What are the most important steps in developing new products in your department?
Urs Siegrist: First, we identify what the customer – internal or external – wants, including framework conditions such as packaging, price or labels. Sometimes these requirements are clearly defined; sometimes they require further questions and clarification.
In a second step, the product is developed. We take into account specifications such as shelf life, raw materials and price. Intermediate steps, including recipe development, microbiological testing and sampling, lead to a product that is suitable for industrial production.
Finally, together with Production and other specialist departments, we bring the product onto the production line until all adjustments have been made and reliable manufacturing is ensured.
What motivates you personally in your role as Head of Product Development?
US: I am inspired by the diversity of my work—from culinary tasks in the kitchen and theoretical office work to scientific topics such as physics and microbiology. I particularly appreciate the exchange with experienced colleagues. Our success as a team motivates me every day because it benefits both our customers and the company.
Which skills or characteristics are crucial for successful product development?
US: A strong culinary understanding and sound knowledge of industrial processes are essential. Equally important are teamwork and the willingness to pursue unconventional ideas. For me, strong internal networking and knowledge sharing with colleagues are key. There is always someone who has more expertise in a specific area – and you can only benefit from that.
Which technologies or production processes are particularly important in the potato segment?
US: One key technology is known as “coating.” Products are covered with a thin layer of starch and sometimes seasonings. This ensures that they can be optimally prepared in the oven or air fryer and remain crispy for a long time. We are currently commissioning new equipment for this process – an exciting project carried out in close collaboration with Production, Engineering, Procurement, Quality Assurance and Marketing.
How important is sustainability in your work?
US: Sustainability has always been a central aspect of our work. One example is our closed-loop approach to potato processing: when we produce French fries, we use the trimmings for products such as potato flakes or Pommes Duchesse.
Thanks to our broad product portfolio, we are able to process different potato qualities and, if necessary, decide spontaneously on alternative uses upon delivery. Depending on the quality, potatoes are used for chips, rösti or other products. Our goal is to process as many raw materials as possible internally – making our potato products particularly sustainable.
Do you have a favourite product?
US: Yes, definitely Rösti Frites. I developed this product more than ten years ago, and I still enjoy it today.
About Urs Siegrist
Urs Siegrist has been part of the FFB-Group since November 2009 and today heads Convenience Product Development. Together with his team of six, he works every day to optimise existing products and create new culinary highlights. The current focus is on product revisions—from recipes to new layouts—while at the same time preparing innovative ideas for the future.