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.
To test how an individual's surroundings can alter their perception of taste, the researchers asked about 50 people to participate in a virtual reality experiment. Through virtual reality headsets, each participant experienced, by turns, three different environments: a sensory booth, a
With consumers showing increased concern about the environmental dangers of plastics, brands have come up with some inventive new takes on netting, ready meal film and six-pack rings. But it’s not only concern for sealife that’s driving innovation in the
As consumers increasingly lean toward fruits, vegetables, grains and meats unsullied by preservatives and sweeteners, food makers including J.M. Smucker Co., General Mills Inc. and Conagra Brands Inc. are looking to reshape portfolios to shed slow- or no-growth units. Instead,
Not enough big food companies have the "digital maturity" needed to embrace open innovation, according to the national director of France's start-up network FoodTech. https://www.foodnavigator.com/Article/2018/10/11/A-lack-of-digital-maturity-is-holding-back-Big-Food-innovation-says-French-Foodtech-chief
Innovative food brands can leverage new recycling regulations and promote the sustainability of their packaging.
Many supermarket products come in plastic or cardboard packets, and Australians diligently try to recycle them, but figuring out what goes in which bin can be complicated. In an attempt to make the process easier, a new, nationally consistent label has