1.5.4 Training Needs Assessment – Innovation

Training Needs Assessment – Innovation

As a business how do you feel you are responding to these issues?

1. Flavours and tastes are influencing cuts and varieties in foodservice and retail; demand for new flavours and expectations of pre-marinated and ready-to-cook products.

 
 
 

2. What new packaging formats could enable consumers to have greater confidence to cook raw meat and feel involved in food preparation?

 
 
 

 

 

 

 

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Disclaimer

LLP/LdV/TOI/2011/IRL-502 This project has been funded with support from the European Commission. The author is solely responsible for this publication (communication) and the Commission accepts no responsibility for any use may be made of the information contained therein.