Knowing which lever to pull to attract, engage and maintain customers has never been more challenging—and that’s likely not going to change. With product variety, access to technology and instant gratification becoming ubiquitous, the fast-moving consumer goods (FMCG) market is facing notable growth headwinds—especially when you look at opportunity with
Large corporations are increasingly using open innovation as a way to tap into the entrepreneurial energy of start-ups. Seeking out investment targets, these “pirate mavericks” often have to challenge corporate culture in their search for collaboration. https://www.foodnavigator.com/Article/2018/11/05/A-window-to-the-world-How-Big-Food-is-leveraging-open-innovation?utm_source=copyright&utm_medium=OnSite&utm_campaign=copyright
Over 65’s are a largely untapped food innovation opportunity. The Monash Food Innovation Centre help you profit from this segment.
The ageing population is a massive – if somewhat overlooked – opportunity for the food industry. Understanding consumer expectations in this segment is key to delivering relevant product innovations. https://www.foodnavigator.com/Article/2018/10/31/Don-t-overlook-the-over-65s-Here-s-what-seniors-want-from-food
Musk Sticks and Vegemite are great examples of being careful when interpreting the results small sample taste tests!
A museum showcasing some of the world's most polarising foods will open in Sweden, and there are three staple Australian dishes that have been offered a place at the table. Most of the 80 exhibits are real food — eaten today or have historical significance The curators of the museum hope to