The Blueberry Discovery: Crafting the New Flavor for our Meal in a Bottle

Developing new Njamito flavors is a carefully planned process. From brainstorming to sensory tests and quality checks, we've crafted a creamy, fruity delight.

New taste for our Meal in a Bottle

The development of a new flavor for our meal in a bottle  Njamito is not just a matter of waking up with a fresh idea and running with it. To arrive at a new flavor that everybody loves and still contains all the healthy ingredients we chose to make the heart of Njamito, we run through a predefined process that we like to call “participative development.”

Now, as we present the new blueberry flavor to the world, here’s a peek into a series of carefully orchestrated steps that guide our development from conception to launch. Each phase—from brainstorming and initial experiments, through sensory tests and pilot production, to quality checks and final touches—reflects our commitment to creating a product that not only tastes amazing but also meets our strict standards for nutrition, texture, and sustainability.

Phase 1: Brainstorming and Initial Experiments

It began with a spark of curiosity in the Njamito test kitchen. The team had crafted amazing flavors before, but they had yet to tackle one essential fruit: wild blueberry. There was something magical about its rich color, a bit of tartness, and subtle sweetness. The challenge was to incorporate it into the base mix of oats, pea proteins, and fibers without overpowering other flavors or sacrificing texture.

Developing our meal in a bottle

Špela, responsible for creating the new flavor, started by playing with different combinations of nuts, fruits, and spices. The team’s approach was scientific yet intuitive, blending ingredients by hand and in blenders, aiming for that perfect balance. At every step, the kitchen was a riot of color and scent.

Phase 2: The First Recipe and Sensory Tests

The first recipes were crafted and shared among the R&D team: evaluating taste, texture, and smell, and assessing nutritional balance. The blueberry flavor was still shy, occasionally peeking through but not quite holding its own against the other components.

Undeterred, Špela and the team continued tweaking. They added a touch of creaminess and experimented with different ratios of nuts and fruit. Almonds seemed to pair well with blueberries, lending a smoothness that complemented the tartness.

First recipes of our meal in a bottle

When the R&D team narrowed down the selection of new prototypes to two favorites, they organized a wider internal sensory test involving all members of the Njamito team. Everyone sampled the new blends, jotting down notes and scoring them on a tablet. It was a close call between the fruity and creamy versions. The fruitier blends were refreshing, but the creamy one had a depth of flavor that lingered on the palate. Now it was time to include the most important stakeholder in the process—the community of Njamito users.

Phase 3: Participatory R&D

As part of what we call participatory R&D, the team leveraged an extensive and active Njamito community on social media, and invited the brand’s followers to taste prototypes, compare the new flavor with existing ones, and provide their ratings and comments. The result was clear—the creamy version was the crowd favorite. This approach made the Njamito community real co-creators of the final recipe rather than just consumers of the new blueberry taste.

Phase 4: Pilot Production and Final Checks

With the winning recipe chosen, the Njamito team moved to a larger plant in Ljubljana for pilot production. The process was meticulous: a base of water, oats, pea proteins, and fibers was made in a mixing tank. Špela ensured the texture remained smooth, and the balance between flavors was maintained.

Gaja, responsible for production, and Luka, who is leading R&D for end-consumer products, closely followed every step. They made sure the batch was consistent with the lab results in terms of texture, smell, and taste. Once the base was ready, freeze-dried wild blueberries and nut pastes were added. Finally, a blend of spices completed the mix.

Pilot production of our Meal in a bottle

To ensure a longer shelf life, the team used high-pressure technology (HPP) to seal in freshness. This was the final touch that made the new blueberry strudel Njamito ready for the market.

Phase 5: The Launch and New Label Design

With the new Njamito flavor ready, the team turned to creating the label that would adorn the bottles. It had to reflect the creamy, fruity goodness inside while also standing out on the shelf. The design team worked tirelessly, combining bold colors and a playful design to represent the new blueberry flavor.

Launch of new flavor for meal in a bottle

Finally, it was time for the launch. The Njamito team was excited to share their creation with the world. Would customers love it as much as they did? Would it become a new favorite? The only way to find out was to release it and see the response.

The story of creating the new blueberry Njamito flavor was one of innovation, teamwork, participatory development, and a relentless pursuit of perfection. And now, it was time to share that story with the world—one bottle at a time.

New flavour of meal in a bottle introduced to the world

 

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