A study has found that six people in 10 are feeling the pressure to impress with their food offerings. https://www.thesun.co.uk/news/7993461/dinner-party-food-drink-study-bored/
The report, which asks if we will ever see a plastic-free world, also recommends firms should make plastic reduction a long-term goal, delivered through a series of smaller steps rather than risk operational paralysis by setting one huge, unrealistic objective.
In a recent walk around the supermarket, I started making a mental list of all of the food products that specified recommended age groups. There were more than I expected, and I am sure that my list is not exhaustive. In
Food innovation can occur in all parts of the cycle from farm or sea through to food waste disposal. Let me know if the Monash Food Innovation Centre can help.
Household food scraps could be transformed into environmentally-friendly plastic bags and cups, thanks to up to £60 million of new government funding. Innovators are being challenged to make the UK a world-leader in creating sustainable packaging and reduce the impact of
Abandoned coal mines across the UK could be brought back to life as huge underground farms, according to academics. Mine shafts and tunnels are seen as "the perfect environment" for growing food such as vegetables and herbs. The initiative is seen as
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
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
Once store owners in the United States try a jar of Gerard and Susan Tuck's Chevoo cheese they want to stock it. "We have a phenomenal hit rate when people taste the product," Gerard Tuck tells Fairfax Media in San Francisco.