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The Food Innovation Centre @Monash is at the leading edge of overcoming these challenges

Innovation within the food sector is most certainly alive and well, creating a new breed of consumers with an insatiable appetite for the next ‘big thing’ from food companies.

We’ve become a generation of consumers demanding instant gratification, which has driven the industry’s rate of innovation steadily upwards and set customer expectation levels at an all-time high.

Gone are the days when we only had a bowl of Kellogg’s Corn Flakes or porridge oats to choose from for breakfast. These days, customers are virtually paralysed by a plethora of options, ranging from avocado smashed on artisan sourdough, açaí smoothie bowls and cereal-only restaurants (you’ll find them in Shoreditch, in east London, among a sea of bearded hipsters) to organic, Fairtrade, single-origin craft coffee, Belvita breakfast biscuits, Middle Eastern shakshuka and ‘doughssants’ and ‘cruffins’. Food innovation has scaled to dizzying new heights (and that’s only breakfast we’re talking about!)

READ THE FULL ARTICLE AT:

‘Unwrapping food innovation: what are the main challenges?’

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