Team inVALUABLE – Foodjob Nordic

Currently we have 10 positions

  • Company: Lallemand

    Area Sales Manager Sweden – Bakery Ingredients

    Foodjob Nordic is now recruiting a strong commercial profile with an excellent track record in the Swedish food industry for Lallemand/De Danske Gærfabrikker A/S.

  • Company: Vega Salmon

    CCO for Vega Salmon A/S

    Foodjob Nordic is looking for a strong commercial food professional for an attractive CCO role. Our client is Vega Salmon A/S, a very successful international FMCG company operating worldwide.

  • Company: DNV GL Business Assurance

    Food Business Development Manager Northern Europe

    Foodjob Nordic is looking for a skilled Food Business Development Manager for Northern Europe to join DNV GL Business Assurance. Offering quality assurance, certification, supply chain, data and risk management services in more than 100 countries, DNV GL Business Assurance is experiencing extraordinary growth in the Food, Beverage and Aquaculture area and has strong ambitions to grow the business even further.

  • Company: Lagkagehuset

    Produktionsleder – Lagkagehuset

    Foodjob Nordic søger nu for Lagkagehuset A/S en stærk fagperson med lederevner og stor erfaring fra fødevareprocesser til at styrke den daglige drift af en virksomhed i vækst og hastig udvikling.

  • Company: Wellingo

    Area Sales Manager – Personal Nutrition

    Foodjob Nordic is now seeking an experienced Area Sales Manager for Wellingo Nutrition A/S, a market leading brand in Personal and Infant Nutrition.

Team inVALUABLE

Challenge: How can we generate new and sustainable sources of high-quality food with protein from insects to meet the future protein demand?

Team inVALUABLE
The team was composed of five students who were given five different roles: Marketing/sales, Business Developer, Food Scientist, Nutritionist and Researcher/journalist. The roles represented the students’ academic or professional competences, and each student was asked to do a personality test before arriving in Aarhus, in order to compose a strong and complimentary team.

Kate Terry, from America, was the team’s marketing/sales role. She was very pleased with the innovative and creative thinking the challenge brought: “I was excited to join Team inVALUABLE because our challenge not only required creativity and business savvy – it required truly innovative thinking. We had to push the envelope to come up with mealworm-based foods that would not only be tasty to a few consumers, but would fit into a larger market strategy that envisions insects as an important, sustainable food group in Western diets.”

Kate was also very happy with her team composition and the company representatives: “My teammates were amazing at bringing together food science, business development, creativity, and fun. The professionals at inVALUABLE are passionate and enthusiastic about what they do, so we had a great time learning from and working with them.”

The solution
After three days of hard work on Aarhus University the five students came up with a multi-level solution to inVALUABLE’s challenge.

“We developed a suite of ‘on-the-go’ products that would suit our ideal consumer—the ‘conscious’ family with children—in the short term and, in the long term, would be familiar enough to reach a wider market of families, especially as children grow up eating insects.”, tells Kate Terry.

The products mentioned were e.g. breakfast bug granola, as a topping for yogurt, and a bug-bar to eat on the go. The team even incorporated a business plan on how to bring this product to the market as a B2B supplier. They called the production company “In.Gredient”, and it would be supplying regionally processed insect proteins and good karma to EU food manufacturers and distributers.

Also Lars-Henrik Lau Heckmann, Technology Manager, Danish Technological Institute and Scientific project lead of inVALUABLE is pleased with the conference, the students’ work and the solution to their challenge: ”InnovateFood has been a most fruitful event and concept for strengthening relevant work packages in the inVALUABLE project. It facilitated a focused effort on identifying the most likely route for mealworm-based foods to a targeted consumer segment both short- and long-term; particularly through the intense work and valuable output provided by the student team that took on the challenge. It has been inspirational to participate and get a ‘naive’ perspective from the student team, the expert speakers and the audience that attended the inVALUABLE session.”