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MAKING THE
UNWANTED DESIRABLE
UNLOCKINGTHECOMMERCIALPOTENTIAL
OFEDIBLEINSECTS
Globalpopulationgrowthis outgrowingour
currentresourcesandfood system.
Forthesakeof us all,weneed to changetheway
weproduc...
Yetanimal-based proteinproductionhas
seriousenvironmentalimpact.
Moresustainable proteinoptionsare needed!
PEOPLE WANT
MOR...
INSECTS OFFER A
STRONG SOLUTION
Lovethemor hatethem,insects
offer many benefitsas a
sustainable proteinsource –
COST EFFEC...
WE NEED BIG VOLUMES
IN HUMAN FOOD
…toharnesstheenormoussustainability
impact insects can have!
Current market barriers means there’s a big risk
insects will never take off in human food…
or any other application
THE D...
SO HOW DO WE
MAKE INSECTS
DESIRABLE?
1. Stop seeing insects (only) as a protein
ingredient - they can be much more than
that!
2. Forget insects andthink about ...
THE POSSIBILITIES ARE
ENORMOUS
whenyou startthinkingthisway!
Insectscan (and should)become an
intrinsically desirable and ...
GETTHEFREEWHITEPAPER
Register for the HiEurope Modular
Conference & receive the Invenire’s
free whitepaper
“Making the unw...
MEET US AT THE HIEUROPE CONFERENCE
THE FUTURE OF NUTRITION
Unlocking the commercial potential of
insect proteins
Monday 28...
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Making the unwanted (insects) desirable

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Edible insects can have a big sustainability impact - but the current food production system and consumer demand are significant barriers for insects. So how can we make them desirable - for consumers and industry? What else can they offer beyond a protein ingredient? Insects need new thinking.

Want to explore and understand the opportunity of edible insects, and other new sustainable ingredients?
Check out our edible insects online learning course at Invenire Academy. The course, "Making the unwanted (insects) desirable" provides a deep understanding of the current market for insects and their business market potential. With edible insects as an example, this course is aimed to help you learn new approaches to help effectively sell new, sustainable ingredients. The course is run through easy-to-understand videos and hands on activities to deepen your learning, and develop new tools to sell sustainable ingredients. It also includes 5 comprehensive Market Analysis and Insight Reports plus other bonus materials.

Find out more about the online course - http://invenire.teachable.com/p/making-the-unwanted-insects-desirable/


Published in: Environment
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Making the unwanted (insects) desirable

  1. 1. MAKING THE UNWANTED DESIRABLE UNLOCKINGTHECOMMERCIALPOTENTIAL OFEDIBLEINSECTS
  2. 2. Globalpopulationgrowthis outgrowingour currentresourcesandfood system. Forthesakeof us all,weneed to changetheway weproduce and consume food. THE LOOMINGFOOD CRISIS WILL IMPACT US ALL
  3. 3. Yetanimal-based proteinproductionhas seriousenvironmentalimpact. Moresustainable proteinoptionsare needed! PEOPLE WANT MORE PROTEIN
  4. 4. INSECTS OFFER A STRONG SOLUTION Lovethemor hatethem,insects offer many benefitsas a sustainable proteinsource – COST EFFECTIVE FASTTOGROW A COMPLETEPROTEINSOURCE
  5. 5. WE NEED BIG VOLUMES IN HUMAN FOOD …toharnesstheenormoussustainability impact insects can have!
  6. 6. Current market barriers means there’s a big risk insects will never take off in human food… or any other application THE DEATH VALLEY OF INSECTS
  7. 7. SO HOW DO WE MAKE INSECTS DESIRABLE?
  8. 8. 1. Stop seeing insects (only) as a protein ingredient - they can be much more than that! 2. Forget insects andthink about the burning consumer problem you could solve! 3. See the possibilities to grow food anywhere.
  9. 9. THE POSSIBILITIES ARE ENORMOUS whenyou startthinkingthisway! Insectscan (and should)become an intrinsically desirable and easy choice.
  10. 10. GETTHEFREEWHITEPAPER Register for the HiEurope Modular Conference & receive the Invenire’s free whitepaper “Making the unwanteddesirable” Attend Invenire’s conference session Unlocking the commercial potential of insect proteins Monday 28th November, 13:30 – 14:00 FIND OUTMORE ATHIEUROPE!
  11. 11. MEET US AT THE HIEUROPE CONFERENCE THE FUTURE OF NUTRITION Unlocking the commercial potential of insect proteins Monday 28th November, 13:30 – 14:00 MODULE 3A: NATURAL TO THE NEXT LEVEL New natural: embracing the potential for organic claims Tuesday 29th November, 15:30 – 16:00 Virpi Varjonen Strategist & Ingredient Market Expert Johanna Tanhuanpää Sustainability and Market Intelligence Expert MODULE 8B: PERSONALISED NUTRITION Explaining bio-hacking: is there a marketing opportunity for food companies? Thursday 1st December, 11:00 – 11:30 As CMO of the Future, we empower Leaders to make change happen. Better business for People Planet and Profit. Through excellent Design, Strategy and Conversations, we help Leaders act on their values and purpose. Together we craft innovative business strategies that enable profitable growth with sustainability at the core. We create impact that matters. HEALTH. HAPPINESS. RESPONSIBILITY. EMPATHY. CREATIVITY. EFFECTIVENESS. www.invenire.fi | doorbell@invenire.fi

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