Food & health business strategy for growth
In a bid to satisfy consumers’ desire for fresh and locally grown produce, retailers are investing in vertical growing systems to form part of the vegetable section. Customers visiting Marks & Spencer supermarkets and high-end retailer Selfridges in central London can find a range of fresh herbs and lettuce growing in vertical growing units created by German company Infarm.
KNR 74 – Strategy Case Study
Cauliflower with bell peppers, broccoli with chard, golden beets with thyme – not your typical baby fare. But the founder of Fresh Bellies believes they’re what kids should be eating to develop adventurous palates – and that the ubiquitous pouch is not the best way to deliver these palate-forming flavours.
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.
NNB October 2021 – Ingredient Case Study
Avocados have a waste problem, with about 5-10% deemed too small or misshapen for retail sale – and another 40% thrown out due to spoilage. New Zealand-based Ovavo has a plan to transform process grade fruit and waste from the avocado industry into value-added ingredients.
NNB October 2021 – Confectionery Case Study
The fashion for oat milk is seeing it show up more and more as an ingredient in new categories. Oat milk chocolate is on-trend, social media-friendly and appealing to brand marketers who see an opportunity to harness oats’ plant-based health halo and increase their appeal to Millennials.
NNB October 2021 – Dairy Case Study
Put off by the high sugar content and artificial ingredients of traditional sports drinks, entrepreneur Michelle McBride found a way to harness the natural functionality of milk to make a lactose-free, low-sugar hydration drink. Billed as disrupting both the sports drinks and dairy categories, the premium-priced drink also comes with a sustainability story of upcycling milk waste.
NNB October 2021 – Editorial
“Food fashion is far more unpredictable than nutrition, so why do we focus on trying to understand food fashion over nutrition?” This statement appeared in paper written by a researcher in New Zealand. It’s an unfortunate and mistaken idea that often surfaces in our industry.
NNB October 2021 – Top story
New issue online
Lactose-free dairy passes almond, whole milk outgrows plants – and oat cannibalises them. Milk's natural functionality is harnessed to make a sports drink. Cassava flour carves out a niche in gluten- and grain-free. All this and more in this issue of NNB.