R&D and Innovations
Our research and development activities represent an essential part of our fruit preparation business. Together with our customers, we develop new tailor-made products based on mutual knowledge. On request of our customers, we prepare over 400 samples in order to empower our clients to promote new add value preparations in their products. This is a crucial stage of the process and guides our market strategy.
As of January 01, 2014, Desing established an in-house “Sour cherry Innovation Centre”. The Innovation Centre brings together competences, expertise and valuable information in order to develop new insights and new ideas for sustainable business development in the fruit value chain, focused on sour cherry. This Centre will bring improvements product and process development, optimisation of processes, and quality control of products and processes, for the entire fruit sector. By staying integrated with the business and aiming for real innovation, our team will transform our knowledge into consumer solutions.
On our path to success, in the years to come will focus on the following:
Developing “natural” products portfolio
Developing “health” products portfolio improving nutritional content
Our innovation program is dedicated to product development and reformulation of existing products to improve the nutritional content of its products by removing / decreasing sugar, artificial additives, such as flavour enhancers, sweeteners and colours.
Starting from 2012, our company started cooperation with relevant scientific institutions in Serbia and abroad. Our major partner is Faculty of Agriculture - University of Belgrade, Institute for Food Industry and Biotechnology. In the last few years we started the following projects:
„Innovative Fruit Preparations In The Pilot Aseptic Plan“ – Beneficiary Innovation Fund of the Republic of Serbia
Partner in EU Framework programe 7 (FP7) project „AQUAVALENS - Protecting the health of Europeans by improving methods for the detection of pathogens in drinking water and water used in food preparation“ joint with Faculty of Agriculture – University of Belgrade