Food & Drink - Innovation and New Product Development

Acumentia aims to continually bring new and exciting products to the nutritional and beverage markets, linking seemingly disparate concepts and technologies to arrive at unique, distinctive products. We offer our professional technical consultancy services at any stage of the project, but achieve the best results when taking a hands-on approach from product conceptualisation through to commercialisation.

Clients who opt for our consultancy services benefit from our collective experience in the food production industries; our members don’t only have an active input at the concept level, but continue to work with your business to streamline processes and increase margins wherever possible. Our consultants undertake projects crossing over traditional boundaries and provide innovative solutions where industrial sectors overlap, such as functional foods (food-pharma), drug delivery services (pharma-medical devices), dietary supplements (food-pharma) and controlled release products (pharma-food).

We all have an in-depth understanding of the regulations that govern the current international food market, so you can rest assured that your products are fully conversant with the latest legislation.

Acumentia has two product development laboratories based in Maidenhead and Reading. This allows products under development to be placed under a continual cycle of scrutiny and reassessment, ensuring their quality and consistency. Once the initial design phase is completed, we’re also fully capable of providing comprehensive marketing solutions based on thorough consumer research, including sensory evaluation.

The combined experience of Acumentia’s technical consultants includes working with ingredients like acids, carbohydrates, preservatives and polymers in areas such as beverage distillation, dietary supplement manufacture and condiment production.

Lindsey Bagley
(Functional Foods)

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Peter Reilly
(Food Ingredients Marketing & NPD)

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John Fry
(Beverages & Sweeteners)

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Mary O’Callaghan
(Natural Food Colours)

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Carol Raithatha
(Sensory Science)

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Alastair Sansome-Smith
(Beverages, Food & Nutritional Healthcare)

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Dave Baines
(Food Companies & Sourcing)

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Ian Smith
(Physical Properties and Colloid Science)

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