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1.2 Use Digital Tools to Support Product Development
Estimated learning time
3 to 4 minutes reading, plus 3-minute video
Not every business needs the same type of innovation. A plant-based producer may need a better recipe, while a farm may need a new crop opportunity. A processor may need safer preservation, while a bakery may need clearer allergen information. Choosing the right innovation type helps avoid spending time on changes that do not solve the main issue.
Product innovation focuses on what is being sold. It may involve a new plant-based snack, a reformulated sauce, a dairy-free dessert or a higher-protein ingredient. Process innovation focuses on how the product is made, stored, packed or delivered. This might include new batch records, different packaging, improved stock control or a preservation method that reduces spoilage.
Marketing innovation focuses on how the product is presented and explained. In plant-based foods, this can be important because customers may want to know taste, texture, preparation method, ingredients, allergens and value. Organisational innovation focuses on how work is arranged, such as new supplier partnerships, shared production facilities, staff training or a clearer process for product testing.
Digital tools can support each type, but the tool should follow the need. A spreadsheet may be enough to track stock. A digital product sheet may help retailers. A QR code may support traceability. A simple online form may make orders easier. The right question is not ‘Which technology should we use?’ but ‘Which business problem should this tool help us solve?’
This Teagasc video looks at Irish beans and plant-based protein as a practical food and farming opportunity. It shows that plant-based innovation can begin with an ingredient that already has value in agriculture, nutrition and product development. Beans can support soil health, crop rotation, local protein supply and new food ideas, but they also need to make sense commercially and technically.
The video is useful because it connects crop-level decisions with future food products. A bean is not only a raw material. It can become a source of protein, a local ingredient story, a sustainability improvement or the basis for a new snack, spread, meal component or bakery ingredient. This helps show the difference between having an idea and selecting an innovation route. If the goal is nutrition, the business may focus on product formulation. If the goal is supply resilience, it may focus on sourcing. If the goal is customer appeal, it may need better communication and tasting trials.
A practical next step is to choose one plant ingredient and identify its strongest role. Is it best used for protein, flavour, texture, local identity, waste reduction or cost control? That answer can guide the type of innovation to prioritise and stop the development process from becoming too broad.
The practical lesson is to look at one ingredient already used in the business and ask what could be improved. Could it be sourced closer to production? Could it support a clearer sustainability message? Could a by-product become useful? Could better information from growers help with quality or planning? This keeps innovation grounded in everyday decisions rather than turning it into a large, risky project.
Key takeaway:
The best innovation type is the one that matches the issue you need to solve: product quality, production efficiency, customer communication, traceability or market access.
Practical advice
Name the problem before choosing the innovation route.
Separate product, process, marketing and organisational improvements.
Match each idea to cost, staff capacity, equipment and customer value.
Use small tests to compare options before changing the full product or process.
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