Last Anuga gave us the chance to figure out what was already in the air: there are three drivers of innovation for food products. Sustainability, digitalism, new foods. Will we eat pasta made with insect powder?
Maybe yes, maybe not. Because the point is: will be the consumer ready to really accept these new trends? I’d be not so sure.
Lots of people talk about sustainability but how many changed their lifestyle to improve in this sense? Most of us are ready to follow the current fashion by words, but not by the deep of their heart. We fast accept news but faster we give up.
And this is the point that pasta makers should take into consideration. Because they risk their own money. Think about this: now people are looking for gluten free products. So I decide to create a pasta line dedicated. What about if tomorrow the not intolerant or not coeliac consumer – bored of eating pasta made with corn or rice – decides for traditional food?
Will pasta makers be able to pay off what they spent on the line?
This is why we suggest to take into consideration new trends always with critical spirit. And if you decide to invest in something new, be sure to have a B plan just in case things take a different way.
The global food production is constantly changing: technological developments and socio-economic changes are constantly shaping and changing economic activities. So-called megatrends are setting new standards for the food industry.
Digitalisation, new production concepts, changing consumer needs and current concepts of sustainability are resulting in a great variety of opportunities, especially for everyday consumer goods.
Whether production, distribution or marketing – the willingness to recognize changes quickly and to adapt to new developments is necessary for entrepreneurial success.
Sustainability in its ecological, social and economic dimensions has become the major driver of innovations and is a strong selling point for food products. Issues such as ethics, animal welfare, resource efficiency, food authenticity and consumers’ health shape the public debate about food production and consumptions. Sustainability has become an instrument which is used by different market players and interest groups to position and interpret issues in a new way.
The progressing digitalization has some major implications for the food chain. On the one hand, it opens new (online) channels of distribution. One the other hand, big data solutions provide companies with a strong mean of analyzing markets and to improve own processes in different ways. What opportunities does digitalization offer the food industry in terms of transparency and traceability? Where do we find Artificial Intelligence now and what role will Artificial Intelligence play in the future?
Nutritional habits are subjects in constant change. How can the producers of food products make the right decisions to design their product portfolio and change their manufacturing processes in the confusion of short-lived trends?
Can more flexible production platforms such as 3D printing or extrusion improve competitiveness?
Is decentralization of production the key to satisfying the consumer’s desire for greater individualization of products? Questions are a lot, we do not have the answers.
Nobody has. Taking the risk is part of the game. But remember… the B plan.
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