This document provides a summary of food trends from April to June. It discusses trends around conscious eating, reducing food waste, educating consumers about food origins, and encouraging more mindful eating. Examples include an app that sells discounted soon-to-expire food to reduce waste, an "electronic nose" that detects food safety, and campaigns promoting home cooking.
The document summarizes various food trends from around the world between July and September. Some of the trends discussed include high-tech innovations in food preparation and consumption alongside a return to more analog and natural food experiences. New restaurants focus on paleo diets consisting of only unprocessed foods from 10,000 years ago. Other trends include using bees to build wax sculptures of food packaging, devices that revive flat beer, and personalized coffee orders via smartphone.
The document summarizes food trends from April to June 2013 reported in the magazine "Grey Food Trends". Some key trends discussed include mobile and portable food options like egg skewers and mini refrigerators, fun and engaging marketing campaigns by brands like Applebee's and Coca-Cola, and sustainable and health-conscious innovations such as lactose-free cheese substitutes and slow-cooking bags. The trends reflect consumers' desire for excitement and convenience in addition to basic nutrition.
The document summarizes 16 global food and beverage trends for 2016 as identified by the Daniel J. Edelman Global Food and Beverage Sector. Some of the key trends discussed include a focus on authenticity and transparency in the industry; growing consumer interest in edible insects as a sustainable protein source; the influence of climate change on consumer behavior and expectations of industry response; and the impact of new technologies in transforming food production and empowering consumers. The food and beverage sector is seen as undergoing unprecedented change while also maintaining traditions around heritage, craft and simplicity.
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.
How to design a way to reduce food waste in single households - THE PICK-UP ...Kate Katzenstein
For SINGLE HOUSEHOLDS, who have to manage their leftovers, PICK-UP-BOX is a web-based solution that offers an EASY way to share leftovers in a TRUSTWORTHY way. Unlike web-based food sharing communities, where a lot of effort is involved, PICK-UP-BOX makes it possible to save and share resources in a quite SIMPLE way.
The Next Idea International Restaurant and Food Trend Forecast 2018Robert Ancill
The Next Idea (TNI) anticipates 2018 to be a very exciting year as the ever-changing restaurant and food landscape adjusts itself towards an uncertain yet deeply curious and discerning consumer.
This Presentation represents the authoritative guide to the most significant food trends anticipated in 2018.
This report surveys what’s changing when it comes to how we find, cook and eat food, how we think about what we eat and how brands are marketing food. It doesn’t, however, attempt to round up everything of note in the wide world of food and beverage. Rather, it focuses on eight
of the relevant macro trends we’ve highlighted in the past few years, plus three overarching trends affecting the food category: the influence of technology, health and wellness, and foodie culture. Within these trends, we spotlight some of the things to watch we’ve been tracking.
An overview of the top 12 food trends for 2016, originally completed at the beginning of 2016. For each trend Symrise analyzes the source of inspiration and the top consumes related to the trend. We then look at which industry publications are picking up on the trend, menu examples, news stories and finally the Symrise take on the trend.
The document summarizes various food trends from around the world between July and September. Some of the trends discussed include high-tech innovations in food preparation and consumption alongside a return to more analog and natural food experiences. New restaurants focus on paleo diets consisting of only unprocessed foods from 10,000 years ago. Other trends include using bees to build wax sculptures of food packaging, devices that revive flat beer, and personalized coffee orders via smartphone.
The document summarizes food trends from April to June 2013 reported in the magazine "Grey Food Trends". Some key trends discussed include mobile and portable food options like egg skewers and mini refrigerators, fun and engaging marketing campaigns by brands like Applebee's and Coca-Cola, and sustainable and health-conscious innovations such as lactose-free cheese substitutes and slow-cooking bags. The trends reflect consumers' desire for excitement and convenience in addition to basic nutrition.
The document summarizes 16 global food and beverage trends for 2016 as identified by the Daniel J. Edelman Global Food and Beverage Sector. Some of the key trends discussed include a focus on authenticity and transparency in the industry; growing consumer interest in edible insects as a sustainable protein source; the influence of climate change on consumer behavior and expectations of industry response; and the impact of new technologies in transforming food production and empowering consumers. The food and beverage sector is seen as undergoing unprecedented change while also maintaining traditions around heritage, craft and simplicity.
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.
How to design a way to reduce food waste in single households - THE PICK-UP ...Kate Katzenstein
For SINGLE HOUSEHOLDS, who have to manage their leftovers, PICK-UP-BOX is a web-based solution that offers an EASY way to share leftovers in a TRUSTWORTHY way. Unlike web-based food sharing communities, where a lot of effort is involved, PICK-UP-BOX makes it possible to save and share resources in a quite SIMPLE way.
The Next Idea International Restaurant and Food Trend Forecast 2018Robert Ancill
The Next Idea (TNI) anticipates 2018 to be a very exciting year as the ever-changing restaurant and food landscape adjusts itself towards an uncertain yet deeply curious and discerning consumer.
This Presentation represents the authoritative guide to the most significant food trends anticipated in 2018.
This report surveys what’s changing when it comes to how we find, cook and eat food, how we think about what we eat and how brands are marketing food. It doesn’t, however, attempt to round up everything of note in the wide world of food and beverage. Rather, it focuses on eight
of the relevant macro trends we’ve highlighted in the past few years, plus three overarching trends affecting the food category: the influence of technology, health and wellness, and foodie culture. Within these trends, we spotlight some of the things to watch we’ve been tracking.
An overview of the top 12 food trends for 2016, originally completed at the beginning of 2016. For each trend Symrise analyzes the source of inspiration and the top consumes related to the trend. We then look at which industry publications are picking up on the trend, menu examples, news stories and finally the Symrise take on the trend.
Today's foodies want less meat, more veg and sustainable, zero-waste options. Read more about the 20 trends that will dominate higher ed dining in 2020 in this enlightening SlideShare.
Food and Beverage Trends: The Fancy Food Show, 2017Hamutal Schieber
In June 2017 we visited New York’s “Fancy Food Show” in order to review the most interesting innovations in F&B first-hand, and help our clients find partners and discover opportunities.
This presentation features the trends we believe to be shaping the food & beverage industry, along with examples from the exhibition’s products and lectures, which in our opinion best express those trends.
Verbraucher weltweit werden beim Lebensmittelkauf von zwei übergeordneten Konsumtrends beeinflusst: Dem Wunsch nach einer nachhaltigen, ressourcensparenden Ernährungsweise und der Sehnsucht, den eigenen Individualismus auf dem Teller auszudrücken. Rund um diese Meta-Trends hat die Kommunikationsagentur Edelman.ergo im Rahmen der „Internationalen Grünen Woche“ 16 globale Lebensmitteltrends veröffentlicht.
This short presentation scrapes the surface of what's going on in the frozen snacks category. It offers some consumer insights as well as trends affecting frozen snacks.
2016; a year in which we will be noticing the transformation the Food & Beverage industry is undergoing even more. Not only on a global but also on a local level, both from a societal and a personal perspective, innovative while traditional at the same time, and even more dynamic and complex than ever. While we have headed into this exciting new year yet, please let us introduce you to the trends we see.
The next idea restaurant trend forecast 2017 presentation format 3Robert Ancill
This document discusses 13 primary food trends for 2017-2018 and beyond. The top trends are health and wellness, plant-based foods, food as medicine, and farm-to-table. Consumers are increasingly demanding transparency, sustainability, and natural, unprocessed ingredients. Emerging trends include alternative ingredients, free-from foods, local sourcing, and virtual restaurants. Restaurants should embrace these trends by promoting health, sourcing ingredients traditionally, deploying technology, and thinking sustainably.
This document summarizes the key findings from a large global study on brand authenticity. Some of the main points include:
- Authenticity is important to consumers and how they define it may surprise brands. The study revealed an "authenticity deficit" where most consumers do not feel brands are authentic.
- Consumers define authentic brands as those that demonstrate the "3 R's" - Reliable, Respectful, and Real. The Real dimension is the most challenging for many brands.
- Food and beverage brands are seen as the most authentic industry globally, driven by perceptions of reliability. However, all industries can improve on being seen as more "real".
- The study
Opened in 2010, Zoc and Urbana 47 restaurants in Rome serve locally sourced, sustainable food and furnishings that can be purchased. Turntable Kitchen, launched in 2011, is a monthly food and music pairing subscription that includes a vinyl single, digital mixtape and seasonal recipes. Dishtip, launched in 2010, is a food search engine that helps users find local restaurants and dishes.
QuicknGreen Natural Convenience Stores 2016 The Greening YearLenard Kritchman
This document provides a business plan for Quick n' Green, a proposed chain of natural convenience stores. It outlines the growing market for organic and natural foods as an opportunity. The founder, Lenard Kritchman, has experience owning natural food stores. Quick n' Green aims to be the "7-11 of natural foods" by offering a small, 2000 sq ft store format stocked with top-selling natural grocery, refrigerated, frozen and prepared foods. It will emphasize convenience while educating customers about healthy, green lifestyles. The plan details store operations, distribution, products, marketing and financial projections with the goal of raising $500,000 to open 2 initial locations within a year.
Brazilians are increasingly looking for convenient foods that save time in cooking while also being healthy options. Many consumers find that they have little time to cook at home due to busy lifestyles. There is demand for products that make cooking easier through streamlined preparation, ready-made meals, or meal kits. Snacking is also on the rise as traditional meal times decline. Many consumers are also trying to add more whole grains and proteins to their diets for health reasons like obesity, hypertension, and diabetes. Technologies like apps have potential to help consumers make healthier choices and track their eating.
The document provides a comparison of the Clif Bar and Larabar brands across various digital marketing channels, including websites, Facebook, Twitter, YouTube, Instagram, Pinterest, and Google+. For websites, Clif Bar's is more interactive while Larabar's emphasizes simplicity. On Facebook, both engage audiences well but Clif Bar could improve response consistency. Clif Bar excels on Twitter with unique content and hashtags, while Larabar gains followers slowly. For YouTube, Clif Bar links platforms well but could post more frequently, and Larabar needs better video organization. Overall, the document evaluates brand presence and strategies across key online platforms.
10 exciting dining trends to be served up in 2018DG Consulting
From the evolution of vegetable dishes and a new focus on botanicals, to a deeper need for personalised customer interactions and ownership of ethical responsibilities – here are 10 Dining and Drink Trends Expected to Make an Impact in 2018
Challenged with the idea to come up with a strategy how to market a delivery service for expired/rotten food, I decided to take the idea pretty literal. To do that I took a look at current cultural movements and what the actual deal is with "expired food". And guess what, expired is not necessarily expired. It's this misconception that causes thousands of tons of food trash every day.
BioApply, supplier of eco-responsible solutions!BioApply
BioApply is a Swiss company developing innovative, sustainable and attractive solutions by prioritizing on the usage of renewable resources. All BioApply bags are vegetable-based, 100% biodegradable, 100% compostable and 100% GMO-free BioApply is Ok Compost, Home Compost, OK Biodegradable or OK Biobased certified BioApply bags have a better ecological balance unlike paper bags and plastic
Welcome to this issue of the Rewir Trend Review where we will give you the latest on the food industry. Yummy! Subscribe today for your monthly brand and business update by sending an email to rewir@rewir.com.
https://buyorganiccoffee.org/2235/organic-coffee-side-effects/
Organic Coffee Side Effects
When we think of something having side effects we usually expect something bad. But, that is not the case with organic coffee. Organic coffee side effects are all good! You may be someone who drinks coffee in the morning to get started. Or you may need a cup of java to make it through a long afternoon at work. And you probably like the aroma and flavor of a good cup of coffee. It does not matter why you drink coffee or how much you drink. You will experience positive organic coffee side effects even if you are not aware of them.
Organic Coffee Side Effects
Better quality coffee
Health benefits of coffee
Benefits of organic versus regular coffee
Helping save the environment
Organic Coffee Side Effects, 1: Better Quality Coffee
Your organic coffee is almost always Arabica organic coffee.
There are two basic species of coffee, Arabica and Robusta. Arabica coffee is generally believed to be the first type of coffee to be cultivated with a tradition stretching back over a thousand years. When you buy Arabica organic coffee you are choosing the species of coffee with superior taste.
Arabica has less caffeine than Robusta, the other basic coffee type. But Arabica has more complex flavor and aroma and is the ingredient of most gourmet coffees. So, when you choose organic coffee for whatever purpose, the side effects are better aroma and better taste.
Organic Coffee Side Effects, 2: Health Benefits
Coffee has many health benefits. And most of those benefits come from the antioxidants found in green coffee and also those formed during roasting. Higher quality coffee such as organic coffee typically has more antioxidants and therefore more health benefits.
For the complete lowdown on organic coffee health benefits, take a look at our article of the same name. The short version is that if you drink coffee you are less likely to get a whole bunch of bad diseases. These diseases which you can perhaps avoid include Type II diabetes, Parkinson’s disease, Alzheimer’s disease, liver cancer, prostate cancer, endometrial cancer, colon cancer, death by suicide, and progressive dementia.
Not only are you likely to live longer by drinking coffee, you will perform better and enjoy yourself more along the way. For folks who engage in strength and endurance sports a cup or two of coffee beforehand helps their performance. And, it turns out that sex is better too for coffee drinkers. What? Does coffee make sex better?
Scientific research shows that coffee can lead to sexual arousal in females. Studies of sixtyish men and women show that coffee drinking women have sex more frequently and coffee drinking men have higher potency.
This document summarizes the branding and marketing strategy developed for White Tiger Gourmet restaurant. The strategy addressed two key challenges: a lack of cohesive branding across platforms and low brand awareness among college students. To tackle this, the team redesigned the logo, website, menu and photography to create a consistent brand image. They also increased social media presence on Instagram and Facebook through contests, user-generated content and events. This led to an 844% increase in Instagram followers and growth in Facebook interactions. Overall sales increased by 38% after implementing the new branding and marketing strategy.
This document summarizes an integrated marketing campaign plan for Auntie Anne's pretzels. The goal is to increase in-store sales by boosting awareness and foot traffic. The target audience is "spontaneous snackers", particularly millennial women, who value freshness, authenticity and indulgence. The campaign's big idea is that Auntie Anne's offers unexpectedly fresh pretzels that make indulgence feel right. Tactics include social media promotions, earned media, outdoor, digital and online radio ads. The budget allocates most funds to digital and outdoor advertising. Performance will be measured by sales, app downloads, impressions and redemptions.
Today's foodies want less meat, more veg and sustainable, zero-waste options. Read more about the 20 trends that will dominate higher ed dining in 2020 in this enlightening SlideShare.
Food and Beverage Trends: The Fancy Food Show, 2017Hamutal Schieber
In June 2017 we visited New York’s “Fancy Food Show” in order to review the most interesting innovations in F&B first-hand, and help our clients find partners and discover opportunities.
This presentation features the trends we believe to be shaping the food & beverage industry, along with examples from the exhibition’s products and lectures, which in our opinion best express those trends.
Verbraucher weltweit werden beim Lebensmittelkauf von zwei übergeordneten Konsumtrends beeinflusst: Dem Wunsch nach einer nachhaltigen, ressourcensparenden Ernährungsweise und der Sehnsucht, den eigenen Individualismus auf dem Teller auszudrücken. Rund um diese Meta-Trends hat die Kommunikationsagentur Edelman.ergo im Rahmen der „Internationalen Grünen Woche“ 16 globale Lebensmitteltrends veröffentlicht.
This short presentation scrapes the surface of what's going on in the frozen snacks category. It offers some consumer insights as well as trends affecting frozen snacks.
2016; a year in which we will be noticing the transformation the Food & Beverage industry is undergoing even more. Not only on a global but also on a local level, both from a societal and a personal perspective, innovative while traditional at the same time, and even more dynamic and complex than ever. While we have headed into this exciting new year yet, please let us introduce you to the trends we see.
The next idea restaurant trend forecast 2017 presentation format 3Robert Ancill
This document discusses 13 primary food trends for 2017-2018 and beyond. The top trends are health and wellness, plant-based foods, food as medicine, and farm-to-table. Consumers are increasingly demanding transparency, sustainability, and natural, unprocessed ingredients. Emerging trends include alternative ingredients, free-from foods, local sourcing, and virtual restaurants. Restaurants should embrace these trends by promoting health, sourcing ingredients traditionally, deploying technology, and thinking sustainably.
This document summarizes the key findings from a large global study on brand authenticity. Some of the main points include:
- Authenticity is important to consumers and how they define it may surprise brands. The study revealed an "authenticity deficit" where most consumers do not feel brands are authentic.
- Consumers define authentic brands as those that demonstrate the "3 R's" - Reliable, Respectful, and Real. The Real dimension is the most challenging for many brands.
- Food and beverage brands are seen as the most authentic industry globally, driven by perceptions of reliability. However, all industries can improve on being seen as more "real".
- The study
Opened in 2010, Zoc and Urbana 47 restaurants in Rome serve locally sourced, sustainable food and furnishings that can be purchased. Turntable Kitchen, launched in 2011, is a monthly food and music pairing subscription that includes a vinyl single, digital mixtape and seasonal recipes. Dishtip, launched in 2010, is a food search engine that helps users find local restaurants and dishes.
QuicknGreen Natural Convenience Stores 2016 The Greening YearLenard Kritchman
This document provides a business plan for Quick n' Green, a proposed chain of natural convenience stores. It outlines the growing market for organic and natural foods as an opportunity. The founder, Lenard Kritchman, has experience owning natural food stores. Quick n' Green aims to be the "7-11 of natural foods" by offering a small, 2000 sq ft store format stocked with top-selling natural grocery, refrigerated, frozen and prepared foods. It will emphasize convenience while educating customers about healthy, green lifestyles. The plan details store operations, distribution, products, marketing and financial projections with the goal of raising $500,000 to open 2 initial locations within a year.
Brazilians are increasingly looking for convenient foods that save time in cooking while also being healthy options. Many consumers find that they have little time to cook at home due to busy lifestyles. There is demand for products that make cooking easier through streamlined preparation, ready-made meals, or meal kits. Snacking is also on the rise as traditional meal times decline. Many consumers are also trying to add more whole grains and proteins to their diets for health reasons like obesity, hypertension, and diabetes. Technologies like apps have potential to help consumers make healthier choices and track their eating.
The document provides a comparison of the Clif Bar and Larabar brands across various digital marketing channels, including websites, Facebook, Twitter, YouTube, Instagram, Pinterest, and Google+. For websites, Clif Bar's is more interactive while Larabar's emphasizes simplicity. On Facebook, both engage audiences well but Clif Bar could improve response consistency. Clif Bar excels on Twitter with unique content and hashtags, while Larabar gains followers slowly. For YouTube, Clif Bar links platforms well but could post more frequently, and Larabar needs better video organization. Overall, the document evaluates brand presence and strategies across key online platforms.
10 exciting dining trends to be served up in 2018DG Consulting
From the evolution of vegetable dishes and a new focus on botanicals, to a deeper need for personalised customer interactions and ownership of ethical responsibilities – here are 10 Dining and Drink Trends Expected to Make an Impact in 2018
Challenged with the idea to come up with a strategy how to market a delivery service for expired/rotten food, I decided to take the idea pretty literal. To do that I took a look at current cultural movements and what the actual deal is with "expired food". And guess what, expired is not necessarily expired. It's this misconception that causes thousands of tons of food trash every day.
BioApply, supplier of eco-responsible solutions!BioApply
BioApply is a Swiss company developing innovative, sustainable and attractive solutions by prioritizing on the usage of renewable resources. All BioApply bags are vegetable-based, 100% biodegradable, 100% compostable and 100% GMO-free BioApply is Ok Compost, Home Compost, OK Biodegradable or OK Biobased certified BioApply bags have a better ecological balance unlike paper bags and plastic
Welcome to this issue of the Rewir Trend Review where we will give you the latest on the food industry. Yummy! Subscribe today for your monthly brand and business update by sending an email to rewir@rewir.com.
https://buyorganiccoffee.org/2235/organic-coffee-side-effects/
Organic Coffee Side Effects
When we think of something having side effects we usually expect something bad. But, that is not the case with organic coffee. Organic coffee side effects are all good! You may be someone who drinks coffee in the morning to get started. Or you may need a cup of java to make it through a long afternoon at work. And you probably like the aroma and flavor of a good cup of coffee. It does not matter why you drink coffee or how much you drink. You will experience positive organic coffee side effects even if you are not aware of them.
Organic Coffee Side Effects
Better quality coffee
Health benefits of coffee
Benefits of organic versus regular coffee
Helping save the environment
Organic Coffee Side Effects, 1: Better Quality Coffee
Your organic coffee is almost always Arabica organic coffee.
There are two basic species of coffee, Arabica and Robusta. Arabica coffee is generally believed to be the first type of coffee to be cultivated with a tradition stretching back over a thousand years. When you buy Arabica organic coffee you are choosing the species of coffee with superior taste.
Arabica has less caffeine than Robusta, the other basic coffee type. But Arabica has more complex flavor and aroma and is the ingredient of most gourmet coffees. So, when you choose organic coffee for whatever purpose, the side effects are better aroma and better taste.
Organic Coffee Side Effects, 2: Health Benefits
Coffee has many health benefits. And most of those benefits come from the antioxidants found in green coffee and also those formed during roasting. Higher quality coffee such as organic coffee typically has more antioxidants and therefore more health benefits.
For the complete lowdown on organic coffee health benefits, take a look at our article of the same name. The short version is that if you drink coffee you are less likely to get a whole bunch of bad diseases. These diseases which you can perhaps avoid include Type II diabetes, Parkinson’s disease, Alzheimer’s disease, liver cancer, prostate cancer, endometrial cancer, colon cancer, death by suicide, and progressive dementia.
Not only are you likely to live longer by drinking coffee, you will perform better and enjoy yourself more along the way. For folks who engage in strength and endurance sports a cup or two of coffee beforehand helps their performance. And, it turns out that sex is better too for coffee drinkers. What? Does coffee make sex better?
Scientific research shows that coffee can lead to sexual arousal in females. Studies of sixtyish men and women show that coffee drinking women have sex more frequently and coffee drinking men have higher potency.
This document summarizes the branding and marketing strategy developed for White Tiger Gourmet restaurant. The strategy addressed two key challenges: a lack of cohesive branding across platforms and low brand awareness among college students. To tackle this, the team redesigned the logo, website, menu and photography to create a consistent brand image. They also increased social media presence on Instagram and Facebook through contests, user-generated content and events. This led to an 844% increase in Instagram followers and growth in Facebook interactions. Overall sales increased by 38% after implementing the new branding and marketing strategy.
This document summarizes an integrated marketing campaign plan for Auntie Anne's pretzels. The goal is to increase in-store sales by boosting awareness and foot traffic. The target audience is "spontaneous snackers", particularly millennial women, who value freshness, authenticity and indulgence. The campaign's big idea is that Auntie Anne's offers unexpectedly fresh pretzels that make indulgence feel right. Tactics include social media promotions, earned media, outdoor, digital and online radio ads. The budget allocates most funds to digital and outdoor advertising. Performance will be measured by sales, app downloads, impressions and redemptions.
Americans are increasingly searching for foods online to learn about functional ingredients and global cuisines. Searches for turmeric have grown significantly as people look to understand its health benefits and how to consume it. Pho is a seasonal rising trend as Americans seek to experience other cultures through food. Pork shoulder searches spike on weekends as people experiment with new preparation methods for familiar meats.
Top Trends From the 2017 Winter Fancy Food Show Symrise
The Symrise team has put together the Top 10 Trends from the 2017 Winter Fancy Food Show in San Francisco, CA. For more information visit in-sight.symrise.com
Die Welt der Daten: Offline trifft Online und Facebook ist mittendrin. #AFBMCAllFacebook.de
Vortrag von Andreas Rau und Dr. Jochen Schlosser auf der AllFacebook Marketing Conference 2015 in München.
Mehr Informationen:
http://conference.allfacebook.de/
Millennials consider food to be an important part of their personal identity and closely follow food trends. They are more likely than older generations to research and try new food trends. Most millennials share photos of food on social media and are more inclined to share unique or unusual dishes. There is growing fatigue with typical "food porn" photos on Instagram. Emerging food photography focuses more on unexpected, artistic presentations of food aimed at stimulating the mind. Feats of precise food arrangement and plating are gaining attention on accounts like Symmetry Breakfast. Restaurants and consumers are also placing greater emphasis on attractive, share-worthy table settings and backdrops for food photos.
Das digitale Zeitalter hat nicht nur die Art verändert, wie Menschen miteinander kommunizieren, es hat auch ein neues Selbstverständnis und einen selbstbewussteren Umgang mit Medien möglich gemacht. Die kommunikative Vormacht von Markenmachern wird in Frage gestellt.
In einer gemeinsamen Studie zeigen Grey and Google, dass der 'Homo Connectus' vor allem mit Menschen verbunden ist. Nur wenn Marken lernen, echte Beziehungen mit echten Menschen einzugehen, haben sie eine Chance beim 'Homo Connectus'.
Siehe auch http://homoconnectus.grey.de/
Bloggen für eine Werbeagentur? Gibt`s nicht? Gibts doch!GREY Germany
Die Präsentation ist Bestandteil des Workshops "Bloggen für eine Werbeagentur? Gibts nicht? Gibts doch!" im Rahmen des Medienfest.NRW 2011 in Köln am 25.06.2011.
Ziel des Workshops sollte sein, dass die Teilnehmer einen ersten Eindruck davon erhalten, was Bloggen eigentlich ist, wie es funktioniert und warum dies gerade für eine Werbeagentur im Rahmen der PR / Corporate Communications Sinn macht.
Keeping a close eye on how our society becomes more conscientious about food waste and taking a look at the various solutions startups work out to hack the flawed system gives us an early glimpse into how positive shifts happen in the world. Food waste is a fascinating topic, and only partly because the current numbers and existing processes are outrageous.
Until 2009, there was not much deep information to be found about the exact scale and nature of the food loss and waste in the world. Published that same year, Tristam Stuart’s book, Waste: Uncovering the Global Food Scandal provides a sobering trip to the reality of food. It also highlights an incredibly important fact: with small, common sense tweaks in habits and processes, the current grave situation can be turned on its head and solve the problem of the 842 million people living in hunger around the world too.
This document explores emerging trends in the future of food, including ingredients, dining destinations, personalities, and technology. Some of the major trends highlighted are the rise of forgotten and heritage foods; the growth of food literacy and interest from a young age; an increased focus on provenance, sustainability and local ingredients; and the rapid development of dining technology and apps. Culinary tourism is also growing exponentially, with cities like Bangkok, Barcelona, Brooklyn, Copenhagen, Lima, Marrakesh, Melbourne, Portland, Singapore, and Tel Aviv highlighted as top destinations for food exploration.
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.
FIS are a food consultancy firm. Each year we publish our Foodservice Trend Book which is a source of inspiration and culinary reference to all professionals in the food and beverage industry. Get in touch to find out more!
How To Segment Our Customers In Light Of Evolving Consumer Eating Occasions A...aNumak & Company
The consumer is the king. With their freedom of choice, they can change their preferences of a product or a brand the way they wish to.
Here's looking at the various aspects in which the consumer and the brand influence each other while keeping food and eating habits in focus.
Recently, there have been a number of announcements in the world of food nutrition and product labelling in an attempt to better inform consumers about what they are eating. Updates to the Nutrition Facts U.S. Table. UK Traffic Light Labelling System. Google’s Nutrition Check Feature.
The U.S. Food Consumer: Presentation for ProMexico on today's trendsLina Bush
An economic look at food spending across the U.S.A. this presentation by The Food Institute details real-dollar expenditures at restaurants and various grocery stores. Discover where consumers are finding food products and how they decide to purchase these goods in today's economy.
1) Globally, 1.3 billion tonnes of food is wasted every year, enough to feed 870 million hungry people. In the UK alone, 7.3 million tonnes of food is thrown away by consumers each year.
2) New initiatives are working to tackle the problem of food waste by donating unsold food to those in need, creating meals from food scraps, and standardizing confusing food labels.
3) Denmark has been especially successful in reducing food waste through public campaigns and apps that connect people with discounted food that would otherwise go to waste. Initiatives there have helped reduce food waste by 25% over five years.
This document summarizes emerging trends in the Indian food and beverage industry. It identifies five key themes: 1) Vulnerable Gen X consumers who are health-conscious and want brands that speak directly to them. 2) Fluid lifestyles leading to on-the-go eating and snacking. 3) A broader definition of health that includes mental wellness. 4) Eating driven by moments throughout the day rather than large meals. 5) Demand for transparency in sourcing and production to build trust in packaged foods. The document discusses implications for brands, such as targeting Gen X, developing healthier snack replacements, and marketing to different consumption moments.
2017 fbif report product b-craig stephen slavtcheffSimba Events
The Intersection of Real Food and Snacking
——Craig Stephen Slavtcheff, Global Vice President, R&D, Global Biscuits & Snacks Division, Campbell Soup Company
This document outlines research into food waste in the UK and Europe. It summarizes that 10 million tonnes of food is wasted every year in the UK, costing £17 billion. Households contribute the most food waste at 42% while food/drink manufacturing contributes 39%. The design brief is to reduce food waste in London through new technologies or strategies to encourage more sustainable consumption behaviors. The document presents several design tools used for research, including an online questionnaire, user diary, and developing user personas to better understand consumption habits and opportunities to reduce waste.
Webfork is a mobile app that uses AI to provide smart shopping lists, recipe recommendations, food expiration alerts, and on-demand cooking lessons from a chef. It aims to reduce food waste, improve cooking skills and nutrition, and help address obesity issues by stopping waste and providing healthy recipes and substitutes. The app scans or inputs items in the user's pantry and gives personalized recommendations and assistance for a monthly fee of $3.49.
This document discusses targeting millennial parents in San Francisco for the organic baby food brand Once Upon A Farm. It outlines the target audience's psychographic, demographic, and geographic characteristics. It recommends advertising in magazines and TV shows focused on health, organic foods, and San Francisco. Google keyword ads are also suggested targeting terms like "organic baby food" and specific baby age ranges. The strategy aims to promote Once Upon A Farm's organic baby food pouches to health-conscious millennial parents in San Francisco through relevant media placements and keywords.
The document summarizes several emerging food trends, including savory yogurts, black raspberries, water extracted from various fruits and trees, plant-based meat alternatives, fermented foods and probiotics, dehydrated snacks, alternative flours, cleaner labels, morally conscious foods, gourmet convenience foods, generational influences on nutrition, food safety focus, green vegetables and fruits, specialty teas like matcha, natural food processing, ideas from small food companies, sports nutrition for all, natural indulgence products, ethnic foods and experiences, sustainability concerns, food origin stories, online grocery shopping, visually appealing foods, health-conscious millennials and alcohol, technology changing food delivery and ordering, reinvented classic cocktails
Emerging Trends Changing Grocery Marketing
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Food waste initiatives have become increasingly popular amongst major food retailers and foodservice operators in recent years. With the backing of celebrities such as Jamie Oliver, leading retailers and manufacturers signed a commitment to reduce food waste by 20% by 2025 in March 2016. him! explores the shopper attitudes around the topic.
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Whitepaper by Fitzroy Amsterdam
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Millennials consider food to be an important part of their personal identity and closely follow food trends. They are more likely than older generations to research and try new food trends. Most millennials share photos of food on social media and are more inclined to share unique or unusual dishes. With the proliferation of online food photos, consumers now expect food to be visually appealing and artistically presented, leading to a focus on innovative and artistic food photography and plating among chefs and restaurants.
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Throughout the session, participants will discover how this synergy empowers testers to automate repetitive tasks, enhance testing accuracy, and expedite the software testing life cycle. Topics covered include the seamless integration process, practical use cases, and the benefits of harnessing AI-driven automation for UiPath testing initiatives. By attending this webinar, testers, and automation professionals can gain valuable insights into harnessing the power of AI to optimize their test automation workflows within the UiPath ecosystem, ultimately driving efficiency and quality in software development processes.
What will you get from this session?
1. Insights into integrating generative AI.
2. Understanding how this integration enhances test automation within the UiPath platform
3. Practical demonstrations
4. Exploration of real-world use cases illustrating the benefits of AI-driven test automation for UiPath
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What is generative AI
Test Automation with generative AI and Open AI.
UiPath integration with generative AI
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* Step-by-step implementation guide
* Live demos with code snippets
* Enhancing LLM capabilities with vector search
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Perfect for developers, AI enthusiasts, and tech leaders. Learn how to leverage MongoDB Atlas to deliver highly relevant, context-aware search results, transforming your data retrieval process. Stay ahead in tech innovation and maximize the potential of your applications.
#MongoDB #VectorSearch #AI #SemanticSearch #TechInnovation #DataScience #LLM #MachineLearning #SearchTechnology
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Are you ready to revolutionize how you handle data? Join us for a webinar where we’ll bring you up to speed with the latest advancements in Generative AI technology and discover how leveraging FME with tools from giants like Google Gemini, Amazon, and Microsoft OpenAI can supercharge your workflow efficiency.
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The original Czech 🇨🇿 version of the presentation can be found here: https://www.slideshare.net/slideshow/hlavni-novinky-souvisejici-s-ccs-tsi-2023-2023-1695/269688092 .
The videorecording (in Czech) from the presentation is available here: https://youtu.be/WzjJWm4IyPk?si=SImb06tuXGb30BEH .
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Monitoring and Managing Anomaly Detection on OpenShift
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Key Topics Covered
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- Discover ArgoCD, a declarative, GitOps continuous delivery tool for Kubernetes, and its role in deploying applications on edge devices.
4. Deployment Using ArgoCD for Edge Devices
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5. Introduction to Apache Kafka and S3
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6. Viewing Kafka Messages in the Data Lake
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7. What is Prometheus?
- Get to know Prometheus, an open-source monitoring and alerting toolkit, and its application in monitoring edge devices.
8. Monitoring Application Metrics with Prometheus
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9. What is Camel K?
- Introduction to Camel K, a lightweight integration framework built on Apache Camel, designed for Kubernetes.
10. Configuring Camel K Integrations for Data Pipelines
- Learn how to configure Camel K for seamless data pipeline integrations in your anomaly detection workflow.
11. What is a Jupyter Notebook?
- Overview of Jupyter Notebooks, an open-source web application for creating and sharing documents with live code, equations, visualizations, and narrative text.
12. Jupyter Notebooks with Code Examples
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Skybuffer SAM4U tool for SAP license adoptionTatiana Kojar
Manage and optimize your license adoption and consumption with SAM4U, an SAP free customer software asset management tool.
SAM4U, an SAP complimentary software asset management tool for customers, delivers a detailed and well-structured overview of license inventory and usage with a user-friendly interface. We offer a hosted, cost-effective, and performance-optimized SAM4U setup in the Skybuffer Cloud environment. You retain ownership of the system and data, while we manage the ABAP 7.58 infrastructure, ensuring fixed Total Cost of Ownership (TCO) and exceptional services through the SAP Fiori interface.
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Acuity is an innovative learning app designed to transform the way you engage with knowledge. Powered by AI technology, Acuity takes complex topics and distills them into concise, interactive summaries that are easy to read & understand. Whether you're exploring the depths of quantum mechanics or seeking insight into historical events, Acuity provides the key information you need without the burden of lengthy texts.
Fueling AI with Great Data with Airbyte WebinarZilliz
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2. GREY Food Trends
02/14
This quarter’s issue of the GREY Food Trends is dedicated to “Conscious Eating”. In times when eating
threatens to become a side issue because people have increasingly less time to eat properly, brands are
beginning to react.
We found examples of digging out and romanticising ancient recipes thus celebrating the preparation
of food. Other brands committed to reducing the waste of food and minimising packaging. Furthermo-
re we saw technical solutions to educate consumers about the provenance of food or handheld devices
that give confidence about food safety. All in all the trends encourage people to approach their food
with fresh eyes in order to enjoy it more consciously.
Enjoy your read!
Page 01
3. GREY Food Trends
02/14
Drop off your food waste, get a discount on fresh food 03
Mobile app tries to fight food waste 04
Electronic nose smells inedible food 05
Gym & health club photo-bombs food lovers 06
Food Porn Index uncovers unhealthy eating habits 07
Have a coffee, share a cup 08
The holy barbecue bible 09
Meat boxes conquer US neighbourhoods 10
Turn your kitchen into a farm 11
The cocktail against cocktails 12
Saving the world by eating insects 13
Tattoo for favourite recipe on your arm 14
Alpro brings people back to the stove 15
How to open your own restaurant at home 16
The reinvention of the ice lolly 17
The ingenious tea robot 18
Choose from a wide range of … water 19
Cheers to a glass of sunscreen 20
Cheat on beef with chicken 21
Wake up to the smell of bacon 22
Contents
Page 02
4. GREY Food Trends
02/14
During Vienna Design Week in October 2013 the Austrian desi-
gner Vera Wiedermann introduced the BIOMAT concept which
allows diners to exchange their biodegradable food waste for
discounted menu items at participating restaurants. Depending on
the weight and the energy value customers get discount vouchers
for the respective restaurant after bringing in their food waste.
For every donated kilogramme of waste, the customer receives
one euro off the original price. Once the waste has broken down
the restaurant recycles the biodegradable items into biogas that
can be used for cooking. If introduced in other countries and ci-
ties, the BIOMAT concept could be an incredible step forward for
conservationism.
Drop off your food waste, get a discount on
fresh food
RELEVANT TRENDS
Food Dialogue, Sustainable Food
Page 03
SOURCE: Trendhunter
http://www.trendhunter.com/trends/exchange-food-waste
BRAND: Moa Eating Products
http://www.moa-eatingproducts.com/pages/restaurant
5. GREY Food Trends
02/14
Every day, 6.5 million pounds of food are thrown away in New
York City and around 30 per cent of food is wasted in the United
States in total. The mobile app PareUp was designed and launched
in the US in May 2014 in order to cut down on food waste. The
free app allows New Yorkers to purchase food from restaurants,
coffee shops and grocery stores which is going to be thrown away
at the end of the day anyway. Participating traders can send an
alert to users, who can then pick up the discounted food, thus
reducing waste.
Mobile app tries to fight food waste
SOURCE: Trendwatching
http://trendwatchingpremium.com/2014/06/mobile-app-helps-eliminate-food-waste/
BRAND: Pareup
http://www.pareup.com/#pareup
RELEVANT TRENDS
Food Dialogue, Sustainable Food
Page 04
6. GREY Food Trends
02/14
In order to reduce cases of food poisoning and waste the Lithua-
nia-based startup Peres introduced a new system that checks if
food is still healthy to eat using a portable sensor and smartpho-
ne. The device acts as an electronic nose, using sensors that detect
temperature, humidity, ammonia levels and the presence of vola-
tile organic compounds released when food starts to decompose.
Users simply place the handheld device next to the food and press
a button. It then sends the results to a smartphone, using colour-
coded graphics to show how fresh the food is.
The device was available to pre-order via Indiegogo from USD
120 until 31st May. When it hits the market, its retail price will be
around USD 150.
Electronic nose smells inedible food
SOURCE: Springwise
http://www.springwise.com/sensor-food-safe-eat/
BRAND: Getperes
www.getperes.com
RELEVANT TRENDS
Food Dialogue, Transparent Food
Page 05
7. GREY Food Trends
02/14
In order to encourage food lovers to exercise more often, Fitness
First Hong Kong launched the social media campaign #BurnThis-
Meal in April 2014. Since posting food-related photos on Ins-
tagram has become a huge trend in the online world, the brand
tracked down users who regularly shared food photos on the
platform, and replied to posts with tailored workout vouchers
based on the food’s approximated calorie content. The vouchers
for workouts such as yoga and boxing classes could be converted
at any Fitness First health club in Hong Kong.
Gym & health club photo-bombs food
lovers
SOURCE: Trendwatching
http://trendwatchingpremium.com/2014/06/health-clubs-social-media-campaign-targets-foodies/
RELEVANT TRENDS
Food Dialogue, Transparent Food
Page 06
8. GREY Food Trends
02/14
People tend not to think about the food they eat, especially when
they’re stressed, so grabbing a quick, unhealthy snack between
meetings or even skipping a meal are common occurrences. In or-
der to draw people’s attention to their dietary habits, the Califor-
nian health food group Bolthouse Farms launched the Food Porn
Index, an interactive platform, in February 2014. The site tracks
down food mentions on Twitter and Instagram. Its grid format
splits the most popular items into healthy and unhealthy foods.
The exact number of mentions for each food type is recorded via
hashtag.
SOURCE: Trendwatching
http://trendwatchingpremium.com/2014/05/interactive-site-tracks-foodporn-mentions-in-real-time/
BRAND: Food Porn Index
http://www.joulies.com
RELEVANT TRENDS
Food Dialogue
Food Porn Index uncovers unhealthy eating
habits
Page 07
9. GREY Food Trends
02/14
Approximately 7 million paper coffee cups are thrown away every
day by New Yorkers. As a result there have been plenty of efforts
to get coffee lovers to either recycle or avoid using them. Lately
a new scheme called Good To Go aims to introduce a cup rental
system for New York’s cafés and bistros. The project works by
storing a number of reusable, durable coffee cups at coffee ven-
dors around the city, so that customers can take the cup to their
offices, but are able to drop it off again afterwards. After use the
cups are sanitised and redistributed around the city again. At the
moment, Brooklyn Roasting Company customers get a discount if
they hand in a Good To Go cup. If successful the project could be
rolled out to the whole city.
Have a coffee, share a cup.
SOURCE: Springwise
http://www.springwise.com/coffee-cup-sharing-ny-aims-cut-paper-waste/
BRAND:Good to Go Cup
http://www.goodtogocup.com/
RELEVANT TRENDS
Sustainable Food
Page 08
10. GREY Food Trends
02/14
In order to demonstrate that the kitchen supply brand Tramonti-
na sells all tools required for a barbecue, the Brazil-based creati-
ve agency JWT designed The Barbecue Bible. The book includes
pages that provide everything needed to host a successful barbe-
cue. It is subdivided into chapters that guide readers through the
process of preparing, cooking and serving the barbecue. Chapter
I, for example, includes a sheet of coal that can be smashed up
and used as fuel, as well as a page of tinderpaper to get the fire
going. Originally designed as a marketing piece for Tramontina,
the company is planning to sell a simplified version of the book in
Brazilian bookstores.
The holy barbecue bible
SOURCE: Springwise, Isnglobal
http://www.springwise.com/books-pages-create-perfect-barbecue/
https://www.lsnglobal.com/seed/article/15699/by-the-book-an-innovative-recipe-for-brazilian-cooking
BRAND: JWT
www.jwt.com
RELEVANT TRENDS
Food Dialogue, Competence Food
Page 09
11. GREY Food Trends
02/14
The San Francisco-based company AgLocal wants to give consu-
mers the chance to support sustainable, local farming. Therefore
AgLocal delivers meat packages from customers’ local farms
and also provides them with further information about the meat
they eat. Since AgLocal only works with family farms that raise
animals more naturally and sustainably than corporate ones, the
enterprise curates its boxes depending on the stock available from
local ranches. Moreover the boxes also contain different recipe
ideas. Members can choose from four different types of boxes,
and prices vary between USD 85 and USD 150.
SOURCE: Springwise
http://www.springwise.com/locally-farmed-meat-boxes-helps-consumers-connect-food-eat/
BRAND: Noble Foods
www.aglocal.com
RELEVANT TRENDS
Transparent Food
Meat boxes conquer US neighbourhoods
Page 10
12. GREY Food Trends
02/14
Who doesn’t wish for freshly harvested vegetables to prepare
salad or meals? US-based Grove Labs developed the Grove Home
Farming Appliance which enables homeowners to grow fresh,
organic food right in their kitchen. The modular appliance is a
kitchen cabinet which features an integrated aquaponics system
which can easily be controlled by smartphone. Via an app, gro-
wers can adjust variables including temperature, moisture and
pH levels, and order additional plants. Each cabinet can be custo-
mised to suit individual kitchens, with prices starting at USD 500.
Turn your kitchen into a farm
SOURCE: Trendwatching
http://trendwatchingpremium.com/2014/05/aquaponic-cabinet-allows-people-to-grow-fresh-food-from-their-kitchen/
BRAND: Grovelabs
http://grovelabs.io/
RELEVANT TRENDS
Fresh Food, My Food
Page 11
13. GREY Food Trends
02/14
The innovative Canadian beverage company Ficks & Co invented
a range of natural cocktail fortifiers that contain nutrients which
help to prevent the negative effects of drinking alcohol. Ficks
comes in three different flavours - lemon, lime and ginger - and
contains its own cocktail of milk thistle, amino acids, vitamins,
electrolytes and antioxidants. In order to benefit from its han-
gover-beating effects users only need to add a half ounce of the
fortifier to their drink. On their website the company also provi-
des cocktail recipes that go along well with the fortifier. Each 8oz
bottle of Ficks costs USD 14.99.
The cocktail against cocktails
RELEVANT TRENDS
Super Food
SOURCE: Springwise
http://www.springwise.com/cocktail-ingredient-prevent-hangover/
BRAND: Ficksdrink
www.ficksdrink.com
Page 12
14. GREY Food Trends
02/14
Due to increasing meat consumption, almost one-fifth of all
greenhouse gases is caused by the global meat industry. In or-
der to wean consumers off farmed animal produce the US-based
startup Six Foods has created a brand of chips made from cric-
kets. The name of the gluten-free, natural, low fat crisps is Chirps
and they are created from a mix of ground beans, rice and cricket
powder. Compared to 22g in beef, 200 calories of cricket meat
provide 31g of protein. Moreover, 100 times less greenhouse gas
is emitted and it only requires 1/2000th of the amount of water to
farm. Six Foods is currently taking pre-orders for its first batch,
priced at USD 15.99 for three 5oz bags.
SOURCE: Springwise
http://www.springwise.com/healthy-mass-market-chips-insects-solve-world-food-crisis/
BRAND: Six Foods
http://www.sixfoods.com/#product
Saving the world by eating insects
RELEVANT TRENDS
Sustainable Food, Super Food
Page 13
15. GREY Food Trends
02/14
Since traditional cookbooks are increasingly being replaced by
tablets and smartphones, the Italian designer duo I Tradizionali
has invented handy temporary tattoos featuring a variety of Itali-
an recipes like Grandmother’s Artichokes and Sundried Tomatoes
and anchovy spaghetti. If applied on the arm the tattoo allows
the chef to keep his eyes on the food without having to consult a
book or tablet. A shopping list of all necessary ingredients for the
meal can also be found on the back of each tattoo. After cooking,
the tattoo can easily be washed of. A set of I Tradizionali tattoos
in English or Italian can be purchased for EUR 10.
SOURCE: Springwise
http://www.springwise.com/temporary-recipe-tattoos-cooking-instructions-handy-chefs/
BRAND: Itradizionali
http://www.itradizionali.com/
Tattoo for favourite recipe on your arm
RELEVANT TRENDS
Food Dialogue, Competence Food
Page 14
16. GREY Food Trends
02/14
We’ve all been there: grabbing a fast snack on the street or mee-
ting friends in a restaurant for dinner often appears to be a simple
and relaxed solution.
In order to encourage people to cook at home more frequently
the Dutch food brand Alpro launched the #alpronista campaign
in March 2014. After registering online to join the Alpro commu-
nity, customers were sent a free food package by mail. The pack-
ages contained all necessary ingredients for a three-course meal
for around three friends. By using the hashtag #alpronista people
could share photos of their meals across Alpro’s social media plat-
forms.
SOURCE: Trendwatching
http://trendwatchingpremium.com/2014/06/food-brands-social-media-campaign-encourages-people-to-cook-more/
BRAND: Alpro
http://www.alpro.com/alpronista
Alpro brings people back to the stove
RELEVANT TRENDS
Food Dialogue
Page 15
17. GREY Food Trends
02/14
Originally founded in Argentina and now taking New York by
storm, the Cookapp gives amateur chefs the chance to flaunt their
culinary skills in a more professional capacity. After signing up
via Facebook, filling out an application and undergoing extensive
safety checks, amateur chefs are able to create a pop-up restau-
rant right in their front room. Anyone can sign up on Facebook
to become a diner. In order to cover the host’s costs, participants
are encouraged to offer a donation for the meal and are also able
to rate the diner experience. At the moment 95 percent of reviews
give four to five stars.
SOURCE: Springwise
http://www.springwise.com/app-enables-amateur-chefs-turn-apartment-restaurant-night/
BRAND: Cookapp
www.cookapp.com
How to open your own restaurant at home
RELEVANT TRENDS
Food Dialogue
Page 16
18. GREY Food Trends
02/14
The German product designer David Marx has reinvented the
familiar ice lolly. Even though the project “Kyl21” was a time-
and cost-consuming process, the healthier and better-looking ice
cream is now going to be mass-produced. It’s healthier because
it contains no cream and better-looking thanks to its geometric,
futuristic shape. Employing molecular cuisine, Marx produces the
ice cream by using liquid nitrogen at minus 200°C. Contrary to
traditional and slower procedures, this process only takes a coup-
le of seconds so that the ice does not need any additional stabili-
sers such as fat, sugar or air to become creamy. The ice cream can
be purchased in selected outlets.
BRAND: KyL21
http://www.kyl21.com/
The reinvention of the ice lolly
RELEVANT TRENDS
Aesthetic Food, Competence Food
Page 17
19. GREY Food Trends
02/14
Craft Brewer is the name of the device which brings infusion
machines to the next level. Invented by the US-based company
BKON, the machine offers the choice of over 200 recipes for
automatically-created flavoured coffees, teas and cocktails. By
using the company’s patented “Reverse Atmospheric Infusion”,
the system creates a pressurised vacuum environment that ex-
tracts the optimal flavour from tea leaves, ground coffee, and any
other ingredient. Each brew only takes one minute to create, and
the chamber self-cleans after each creation. At the moment the
machine is in use at selected bars and cafés in New York, Seattle,
Los Angeles and Chicago.
SOURCE: Springwise
http://www.springwise.com/robot-perfect-infused-coffee-tea-cocktail/
BRAND: Bkonbew
www.bkonbrew.com
The ingenious tea robot
RELEVANT TRENDS
Super Food, Competence Food
Page 18
20. GREY Food Trends
02/14
According to latest research findings the water consumption of
Chileans has increased during the last decade. In 2013 people
drank approximately 22 litres per week; ten years ago it was only
7 litres. In April 2014 Chile’s first ever water bar named 8 Ver-
tientes opened its doors in Santiago. The bar stocks a range of
premium mineral waters from over 20 different countries. Moreo-
ver, specialised sommeliers are available to give tasting and food-
pairing advice to customers.
SOURCE: Trendwatching
http://trendwatchingpremium.com/2014/06/premium-water-bar-opens-in-chile/
BRAND: 8Vertientes
https://www.facebook.com/8vertientes
Choose from a wide range of … water
RELEVANT TRENDS
Food Dialogue
Page 19
21. GREY Food Trends
02/14
US-based company Osmosis Skincare has now created Harmoni-
zed H2O that is supposed to provide the same level of protection
as regular sunscreen in one mouthful. By mixing 2ml of the drink
with around 60ml of water, the product offers protection equiva-
lent to factor 30 sunblock. The liquid is excreted by the skin, and
its molecules vibrate to reflect up to 97 per cent of UVA and UVB
rays. In order to work properly the solution needs to be taken at
regular intervals. If approved by the US Food and Drug Admini-
stration (FDA) Harmonized H2O could replace traditional suns-
creen. At the moment 100ml bottles of the product are available
for USD 30.
SOURCE: Springwise
http://www.springwise.com/drinkable-sunscreen-protects-skin-swallowing/
BRAND: Osmosis Skin Care
www.osmosisskincare.com
Cheers to a glass of sunscreen
RELEVANT TRENDS
Super Food
Page 20
22. GREY Food Trends
02/14
In order to create an outstanding experience for their customers,
Burger King New Zealand thought up something special when
they introduced their new Tendercrisp Chicken burger in April
2014. The fast food chain took over an existing motel in Auck-
land and outfitted the rooms with Burger King booths. Afterwards
people were encouraged to book a room for themselves and their
friends and ‘cheat’ on the Whopper with the new burger. Once
they’d checked in, guests were able to share photos of their expe-
rience on social network sites using the hashtag #MotelBK.
SOURCE: Trendwatching
http://trendwatchingpremium.com/2014/05/fast-food-chain-opens-motel-to-promote-new-burger/
BRAND:Burgerking
http://www.burgerking.co.nz/
Cheat on beef with chicken
RELEVANT TRENDS
Food Dialogue
Page 21
23. GREY Food Trends
02/14
For all those who love to eat, think and dream about crispy ba-
con, US-based food brand Oscar Mayer developed the Wake Up
and Smell the Bacon mobile app and dongle in March 2014. Once
plugged into a cellphone’s headphone jack, the dongle emits the
scent of bacon every time the alarm goes off. Unfortunately only
a limited number of the promotional items were produced and
all people could do was try to win one by entering a quiz on the
Oscar Mayer website.
SOURCE: Trendwatching
http://trendwatchingpremium.com/2014/05/mobile-alarm-emits-the-scent-of-bacon/
BRAND: Unsungbacon
http://www.unsungbacon.com/
Wake up to the smell of bacon
RELEVANT TRENDS
Food Dialogue
Page 22
24. GREY Food Trends
02/14
Page 23
GREY Worldwide GmbH
Platz der Ideen 1
40476 Düsseldorf
www.grey.de
Contacts:
Alessandro Panella
Chief Strategy Officer
Phone +49.211.38 07-444
alessandro.panella@grey.de
Christoph Pietsch
Director Business Development
Phone + 49.211.38 07-7615
christoph.pietsch@grey.de
Design:
KW43 Branddesign
www.kw43.de
If you would like to know more about our further consumer and trend studies
from our Planning department, contact: