Diamond Foods Drives Product Development with New Innovation Center
Diamond Foods, Inc. has opened a new 7,000-square-foot innovation center in Salem, Oregon . Adjacent to the Kettle Brand potato chip facility, the innovation center will drive new product offerings for Diamond's entire family of brands, including Kettle Brand, Pop Secret, Emerald Nuts and century-old Diamond of California.
The new center features an R&D kitchen and lab that allows for production of product samples and simulates preparation processes, as well as a concept room designed for ideation and customer meetings and a sensory evaluation center for real-time product testing with consumers.
Already the team is finalizing products that will soon be in the marketplace, on the heels of recent launches that include Kettle Brand Pepperoncini and Dill Pickle flavored potato chips, and Emerald Raspberry Glazed almonds. In Q4, Diamond Foods is further building out Kettle’s organic potato chip line with the introduction of three new flavors, Sea Salt & Vinegar, Jalapeo and Baked Sea Salt.
“Two of the big trends that we are currently executing aggressively against are the move to cleaner ingredient labels and the increase in flavor exploration, especially big, bold flavors,” said Holly Mensch, vice-president of innovation at Diamond Foods, in a Food Business News article. “As an example, to illustrate how we are executing against cleaner labels, by the end of next summer 70% of Diamond’s sales in North America will be Non-GMO Project verified.”
Diamond's team of innovation specialists were selected with the goal of creating a true product design house, including not only food scientists and sensory specialists, but also marketing, packaging and regulatory experts who develop product ideas through the lens of all the disciplines. This early stage collaboration is designed to enable the team to carefully develop products that meet consumers' needs while also facilitating speed to market. The cross-functional team supports innovation across Diamond's entire family of snack and nut brands.
Diamond Foods worked with thePortland, Oregon office of ZGF Architects , which designed the building not only to provide a state-of-the-art research and development facility, but to reflect the surrounding natural habitat. The building is clad in natural, steam-treated pine and Douglas fir on the exterior and the faade folds inward to provide shade and daylight based on sun direction. An energy-conscious ventilation system and other features reduce energy consumption, and custom-designed rain gardens manage waste and storm water run-off to help preserve the nearby wetland.
The new center features an R&D kitchen and lab that allows for production of product samples and simulates preparation processes, as well as a concept room designed for ideation and customer meetings and a sensory evaluation center for real-time product testing with consumers.
Already the team is finalizing products that will soon be in the marketplace, on the heels of recent launches that include Kettle Brand Pepperoncini and Dill Pickle flavored potato chips, and Emerald Raspberry Glazed almonds. In Q4, Diamond Foods is further building out Kettle’s organic potato chip line with the introduction of three new flavors, Sea Salt & Vinegar, Jalapeo and Baked Sea Salt.
“Two of the big trends that we are currently executing aggressively against are the move to cleaner ingredient labels and the increase in flavor exploration, especially big, bold flavors,” said Holly Mensch, vice-president of innovation at Diamond Foods, in a Food Business News article. “As an example, to illustrate how we are executing against cleaner labels, by the end of next summer 70% of Diamond’s sales in North America will be Non-GMO Project verified.”
Diamond's team of innovation specialists were selected with the goal of creating a true product design house, including not only food scientists and sensory specialists, but also marketing, packaging and regulatory experts who develop product ideas through the lens of all the disciplines. This early stage collaboration is designed to enable the team to carefully develop products that meet consumers' needs while also facilitating speed to market. The cross-functional team supports innovation across Diamond's entire family of snack and nut brands.
Diamond Foods worked with the