Meeting consumer needs when designing and developing your food and/or beverage product is critical to your product's success in the future and brands have a lot of power in their ability to change consumer emotions, so this presentation looks at some of the areas in the product development journey from the perspective of marketing and consumer insights.
iNewtrition How to Launch a Successful Food or Beverage Productinewtrition
What to consider when you are trying to launch a food or beverage product successfully. This will look at:
- Bridging the gap between R&D and Marketing
- Connecting with the consumer
- Market Demands and Opportunities
- Potential challenges
What will the future of our health and wellness look like, and how can we better understand the health-driven NPD journey to capitalise on opportunities and overcome challenges when creating more nutritious products?
Health scares around ultra-processed foods are driving consumer interest in more natural and sustainable ingredients, and less heavily processed foods. The plant-based market is projected to grow at approximately 8.5% CAGR between 2018-2023. Moreover, 81% of US consumers are trying to reduce their sugar intake and to increase their fiber consumption through responsible purchase choices.
How to launch a successful plant based product?inewtrition
- Plant-based proteins - the global demand for plant-based products is increasing and upcycled food scraps happen to be plant-based, setting optimal conditions for NPDs to launch plant-based protein powders, protein bars, burgers etc. into the market.
Much of the alternative food industry is recreating existing food products in a healthier or alternative way but where should we be putting our focus? Do you think consumers are looking for more plant products or meat alternatives?
Textures of the Future with iNewtritioninewtrition
Texture plays a huge role in the consumer's food and drink experience and often second only to taste, it can be the deciding factor in liking or disliking a product.
From an industry perspective, investing in texture will provide value propositions that satisfy the needs of your consumers, so we need to be able to measure its success when developing or modifying products.
How can we do this? Two ways:
1. Rheology: we describe the sample structure and flow behaviour.
2. Texture Analysis: we study or mimic the act of biting using Texture Profile Analysis (TPA).
It's important to combine the instrumental data which brings a deeper understanding of the structure, with a consumer analysis to provide a more subjective perspective.
We have a full deck on texture studies for food innovation and are happy to discuss in the context of your brand or #npd plans. Reach out to discuss: info@inewtrition.com or send me a PM on LinkedIn.
iNewtrition How to Launch a Successful Food or Beverage Productinewtrition
What to consider when you are trying to launch a food or beverage product successfully. This will look at:
- Bridging the gap between R&D and Marketing
- Connecting with the consumer
- Market Demands and Opportunities
- Potential challenges
What will the future of our health and wellness look like, and how can we better understand the health-driven NPD journey to capitalise on opportunities and overcome challenges when creating more nutritious products?
Health scares around ultra-processed foods are driving consumer interest in more natural and sustainable ingredients, and less heavily processed foods. The plant-based market is projected to grow at approximately 8.5% CAGR between 2018-2023. Moreover, 81% of US consumers are trying to reduce their sugar intake and to increase their fiber consumption through responsible purchase choices.
How to launch a successful plant based product?inewtrition
- Plant-based proteins - the global demand for plant-based products is increasing and upcycled food scraps happen to be plant-based, setting optimal conditions for NPDs to launch plant-based protein powders, protein bars, burgers etc. into the market.
Much of the alternative food industry is recreating existing food products in a healthier or alternative way but where should we be putting our focus? Do you think consumers are looking for more plant products or meat alternatives?
Textures of the Future with iNewtritioninewtrition
Texture plays a huge role in the consumer's food and drink experience and often second only to taste, it can be the deciding factor in liking or disliking a product.
From an industry perspective, investing in texture will provide value propositions that satisfy the needs of your consumers, so we need to be able to measure its success when developing or modifying products.
How can we do this? Two ways:
1. Rheology: we describe the sample structure and flow behaviour.
2. Texture Analysis: we study or mimic the act of biting using Texture Profile Analysis (TPA).
It's important to combine the instrumental data which brings a deeper understanding of the structure, with a consumer analysis to provide a more subjective perspective.
We have a full deck on texture studies for food innovation and are happy to discuss in the context of your brand or #npd plans. Reach out to discuss: info@inewtrition.com or send me a PM on LinkedIn.
What is food and drink tech, why is it relevant, and how is it disrupting our consumer behaviour? These are all areas we will examine in this presentation by looking at industry landscapes and processes that aim to create value for food businesses worldwide.
Reinvent tradition for a modern lifestyle: innovation in plant-based ingredie...inewtrition
At iNewtrition, we do not believe in compromise. Food manufacturers do not have to choose between taste, nutrition and functionality when it comes to developing products that consumers want and need. Discover the nutrition power and functionalities of of oats, chia seeds, flaxseeds or quinoa ingredients. iNewtrition will help you to leverage ancient nutrition for a modern world.
For more information, visit www.iNewtrition.com or get in touch with iNewtrition 's founder Raphaelle O'Connor directly at info@inewtrition.com
Food and Beverage Company Growth Strategies (CAGNY 2015 Recap)Hamutal Schieber
Consumer and market trends in the food & beverage industry, as reflected by the CAGNY 2015 presentations. This presentation follows the CAGNY 2014 analysis by Schieber Research, available on SlideShare.
*Follow us for FMCG trends & innovations presentations, we would love to keep in touch!
Innovative Ingredient Solutions in Dressings, Marinades and SaucesIngredion
Look to Ingredion for innovative, cost-effective solutions that address consumer trends in health and wellness, clean labeling and authenticity in dressings, marinades and sauces.
Are you keen on meeting the rising demands for sugar-reduced and clean label products? At the Singapore Food Manufacturers’ Association clean label and sugar replacement workshop last week, Ingredion shared on various sugar alternatives and clean label solutions that can be applied to your new and existing food products.
Worked in a team of six to design an advertising campaign for Naked Juice. Conducted primary and secondary research to strategize a big idea for our campaign. Helped write advertising copy and design creative ideas for print advertisements and adapt to Internet, social media, TV, and Out of Home.
2015 Consumer Trends in Food and Beverage - Insights from SIAL Paris Hamutal Schieber
-- Thank you for downloading! Excited to announce a new 2016 presentation - check out our Slideshare! --
The Sial presentation features the trends we believe will shape 2015 in the food & beverage industry, along with examples from the SIAL Paris 2014 exhibition, which in our opinion best express those trends.
We believe that today's consumer wants to avoid stress as much as possible, while enjoying any consumption opportunity and managing to turn those events into exciting experiences. The SIAL innovations featured in this presentation demonstrate some of the marketers' responses to these needs.
What is food and drink tech, why is it relevant, and how is it disrupting our consumer behaviour? These are all areas we will examine in this presentation by looking at industry landscapes and processes that aim to create value for food businesses worldwide.
Reinvent tradition for a modern lifestyle: innovation in plant-based ingredie...inewtrition
At iNewtrition, we do not believe in compromise. Food manufacturers do not have to choose between taste, nutrition and functionality when it comes to developing products that consumers want and need. Discover the nutrition power and functionalities of of oats, chia seeds, flaxseeds or quinoa ingredients. iNewtrition will help you to leverage ancient nutrition for a modern world.
For more information, visit www.iNewtrition.com or get in touch with iNewtrition 's founder Raphaelle O'Connor directly at info@inewtrition.com
Food and Beverage Company Growth Strategies (CAGNY 2015 Recap)Hamutal Schieber
Consumer and market trends in the food & beverage industry, as reflected by the CAGNY 2015 presentations. This presentation follows the CAGNY 2014 analysis by Schieber Research, available on SlideShare.
*Follow us for FMCG trends & innovations presentations, we would love to keep in touch!
Innovative Ingredient Solutions in Dressings, Marinades and SaucesIngredion
Look to Ingredion for innovative, cost-effective solutions that address consumer trends in health and wellness, clean labeling and authenticity in dressings, marinades and sauces.
Are you keen on meeting the rising demands for sugar-reduced and clean label products? At the Singapore Food Manufacturers’ Association clean label and sugar replacement workshop last week, Ingredion shared on various sugar alternatives and clean label solutions that can be applied to your new and existing food products.
Worked in a team of six to design an advertising campaign for Naked Juice. Conducted primary and secondary research to strategize a big idea for our campaign. Helped write advertising copy and design creative ideas for print advertisements and adapt to Internet, social media, TV, and Out of Home.
2015 Consumer Trends in Food and Beverage - Insights from SIAL Paris Hamutal Schieber
-- Thank you for downloading! Excited to announce a new 2016 presentation - check out our Slideshare! --
The Sial presentation features the trends we believe will shape 2015 in the food & beverage industry, along with examples from the SIAL Paris 2014 exhibition, which in our opinion best express those trends.
We believe that today's consumer wants to avoid stress as much as possible, while enjoying any consumption opportunity and managing to turn those events into exciting experiences. The SIAL innovations featured in this presentation demonstrate some of the marketers' responses to these needs.
A local business owner in Oxford Mississippi, Good Nutrition manager, Ms. Cynthia Bolden, asked for ideas to make her business prosper further in the Lafayette county community. Good Nutrition is an all natural supplement store and distributor of Nature's Sunshine products.
Dr Matthew Cullen's Presentation at Mumbrella's Health Marketing SummitJordanDervish
Dr Matthew Cullen, Managing Director, Tonic Health Media Presented 'The Point of Care Environment as a Marketing Channel in Healthcare – Local and US Lessons'
2015 Case Competition on Cargill Hosted By Bain&Company Roy Wang
This presentation is a two-week project by our team of five in an effort to address the problem our client Cargill is facing in the year 2015. In particular, Cargill and its business partners are facing declining revenues due to the miscommunication about food products from conflicting sources such as social media. The question is how to eliminate such miscommunication and increase transparency for Cargill itself. Our team did a field survey at Whole Foods Market in downtown Chicago to pinpoint the most influential source on consumer behavior. As a solution, our team made two recommendations. First, educate doctors and NGOs on the quality of our product and food health in general through multiple channels. Second, partner up with an influential third party and create a seal with new, comprehensive standard to address the safety concerns from the consumer. In the end, we discussed some potential obstacles we will be facing during implementation.
Note: all information from this powerpoint is collected from the public domain. The analysis and recommendation made in the Powerpoint in no way represent Cargill or Bain's view on the matter.
How Generational Preferences Affect Audience Engagement for Dietary Suppleme...CBD Marketing
Conducted by CBD Marketing in Chicago, this study analyzes consumers across different generational segments and how their unique preferences can impact the marketing strategies of dietary supplement brands.
Don't Assume: How Generational Preferences Affect Audience Engagement for Die...CBD Marketing
Conducted by CBD Marketing in Chicago, this study analyzes consumers across different generational segments and how their unique preferences can impact the marketing strategies of dietary supplement brands.
Don't Assume: How Generational Preferences Affect Audience Engagement for Di...CBD Marketing
Conducted by CBD Marketing in Chicago, this study analyzes consumers across different generational segments and how their unique preferences can impact the marketing strategies of dietary supplement brands.
STARBRANDS // BUILT TO SHINE: Global consumer trends for building brands and ...SOFAMI.PL
The Starbrands, called The Brand Marriage Company, presents short description of key global consumer trends that are very inspirational especially in regards to new ways of positioning of brands and developing ideas for new products.
This new report reveals the findings from IGD’s ShopperVista research on the motivations and drivers for shoppers in adopting a more sustainable diet.
It includes information on:
•How shoppers approach both health and sustainability
•What drives their product choices in these areas
•How empowered they feel to make a difference
•What shoppers feel about choice editing
•Who shoppers think is responsible for making a difference
This presentation talks about how best we can brand Africa food and market it to attract international market.We need to see branding as an investment and also in food branding the consumer health should be your key focus. We are really what we eat.
Similar to iNewtrition Using Marketing and Consumer Insights in Product Innovation (20)
Food-to-food fortification- Benefits and Constraintsinewtrition
the strategic approach to fight undernourishment and ensure food security
Food and health are garnering increasing attention especially since 2020. Customer awareness and education is playing a huge role on what is put on the shelves by the food industry and how it is processed. The need for clean labels, fresh ingredients and immunity-boosting products is escalating. Bridging provision of nutritious and clean foods is the key to strengthening food security. Here is where food fortification plays a huge role. Food fortification is the process of adding essential micronutrients (vitamins, minerals, trace elements) to food to make up for the nutrients that are absent or not present in significant amounts keeping in mind that the risk to one’s health is minimal. However, the focus is now shifting to one of the most clean food-based strategies that springs off but differs from conventional food fortification, known as food-to-food fortification (FtFF).
What is food-to-food fortification?
According to Kruger et al., food-to-food fortification is the addition of micronutrients-dense food(s) to a recipe (household level) or food formulation (food industry level) or the replacement of micronutrient- poor/antinutrient-rich ingredients, to substantially increase the amount of bioavailable micronutrients(s), with the aim of improving the micronutrient status of populations where the intake of bioavailable micronutrients is inadequate. In simpler words, taking an already micronutrient dense food and adding it to a staple food (vehicle) will provide a final product with highly bioavailable nutrient rich food. It is different from conventional fortification. In conventional fortification, the addition of a particular ingredient or a premix of micronutrients results in the increase in micronutrient content and bioavailability. However, in FtFF, the micronutrients are added via a food naturally rich in that micronutrient. There are certain substances in these fortifiers such as organic acids that act as natural enhancers in elevating the bioavailability of the micronutrient of interest. Food-to-food fortification offers benefits and constraints which need to be well understood before integrating it into any strategy. For any additional information and insights, please do not hesitate to reach out to Raphaelle using this email address info@inewtrition.com
How to choose the right packaging for your food product?inewtrition
The food packaging you choose isn’t just about what looks good on shelf. You also have to consider functional elements like how it will work to contain and protect your product in the short and long-term, how convenient and easy-to-open it is for the consumer, and if it effectively communicates the purpose and benefits of your product.
Creating the perfect packaging for your functional food or beverage product is all about finding the balance between the technical side and the artistic side. Oftentimes, brands spend too much time on one or the other, which more often than not, leads to poor management of time and resources, and a less than ideal package that doesn’t tick all the necessary boxes that consumers require.
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Natural products: extract the best from nature! Nature has been men’s pharmacy for millennia. A myriad of chemical compounds is available in the form of traditional medicines, (standardized) supplements, cosmetics or as isolated compounds in different medicinal forms. They may improve inflammatory processes and mobility, improve metabolic diseases, help digestion, relieve respiratory problems or allergy, alleviate stress and depression, boost immunity, and restore skin properties among many other activities.
Texture plays a huge role in the consumer's food and drink experience and often second only to taste, it can be the deciding factor in liking or disliking a product.
From an industry perspective, investing in texture will provide value propositions that satisfy the needs of your consumers, so we need to be able to measure its success when developing or modifying products.
How can we do this? Two ways:
1. Rheology: we describe the sample structure and flow behaviour.
2. Texture Analysis: we study or mimic the act of biting using Texture Profile Analysis (TPA).
It's important to combine the instrumental data which brings a deeper understanding of the structure, with a consumer analysis to provide a more subjective perspective.
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iNewtrition Using Marketing and Consumer Insights in Product Innovation
1. The Use of Marketing
and Consumer Insights
for Product Innovation
Raphaëlle O’Connor, Ph.D.
info@inewtrition.com
2. Meeting Consumer Needs & Expectations
Consumers often cope with the bombardment of
ads, billboards, commercials, and packaging by
paying attention to some messages, and ignoring
others, due to individual and unique experiences,
biases, and desires.
The messages that receive attention can often end
up influencing consumers differently from what the
brand intended.
Globally, 64% of consumers read
labels on food packages.
3. The clean label trend, along with a growing
consumer desire for natural products with short
ingredients lists, has been accelerated by studies
linking the consumption of ultra-processed food
with non-communicable diseases.
4. Mention that the
ingredients are a reason
to buy a product.
Associate clean label
products with ‘good for you’.
Trust the EU when
regulating safety
standards for food
and drinks.
The Clean Label Trend
Closely read labels
before consumption.
Agree that processed
plant protein food is as
bad as processed meat.
Are open to changing
their eating habits for
the environment.
Worry about the effect
of artificial ingredients
on their health.
5. Health-driven Innovation Targets
• The rise of social media, and fast and on-the-go
lifestyles, have influenced the amount of stress
and anxiety consumers deal with.
• Consumers are looking to make sacrifices and take
additional measures today, rather than seeking
treatment for issues at a later stage.
• More and more consumers are seeking to combat
their sedentary lifestyles, as well as portray
themselves as healthy and fit individuals.
Mental
Health
Sleep Quality
Prevention
rather than
treatment
Fitness
Management
6. Brands can balance a person’s need to feel unique,
with the desire to be part of communities of like-
minded individuals.
• Food and drink brands can offer stressed
consumers escape, peace, and further
emotional connections through product
rituals:
• Empower personal expression through passion
for food and drink.
• Establish communities where consumers can tie
their identities.
• Influence consumers to do good.
7. Meeting Consumer Expectations
WTP, WTB,
WOM, NPS
Unhealthy perception,
brand distrust, customer
dissatisfaction
Did you know that brand loyalty can dictate how well your product performs?
8. Together We Can!
• Understand your consumer’s pains, gains and expectations.
• Measure and increase your Net Promoter Score with healthy innovation.
• Provide USP’s that enhance attitudinal and behavioral brand loyalty, such as:
Healthiness
Safeness
Convenience
Transparency
Clarity
Familiarity
Product-
market fit