CBS, Google trends)
Product development (NPD)

We combine consumer insights and our culinary & technical know-how to develop innovative solutions for our customers. Think of the development of products on lab scale, testing product samples and preparing products and packaging for upscaling to industry.

  • Culinary & technical product development
  • Process technology
Category, portfolio & shelf analysis

It’s very important to have relevant insights from retailers. What is the performance of your assortment and the competition within the category? We always make choised based on data and set up clear visions for your category.

  • Benchmark assortment & competitors
  • IRI & Nielsen. Analysis of hard data
Concept development

All our expertise comes together in innovative concepts or clear strategy. We translate insights into propositions, which form an important basis for implementation and / or various marketing communication tools (in collaboration with DiDutch & Digital Chef).

  • Concept propositions
  • Campaigns, exhibition materials, sales spitches
  • Packaging development



beemster foodatelier
boermarke foodatelier
body fit foodatelier
de miefabriek foodatelier
brassica colzaco foodatelier
emmi foodatelier
iff foodatelier
kips foodatelier
koolen foodatelier
kwekkeboom foodatelier
bakker bart foodatelier
landgeflugel foodatelier
zandbergen foodatelier
ortolanda foodatelier
zwanenberg foodatelier
hilton foodatelier
prepain foodatelier
unilever foodatelier
homann foodatelier
philips foodatelier
makro foodatelier
sonneveld foodatelier
migros foodatelier
storteboom foodatelier
mission foodatelier
top bakkers foodatelier

Our team

ROBBERT OUDE LUTTIKHUISNew business development manager
JORIEN EULDERINKCommunications & marketingmanager
MARIANA GELICI – ZEKOInsights & research manager
LOES EILANDERNew business project manager
ELINE BOOIJINKInsights & concept productmanager
KOEN LENTFERTNew business productmanager
MARC OUDE LUTTIKHUISDirector strategy & new business
JONNIE BOER*** Michelin Head Chef & Owner of The Librije (NL)


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