Articles Tagged with ''online food journal''

This year, a majority of consumers who want to go out for a romantic dinner will not be able to do so. Some will order specialty dishes from their favorite local restaurants, but a great many will scour the internet for the perfect recipe, compile a shopping list, purchase ingredients (perhaps online for home delivery), and set off to prepare a meal at home.

For some time now, the majority of the food and beverage industry has been aware of this shift. Food suppliers and processors have positioned their businesses to adapt to exponential future changes.

Today's consumers are weighing taste adventure and convenience with new considerations related to what's better for me (diet and personal health) and better for the planet (ethics, sustainability).

This month, I’d encourage industry professionals to pause, reflect and resolve to enhance your brand’s relationship—it’s emotional appeal—to those same consumers. Why? More shoppers are making pointed, conscious decisions to buy—or not buy—based on a growing list of factors.

It can’t be stated more directly nor with any greater emphasis: The food and beverage makers of the future — already working hard at this, by the way — are going to have to double down on the delivery of responsibly made (and marketed) products for the global consumer, whether planning for the 2020s or all the way to 2100.

In early October, Prepared Foods held its 37th annual New Products Conference, where themes of sustainability underpinned many of the speaker presentations. New Products Conference sessions surrounding upcycled foods, food waste and plant based foods each contained overt and tangential messages about corporate responsibility and sustainable food production. 

Product packaging that remains after use is a burden. It’s a burden to consumers, to communities and to the environment. My sense is that products positioned with sustainable packaging messages are going to dominate categories and eventually set a baseline for market entry.

As part of its Walmart Reimagined campaign, the retailer is aiming to boost store traffic by converting excess parking space to experimental communities comprised of food halls, recreation areas and even mobile healthcare units.

A big part of this best-use-of-resources movement is prominently expressed in the plant-based revolution. Plant-based meat and dairy analogs have been hitting shelves as fast as ingredient technology can make them happen, with expert mimicry of their animal-derived counterparts the “brass ring.”

The mountain of money spent to market products and influence consumer behavior may only be 5% effective, according to Dr. A.K. Pradeep, CEO, MachineVantage.