Research area

Mealtime solutions

Consumers don't only eat individual products, they eat meals. The structure of mealtimes is changing completely. The three main meals of breakfast, lunch and dinner are losing out in favour of smaller and more frequent meals throughout the day. Some of these are eaten outside the home. In some European countries people already eat as many meals outside the home as in it.

The demand for entire mealtime solutions is increasing. What kind of solution suits your product depends on the context in which the meal will be eaten.

To succeed with mealtime solutions you must be willing to open up and share your experience with others to ensure proper collaboration.

At Nofima Mat we know about putting together the components of a meal. We can help the meal to achieve the desired perspective. The perspective may for example relate to:

  • environment
  • health
  • wellbeing/enjoyment
  • the experience

We can also help to find the best flavour combinations. Our knowledge of, for example, the quality of raw materials, taste components and processing would be a useful contribution to achieving good results for your meal.

 

Mealtime solutions Copyright: Trine V. Håbjørg

Mealtime solutions

Innovasjon og produktutvikling Copyright: Trine V. Håbjørg

Innovasjon og produktutvikling

Creative prosesses Copyright: Trine V. Håbjørg

Creative prosesses

Consumer studies Copyright: Trine V. Håbjørg

Consumer studies

Eating situation Copyright: Trine V. Håbjørg

Eating situation

Competitor analysis Copyright: Trine V. Håbjørg

Competitor analysis

Sales channels Copyright: Trine V. Håbjørg

Sales channels

Product profile Copyright: Trine V. Håbjørg

Product profile

Pilot production Copyright: Trine V. Håbjørg

Pilot production

Partners Copyright: Trine V. Håbjørg

Partners

The innovators Copyright: Trine V. Håbjørg

The innovators

The Brewery Copyright: Trine V. Håbjørg

The Brewery

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Research area within Mealtime solutions

Måltidets hus

Måltidets Hus in Stavanger is a national meeting point for the exchange of information about the meals profession.