The Crespel & Deiters Group and Red Rabbit will present a groundbreaking collaboration to showcase how AI software for new product development, combined with a comprehensive ingredients database, can drastically reduce the time from initial idea to market launch.
Red Rabbit and the Crespel & Deiters Group are setting new standards in product development for the food industry. At this year’s Fi Europe, the two companies will present innovative technologies and tools that enable product developers to not only implement their ideas more quickly, but also tailor them to the specific needs of the market. At the heart of the collaboration is the linking of the Functional Ingredient Navigator (FIN) – an ingredients database for Crespel & Deiters’ Loryma brand – with Red Rabbit’s AI-supported product development software nextfood.ai. At booth 71C34, the partners will give a live demo showing how artificial intelligence can rapidly accelerate and improve product development in the food industry using real data.
The Hamburg-based innovation agency Red Rabbit has developed nextfood.ai, a platform that reduces innovation processes to just a few minutes. The application guides product developers through a seamless workflow by first identifying market trends at an early stage using one of the world’s largest insight databases. A product generator then quickly creates compelling concepts, including designs and recipe suggestions. Next, the assessment module compares the developed product concepts with synthetic target groups in a single step, thus minimising the risk of failure. In addition, a targeted laboratory approach enables validation from recipe optimisation to test production of small batches.
Linking recipe ideas with versatile ingredients
With FIN, the Crespel & Deiters Group provides food manufacturers with a digital navigator that reveals connections between ingredients and opportunities for optimising the manufacturing process, and quality of the end product. By combining it with nextfood.ai, R&D teams can move directly from an idea or identified trend to feasible recipes and suitable functional solutions – including texture, stability and process advantages that eliminate the need for long pilot phases, thus accelerating market launch.
More hits, fewer flops
While the food industry is under intense pressure to innovate, the majority of new product launches fail to achieve market success. Here, the combined approach of AI-supported trend recognition, rapid concept development, tailored ingredient selection and early consumer testing helps ensure market relevance, increasing the speed from initial idea to launch, and therefore the chances of success.
“Our forward-looking concept bridges the gap between inspiration and industrial feasibility,” says Christopher Busch, Head of R&D at Crespel & Deiters Group. “With FIN, we deliver the right ingredient intelligence, while nextfood.ai brings speed and evidence to the concept phase. The result is overwhelming: better products in less time and thus a decisive competitive advantage.”
“Anyone who wants to keep pace with product development in the future will not get ahead without the support of artificial intelligence. Our platform shortens cycles from several weeks to just a few days,” adds Jochen Matzer, co-founder of nextfood.ai. “Combined with a database such as FIN, a good concept quickly becomes a robust recipe that, after testing in a real-world laboratory, is ready for production and scale-up.”
Live at Fi Europe 2025
Loryma and nextfood.ai will demonstrate the application live for the first time at FiE 2025 at the Loryma booth 71C34. Appointments for individual demos can be made in advance or on site.
Innovations in Food (& Beverage) Technology is a quarterly magazine distributed globally both in Print and Digital formats. www.innovationsfood.com. Twitter: @Innovfoodtech. Instagram: @innovationsinfoodtechnology. Linkedin: www.linkedin.com/in/terry-prior52
