Food & health business strategy for growth
NNB July 2020 – Editorial
NNB July 2020 – Lead Story
Sargento’s Balanced Breaks have rapidly become one of the most successful snack brands in America. The simple concept of packaging together cheese and fruit-nut mixtures in a snack for one has proven a winning idea – one that has propelled the family-owned cheese giant to the status of the second-biggest player in the $2.7 billion cheese-plus-something snacking category.
The smartest entrepreneurs, strategists and product developers read the 10 Key Trends report when they want to understand how shifting consumer beliefs in health and nutrition will change the market and create opportunities. And this is the only trend analysis that sets out what strategies companies are following and what the risks and opportunities are.
Article – Covid-19
The coronavirus outbreak appears to have brought out the inner chef and baker in everyone. Survey upon survey indicates that as life slows down and we stay in our homes, we’re cooking more meals from scratch, trying new recipes and learning new skills in the kitchen. One of the main cooking trends to have soared in popularity is sourdough baking.
General Mills is extending the regenerative agriculture initiatives that it kicked off in cereals – with its no-till grain kernza – into dairy. A year ago, the company (which makes Yoplait, Liberté and Mountain High yoghurt products) joined the growing list of companies using regenerative agriculture to improve its impact on the world, and this year it has expanded the initiative with its first regenerative dairy pilot.
Article – Covid-19
We have written a lot about how Covid-19 affects the western world, but what have the effects been in Asia? Japanese consumers were already interested in probiotic foods for their potential benefits for the immune system, but that interest has been spurred by the outbreak. In China, the ice cream category may get an enduring boost as Chinese consumers start to treat themselves to ice cream at home.
NNB June 2020 – Case Study
The fridge in the latest in our “fridge story” series is so brimming with vegetables, it would make the most virtuous nutritionist proud. In addition to the voluminous kale leaves, the leek stalks, the iceberg lettuce and cherry tomatoes, you’ll find a block of cheddar-flavour vegan cheese, a soy-based sausage, fake bacon and frozen cooked vegetables in the freezer.
NNB June 2020 – Case study
What parent of young children hasn’t once wished for a powerful stress reliever at dinner or bath-time? Few, it seems, embrace CBD as enthusiastically as moms looking to manage their stress levels and improve their sleep. In the two years since CBD’s legalisation, they have helped to create a market worth $4 billion – and forecast by some to rise to $24 billion.
Most of the success stories in the business of food and health are about people taking a traditional food or ingredient from one place and introducing it to a fresh audience. Reinventing a traditional food with better taste or convenience is a surer path to a new market than lab-based science innovation.
If your business sells a traditional food or beverage that’s perhaps looking a bit outdated in the modern supermarket – take heart. Because you probably won’t have to wait long before consumer trends bring it back into fashion – take Unilever’s Marmite brand.