At the Institute of Food Technology in Novi Sad (FINS), innovation isn’t just about developing new products; it’s about reimagining food through science, sustainability, and collaboration.
As a key partner in the IMPRESS project, FINS has been instrumental in designing and leading co-creation workshops that bring together consumers, scientists, industry experts, and policymakers to develop innovative spreads using underutilised freshwater and marine ingredients.
FINS played a central role in guiding the co-creation process, from scientific groundwork to hands-on innovation. First, their researchers analysed the latest trends and gaps in the food spread market. What’s working? What’s missing? What are consumers really looking for?
To answer these questions, the FINS team coordinated consumer surveys involving over 1,000 participants, gaining valuable insights into preferences, motivations, and openness to novel ingredients like algae and seaweed.
Building on this foundation, FINS led dynamic workshops designed to foster creativity and engagement. Participants took part in icebreakers, learned about sustainable ingredients, and explored food innovation through role-play and ideation exercises. Using tools like LEGO® Serious Play®, they developed spread concepts that combine science with consumer appeal.
Under FINS’ guidance, these ideas were brought to life with real ingredients – legumes, seaweed, and underutilised fish – resulting in prototypes that are as nutritious as they are innovative. An expert jury selected the most promising spreads, which FINS is now helping to refine and prepare for future development.
By championing co-creation and empowering diverse voices, FINS demonstrates how research institutions can be catalysts for sustainable gastronomy.
Want to see it all come to life? Watch Dragana Ubiparip, Research Associate at FINS, walk you through the co-creation journey in our new video:
All photographs and videos in this article are sourced from FINS.
