Food Marketing, Innovation and NPD
, one of the world's leading research consultancies in the development, marketing and understanding of health/functional foods and nutrition, has just celebrated 20 years in business. Its founder, Julian Mellentin, has some cogent thoughts on how this has changed in the past two decades.
Too slow to ripen or too squidgy and brown inside, avocados often end up contributing to the UK’s food waste mountain. But retailer, believes it has the answer to these avocado woes: frozen, de-stoned, peeled and ripe when they thaw out. And they've just hit the shelves.
Just a few years ago, it wasn’t clear whether Indra Nooyi would survive as PepsiCo’s CEO. Many investors saw Pepsi as a bloated giant whose top brands were losing market share. These days Nooyi, 59, exudes confidence. The company has enjoyed steady revenue growth during her nine years in the top job, Harvard Business Review interviewed Nooyi on Pepsi's transformation....
Until a premium upstart came along and upended many industry assumptions, various major players in the yogurt category largely ignored the potential for Greek yogurt. Along comes Chobani, and, as they say, the rest is history. What's next? As always, innovation will be key, asserts The Hartman Group. [This relates to the US market, but offers insights for all. Ed]
Implied motion in food advertising – such as an image of juice being poured into a glass – may make food appear fresher and more appealing, according to a study published in Food Quality and Preference.
More Articles ...
- UK: Launch of first packaged cauli-rice
- Talking food entrepreneurship with Dragon Den's Deborah Meaden
- Nielsen announces its 2015 Breakthrough Innovation Winners
- Introducing the skinny, ‘sophisticated’ Oreo
- UK: M&S to fortify all bread with vitamin D
- Functional food and drinks: "fortified" claims missing the target?
- OMG! It's full fat OMY yogurt!
- Sweden's Coop retailer tests "The Organic Effect" in hard-hitting ad