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In the latest instalment of the IFE Manufacturing NPD Insights series, we catch up with Culinary Innovation Specialist Seun Akinrinde to discuss her journey from chef whites to product development labs, her upcoming platform supporting food entrepreneurs, and her insights on the trends, challenges and opportunities shaping the world of food and drink NPD.

Tell us a bit about who you are and what you do

Hello! My name is Seun Akinrinde (pronounced Shay-un). I have a background in Culinary Arts and a Master’s in Culinary Innovation and Food Product Development — a journey that’s taken me from chef whites to food development labs. With over 10 years of experience in the food industry, I’ve had the opportunity to work on some well-known products, including one that won a Nourish Award in 2024.

I love all things food — from street eats to Michelin-starred dining — and I’m currently obsessed with foraging and exploring the medicinal properties of wild foods.

What are some recent projects or products you’ve worked on?

Right now, I’m focused on connecting food entrepreneurs with food experts through an upcoming platform called FoodCS. We’re launching in September, FoodCS is a matchmaking platform that helps food businesses find experienced experts — from product developers to packaging technologists to nutritionists. The platform also offers manufacturing search services. 

Wherever you are on your food journey, we’ll help you find the right support to move forward.

What are some challenges specific to NPD and branding for startups and challenger brands?

The biggest challenge is navigating the food industry — especially if you’re new to it. It can be overwhelming to figure out what you need and where to get help.

Brand visibility is also key. You have to stand out and tell your story in a compelling way. Finding a niche or unmet need in the market can make all the difference.

What is your starting point when it comes to new product development?

It starts with listening — really understanding what the customer wants and spotting gaps in the market. For startups, it's often about guidance: helping them understand food regulations and what’s actually feasible in product development. Educating clients is a big part of the process.

What are some trends or opportunities you’ve been seeing recently in NPD?

• Collaborations are huge — unexpected brand pairings are creating exciting products.
• Challenger brands are shaking up the industry, so much so that big retailers are starting to mimic them.
• Bold flavour fusions are making waves — like Buldak Carbonara ramen.
• The industry really needs to explore AI — there’s massive potential for it to solve deep-rooted industry challenges.
• Also: Protein everything and single origin coffee are trending strong!

How important is packaging and branding to the success of a product?

Packaging is your first point of contact with the customer — it can absolutely make or break a sale. The challenge is that you have limited space to tell your story, so the message needs to be clear, concise, and impactful.

What do you love about working in product development?

I truly geek out over product development. It’s like solving a puzzle — and when all the pieces fit, it’s magical.