The client

Natural Sports Nutrition

New company Natural Sports Nutrition approached Innovation Futures to help develop their range of Performance Meals – convenient ready prepared meals that support active lifestyles, with the emphasis on muscle development and body fat minimisation.

How we worked together

In collaboration with Natural Sports Nutrition, the Centre for Sport and Exercise Science designed the meals, each containing a different source of protein and the correct balance of key nutrients. Then the team at the Centre for Food Innovation used their expertise to translate and develop the concepts into commercially viable products.

Research identified that the best format for the meals would see them sealed into air and watertight pouches prior to cooking – using the same retort technology used by the military for soldiers’ meals. This involves thermal processing and gives the products a shelf life of up to 12 months.

Kitchen trials were carried out to ensure that as well as providing the nutritional benefits, the food tasted good, while our design consultancy Design Futures produced eyecatching packaging for the meals. Finally, the products underwent sensory panelling by sports enthusiasts at Sheffield Hallam University, before large scale production trials progressed.

The result

Natural Sports Nutrition’s collaboration with Innovation Futures allowed them to really kick-start their business by developing a product range to take to the market. They intend to add new meals to the existing range and also to develop further ranges to suit other consumers involved in sports and fitness. The company were able to harness the huge range of expertise at Sheffield Hallam University to transform their concept into a full product offering to take to market. The collaborative approach between the Centre for Sport and Exercise Science and the Centre for Food Innovation meant the necessary skills, resources and knowledge were available at every stage of the project – from recipe design to market research, meal development to packaging design, right through to product trialling and testing.

We say

John Sorsby, the head of the Centre for Food Innovation said, ‘Working with Natural Sports Nutrition has proved a valuable insight into the key role a university can play in influencing a company’s innovation journey.

‘The real added value has been the fact that Sheffield Hallam University, through the Innovation Futures programme has provided a joined up service involving a number of centres, which has meant the client had a clear access route to all its innovation needs.’

They say

Company director Mike Webb explains, ‘As a new start-up business, the opportunity to work with both professional food technologists and qualified sports nutritionists under one roof was perfect. ‘Their enthusiasm and professionalism for the project from day one reassured us that we were working with people with the commitment to get the job done – and to the highest standard.

‘Working with the Centre for Food Innovation has allowed us to develop the best product possible at a pace that suited us. The team were able to extensively test and retest the products to meet our specific nutritional requirements, whilst ensuring taste and quality.

‘We are very satisfied with the work carried out by the centre, and would recommend them to anyone intending to launch a food business.’