Case study – product reformulation
Reducing cost of goods by 22% through recipe reformulation
We reduce costs and protect the consumer experience The work our team did with the client led to a 22% cost reduction through reformulation without compromising on product quality or customer satisfaction.
We help our clients to navigate supplier cost increases
We prioritise consumer needs, whilst reducing costs We benchmarked our clients’ chicken products vs. the market and we discovered that some product ingredients were over specified. We identified the product attributes that mattered most to consumers, designed and trialled new cost effective recipes and blind taste tested them. Consumers ranked the new formulations across five key characteristics, and we used results to optimise consumer satisfaction and product cost.
88% of cost increase mitigated
22% cost reduction through reformulation
Our grocery client was facing unprecedented inflationary price rises from suppliers across categories. It was hard for them to pass this onto customers in categories like value-added chicken as increasing recommended sales price would impact sales volumes. They urgently needed to find new ways of avoiding price increases without compromising on quality or customer experience.
“The complexity is what Newton excels at. You are experts at solving complex problems.” CEO
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