{"id":2596,"date":"2025-06-13T12:42:56","date_gmt":"2025-06-13T12:42:56","guid":{"rendered":"https:\/\/impress-he.eu\/?p=2596"},"modified":"2025-06-13T12:42:56","modified_gmt":"2025-06-13T12:42:56","slug":"how-impress-partner-fins-is-co-creating-the-future-of-food","status":"publish","type":"post","link":"https:\/\/impress-he.eu\/nn\/2025\/06\/13\/how-impress-partner-fins-is-co-creating-the-future-of-food\/","title":{"rendered":"How IMPRESS partner FINS is co-creating the future of food"},"content":{"rendered":"

At the Institute of Food Technology in Novi Sad (FINS)<\/a>, innovation isn\u2019t just about developing new products; it\u2019s about reimagining food through science<\/strong>, sustainability<\/strong>, and collaboration<\/strong>.<\/p>\n\n\n\n

As a key partner in the IMPRESS project, FINS has been instrumental in designing and leading co-creation workshops<\/strong> that bring together consumers, scientists, industry experts, and policymakers to develop innovative spreads using underutilised freshwater and marine ingredients<\/strong>.<\/p>\n\n\n\n

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<\/strong>. What\u2019s working? What\u2019s missing? What are consumers really looking for?<\/p>\n\n\n\n

To answer these questions, the FINS team coordinated consumer surveys involving over 1,000 participants<\/strong>, gaining valuable insights into preferences, motivations, and openness to novel ingredients like algae and seaweed.<\/p>\n\n\n\n

Building on this foundation, FINS led dynamic workshops<\/strong> 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\u00ae Serious Play\u00ae, they developed spread concepts that combine science with consumer appeal.<\/p>\n\n\n\n

Under FINS\u2019 guidance, these ideas were brought to life with real ingredients – legumes, seaweed, and underutilised fish – resulting in prototypes <\/strong>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.<\/p>\n\n\n\n

By championing co-creation and empowering diverse voices, FINS demonstrates how research institutions can be catalysts for sustainable gastronomy.<\/p>\n\n\n\n

Want to see it all come to life? Watch Dragana Ubiparip<\/strong>, Research Associate<\/strong> at FINS, walk you through the co-creation journey in our new video:<\/p>\n\n\n\n

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