A new organisational structure at Arla Foods Ingredients has renewed the emphasis on customer-focused development by bringing R&D specialists one step closer to the customers themselves.
The change means all R&D activities have now been placed within the new milk whey protein and milk powder business units, providing stronger R&D support for the functional milk protein, nutrition, bakery, retail and contract manufacturing business areas. Head of innovation Kristian Albertsen expects the move to create an easier flow of inspiration from customers to the R&D team and vice versa.
The improved daily dialogue will enable us to focus our development projects even more on customer needs and respond faster to customer requests, he says.
Another long-term benefit is the improved coordination of basic, process and product development, where Arla Foods Ingredients frequently collaborates with external academic and research institutes.