Issue 1:3 | Excerpt
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The Beloved Schoggi
A tour of the Lindt & Sprüngli chocolate factory

Innovation
Lindt & Sprüngli continues to set the standard for innovation in new
products. In 2004, the company’s Petits Desserts line was awarded
the Saveur de l’Année (Flavor of the Year) by the Monadia consumer
association. Speaking to consumers’ desires for simpler,
old-fashioned flavors and recipes, Petits Desserts attempts to capture
the sense of originality and mystery often associated with the past.
Some of the nostalgic, tried-and-true recipes Lindt has incorporated
into the selection include Crème Brûlée, Macaron, Tarte Citron, and
Tiramisu.
 The research and development (R&D) staff at Lindt & Sprüngli
consists of both relatively new and tenured employees. Some members
join the group through an apprenticeship program, which offers  
positions to those as young as 16 years of age. One of the biggest
challenges for the Lindt & Sprüngli R&D team is maintaining a balance
between tradition-inspired innovation and the constantly changing local
tastes and preferences of the global marketplace. On average, it takes
Lindt & Sprüngli one and half to two years to develop a new product
and bring it to market.   >>>


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