Natural flavours and sustainability - a perspective from Givaudan, APACGivaudan
Sustainability grounds everything we do. As the world’s largest buyer of raw materials in the industry, we also want to work towards the broader benefit of the planet. We source materials in ways that preserve our environment, stimulate the development and well-being of communities and safeguard the efficient use of precious resources.
Plant Attitude, forget the meat! Sustainable Foods Summit 2019 AmsterdamGivaudan
In a world with a growing population, scarce resources, and strong effects from climate change, there is an increasing focus on plant-based proteins. Givaudan’s mission is to bridge the gap between animal and plant protein by providing flavours with a real meaty taste.
In June 2018 in Amsterdam, Givaudan was again participating at the Sustainable Foods Summit. Learn more about the event here: http://fal.cn/qv28 or watch our naturals movie https://www.youtube.com/watch?v=NxapDgl286M #yournaturalpartner #asenseoftomorrow
Natural flavors are clean label and sustainableGivaudan
Givaudan was again participating at the Sustainable Foods Summit in San Francisco, 30-31 January 2018. Learn more about the event here: http://fal.cn/qv28 or watch the brand new naturals movie https://www.youtube.com/watch?v=NxapDgl286M #yournaturalpartner #asenseoftomorrow
Natural flavours and sustainability - a perspective from Givaudan, EAMEGivaudan
Sustainability grounds everything we do. As the world’s largest buyer of raw materials in the industry, we also want to work towards the broader benefit of the planet. We source materials in ways that preserve our environment, stimulate the development and well-being of communities and safeguard the efficient use of precious resources.
Natural flavours and sustainability - a perspective from Givaudan, APACGivaudan
Sustainability grounds everything we do. As the world’s largest buyer of raw materials in the industry, we also want to work towards the broader benefit of the planet. We source materials in ways that preserve our environment, stimulate the development and well-being of communities and safeguard the efficient use of precious resources.
Plant Attitude, forget the meat! Sustainable Foods Summit 2019 AmsterdamGivaudan
In a world with a growing population, scarce resources, and strong effects from climate change, there is an increasing focus on plant-based proteins. Givaudan’s mission is to bridge the gap between animal and plant protein by providing flavours with a real meaty taste.
In June 2018 in Amsterdam, Givaudan was again participating at the Sustainable Foods Summit. Learn more about the event here: http://fal.cn/qv28 or watch our naturals movie https://www.youtube.com/watch?v=NxapDgl286M #yournaturalpartner #asenseoftomorrow
Natural flavors are clean label and sustainableGivaudan
Givaudan was again participating at the Sustainable Foods Summit in San Francisco, 30-31 January 2018. Learn more about the event here: http://fal.cn/qv28 or watch the brand new naturals movie https://www.youtube.com/watch?v=NxapDgl286M #yournaturalpartner #asenseoftomorrow
Natural flavours and sustainability - a perspective from Givaudan, EAMEGivaudan
Sustainability grounds everything we do. As the world’s largest buyer of raw materials in the industry, we also want to work towards the broader benefit of the planet. We source materials in ways that preserve our environment, stimulate the development and well-being of communities and safeguard the efficient use of precious resources.
For 2009, Pavone creating a food trends presentation based on research we conducted with our contacts throughout the industry. This is that specific presentation. If you are interested in seeing our 2010 Food Trends presentation, please contact us.
Oat products have seen increased new product development in the UK over the last 4 years. This is good news for oat farmers who could benefit from increased demand.
5 strategies to market sustainable foods to the millennial generation, focusing on trust and experience. Presented at the organic food masterclass 2019
Grab and go trends: how to enhance your offer (Menu Directions Culinary Works...Rachael Sawtell
As the world gets busier the demand for food on-the-go is set to grow and thrive. This presentation covers everything you need to know about this increasingly important sector; providing key market insight to demonstrate how operators can maximize grab and go opportunities by staying ahead of the trends, right though to packaging material options and waste management issues.
A brief recap of some of the top trends spotted at South by Southwest 2019 in Austin. Trends don't always have to rhyme, but in this deck, they just happen to.
Our team project required us to create a product for FMCG company Unilever, keeping in mind the company's existing brand portfolio and product range. We created a product for children aged two and above, under a brand name 'Captain Kefir'. The product's USP was Kefir grains and Bee Pollen, focusing on the health of the child's gut. International Marketing Strategy is outlined in this presentation.
For 2009, Pavone creating a food trends presentation based on research we conducted with our contacts throughout the industry. This is that specific presentation. If you are interested in seeing our 2010 Food Trends presentation, please contact us.
Oat products have seen increased new product development in the UK over the last 4 years. This is good news for oat farmers who could benefit from increased demand.
5 strategies to market sustainable foods to the millennial generation, focusing on trust and experience. Presented at the organic food masterclass 2019
Grab and go trends: how to enhance your offer (Menu Directions Culinary Works...Rachael Sawtell
As the world gets busier the demand for food on-the-go is set to grow and thrive. This presentation covers everything you need to know about this increasingly important sector; providing key market insight to demonstrate how operators can maximize grab and go opportunities by staying ahead of the trends, right though to packaging material options and waste management issues.
A brief recap of some of the top trends spotted at South by Southwest 2019 in Austin. Trends don't always have to rhyme, but in this deck, they just happen to.
Our team project required us to create a product for FMCG company Unilever, keeping in mind the company's existing brand portfolio and product range. We created a product for children aged two and above, under a brand name 'Captain Kefir'. The product's USP was Kefir grains and Bee Pollen, focusing on the health of the child's gut. International Marketing Strategy is outlined in this presentation.
3. Overnight oats are raw oats that have been soaked
overnight in liquid: popular choices include almond
milk, coconut milk, or Greek yogurt. W hen you soak
the oats overnight, the longer and slower process
helps the starches break down and helps your body
utilize the oats’ nutrients much more efficiently.
4. #overnightoats = 775k posts on IG
global oatmeal market = $2.5
billion by 2022
sales of bars = $7 billion in
2018
“overnight oats” = 1 million avg
monthly searches on Google
5. WHAT ARE THE DRAWBACKS?
Overnight oats take a
long time to prepare, and
aren’t very portable.
Mason jar of oats with a
spoon on a crowded
NYC subway in the
morning? Might get
messy…
Most overnight oats are
topped with fresh fruit,
granola, honey, chia
seeds, protein powders,
etc… which can take a
toll on your wallet.
6. WHAT ABOUT READY-TO-EAT
BRANDS?
Ready-to-eat brands can still be a chore to eat if you’re on the
move, and often require additional toppings if you don’t want to
compromise on taste. Additionally, they are not the most
environmentally sustainable way to eat Overnight Oats,
considering the tubs they come in are made of plastic.
7.
8.
9. Overnight Oats is a new kind of bar,
for a new kind of consumer.
Capitalizing on one of the largest social media food trends, Overnight
Oats by Detour is a new kind of bar for a new kind of consumer.
Overnight Oats revolutionized a staple breakfast food by making it more
enjoyable
& flavorful. Our bars take these core value propositions a step
further by translating Overnight Oats into bar form, giving
consumers of all ages a health-conscious, modern take
on breakfast on-the-go.
12. The perfect way to start any adventure…
INFLUENCER CAMPAIGN
• We designed beautiful boxes to encourage earned
media amongst real customers, as well as drive trial of
each of our flavors.
• Gave away 1000 boxes to Instagram and TikTok
followers from all over the country
• 500K impressions, 15K engagements on the campaign
itself
• Not counting the impressions and engagements
derived from 1000 winners sharing their boxes
online, increasing exposure and brand awareness
• 83% of Americans are more interested
in purchasing a product or service when they've
received a verbal recommendation from a friend or
family member. *
14. KIND
apple cinnamon
pecan
LARABAR
apple pie
CLIFF
ZBAR
apple filled
BOBS
MILL
pb apple spice
ONO
apple cinnamon
NON-GMO? ✔️ ✔️ ✔️ ✔️ ✔️
GLUTEN FREE? ✔️ ✔️ X ✔️ ✔️
LOW SUGAR?
Less than 5 grams.
X X X X ✔️
HIGH
PROTEIN?
More than 8 grams.
X X X X ✔️
Competitive
Analysis
15. Past and Future Sales Trends for Hot and Cold Cereal
Over $500 MILLION
opportunity to capture this
consumer with the RIGHT
product
YEAR $ MILLIONS % CHANGE
INDEX
2014= 100
INDEX
2019=100
2014 10,953 - 100 106
2015 10,852 -0.9 99 105
2016 10,696 -1.4 98 104
2017 10,544 -1.4 96 102
2018 10,415 -1.2 95 101
2019(est) 10,314 -1.0 94 100
2020(est) 10,187 -1.2 93 99
2021(est) 10,045 -1.4 92 97
2022(est) 9,920 -1.2 91 96
2023(est) 9,800 -1.2 89 95
2024(est) 9,643 -1.6 88 93
Source: based on IRI InfoScan Reviews; US Census Bureau, Economic Census/Mintel
Whyare Consumers
Leaving the Category?
44%
39%
28%
18%
18%
8%
6%
5%
5%
5%
It has toomuchsugar
Eating otherfoodsforbreakfast instead
Tryingtocut downoncarbs
It has toomanyartificial ingredients
I'm eating breakfast less often
I am on aspecialized diet
Prep/CleanUp takes too much time
My household size decreased
I don't want to buy milkto add in
Other
”Why are you eating
cereal
less often than last
year?”
Base: 675 internet users aged 18+ who eat
cereal less often than last year-- 514 internet
users aged 18+ who eat cereal less often
and do not eat breakfast more often than last
OvernightOatsBar
addressestheseconcerns
16. Base: 1626 internet users aged 20+
Source: Lightspeed/Mintel
7%
12%
15%
17%
17%
26%
28%
32%
33%
34%
37%
38%
Caffeine
None of the above
Savory Flavors
AncientGrains
PotablePackaging
Low-Carb
Resealable Packaging
Natural Sugar Alternative
Added Protein
Functional Benefits
Packaged w/ Mix-Ins
No Artificial Ingredients
“Which of the following would motivate
you to try a new cereal?”
Base: 1626 internet users aged 18+ who personally consumed cereal in the past year
Source: Lightspeed/Mintel
“Which characteristics do you associate with each
of
the following types of cereal?”
Overnight Oats Bar Is Taking What Consumers Don’t Like about Cerea
Along with What they Want in a Breakfast to Create the Perfect Solutio
So, What do People Actually Want in a Breakfast?How Is Overnight Oats Bar Disrupting Breakf