Business Review Innovation Innovation remained central to our strategy in 2019/20, with the development of new Dale Farm consumer branded products, new own label products, ingredient opportunities and several process innovation projects. Throughout the year, the Group launched 32 new products and introduced 72 product variants. We rejuvenated 21 existing products, incorporating some 90 variants. Overall, it has been a busy period for the business, with 162 new and rejuvenated products delivered throughout 2019/20. New consumer products introduced included several ice cream lines such as Dale Farm Joker ice cream tub and Dale Farm Crayons as well as the launch of a new Mullins gourmet range. Own label activity was particularly strong during the year in yogurts, custard and spreads.
Throughout the year, the Group launched 32 new products and introduced 72 product variants. We rejuvenated 21 existing products, incorporating some 90 variants. Overall, it has been a busy period for the business, with 162 new and rejuvenated products delivered throughout 2019/20.
An important development was the optimisation of our in-line cheese standardisation system, which was installed in early 2018. This has led to sustained improvement in cheddar making yield and consistency. Following on from development work on WPC80 whereby we added the functionality of heat stability, we went on to develop new heat stable WPC35 and WPC30 products. Other new ingredient product developments included vitamin enriched skimmed milk powder (SMP) and fat-filled milk powder (FFMP) for use in animal feed applications in the UK.
12
Annual Report 2019/20
