In the latest in the IFE Manufacturing NPD Insights series, we talk to Luxshan Navinan, NPD Technologist at Arthur Branwell & Co, about the growing use of collagen in wellness and nutrition and the creativity and problem solving that makes food & drink NPD such a dynamic field. 

Tell us a bit about your role

As a Technologist, my role involves conducting food-based and technical research projects, working under the guidance of the Head of Technical & NPD. I engage in product development across various categories, including baking, desserts, dairy, meat and vegetarian analogues, pet food, and technical gelling or thickening agents. My responsibilities include accurate report writing, data management, and maintaining research project records, ensuring regular review by senior management.

I also assist in ingredient procurement, product testing, and specification writing, ensuring compliance with legislative requirements for ingredient labelling, allergens, and nutritional information. Utilising analytical techniques such as viscometry and texture analysis, I evaluate and develop commercially viable products, collaborating with third-party laboratories when needed. Additionally, I support laboratory operations by calibrating equipment, verifying testing methods, and ensuring quality control.

My role requires problem-solving, innovation, and attention to detail to drive successful research outcomes while maintaining a safe and organised laboratory environment.

What do you love most about working in NPD?

The whole NPD process of taking an idea from concept to reality is full of excitement and challenges, but it’s so rewarding when everything comes together. The creativity, problem-solving, and teamwork involved makes it such a dynamic field. At Arthur Branwell and Co, I have received the chance to collaborate with cross-functional teams, such as, marketing, sales, and production, is often a highlight. It’s fulfilling to take a concept from inception to final product, knowing it has the potential to impact the market and meet customer needs.

There's also a sense of accomplishment when seeing the product in the hands of consumers. It’s about pushing past what’s expected or comfortable and discovering new possibilities that were previously unseen. Whether it’s technological constraints, market expectations, or personal doubts, breaking through those limits often leads to the most groundbreaking products and ideas.

Is there a trend or ingredient/product that you think will have a big impact in 2025?

Collagen is expected to continue gaining great momentum in 2025, especially in the beauty & skincare, wellness and sport & nutrition industries. People are becoming more aware of how lifestyle choices impact their overall health, leading to a surge in demand for natural, non-invasive health solutions. Collagen, being a protein naturally found in the body, fits perfectly into this trend. It's viewed as a way to maintain beauty, boost gut health, support joint function, and even enhance muscle recovery, aligning well with the growing focus on holistic health.

Collagen is increasingly being incorporated into functional foods and beverages, such as collagen-infused waters, coffee, smoothies, and protein bars. Ongoing scientific studies continue to show the potential benefits of collagen for skin elasticity, joint health, gut health, and muscle recovery. As more evidence backs up the claims, collagen will become more trusted and sought-after. The increasing credibility of collagen-based products in the scientific community will lead to even wider adoption by consumers.

How do you keep on top of the latest industry developments?

Subscribing to specialised food industry publications provides timely updates on new trends, innovations, and regulatory changes. These magazines often feature interviews with industry leaders, detailed reports on market trends, and in-depth articles on emerging food technologies. At Arthur Branwell, I have received many opportunities to attend events such as the Explore food & drink innovation at IFE Manufacturing which allows you to network with professionals, see the latest products and technologies, and hear about cutting-edge developments firsthand.

Many conferences also offer seminars and workshops focused on future trends and industry challenges. Networking with colleagues, industry professionals, and food scientists at events, forums, and on social platforms can provide insider knowledge and real-time updates about developments in the food industry. Peer-to-peer discussions help understand trends from those actively working on new technologies or product development.

What are you hoping to learn or source at IFE Manufacturing this year?

As an NPD technologist at IFE Manufacturing this year, I’m hoping to source insights into emerging food trends, innovative ingredients, and sustainable production technologies that can inspire new product concepts. I’m particularly interested in advancements in non-palm alternatives, functional foods, and health-focused innovations. Additionally, I aim to learn about new food production technologies, packaging solutions, and consumer preferences to guide the development of products that align with current market demands for convenience, sustainability, and wellness.

Gaining knowledge on the latest food regulations and certifications that could impact product development, ensuring compliance and helping to navigate any upcoming changes in the industry. Networking with ingredient suppliers, packaging innovators, and technology providers to explore potential partnerships or sourcing opportunities for new product development. NPD often involves cross-functional collaboration. Networking with suppliers, manufacturers, and other professionals can open doors to partnerships that streamline the development process. It may lead to collaborations that bring new ingredients into the product pipeline.