Strategic advice for the food and beverage industry

nutrition

Start-up bets on savoury yoghurt

Posted on:
Wednesday, November 21st, 2018
Author:
Julian Mellentin

It is a brave move to launch yoghurt with vegetables considering that Blue Hill, Chobani, Fage and Noosa have already tried it in the US, only to pause the production or remove the products from their portfolios soon after. It’s a hard sell despite benefiting from growing consumers’ fears of sugar – a key ingredient […]

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Big Food bets on probiotic ice-cream

Posted on:
Friday, October 26th, 2018
Author:
Marta

The unstoppable fragmentation of markets and consumer preferences has proven fertile ground for innovative start-ups and niche brands, all the while pushing companies banking on standard products to think harder. In the case of Big Food, a tested strategy for dealing with fragmentation has been to invest in a portfolio of brands, finely-tuned to diverse […]

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Provenance: the rise of ‘somewhere’ in preference to ‘anywhere’

Posted on:
Thursday, October 25th, 2018
Author:
Julian Mellentin

Globalisation has been a defining feature of the past forty years. But there are signs that more and more consumers prefer the local to the global. Increasingly even big, mainstream brands feel the need to re-assure customers about the provenance of their ingredients. One such is So Good – the biggest plant milk brand in […]

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