Innovation in the food industry — what you need to know
With IFT17 coming up next week, we at Food Dive want to explore the innovations that are shaping the food industry.
Whether it’s demand for nutritious ingredients, product transparency or environmentally-conscious sourcing, consumer sentiments are having a powerful impact on product development — and reformulation. These demands have created a tightrope for food and beverage manufacturers and leave many companies wondering which changes are worth investment.
In this issue of our spotlight series, we review six of the worst food and beverage product fails, take a look at how consumer demand for sustainability and convenience is fueling breakthroughs in green packaging, examine recipes for food innovation success and ponder when it’s best to revamp an existing item or launch a new product line.
For companies big and small racing to innovate, this spotlight will give you insight into what helped major players succeed — and fail.
Appealing to core consumers while also penetrating new markets is key to growth for companies that have lately found growth elusive. Read More >>
Digital prototypes, consumer feedback and trends focused on health and transparency are driving product development and improvement industrywide. Read More >>
Food and beverage manufacturers are swapping traditional plastics for materials that are plant-based, edible and able to detect food spoilage. Read More >>
Big corporations are not immune to product mistakes. Just think of Coca-Cola's infamous formula change for its classic soda and toothpaste maker Colgate's unsuccessful introduction of frozen lasagna. Read More >>