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.
The skill of NPD teams in re-making “old” foods to appeal to a new market has driven many successes from the almond to the cauliflower.
But why and how do some little-known traditional foods emerge, develop a health halo and become a hit with consumers – blueberries, skyr and quinoa for example – while others fail to catch on? How can you forecast the next “hit” food? How can you lead and help create the next new thing?
In our new report, 20 opportunities to reinvent traditional foods, we shed light on these questions by identifying some key steps to inspire your NPD and strategy. The report features 20 traditional foods which we deem to be ripe for reinvention – showcasing how they connect to consumer trends, which categories they can be used in, and more.
Get your copy of the report by following this link: https://www.new-nutrition.com/nnbReport/display/177