The document summarizes key findings from the Weber Shandwick Asia Pacific Food Forward Trends Report II, which examined consumer sentiment and food culture trends across Australia, China, South Korea, and Singapore. Four main trends emerged: 1) the preference gap between eating at home versus away is narrowing; 2) social media is profoundly influencing food knowledge, inspiration, and habits; 3) online grocery shopping is growing slowly but steadily, though supermarkets remain popular; and 4) celebrity endorsements face increasing scrutiny. Social media was found to be a primary source for recipe finding and inspiration for food experiences shared online. Online grocery purchasing was most common in China and South Korea, while Australians preferred supermarkets.
The Forecast // Millennials & Food is the second edition of a series of consumer trends & insights reports. This sample is an overview of Millennial consumers' attitudes towards their food and what responses are offered by brands and companies to cater to these new needs.
The past year in the food industry has been a year of transitions. The consumer is moving from paper to digital lists. Price has risen as a consideration both at the grocery and when selecting a restaurant and Millennials are impacting food consumption behavior.
The Next Idea Food and Restaurant Forecast 2019 Robert Ancill
The Next Idea (TNI) anticipates 2019 to be a uniquely pivotal year as the restaurant and food terrain adjusts itself towards an increasingly confident, exploratory, and discerning consumer.
Top food and beverage sector trends that influenced the U.S. marketplace in 2013. Lessons for future planning for food and drink companies, consumers, academics and more. All compiled from The Food Institute this past year and available in our annual publication.
International Journal of Business and Management Invention (IJBMI) is an international journal intended for professionals and researchers in all fields of Business and Management. IJBMI publishes research articles and reviews within the whole field Business and Management, new teaching methods, assessment, validation and the impact of new technologies and it will continue to provide information on the latest trends and developments in this ever-expanding subject. The publications of papers are selected through double peer reviewed to ensure originality, relevance, and readability. The articles published in our journal can be accessed online
What Can Big Grocery Learn from Farmers' Markets Using Social Data?Networked Insights
Networked Insights analyzed one million social conversations to understand the consumer appeal of farmers' markets and provide recommendations for traditional grocery stores striving to compete.
The Forecast // Millennials & Food is the second edition of a series of consumer trends & insights reports. This sample is an overview of Millennial consumers' attitudes towards their food and what responses are offered by brands and companies to cater to these new needs.
The past year in the food industry has been a year of transitions. The consumer is moving from paper to digital lists. Price has risen as a consideration both at the grocery and when selecting a restaurant and Millennials are impacting food consumption behavior.
The Next Idea Food and Restaurant Forecast 2019 Robert Ancill
The Next Idea (TNI) anticipates 2019 to be a uniquely pivotal year as the restaurant and food terrain adjusts itself towards an increasingly confident, exploratory, and discerning consumer.
Top food and beverage sector trends that influenced the U.S. marketplace in 2013. Lessons for future planning for food and drink companies, consumers, academics and more. All compiled from The Food Institute this past year and available in our annual publication.
International Journal of Business and Management Invention (IJBMI) is an international journal intended for professionals and researchers in all fields of Business and Management. IJBMI publishes research articles and reviews within the whole field Business and Management, new teaching methods, assessment, validation and the impact of new technologies and it will continue to provide information on the latest trends and developments in this ever-expanding subject. The publications of papers are selected through double peer reviewed to ensure originality, relevance, and readability. The articles published in our journal can be accessed online
What Can Big Grocery Learn from Farmers' Markets Using Social Data?Networked Insights
Networked Insights analyzed one million social conversations to understand the consumer appeal of farmers' markets and provide recommendations for traditional grocery stores striving to compete.
e-Commerce sector is booming in India so everyone have focusing only on e-tailing but still Modern retail have life. In this presentation researcher pointed out some opportunist fact which will be beneficial for retail sector.
Weber Shandwick, global public relations agency, released Food Forward Trends Report 2014 Korea, predicting the biggest trends in food industry for 2014.
Food Forward Trends Report 2014 Korea surveyed more than 750 Korean consumers and food experts nationwide, including food critics, chefs, and cooking experts, to find how these food and lifestyle trends impact upon corporations, industry bodies and policy makers; and how these trends will fuel further discussion between retailers, brands and consumers. The objective of the report is to understand the biggest trends and changes in food industry to relative officials and consumers.
In addition, Food Forward Trend Report 2014 study was also conducted in Australia, China and Singapore to help better understanding of the food trends on Asia-Pacific regions.
Are you marketing your food and beverage products based off of buzz or behavior? See what the new 2015 Sweetener360 reveals when it comes to consumers attitudes and purchase behaviors towards food and beverage ingredients. You can sign up here for a free presentation tailored to your specific brands: http://bit.ly/1QYfdJp.
Food trends don't start on Instagram, that is where they go to die. They start in the dimly lit corner of your Google search history as you try to stay ahead of the healthy & hip curve. "How to make kimchi" "Health benefits of turmeric" "Bacon ice-cream recipe" "Is coconut water a scam". #RIPkale
Hunter Public Relations 2015 Food News Study Abbreviated ReportHunter PR
The 13th Annual Food News Study, comissioned by Hunter Public Relations, examined the top food stories of 2015 in terms of general awareness and concern. The study also explored how food news stories influence consumer behavior and the top media sources for food information - broken out by recipes, general food news and nutrition.
To receive a copy of the full report, including data by specific demographic segments, visit us at www.hunterpr.com/our-pov/foodstudy.html to learn more.
Grocery Eye The role of sugar and fat in todays dietFuture Thinking
The Grocery Eye 2015 has examined the shopping habits of 2,000 supermarket shoppers to identify attitudes and perceptions towards purchasing and consuming food and drink products
글로벌 PR 회사 웨버 샌드윅 (Weber Shandwick)이 식품업계 트렌드를 전망하는 보고서 “푸드 포워드 (Food Forward) 2014” 한국판을 발표했습니다.(2014년 6월 11일)
“푸드 포워드 2014”는 국내 소비자 약 750명을 대상으로 설문조사를 실시하고, 유명 셰프, 요리 전문가, 식품 전문 기자 등 업계 전문가를 대상으로 심층 인터뷰를 진행해 2014년 한국 식품 업계의 주목할 만한 최신 트렌트를 종합적으로 분석 및 전망한 보고서로, 해당 업계 종사자 및 소비자들이 국내 식품 업계 전반의 주요한 흐름과 변화를 살피고 이해하는 데 기여할 목적으로 발간했습니다.
더불어, “푸드 포워드 2014”는 금일 발표된 한국판 외에도 호주, 중국, 싱가포르 트렌드 리포트가 함께 발간돼 아시아 태평양 지역의 주요 식품 트렌드를 한 눈에 살펴볼 수 있게 했습니다.
글로벌 PR 회사 웨버 샌드윅 (Weber Shandwick)이 식품업계 트렌드를 전망하는 보고서 “푸드 포워드 (Food Forward) 2014” 한국판을 발표했습니다.(2014년 6월 11일)
“푸드 포워드 2014”는 국내 소비자 약 750명을 대상으로 설문조사를 실시하고, 유명 셰프, 요리 전문가, 식품 전문 기자 등 업계 전문가를 대상으로 심층 인터뷰를 진행해 2014년 한국 식품 업계의 주목할 만한 최신 트렌트를 종합적으로 분석 및 전망한 보고서로, 해당 업계 종사자 및 소비자들이 국내 식품 업계 전반의 주요한 흐름과 변화를 살피고 이해하는 데 기여할 목적으로 발간했습니다.
더불어, “푸드 포워드 2014”는 금일 발표된 한국판 외에도 호주, 중국, 싱가포르 트렌드 리포트가 함께 발간돼 아시아 태평양 지역의 주요 식품 트렌드를 한 눈에 살펴볼 수 있게 했습니다.
Solving the Toxic Food System in America through Systemic Thinking Bianca Esposito
During my Fall 2016 semester of college, I worked with a team of classmates in my Critical Issues in Organizations course to propose a solution to improve the toxic food system by increasing the demand of healthy food. In order to achieve our mission, we plan on altering food marketing strategies through product, placement, promotion, and price.
e-Commerce sector is booming in India so everyone have focusing only on e-tailing but still Modern retail have life. In this presentation researcher pointed out some opportunist fact which will be beneficial for retail sector.
Weber Shandwick, global public relations agency, released Food Forward Trends Report 2014 Korea, predicting the biggest trends in food industry for 2014.
Food Forward Trends Report 2014 Korea surveyed more than 750 Korean consumers and food experts nationwide, including food critics, chefs, and cooking experts, to find how these food and lifestyle trends impact upon corporations, industry bodies and policy makers; and how these trends will fuel further discussion between retailers, brands and consumers. The objective of the report is to understand the biggest trends and changes in food industry to relative officials and consumers.
In addition, Food Forward Trend Report 2014 study was also conducted in Australia, China and Singapore to help better understanding of the food trends on Asia-Pacific regions.
Are you marketing your food and beverage products based off of buzz or behavior? See what the new 2015 Sweetener360 reveals when it comes to consumers attitudes and purchase behaviors towards food and beverage ingredients. You can sign up here for a free presentation tailored to your specific brands: http://bit.ly/1QYfdJp.
Food trends don't start on Instagram, that is where they go to die. They start in the dimly lit corner of your Google search history as you try to stay ahead of the healthy & hip curve. "How to make kimchi" "Health benefits of turmeric" "Bacon ice-cream recipe" "Is coconut water a scam". #RIPkale
Hunter Public Relations 2015 Food News Study Abbreviated ReportHunter PR
The 13th Annual Food News Study, comissioned by Hunter Public Relations, examined the top food stories of 2015 in terms of general awareness and concern. The study also explored how food news stories influence consumer behavior and the top media sources for food information - broken out by recipes, general food news and nutrition.
To receive a copy of the full report, including data by specific demographic segments, visit us at www.hunterpr.com/our-pov/foodstudy.html to learn more.
Grocery Eye The role of sugar and fat in todays dietFuture Thinking
The Grocery Eye 2015 has examined the shopping habits of 2,000 supermarket shoppers to identify attitudes and perceptions towards purchasing and consuming food and drink products
글로벌 PR 회사 웨버 샌드윅 (Weber Shandwick)이 식품업계 트렌드를 전망하는 보고서 “푸드 포워드 (Food Forward) 2014” 한국판을 발표했습니다.(2014년 6월 11일)
“푸드 포워드 2014”는 국내 소비자 약 750명을 대상으로 설문조사를 실시하고, 유명 셰프, 요리 전문가, 식품 전문 기자 등 업계 전문가를 대상으로 심층 인터뷰를 진행해 2014년 한국 식품 업계의 주목할 만한 최신 트렌트를 종합적으로 분석 및 전망한 보고서로, 해당 업계 종사자 및 소비자들이 국내 식품 업계 전반의 주요한 흐름과 변화를 살피고 이해하는 데 기여할 목적으로 발간했습니다.
더불어, “푸드 포워드 2014”는 금일 발표된 한국판 외에도 호주, 중국, 싱가포르 트렌드 리포트가 함께 발간돼 아시아 태평양 지역의 주요 식품 트렌드를 한 눈에 살펴볼 수 있게 했습니다.
글로벌 PR 회사 웨버 샌드윅 (Weber Shandwick)이 식품업계 트렌드를 전망하는 보고서 “푸드 포워드 (Food Forward) 2014” 한국판을 발표했습니다.(2014년 6월 11일)
“푸드 포워드 2014”는 국내 소비자 약 750명을 대상으로 설문조사를 실시하고, 유명 셰프, 요리 전문가, 식품 전문 기자 등 업계 전문가를 대상으로 심층 인터뷰를 진행해 2014년 한국 식품 업계의 주목할 만한 최신 트렌트를 종합적으로 분석 및 전망한 보고서로, 해당 업계 종사자 및 소비자들이 국내 식품 업계 전반의 주요한 흐름과 변화를 살피고 이해하는 데 기여할 목적으로 발간했습니다.
더불어, “푸드 포워드 2014”는 금일 발표된 한국판 외에도 호주, 중국, 싱가포르 트렌드 리포트가 함께 발간돼 아시아 태평양 지역의 주요 식품 트렌드를 한 눈에 살펴볼 수 있게 했습니다.
Solving the Toxic Food System in America through Systemic Thinking Bianca Esposito
During my Fall 2016 semester of college, I worked with a team of classmates in my Critical Issues in Organizations course to propose a solution to improve the toxic food system by increasing the demand of healthy food. In order to achieve our mission, we plan on altering food marketing strategies through product, placement, promotion, and price.
Microbiologist Michael Jacobson, PhD introduced the term “junk food” in 1972.
Junk food is a slang word for foods with limited nutritional value.
high in salt, sugar, fat or calories and low nutrient content can be termed junk food.
The Time Factor
They are easy to prepare and are very tasty. Junk foods such as potato wafers do not even need cooking or heating.
we prefer to eat them when we watch TV. We save our self a lot of hassles and time when we are in a hurry eating pizzas and burgers as they are served at our door step hot and ready to eat.
The International Journal of Engineering and Science (The IJES)theijes
The International Journal of Engineering & Science is aimed at providing a platform for researchers, engineers, scientists, or educators to publish their original research results, to exchange new ideas, to disseminate information in innovative designs, engineering experiences and technological skills. It is also the Journal's objective to promote engineering and technology education. All papers submitted to the Journal will be blind peer-reviewed. Only original articles will be published.
International Journal of Humanities and Social Science Invention (IJHSSI)inventionjournals
International Journal of Humanities and Social Science Invention (IJHSSI) is an international journal intended for professionals and researchers in all fields of Humanities and Social Science. IJHSSI publishes research articles and reviews within the whole field Humanities and Social Science, new teaching methods, assessment, validation and the impact of new technologies and it will continue to provide information on the latest trends and developments in this ever-expanding subject. The publications of papers are selected through double peer reviewed to ensure originality, relevance, and readability. The articles published in our journal can be accessed online
A Study on the Consumer Perception about the Fast Foods in Southern Delhi RegionSuryadipta Dutta
Objectives of the study:
To identify the factors affecting the choice of (Indian youth) consumers for fast food.
To examine the consumption pattern towards fast foods particularly with respect to the frequency of visits and choice of fast foods.
To check the awareness of health hazards of fast food and its association with overweight.
22713Global nutrition transition and the pandemic of obesity.docxvickeryr87
2/27/13
Global nutrition transition and the pandemic of obesity in developing countries
Introduction:
This article is about studying the pandemic of obesity around the globe. The focus of this article looks at many views and aspects of the reasons why we are experiencing this pandemic. Years ago people did not worry or think much about obesity because they didn’t see it very often. The authors of this article pursue the change in diets in the 1970’s. Something has clearly shifted around these times because by the 1980’s it was understood that dietary quality declined, physical activity was declining and obesity was on the rise in the United States. This study shows how the pandemic is not only here at home, but how it has reached rural areas in some of the poorest countries such as Africa and South Asia.
Incentive:
The purpose of this study is to attempt to determine what changes have occurred to cause this rise of obesity. There are reasons for why we are eating the way we do, and moving less then we used to. If we can understand what key factors are playing major roles in this occurrence, then we can attempt to restore this pandemic. This article may provide information regarding future options and changes necessary to overcome this problem.
Methods:
This is a review article so the authors themselves do not use any techniques and they do not do any of the actual studies. This peer-reviewed journal article takes results and discussions from multiple previous works and combines them to show the probable shifts of the human diet. The key aspects, among many others, these authors reached at are studies done on institutional and large-scale feeding programs, education: labeling and front-of-package initiatives, regulations regarding beverages and food marketing, schools, and country-specific initiatives.
Conclusion:
The authors found major shifts in the way humans eat and drink. Major problems are coming from the consumption of processed foods, fast food restaurants, lack of education, and dramatically reduced movement/exercise. The authors see a evolution process occurring that is non beneficial. We need to evolve towards a healthier diet involving less processed food and more nutrient-dense food. Obesity, cancer, and diabetes rates are all on the climb and a big factor of that is what we put into our bodies.
Analysis:
The most important thing I took away from this article is that there differently is a change occurring around us and it comes from the decisions we make every day on what we decide to put in our bodies. I think it may be hard for some younger people to see a change happening because nothing seems new to us. We are used to the away from home meals and the easy access to fast food chains. As we get more and more educated on the topic, we begin to realize that health issues are on the rise, businesses are solely based on income rather than related health issues, and people are becoming lazy.
Some of the sho.
As the culinary marketing vertical has evolved, so too has the way brands and entities are engaging with this massive audience, which we now recognize as a Food-Connected consumer. In the pages that follow, we provide some background information on the culinary marketing as a whole and examples of how brands and entities are leveraging this powerful medium.
Food for Thought
‘Food for thought’, is a study conducted by TNS UK across a number of key European markets, Russia, China, and the US, speaking to 7000 individuals about their attitudes and behaviours relating to diet, mealtimes and health concerns.
http://www.tnsglobal.com/other-news/food-thought
웨버 샌드윅, 아태지역 주요도시의
소프트 파워(Soft Power) 분석 보고서 발표
글로벌 최대 규모의 PR 커뮤니케이션 기업 웨버 샌드윅(Weber Shandwick)은 아시아 태평양지역의 도시 브랜드 명성에 영향을 미치는 ‘소프트 파워(soft power)’의 중요성과 각 요소 별 기여도를 분석한 ‘인게이징 시티(Engaging Cities: the Growing Relevance of Soft Power to City Reputations in Asia Pacific)’ 보고서를 2014년 12월 11일 아▪태지역 8개 국가에서 동시에 발표하였습니다.
웨버 샌드윅이 발표한 ‘인게이징 시티’ 보고서는 서울, 동경, 방콕, 상하이, 시드니, 싱가포르, 쿠알라 룸푸르, 홍콩 총 8개의 아시아 태평양 지역의 주요 도시를 대상으로 정치, 경제, 군사력과 별개로 도시 브랜드 명성 수립에 영향을 미치는 소프트 파워 요소에 대해 분석 하였습니다. 보고서가 주목한 소프트파워 16가지 주요 요소는 관광, 식문화, 성평등, 정치, 예술과 문화, 미디어, 건축과 디자인, 스포츠, 레저, 금융, 교육, 환경, 음악, 소셜 미디어, 생활 수준 등을 아우르고 있습니다.
웨버 샌드윅은 자매사인 KRC 리서치와 공동으로 총 4,147명의 8개 대상 도시 거주민에게 온라인 설문을 진행했으며, 총 20명의 미디어, 디자인, 건축, 문화, 유통, 스포츠 등 다양한 분야의 전문가 20명과 심층 인터뷰를 토대로 리포트를 완성 하였습니다.
해당 ‘인게이징 시티’ 보고서는 도시 별 명성에 영향을 주는 소프트 파워 요소 5가지로 독자성(Identity), 지역색(Neighbourhoods), 시민의 자부심(Citizen Advocacy), 창의력(The Creative Classes) 그리고 민중의 힘(People Power)를 꼽았습니다.
1. 독자성 (Identity)
강력한 국가 브랜드 파워가 오히려 도시만의 독자적인 명성 구축에 도움이 방해가 될 수 있다. 도시가 계획하는 명성을 성공적으로 구축하기 위해서는 국가 브랜드 파워 요소와 해당 도시만의 지역적 독자성 간의 균형을 유지하는 것이다.
2. 지역색 (Neighbourhoods)
특정 지역의 거주자와 비거주자 모두에게 영향을 주는 다양하고 독특한 문화적 요소들을 뜻하는 지역색은 도시만의 색깔이 가장 잘 드러나며, 사람들이 지역적 성향과 상응하는 특징적 요소들을 직접 보고 경험할 수 있는 요소다. 사람들의 관심을 높이고, 개인적인 연관성을 키울 수 있는 지역색은 도시만의 특별한 색깔의 명성을 구축하는데 도움이 될 것이다.
3. 시민의 자부심 (Citizen Advocacy)
이번 리포트에서 조사한 8개의 도시의 거주 시민 모두는 자신들이 속한 도시에 대해 비거주자에 비해 소프트 파워 요소 별로 특징에 높은 점수를 주었다. 본인이 거주하
웨버 샌드윅(Weber Shandwick) 본사에서 새로운 글로벌 리포트, “The Convergence Ahead : The Integration of Communications and Marketing” 발표하여, 리포트 내용 중 주요 포인트를 공유합니다.
해당 리포트는 2013년 10월부터 2014년 3월까지 약 6개월 기간 동안 미국, 유럽, 아시아-태평양 등 주요 글로벌 기업 내 최고 커뮤니케이션 경영자(CCO) 와 최고 마케팅 경영자(CMO)를 대상으로 전화인터뷰를 실시해서 완성되었다.
디지털 미디어 시대의 도래로 인해, 기업 및 브랜드와 기업 인지도의 상관 관계는 더욱 밀접해지고 있으며, 이에 따라, 기업 커뮤니케이션/ 마케팅 커뮤니케이션 활동에도 변화가 필요하게 되었다. 전통적으로 독자적인 영역이었던 두 부문이 서로의 영역 구분이 모호해지고 있음을 설문 참여 대상자들이 해당 리포트에서 확인시켜 주고 있다. 이미 이러한 커뮤니케이션 변화를 예상하고, 해당 변화에 대응하고자 몇몇 글로벌 기업들은 최고 커뮤니케이션 & 마케팅 경영자(CCMO, Chief Communication & Marketing Officer)라는 통합 직급을 새롭게 만들었으며, 본 리포트에는 CCMO의 경험을 기반으로 정리된 유익한 정보를 담고 있다.
해당 리포트에서는 기업 커뮤니케이션 & 마케팅 커뮤니케이션이 수렴화되는 트렌드(Convergence Trend)가 도래하게 된 배경을 분석하였을 뿐 아니라, CCMO의 성공적인 Convergence 를 위해 참고가 필요한 사항들을 6가지로 정리했으며, 주요 내용은 다음과 같다.
기업 커뮤니케이션과 마케팅 커뮤니케이션 활동의 성공적인 수렴화를 위한 6단계:
Consider Convergence for Strategic advantage: 두 커뮤니케이션 분야가 수렴화를 통해 얻을 수 있는 전략적 혜택을 고려하라
Start with a shared vision and mission: 조직에서 서로가 합의된 목표와 비전을 갖고 시작하라. 브랜드의 정체성을 정의한 후, 두 커뮤니케이션 부문의 수렴화를 진행하는 이유와 목표를 조직에 공유시켜야 한다
Evangelize widely and deeply: 각 부문 리더, 외부 관계자, 주요 클라이언트의 니즈를 파악하고 새로운 미션을 조직 내에 널리 알려야 한다.
Govern the integration: 통합된 조직을 탄생 시키기 위해서는, 각 부서를 통합 관리하는 능력이 필요하다.
Move quickly but planfully: 새로운 통합 과정이 조직 내에서 스무스하게 진행될 수 있도록, 본인과 팀의 능력을 믿고, 계획하에서 신속히 움직여라.
Celebrate successes early and often: 변화에서 얻게 되는 가시적인 성과와 혜택을 조직 내에 자주 보여주고 공유할 수 있는 방안을 찾아야 한다. CCMO 들은 성과가 있는 부분은 내부적으로 프로모션하고, 또 다른 성과를 이끌어내어야 한다.
글로벌 PR회사 웨버 샌드윅(Weber Shandwick)과 글로벌 Executive Search 컨설팅 회사인 스펜서 스튜어트 (Spencer Stuart)와 공동으로 진행한 ‘The Rising CCO V’ 리포트가 뉴욕에서 발표되어 해당 인포그래픽과 주요 포인트를 공유합니다.
전세계 4개 대륙 글로벌 기업의 CCO(Chief Communication Officer) 203명을 대상으로 온라인 설문조사를 통해 진행된 금번 The Rising CCO리포트는 올해로 5회째 진행되고 있습니다.
설문 참여 CCO 중 73% 는 디지털▪소셜 시대의 도래로 말미암아 더 많은 디지털 전문가를 고용하고 있다.
설문참여 CCO 중 35% 는 디지털▪소셜 채널을 통해 커뮤니케이션이 이루어지는 만큼 마케팅 부문에 기존 보다 더욱 큰 책임을 지고 있다.
커뮤니케이션 환경 변화로 인해 CCO는 마케팅 컨텐츠를 개발하는데 있어 고민이 커지고 있다.
과거에는 전통적인 미디어 채널을 통해 기업 뉴스를 미디어로 노출시키는데 어려움이 크지 않았지만, 현재 다양한 소셜 채널들을 통하여 보다 다양한 PR 및 통이 커뮤니케이션이 이루어져야 하며, 이를 위해서는 다양한 컨텐츠를 개발하는 데 있어 더욱 많은 책임을 느낀다고 밝혔다. (=Brand Journalism)
가장 흥미로운 점은 CCO 모두가 디지털▪소셜 미디어 시대 도래로 인한 임팩트에 대해서 인식을 같이 하고 있으나, 가장 영향력 있는 소셜 플랫폼 (혹은 가장 영향력 있는 소통 창구) 에 관하여는 각 지역별 CCO 들은 차이를 보이고 있다.
대체적으로 북미와 유럽의 CCO들은 페이스북, 트위터와 같은 소셜 미디어가 마케팅에서 가장 중요한 역할 창구로 다루고 있으며 남미지역 CCO 들은 Digital community management 와 Video Production 을 중시하고 있다.
APAC 지역의 CCO 들은 기업 웹사이트가 가장 영향력 있는(사내커뮤니케이션 혹은 마케팅) 도구가 될 것이라 답변하여, 주요 대륙간 CCO들의 인식에 차이가 크다는 점이 흥미롭다.
리포트 상세 내용은 웨버 샌드윅 본사 홈페이지 참조: http://bit.ly/1nCo0D9
글로벌 최대 PR커뮤니케이션 기업 웨버 샌드윅(Weber Shandwick) 연구 조사 리포트 발표 - 관련 인포그래픽
-직원 5명 중 한 명꼴로 본인의 회사와 고용주 보호, 기업 브랜드 지지자 역할 수행
-아태지역 직원 5명 중 3명이 고용주에 대한 콘텐츠를 소셜 미디어에 올려
-6가지 유형의 ‘직장 행동주의 스펙트럼’ 모델, 직원 행동주의를 통한 기회 발굴에 도움
2014년 4월 4일, 서울 – 글로벌 최대 규모의 PR 커뮤니케이션 기업 웨버 샌드윅(Weber Shandwick)은 디지털과 소셜 미디어 시대의 도래로 말미암아, ‘직원 행동주의(employee activism)’라는 새로운 개념의 사회적 움직임이 급부상하고 있다고 밝혔다.
‘직원 행동주의’란, 직장에서 두각을 나타내는 직원들이 무조건적인 비난으로부터 자신의 회사와 고용주를 보호하고, 온∙오프라인에서 자신이 종사하고 있는 기업의 브랜드 지지자(brand advocate)로서의 역할을 수행한다는 이론이다.
웨버 샌드윅은 자매사인 KRC 리서치와 공동으로 한국을 포함 전세계 15개국에서, 18세 이상 65세 이하이면서 일주일 평균 근로시간이 30시간 이상인 2,300명의 직원들을 대상으로 온라인 설문 조사를 실시해, ‘행동하는 직원들의 급부상: 직원 행동주의를 통한 기회 발굴 (Employees Rising: Seizing the Opportunity in Employee Activism)’라는 보고서를 발간했다.
웨버 샌드윅 연구 조사에 따르면, 직원들 5명 중 한 명꼴(21%)로 친화적인 행동주의자(employee activist)이며, 다른 33%의 직원들 역시, 친화적인 행동주의 성향을 보일 가능성이 매우 높은 것으로 밝혀졌다.
디지털 시대의 새로운 변화 - ‘직원 행동주의(Employee Activism)’ 급부상 관련 전문 리포트
글로벌 최대 PR커뮤니케이션 기업 웨버 샌드윅(Weber Shandwick) 연구 조사 발표
-직원 5명 중 한 명꼴로 본인의 회사와 고용주 보호, 기업 브랜드 지지자 역할 수행
-아태지역 직원 5명 중 3명이 고용주에 대한 콘텐츠를 소셜 미디어에 올려
-6가지 유형의 ‘직장 행동주의 스펙트럼’ 모델, 직원 행동주의를 통한 기회 발굴에 도움
스마트 디바이스와 소셜 미디어 사용의 증가로, 그 어느 때보다 많은 메시지와 콘텐츠가 모바일과 온라인 사용자들에게 노출되고 있다. 그러나, 디지털, 검색, 소셜 미디어 연관 콘텐츠들이 폭발적으로 증가하고 있다고 할지라도, 소비자들이 하루에 수용할 수 있는 시간과 양은 한정되어 있다. 브랜드 콘텐츠가 타겟 오디언스들의 주목을 이끌어 내는 것은 점점 더 어려워지고 있다. 기업 및 브랜드의 PR 담당자로서 인식해야 할 소셜 콘텐츠의 주요 흐름 변화를 정리해보면 다음과 같다.
웨버 샌드윅만의 독창적인 소셜 미디어 기반 시뮬레이션
프로그램인 파이어벨은 기업 경영진 및 커뮤니케이션
담당자들에게 소셜 미디어 채널(트위터, 페이스북, 유튜브 등)을 통해 발생할 수 있는 위기 상황을 실시간으로 경험할 수 있는 기회를 제공해줍니다.
파이어벨 시뮬레이션에서는 기업 위기 관리팀 멤버들이 사전에 기획된 위기 시나리오를 기반으로 인터넷이 연결되지 않은 상황에서 현재 위기 대응 수준을 체크하고 향상시킬
수 있는 경험을 쌓을 수 있습니다.
지난 2013년 6월 “Digital Health: Building Social Confidence in Pharma’라는 제목으로 웨버 샌드윅(Weber Shandwick)이 발표한 리포트는 현재 글로벌 제약회사에서 소셜 미디어 커뮤니케이션 활동을 책임지는 13명의 임원들과 마케팅 컨설턴트가 참여했으며, 제약회사들의 소셜 미디어 도입 현황, 도입 시 혜택, 극복과제, 실행 방안 등 주제별 주요 인사이트가 반영되어 있다.
마케팅 월간지 IM 4월호에 Mobile Mom에 대한 신대철 차장의 기고문
본문 중:
최근 모바일 광고 회사인 인모비가 발표한 리포트(Media Consumptio
n: 5 ways mobile devices have changed the way mobile mothers
consume media)에 따르면, 모바일맘은 하루 평균 7시간 15분(435분)
을 미디어에 소비한다. 놀라운 점은 스마트폰과 태블릿에 각각 102분,
41분을 할애한다는 것이다. 즉 7시간 15분의 약 33%에 해당하는 2시간
30분(150분)을 모바일 기기(스마트폰+태블릿)가 차지하고 있다. 전체
미디어 소비에서 차지하는 비중도 크지만, 온라인과 TV에 소비하는 시
간이 각각 99분, 96분이라는 것에 비춰보면 모바일맘 시대는 그리 멀
지 않았다.
소셜 미디어 시대, 기업 커뮤니케이션 차원의 소셜 미디어 커뮤니케이션 활동은 지속적으로 증가되고 있으나, 글로벌 Top 50 기업 64%의 CEO들은 소셜 미디어 대화 공간에서 특별한 활동을 진행하고 있지 않다.
조사 대상: 글로벌 TOP 50대 기업 60 여명의 CEO 대상 대외 활동 조사(미국 20명, 유럽 27명, 아태 9명, 남미 4명 대상)
조사 방식: 팩티바(Factiva), 검색 엔진, 기업 웹사이트, 학계 강연, 컨퍼런스 발표 및 소셜 미디어 채널 등
주요 리포트 내용:
-글로벌 TOP 50 기업 CEO들의 커뮤니케이션 현황(93%CEO의 의견이 기존 미디어 뉴스 보도에 소개되고 있는 것에 반해, 36% CEO만이 기업 웹사이트 및 소셜 미디어 채널을 통해 대외 커뮤니케이션 활동에 참여) 고 40%가 오프라인 대외 커뮤니케이션 활동에 참여)
-Social CEO의 의미
-Social CEO가 주로 이용하는 채널
-CEO들이 소셜 미디어 대화에 참여하지 않는 이유
-CEO들이 소셜 미디어 대화에 참여해야 하는 이유
-Social CEO가 될 수 있는 방안
Enterprise Excellence is Inclusive Excellence.pdfKaiNexus
Enterprise excellence and inclusive excellence are closely linked, and real-world challenges have shown that both are essential to the success of any organization. To achieve enterprise excellence, organizations must focus on improving their operations and processes while creating an inclusive environment that engages everyone. In this interactive session, the facilitator will highlight commonly established business practices and how they limit our ability to engage everyone every day. More importantly, though, participants will likely gain increased awareness of what we can do differently to maximize enterprise excellence through deliberate inclusion.
What is Enterprise Excellence?
Enterprise Excellence is a holistic approach that's aimed at achieving world-class performance across all aspects of the organization.
What might I learn?
A way to engage all in creating Inclusive Excellence. Lessons from the US military and their parallels to the story of Harry Potter. How belt systems and CI teams can destroy inclusive practices. How leadership language invites people to the party. There are three things leaders can do to engage everyone every day: maximizing psychological safety to create environments where folks learn, contribute, and challenge the status quo.
Who might benefit? Anyone and everyone leading folks from the shop floor to top floor.
Dr. William Harvey is a seasoned Operations Leader with extensive experience in chemical processing, manufacturing, and operations management. At Michelman, he currently oversees multiple sites, leading teams in strategic planning and coaching/practicing continuous improvement. William is set to start his eighth year of teaching at the University of Cincinnati where he teaches marketing, finance, and management. William holds various certifications in change management, quality, leadership, operational excellence, team building, and DiSC, among others.
Premium MEAN Stack Development Solutions for Modern BusinessesSynapseIndia
Stay ahead of the curve with our premium MEAN Stack Development Solutions. Our expert developers utilize MongoDB, Express.js, AngularJS, and Node.js to create modern and responsive web applications. Trust us for cutting-edge solutions that drive your business growth and success.
Know more: https://www.synapseindia.com/technology/mean-stack-development-company.html
Buy Verified PayPal Account | Buy Google 5 Star Reviewsusawebmarket
Buy Verified PayPal Account
Looking to buy verified PayPal accounts? Discover 7 expert tips for safely purchasing a verified PayPal account in 2024. Ensure security and reliability for your transactions.
PayPal Services Features-
🟢 Email Access
🟢 Bank Added
🟢 Card Verified
🟢 Full SSN Provided
🟢 Phone Number Access
🟢 Driving License Copy
🟢 Fasted Delivery
Client Satisfaction is Our First priority. Our services is very appropriate to buy. We assume that the first-rate way to purchase our offerings is to order on the website. If you have any worry in our cooperation usually You can order us on Skype or Telegram.
24/7 Hours Reply/Please Contact
usawebmarketEmail: support@usawebmarket.com
Skype: usawebmarket
Telegram: @usawebmarket
WhatsApp: +1(218) 203-5951
USA WEB MARKET is the Best Verified PayPal, Payoneer, Cash App, Skrill, Neteller, Stripe Account and SEO, SMM Service provider.100%Satisfection granted.100% replacement Granted.
Putting the SPARK into Virtual Training.pptxCynthia Clay
This 60-minute webinar, sponsored by Adobe, was delivered for the Training Mag Network. It explored the five elements of SPARK: Storytelling, Purpose, Action, Relationships, and Kudos. Knowing how to tell a well-structured story is key to building long-term memory. Stating a clear purpose that doesn't take away from the discovery learning process is critical. Ensuring that people move from theory to practical application is imperative. Creating strong social learning is the key to commitment and engagement. Validating and affirming participants' comments is the way to create a positive learning environment.
Memorandum Of Association Constitution of Company.pptseri bangash
www.seribangash.com
A Memorandum of Association (MOA) is a legal document that outlines the fundamental principles and objectives upon which a company operates. It serves as the company's charter or constitution and defines the scope of its activities. Here's a detailed note on the MOA:
Contents of Memorandum of Association:
Name Clause: This clause states the name of the company, which should end with words like "Limited" or "Ltd." for a public limited company and "Private Limited" or "Pvt. Ltd." for a private limited company.
https://seribangash.com/article-of-association-is-legal-doc-of-company/
Registered Office Clause: It specifies the location where the company's registered office is situated. This office is where all official communications and notices are sent.
Objective Clause: This clause delineates the main objectives for which the company is formed. It's important to define these objectives clearly, as the company cannot undertake activities beyond those mentioned in this clause.
www.seribangash.com
Liability Clause: It outlines the extent of liability of the company's members. In the case of companies limited by shares, the liability of members is limited to the amount unpaid on their shares. For companies limited by guarantee, members' liability is limited to the amount they undertake to contribute if the company is wound up.
https://seribangash.com/promotors-is-person-conceived-formation-company/
Capital Clause: This clause specifies the authorized capital of the company, i.e., the maximum amount of share capital the company is authorized to issue. It also mentions the division of this capital into shares and their respective nominal value.
Association Clause: It simply states that the subscribers wish to form a company and agree to become members of it, in accordance with the terms of the MOA.
Importance of Memorandum of Association:
Legal Requirement: The MOA is a legal requirement for the formation of a company. It must be filed with the Registrar of Companies during the incorporation process.
Constitutional Document: It serves as the company's constitutional document, defining its scope, powers, and limitations.
Protection of Members: It protects the interests of the company's members by clearly defining the objectives and limiting their liability.
External Communication: It provides clarity to external parties, such as investors, creditors, and regulatory authorities, regarding the company's objectives and powers.
https://seribangash.com/difference-public-and-private-company-law/
Binding Authority: The company and its members are bound by the provisions of the MOA. Any action taken beyond its scope may be considered ultra vires (beyond the powers) of the company and therefore void.
Amendment of MOA:
While the MOA lays down the company's fundamental principles, it is not entirely immutable. It can be amended, but only under specific circumstances and in compliance with legal procedures. Amendments typically require shareholder
RMD24 | Debunking the non-endemic revenue myth Marvin Vacquier Droop | First ...BBPMedia1
Marvin neemt je in deze presentatie mee in de voordelen van non-endemic advertising op retail media netwerken. Hij brengt ook de uitdagingen in beeld die de markt op dit moment heeft op het gebied van retail media voor niet-leveranciers.
Retail media wordt gezien als het nieuwe advertising-medium en ook mediabureaus richten massaal retail media-afdelingen op. Merken die niet in de betreffende winkel liggen staan ook nog niet in de rij om op de retail media netwerken te adverteren. Marvin belicht de uitdagingen die er zijn om echt aansluiting te vinden op die markt van non-endemic advertising.
LA HUG - Video Testimonials with Chynna Morgan - June 2024Lital Barkan
Have you ever heard that user-generated content or video testimonials can take your brand to the next level? We will explore how you can effectively use video testimonials to leverage and boost your sales, content strategy, and increase your CRM data.🤯
We will dig deeper into:
1. How to capture video testimonials that convert from your audience 🎥
2. How to leverage your testimonials to boost your sales 💲
3. How you can capture more CRM data to understand your audience better through video testimonials. 📊
Unveiling the Secrets How Does Generative AI Work.pdfSam H
At its core, generative artificial intelligence relies on the concept of generative models, which serve as engines that churn out entirely new data resembling their training data. It is like a sculptor who has studied so many forms found in nature and then uses this knowledge to create sculptures from his imagination that have never been seen before anywhere else. If taken to cyberspace, gans work almost the same way.
Improving profitability for small businessBen Wann
In this comprehensive presentation, we will explore strategies and practical tips for enhancing profitability in small businesses. Tailored to meet the unique challenges faced by small enterprises, this session covers various aspects that directly impact the bottom line. Attendees will learn how to optimize operational efficiency, manage expenses, and increase revenue through innovative marketing and customer engagement techniques.
Falcon stands out as a top-tier P2P Invoice Discounting platform in India, bridging esteemed blue-chip companies and eager investors. Our goal is to transform the investment landscape in India by establishing a comprehensive destination for borrowers and investors with diverse profiles and needs, all while minimizing risk. What sets Falcon apart is the elimination of intermediaries such as commercial banks and depository institutions, allowing investors to enjoy higher yields.
Attending a job Interview for B1 and B2 Englsih learnersErika906060
It is a sample of an interview for a business english class for pre-intermediate and intermediate english students with emphasis on the speking ability.
Skye Residences | Extended Stay Residences Near Toronto Airportmarketingjdass
Experience unparalleled EXTENDED STAY and comfort at Skye Residences located just minutes from Toronto Airport. Discover sophisticated accommodations tailored for discerning travelers.
Website Link :
https://skyeresidences.com/
https://skyeresidences.com/about-us/
https://skyeresidences.com/gallery/
https://skyeresidences.com/rooms/
https://skyeresidences.com/near-by-attractions/
https://skyeresidences.com/commute/
https://skyeresidences.com/contact/
https://skyeresidences.com/queen-suite-with-sofa-bed/
https://skyeresidences.com/queen-suite-with-sofa-bed-and-balcony/
https://skyeresidences.com/queen-suite-with-sofa-bed-accessible/
https://skyeresidences.com/2-bedroom-deluxe-queen-suite-with-sofa-bed/
https://skyeresidences.com/2-bedroom-deluxe-king-queen-suite-with-sofa-bed/
https://skyeresidences.com/2-bedroom-deluxe-queen-suite-with-sofa-bed-accessible/
#Skye Residences Etobicoke, #Skye Residences Near Toronto Airport, #Skye Residences Toronto, #Skye Hotel Toronto, #Skye Hotel Near Toronto Airport, #Hotel Near Toronto Airport, #Near Toronto Airport Accommodation, #Suites Near Toronto Airport, #Etobicoke Suites Near Airport, #Hotel Near Toronto Pearson International Airport, #Toronto Airport Suite Rentals, #Pearson Airport Hotel Suites
"𝑩𝑬𝑮𝑼𝑵 𝑾𝑰𝑻𝑯 𝑻𝑱 𝑰𝑺 𝑯𝑨𝑳𝑭 𝑫𝑶𝑵𝑬"
𝐓𝐉 𝐂𝐨𝐦𝐬 (𝐓𝐉 𝐂𝐨𝐦𝐦𝐮𝐧𝐢𝐜𝐚𝐭𝐢𝐨𝐧𝐬) is a professional event agency that includes experts in the event-organizing market in Vietnam, Korea, and ASEAN countries. We provide unlimited types of events from Music concerts, Fan meetings, and Culture festivals to Corporate events, Internal company events, Golf tournaments, MICE events, and Exhibitions.
𝐓𝐉 𝐂𝐨𝐦𝐬 provides unlimited package services including such as Event organizing, Event planning, Event production, Manpower, PR marketing, Design 2D/3D, VIP protocols, Interpreter agency, etc.
Sports events - Golf competitions/billiards competitions/company sports events: dynamic and challenging
⭐ 𝐅𝐞𝐚𝐭𝐮𝐫𝐞𝐝 𝐩𝐫𝐨𝐣𝐞𝐜𝐭𝐬:
➢ 2024 BAEKHYUN [Lonsdaleite] IN HO CHI MINH
➢ SUPER JUNIOR-L.S.S. THE SHOW : Th3ee Guys in HO CHI MINH
➢FreenBecky 1st Fan Meeting in Vietnam
➢CHILDREN ART EXHIBITION 2024: BEYOND BARRIERS
➢ WOW K-Music Festival 2023
➢ Winner [CROSS] Tour in HCM
➢ Super Show 9 in HCM with Super Junior
➢ HCMC - Gyeongsangbuk-do Culture and Tourism Festival
➢ Korean Vietnam Partnership - Fair with LG
➢ Korean President visits Samsung Electronics R&D Center
➢ Vietnam Food Expo with Lotte Wellfood
"𝐄𝐯𝐞𝐫𝐲 𝐞𝐯𝐞𝐧𝐭 𝐢𝐬 𝐚 𝐬𝐭𝐨𝐫𝐲, 𝐚 𝐬𝐩𝐞𝐜𝐢𝐚𝐥 𝐣𝐨𝐮𝐫𝐧𝐞𝐲. 𝐖𝐞 𝐚𝐥𝐰𝐚𝐲𝐬 𝐛𝐞𝐥𝐢𝐞𝐯𝐞 𝐭𝐡𝐚𝐭 𝐬𝐡𝐨𝐫𝐭𝐥𝐲 𝐲𝐨𝐮 𝐰𝐢𝐥𝐥 𝐛𝐞 𝐚 𝐩𝐚𝐫𝐭 𝐨𝐟 𝐨𝐮𝐫 𝐬𝐭𝐨𝐫𝐢𝐞𝐬."
[Weber Shandwick] Asia pacific food forward trends report II
1. A S I A P A C I F I C F O O D F O R W A R D T R E N D S R E P O R T I I
2. Introduction
About the Asia Pacific Food Forward
Trends Report II
Weber Shandwick’s Asia Pacific Food
Forward Trends Report II reveals and
compares sentiment about Asia Pacific
food culture from more than 3096
consumers and more than 25 leading
food industry experts from around the
region including food editors, chefs,
food bloggers and nutritionists. Four
different Asia Pacific markets were
included: Australia, China, South Korea
and Singapore. The consumer survey was
conducted online in December 2014 by
Weber Shandwick and research company
Qualtrics. Weber Shandwick conducted
in-depth interviews with each of the food
experts. Profiles of each of the experts
can be found at the end of this report.
Our relationship with food is changing.
Weber Shandwick’s Asia Pacific Food
Forward Trends Report II examines the
driving forces behind this relationship
shift. Again we focus on four key
markets in the region: Australia, China,
Singapore and South Korea. In doing
so we wanted to contribute to the
insight and understanding of those
in the food industry in Asia Pacific,
specifically brands that seek to develop
a more effective means of consumer
engagement in the sector.
Four trends emerged from our study:
the frequency and sophistication of
home cooking; the impact of social
media on knowledge, insight and cooking
habits; the slow but steady adoption
of online shopping in the grocery
sector; and emerging scrutiny over the
influence of celebrity endorsements.
Combined, these trends have created
an environment in which brands face
challenges that are unique to the sector.
Weweremostinterestedintheimpact
of social media and the digitalisation of
the grocery shopping experience. Given
the prevalence of social media in all but
a few industry sectors, it’s little wonder
that it has profoundly influenced the way
consumers search for new sources of
culinary and cooking inspiration. But that
change has not yet extended to online
grocery retail where consumers in some
markets in particular would rather see
and choose the products themselves.
As well as our cross-regional trends, a
separate annex specific to each country
in our study is available via the relevant
contact at the end of this report.
While the Asia Pacific Food Forward
Trends Report II it is not intended to
provide a comprehensive review of the
entire food industry, we do hope that,
when used in conjunction with other
credible resources in the public domain,
it makes a meaningful contribution to the
discussion about consumer and brand
engagement in the food sector.
Asia Pacific Food Forward Trends Report II
3. Food Culture Trends : A World View
Janet Helm
MS, RD, Global Food and Nutrition Strategist, Weber Shandwick
Behind virtually every food trend is
a macro shift in food culture. These are
the major societal drivers that change
what we eat, and how we shop, cook
and dine out. How these specific food
trends are translated around the world
may differ, but the cultural shifts are
amazingly similar.
Economic factors are mostly behind
the home cooking trend. This trend is
also fueled by the growing foodie culture
around the world. People have a deeper
engagement with food — it’s become a
sourceofself-expression,entertainment
and adventure. It’s also viewed to be
more real and authentic when you make
your own food at home.
Technology has dramatically changed
how we shop, learn about food,
find inspiration, and share our food
experiences. Social media has made
our world more connected around food.
It’s made food discovery easier — new
brands of foods or beverages to try,
new global cuisines to explore, and new
restaurants to check out.
Social media has also changed who
will listen about food. We’ve seen the
rise of citizen scientists and we’ve seen
an increase of celebrities who write
cookbooks, promote diets and endorse
products.
One major change due to social media
is the shift to consumer control. People
respect advice from their friends and
family. They would rather hear from
people who eat food, not entities who
sell it.
All of these cultural shifts are not
only influencing food behaviors, but it
is changing who consumers trust and
what they value — which presents both
opportunities and challenges for food
brands.
Asia Pacific Food Forward Trends Report II
4. 50%
34%
13%
3%
0%
34%
35%
19%
10%
2%
40%
35%
17%
6%
2%
76%
16%
5%
3%
0%
Most Days
A Few Times a Week
Between 2-4 times a month
Between once a month and
once a year
Never
Popular food culture and the convenience of healthy home cooking
options give the Home Chef plenty of reasons to eat at home.
Trend 1
Eating at Home or Away, the
Preference Gap Narrows
The prevalence of choice in at-
home dining experiences, as well as the
diversity of eat-out options, has helped
create some distinct differences in
consumer eating and cooking habits in
Asia Pacific.
In Australia, three quarters (76%) of
respondents eat a home-cooked meal
on most days and primarily do so due
to budget concerns (31%). Chinese
consumers are more likely (50%) than
theirSingaporean(40%)orKorean(34%)
counterparts to eat a home-cooked meal
on most days. Our research showed the
primary motivation in each of these
Asian markets was for their health.
How often do you eat a home-cooked meal?
What is the main reason you cook at home?
For my health
Tostay within my budget
I want to ensure I'm eating fresh ingredients
I like convenience/microwave meals which are readily available
I want to cook for my family, friends
Tohost lunch/dinner parties
For personal enjoyment
15%
31%
17%
3%
18%
2%
14%
48%
8%
24%
3%
11%
0%
6%
26%
23%
15%
5%
17%
1%
13%
25%24%
11%
2%
19%
1%
18%
Asia Pacific Food Forward Trends Report II
5. Social and demographic shifts in the
markets surveyed may go some way
in contributing to local dining habits.
In Korea, for example, forecasts of an
increase in single households of 30% by
20208
is likely driving the development
of healthy and convenient home-alone
dining experiences whilst supporting
continued interest in single eat-out
options. The growth in television shows
profiling hip, young, amateur cooks may
also be encouraging respondents to try
new at-home cooking experiences.ii ii
In Korea, 92% of respondents said they
would sometimes or often try out new
recipes when cooking. Elsewhere, 96%
of Chinese, 92% of Australian, and 80%
of Singaporean consumers said they
would try new recipes when cooking,
even if only sometimes.
In Korea, the availability of new
ingredients and accessibility to produce
sourced from overseas has heightened
consumer interest in being more
ambitious in the kitchen.
The prevalence of food delivery
services appears to go some way in
influencing dining habits too. In China,
44% of consumers order food, of any
kind (including supermarket deliveries
or fast food), to their home once a
week, or more. And in Korea, three in
ten respondents (31%) said they had
food delivered to their home once a
week, or more. Both Chinese and Korean
respondents are also more likely to have
food delivered to their workplace with
four in ten (42%) Chinese consumers
ordering it once a week or more, followed
by three in ten (29%) Koreans.
In Singapore and Australia however,
respondents are doing more of the food-
buying leg-work themselves with only
18% and 16%, respectively, ordering
food to their homes at least once a week.
Similarly,fooddeliveredtotheworkplace
is less common than in China or Korea
with only one in ten Singaporeans (11%)
and Australians (10%) ordering it once
a week or more. In fact, food delivery
to the workplace is so uncommon in
Australia that half of the respondents
(50%) said they’ve never done it.
“I’ve noticed recently
that there are more
places where I can buy
foreign ingredients, and
cooking seems to have
become a new way to
express oneself.”
YOUNG-JI LEE, JOONGANG ILBO, KOREA.
When cooking, do you try out new recipes?
Often
Sometimes
Never
I don’t cook
4%
92%
4%
5%
3%
60%
32%
22%
70%
3%1%
18%
2%
47%
21%
59%
49%
96%
92% 80%
Asia Pacific Food Forward Trends Report II
6. It would seem that despite the
prevalence of food delivery companies
catering to time-pressed families and
office workers, Singaporeans are still
more likely to eat out, with a range of
food readily available within easy walking
distance of most homes and workplaces.
Hawker centres are conveniently located
within housing estates and shopping
malls and have a wide selection of
food available. According to research
conducted by the Department of
Statistics in 2014, Singaporean
households are spending an average of
S$267 (US $200) a month on dining out,
a two-third increase since 20099
.
The growth of the home delivery
sector in Australia looks set to
strengthen the preference for at-home
dining experience. From the services
provided by major supermarket chains
to the emergence of smaller, specialist
services, the opportunity to get the best
dining experiences without leaving the
house is set to influence local eating
habits.
“People want convenience
and want to eat healthily,
but they also want to
know their meals are
balanced and maybe even
checked by a nutritionist.
Most people struggle with
time or lack the skills to
want to cook every night
of the week.”
EMMA STIRLING, ACCREDITED PRACTISING
DIETITIAN, SCOOP NUTRITION, AUSTRALIA
How often do your order food (of any kind) to be delivered to your home?
How often do your order food (of any kind) to be delivered to your workplace?
44%
30%
8%
6%
11%
31%
51%
11%
5%
2%
18%
27%
27%
13%
15%
16%
23%
17%
16%
27%
Once a Week or more
1-3 Times a Month
Several Times a Year
Once a Year or Less
Never
42%
20%
8%
5%
24%
29%
23%
13%
8%
10%
11%
15%
19%
11%
36%
10%
6%
4%
6%
50%
24% 1% 17% 8%
Once a Week or more
1-3 Times a Month
Several Times a Year
Once a Year or Less
Never
I don't work outside the home
8 Korea National Statistical Office
9 Euromonitor International, 2014, Singapore: Country Pulse
Asia Pacific Food Forward Trends Report II
7. 41%
74%
6%
11%
2%
7%
51%
16% 13%
7%
13%
19% 16%
8%
16%
55%
15%
17%
7% 6%
Blogs and online
Cooking book
TV/Cooking Channel
Word-of-mouth
I like to experiment and make up my own recipes
Social media sharing and recipe inspiration is being
driven by widespread food appreciation.
Trend 2
I heart food: Asia’s Online
Foodie Culture Thrives
Social media has profoundly changed
our relationship with, and understanding
of, food. Our research shows just how
significant the adoption of social media
tools by consumers has impacted
knowledge, insight and cooking habits.
With consumers evidently more
adventurous to try new recipes (see
Trend 1), finding new recipes online
has never been easier. Blogs and online
portals are the most common source for
finding new recipes — 74% of Korean,
55% of Chinese, 51% of Singaporean
and 41% of Australian respondents
search for new recipes online. Food
companies have been quick to respond
to the trend with the development of
interactive content that connects brands
with produce choice.
In Australia, a surge in branded online
recipe sites that are better connected to
sources of produce, including the major
supermarket chains, has been witnessed.
Meanwhile in Korea, a proliferation of
celebrity lifestyle blogs has further
advanced the interest in the sourcing,
preparation and cooking of produce —
sometimes with an increase in demand
for a specific product or food type.
With the growing volume of recipes
now available online, cookbooks are
seemingly gathering dust with 19% of
Australians, 15% of Chinese, 16% of
Singaporean, and only 6% of Koreans
using them to find new recipes. And it
isn’t just blogs and online recipe sites
that have eaten into the popularity of the
cookbook.
Where do you mostly find new recipes?
Asia Pacific Food Forward Trends Report II
8. Topraise/critique the venue where I am eating
I am interested in food and so are my friends/followers
I want to show my network/friend(s) what I'm eating/where I am at
I post on social media about everything, including food
Other
9%
38%
28%
19%
6%
1%
20%
45%
30%
4% 4%
16%
34%
27%
19%
5%
32%
28%
23%
12%
Social networking platforms are also
widely used by food companies, and
consumers with four in ten consumers
in Singapore (40%) and Korea (42%),
and six in ten consumers in China (62%)
posting about their food experiences
on social media once a month, or more.
17% of Chinese respondents and 8%
of Koreans post at least once a day.
Australians are less active with just 29%
posting once a month or more, and 34%
say they never post about their food
experiences.
Our research showed that
respondents in all four markets posted
details of their food experiences online
because of a shared interest they and
their friends/followers have in food.
This was particularly the case in China
(45%) and Korea (34%), whilst just
over a quarter of Australian (28%) and
Singaporean (28%) respondents agreed.
Australian and Singaporean respondents
were however more likely to use social
media to praise/critique the venue (38%
and 32% respectively) than their Chinese
or Korean counterparts.
How frequently do you post about your food experiences on social media?
What is the primary reason that you post your food experiences online?
“People use social media
to boast about where
they are. Once the
latest food craze hits,
whether it’s cronuts or
watermelon cake, people
can’t wait to jump on the
bandwagon and it causes
enough hype to get
queues around the block
at that place.”
ANNA POLYVIOU, PASTRY CHEF, AUSTRALIA
29%
62%
42%
40%
5%
11%
13%
37%
34%
At least everyday
Approximately once a week
Once a month
Rarely
Never
17%
30%
8%
22%
12%
31%
27%
15%
6%
20%
14%
39%
21%
30%
8%
Asia Pacific Food Forward Trends Report II
9. 36%
29%
12%
13%
5%
29%
21%
13%
21%
9%
16%
9%
8%
16%
9%
14%
6%
8%
13%
9%
50% 5% 7% 42%
Once a Week or more
2-3 Times a Month
Once a Month
Several Times a Year
Once a Year or Less
Never
once a month or more 28% 77% 63% 33%
Online shopping uptake slow but steady
as supermarkets retain mass appeal.
Trend 3
The Click Clique
Online sales growth continues to rise
in most retail spaces with the growing
trend also making an impact on the food
and drink sector, and more-so in some
markets than others.
In our research, Chinese and Korean
respondents said they were most active,
with approximately a third (36% and
29% respectively) purchasing food
or drink online once a week, or more.
Over three quarters (77%) of Chinese
respondents purchased food or drink
online once a month or more, and 63% of
Korean consumers said the same. It was
a different story in Australia, where only
14% of respondents said they purchased
food or drinks online once a week or
more; 28% are buying it once a month
or more but a significant 50% in that
market said they never do. Singaporeans
showed similar online purchasing habits
— 16% bought food or drink once a week
or more, 33% bought it once a month or
more, and 42% said they never shop for
food online.
How often do you purchase food or drinks online? (E.g. groceries, takeaway.)
There are signs however, of a marked
shift in online food shopping habits. In
Australia, 46% of respondents said
they have increased their online food
purchasing in the past year. Statistics
from IBISWorld verified the trend with
forecast growth of 14.6% in 2015 to
AU$2.19 billion (USD1.75 billion) in
online grocery sales. And in Korea, half
(52%) of the respondents said they had
increased their online purchase of food
and drink in the same period - a trend
that was reflected by a local grocery
store when it recently announced its
fresh food online sales exceeded canned
and packaged goods for the first time.
Elsewhere, the Chinese have embraced
online retail over the past 12 months
with three quarters of respondents
(76%) saying that they have increased
their online food purchasing during that
time.
Wouldyousay your onlinefoodpurchasing
has increased in the pastyear?
Yes No
46%
76%
54%
24%
52%
58%
48%
42%
Asia Pacific Food Forward Trends Report II
10. Across the four markets, non-
perishable foods such as packaged
snacks and canned goods are most
popular foodstuffs accounting for
76% of Korean, 70% of Chinese, 45%
of Singaporean and 38% of Australian
online food purchases. With the
exception of Singapore, non-perishables
were the preferred online purchase
for all markets, and beverages were
also rated within the top three for all
markets. Restaurant/takeaway food is
most popular in Singapore (53%) and
Australia (37%), and dairy/meat ranked
within the top three choices in China
(45%) and Korea (31%).
Whilst online sales of food and
drink remains one of the most exciting
opportunities in the sector, it has some
way to go before it overtakes more
traditional means of purchase. Over
two thirds of consumers in Australia
(70%) and Singapore (66%) and nearly
half in China (48%) said they most
often purchase their food at the local
supermarket. In Korea, discount stores
were the most popular choice (63%), with
supermarkets lagging behind at 14%.
Whatkinds offood doyounormallybuyonline?
Wheredoyoumostoftenpurchaseyourfood?
Department store (food aisle)
Discount store
Local supermarket
Farmer’s market
Online
It depends on what I wish to purchase
3%
1%
12%11%
3%
5%
2%
4%
70%
63%
12%
14%
2%
3%
2%
1%
7%
5%
27%
11%
48%
11%
17%
66%
Fruit / Vegetables
Dairy / Meat
Baby Formula
Non-perishables
(snacks and canned goods)
Beverages
Restaurant/Fast food
Other
13%
16%
13%
45%
35%
53%
7%
#1#2 #3
27%
31%
14%
76%
45%
14%
6%
#1#3 #2
27%
45%
21%
70%
36%
29%
2%
#1#2 #3
26%
22%
7%
38%
27%
37%
13%
#1 #3 #2
Asia Pacific Food Forward Trends Report II
11. We saw some variation between
markets in the rationale for choosing
to shop for groceries online or in-store.
However, quality was consistently
referenced as a top influencer of grocery
choice. In Australia, respondents ranked
price/special offer as the primary
influence in grocery choice.
With quality ranking, by far, the
number one thing that affects grocery
choices in our survey, access to foreign
products are helping to drive this desire
for quality produce.
Whichofthe followingmostaffectsyourgrocerychoices?
According to the Singapore Business Review, in 2014
Singapore’s grocery newcomer, RedMart, introduced a
smartphone app for orders. Within two months of its
introduction, 24% of the store’s orders came from the
app, reflecting a growing appetite in the City State for
online purchase through mobile.10
What's in season
Local produce
Quality
Brand
Price/special offer
I buy the ingredients I need
Convenience
17%
3%
15%
7%
20%
35%
3%
17%
1%
18%
2%
43%
7%
12%
16%
3%
16%
21%
33%
9%
2%
26%
5%
7%
3%
28% 27%
4%
“Many people will now
pick foreign products
over locally produced
items in the pursuit of
better quality produce,
and online shopping
makes foreign food
more accessible to
consumers.”
PENG WEI, ACCOUNT DIRECTOR, FEMINA, CHINA
10 Singapore Business Review, Singapore’s 20 hottest startups to watch in 2014
Asia Pacific Food Forward Trends Report II
12. Star-struck Chinese buck the trend as celebrity
endorsements have limited appeal elsewhere.
Trend 4
Celebrities, Food and
the Endorsement Recipe
Celebrity endorsement may be
embraced by some retail sectors, but
when it comes to food and restaurants,
only Chinese respondents suggested
it had any influence over their buying
habits.
In our research, 73% of Chinese
respondents said they were more likely
to buy a product or visit a restaurant on
accountofitsendorsementbyacelebrity
chef or brand ambassador. And only 6%
said they would not be influenced by such
an endorsement.
It was a very different story
elsewhere. In both Singapore and
Korea, just 21% of our respondents
said they would react favourably to
an endorsement and in Australia,
respondents were even more cynical —
only 16% said they would be more likely
to make a purchasing decision because
of it.
However, when it came to identifying
which source of information and
endorsement was the most influential,
respondents from each of the four
markets agreed — recommendation
from a friend or family member remains
the most effective means of influence. In
Australia (64%), Singapore (56%), China
(47%) and Korea (45%) respondents
considered word-of-mouth to be, on
average, three times more influential
than any other source of information
cited in our survey and seven times more
influential than celebrity endorsement.
Related to this, some commentators
have suggested that there is a growing
level of nervousness about the
implications of endorsements for both
consumers and celebrities. In China,
new food safety laws now make public
personalities liable if they knowingly
endorse products of questionable
quality11, 12
. Meanwhile in Singapore, paid
endorsements are under scrutiny
and public confidence in their validity is
waning.
Are you more likely to buy a product or
visit a restaurant that is endorsed by a
celebrity chef or ambassador?
Which of the following is most influential when it comes to choosing a new food product or service?
Yes No Indifferent
16%
21%
36%
43%
21%
30%
49%
73%
47%
37%
6%
21%
Celebrity (famous superstar – e.g. on TV, sporting star, movie)
Expert (blogger, journalist, food industry professional)
Word-of-mouth from a friend or family member
Research online (bbs, weibo, search engines)
7%
13%
64%
16%
12%
22%
47%
19%
6%
19%
45%
30%
7%
18%
56%
19%
11 http://www.adweek.com/news/advertising-branding/china-cracks-down-laughable-celebrity-endorsements-159833
12 http://www.treehugger.com/green-food/latest-victim-of-chinas-food-safety-scandals-celebrities.html
Asia Pacific Food Forward Trends Report II
13. Our Asia Pacific Food Forward Trends Report
II reveals that access to information and shared
experiences through the continued growth and
sheer number of digital and social platforms in
the region continues to shift people’s relationship
with food and the way in which they engage with
food brands.
Food producers, brands and service providers
wanting to create a product or experience that
meetstheneedsoftheiraudienceshouldfocuson
a targeted marketing communications strategy
that watches, listens and engages with its key
consumers.
Final thoughts
Asia Pacific Food Forward Trends Report II
14. Sophie Langley
Journalist
Australian Food News
Sophie is a writer for AFN and explores
issues around food, wellbeing and
environment. She is also a yoga teacher
and is undertaking a research degree on
waste and how it relates to food culture.
Thang Ngo
Journalist, Food Writer,
Commentator and Blogger.
One of the first to embrace video
blogging, Thang’s YouTube channel
recently passed 1 million views. He’s
currently ranked #4 on the Top Australian
Food Blogs list and #3 on the Top 100
Australian Food Social Media Influencers
ranking.
Anna Polyviou
Pastry Chef
Melbourne-born, Anna Polyviou’s career
has taken her all around the globe
working alongside some of the world’s
most talented pastry masterminds such
as Pierre Herme in Paris. She has taken
up residency at the Shangri-La Hotel,
Sydney for the past two and a half years
where she is famous for her sell-out
dessert events. Anna has won a number
of prestigious awards, including “Best
Dessert in Australia” in 2014 for her
Carrot Cake and recently featured on the
most recent season of Masterchef.
Kathy Cogo
Communications Manager
Australian Organic
Australian Organic is the largest and most
recognised organic certification body in
Australia.
Emma Stirling
Accredited Practising Dietitian
Scoop Nutrition
Emma Stirling has over twenty years’
experience as a dietitian. She is also
a business owner, blogger, media
commentator, writer, academic and
editor of award winning nutrition blog,
The Scoop on Nutrition. Her Melbourne
based consultancy, Scoop Nutrition,
services the food, hospitality, media and
health industries. In 2015 she launched
Storehouse Blog Directory stocked with
credential-approved nutrition bloggers.
Phillip Davenport
Chef, TV Host
New Zealand born and classically trained
in French cuisine, Chef Phillip Davenport’s
insatiable passion for food started at
an early age. He is also the host and
executive producer of The Toque 12
series, an exciting destination cooking
show, which airs in 55 countries.
Necia Wilden
Food Editor
The Australian
Necia is a food editor and writer for
Weekend A Plus and Personal Oz in The
Australian. She is also co-author of The
Australian’s Hot 50 restaurants list.
Katrina Meynink
Food Writer
Katrina Meynink has a background in
food communications and has trained as
a chef. She has combined her two great
loves of food and words into a career
in food writing. She has written two
cookbooks, writes a weekly recipe column
as part of the Fairfax Media Daily Life
team and freelances for a number of food
magazines nationally and internationally.
Alex Adams
Food Blogger
Alex Adams, aka Ms Darlinghurst, is one
of Sydney’s most prominent food and
beverage bloggers. Alex’s weekly ‘Ms
Darlinghurst Newsletter’ goes out to over
35,000 Sydneysiders. Alex also owns a
boutique events company called Secret
Foodies who host regular surprise dining
experiences for adventurous foodies.
Australia
Expert Profiles
Asia Pacific Food Forward Trends Report II
15. Wang Shuo
Deputy Editor in Chief
Modern Weekly
Wang Shuo, is the Deputy Editor in Chief
of Modern Weekly, one of the most
prominent newspaper glossies that has
become an authority on style, culture and
business. Shuo’s articles often reveal the
latest trends in food and fashion.
Gao Chong
Director, City Section
Life Style
Life Style, a bilingual magazine that
specialises in real estate, art, travel,
gourmet food, luxury and the latest news
about top brands in the world. Gao often
writes about the cross cultural exchange
of food gourmet between Chinese and
foreign tastes.
Peng Wei
Account Director
Femina
Peng Wei is the City Section Account
Director of Femina, a sister magazine to
ELLE and Marie Claire. Peng Wei heads
the lifestyle section for the biweekly and
covers features that include food, big
brand cosmetics, shoes, bags, and other
modern female fashion interests.
Zhang He
Editor
New Western Cuisine
New Western Cuisine, a monthly bi-
lingual publication focused on food and
beverage. Zhang He is responsible for
the food and beverage features and
restaurant recommendations section.
Kula Jiang
Senior Lifestyle Editor
JOKER
Kula Jiang is the Senior Lifestyle Editor
of Men’s JOKER a popular magazine that
covers the lifestyle features on fashion,
style, and culture for men. Kula has
written many articles that have unearthed
the latest topics in food, fashion, and
other modern lifestyle trends in China.
Zeng Dan
Editor
La RVF
La Revue du Vin De France (La RVF) is
one of the world’s oldest wine magazines.
Dan covers wine brands in China and also
occasionally writes about gourmet food.
China
May, (Yu-Jin Kim)
Cooking Specialist
May is a cooking specialist having had
a career in publishing and web content
planning. After years of living abroad, she
has developed her own distinct identity
as a food stylist. She now shares her
specialty through influential food and
lifestyle magazines such as Essen and
Lemon Tree. She also manages a cooking
website choolchool.com and cooking
blog (may041208), and runs her cooking
studio ‘May’s Table’. Additionally, May
publishes many of her own recipe books,
including “Onigiri,” “A small bowl,” and
“May’s Simple Cooking.”
Young-ji Lee
Journalist
JoongAng llbo
Young-ji Lee is a journalist for Gangnam
Tongshin, a section in JoongAng llbo,
that focuses on life, culture and food.
JoongAng llbo is one of Korea’s leading
top- tier newspapers and Gangnam
Tongshin provides new trends and in-depth
lifestyle stories on topics such as
food and dining. With her extensive
background as a food and lifestyle
journalist, Young-ji Lee is considered a
prominent expert who shares food trends
and news with consumers in Korea.
Sung-koo Chung
Head Chef of Goo STK 528 & 733
Sung-koo Chung is head chef at Goo STK
528 & 733, the restaurant that brought
the dry-aged steak craze to Korea. Chef
Sung-koo Chung has focused on Italian
and French cuisine for 17 years and
manages the full maturing process in the
restaurant’s own steak aging room. With
distinguished skill and field knowledge,
Chef Sung-koo Chung is well known for
his expertise in dry aged steak.
Korea
Asia Pacific Food Forward Trends Report II
16. Jamie Foo
Student Advocate of We Are
Singavore
We Are Singavore is a project helmed
by a group of four final year students
from the Wee Kim Wee School, Nanyang
Technological University. The group aims
to raise awareness about the need to
support eating local food.
Dr Leslie Tay
Author, Photographer, Food blogger
Dr Tay is regarded as one of the best
authorities on Singaporean food and has
published three books on the City State’s
food scene. He has spent almost a decade
trawling Singapore in search of the best
hawker food and sharing these gems with
his readers.
Tan Pin Yen
Correspondent and Features Editor
Lianhe Zaobao’s ZbBz
Pin Yen had a hand in building Singapore’s
very first bilingual high-end lifestyle
newsgazine ZbBz, specialising in
gastronomy. Her time as features
editor saw her sourcing for high profile
individuals to feature, including top chefs
such as Joel Robuchon.
Singapore
Chef Tan Yong Hua
Director-Executive Chef of
Restaurant HOME and Iron Chef
Thailand Winner 2013
Chef Tan Yong Hua was the first
Singaporean chef to win Iron Chef
Thailand and he has also won the gold and
two silver medals at the prestigious 6th
World Championship of Chinese Cuisine
in China. He also clinched the gold medal
at the Singapore Gourmet Hunt 2004. He
has been the director-executive chef of
restaurant HOME since August 2013.
Aurélien Laban
Operations Manager,
Brasserie Gavroche
Aurélien is the operations manager of the
French Brasserie Gavroche on Tras street.
The restaurant, helmed by Chef Frédéric
Colin, focuses on recreating classic
Parisian dishes.
Asia Pacific Food Forward Trends Report II
17. For more information about the Asia Pacific Food Forward Trends Report II, contact:
Ava Lawler
Managing Director
+61 2 9994 4468
alawler@webershandwick.com
Marie Najjar
Vice President, Consumer
+61 2 9994 4467
mnajjar@webershandwick.com
facebook.com/WeberShandwickAPAC
webershandwick.asia
twitter.com/engagingalways
weibo.com/u/2949235562
Linkedin /Company/WeberShandwick
YouTube /WeberShandwickAP
www.webershandwick.com.au
webershandwick.cn
webershandwick.co.kr
webershandwick.asia/foodforward-SG
Australia
China
Korea
Singapore
Darren Burns
President
+86 21 6322 2746
dburns@webershandwick.com
Simon Dang
Head of China Food & Nutrition Practice
+86 10 8569 9929
sdang@webershandwick.com
Tyler Kim
Managing Director, Korea
+82 2 6250 7007
Tyler.Kim@webershandwick.com
Ihn Chee
Senior Vice President, Consumer
+82 2 6250 7004
Ihn.Chee@webershandwick.com
Vanessa Ho Nikolovski
Managing Director
+65 6825 8000
vnikolovski@webershandwick.com
Margaret Cunico
President, Head of Consumer
+65 6825 8007
mcunico@webershandwick.com
Asia Pacific Food Forward Trends Report II