Mondelēz International’s Post

𝐒𝐢𝐦𝐩𝐥𝐲 𝐈𝐫𝐫𝐞𝐬𝐢𝐬𝐭𝐢𝐛𝐥𝐞: 𝐖𝐡𝐲 𝐭𝐡𝐞 𝐟𝐨𝐨𝐝 𝐢𝐧𝐝𝐮𝐬𝐭𝐫𝐲 𝐜𝐚𝐧’𝐭 𝐫𝐞𝐬𝐢𝐬𝐭 𝐨𝐮𝐫 𝐥𝐚𝐭𝐞𝐬𝐭 𝐢𝐧𝐧𝐨𝐯𝐚𝐭𝐢𝐨𝐧.🤤 In line with the motto ‘the younger, the softer’, younger consumers are showing a preference for softer baked goods while still craving that classic, rustic flavor. So we conduced a dedicated sensory market research across Germany, we built a powerful concept and developed baked goods in line with consumer needs. The result? Powered by Puratos food tech and driven by #FoodInnovationForGood—introducing a modern combination of soft baked goods with a traditional twist. So, ready to take a bite? 😊 How do you respond to changing consumer needs in the food industry? Share your strategies! Marco Stampfli Niko Testen Kirsten Zabel Nicole van Zyl Björn Zeidler Sambi Komiya Jan Oliver Bekker Irina Nagorsky #FoodInnovationForGood #ConsumerInsights #BakedGoods #Puratos #GesundheitUndWohlbefindenFürAlle #FoodTech

Impossible Foods CEO on The Importance of First Impressions. In a world where first impressions can make or break brands, Peter McGuinness, CEO of Impossible Foods, shares profound insights into the critical role of initial experiences in the plant-based food industry. Join us as we unravel the nuances of creating lasting impressions, overcoming taste and texture challenges, and paving the way for consumer delight. Discover McGuinness' strategic approach to reshaping perceptions and driving growth in the competitive plant-based landscape. Dive deep into the world of plant-based innovation with McGuinness and Impossible Foods. Read the full article here: https://bit.ly/3V04cRK #FlavorWiki #PlantBasedIndustry #FirstImpressions #ConsumerExperience #ImpossibleFoods #FoodInnovation

As Bader Rutter's food and beverage PR lead, this week I had the privilege of attending the Food Track portion of the SXSW Conference. The seminars showcased a plethora of food industry experts, representing retail, foodservice, farmers, manufacturers and more. I'm still digesting all I learned, but here's a few highlights from my time in Austin.    • Chef-philanthropist José Andrés inspired the audience to help World’s Central Kitchen in its mission to provide dignity and respect through food.    • Mike's Hot Honey founder Mike Kurtz talked about how CPG brands can leverage restaurant connections, collaborations and partnerships to get consumer attention.    • Shake Shack CMO Jay Livingston highlighted a partnership with NotCo NotCo to create new vegan flavors and textures via AI, and how adding vegan options expands their audience to those vegans who may have “veto power” on restaurants.    • Leaders from Whole Foods Market and Tetra Pak discussed what treating our planet well means — whether it’s via sustainability initiatives, regenerative practices, better soil management...or all of the above.    • Driscoll's outlined the benefits of timing product launches around consumer trends, like their rosé berry, which the fresh berry leader brought to market on the heels of the “rosé all day” trend.   A common Food Track thread? The importance of staying true to your brand’s mission to earn consumer trust, authentically. More to come soon! #sxsw2024 #foodandbeverage #marketing

The GFS team met with lots of founders, creatives and some great companies at Lunch! last week, and we heard some amazing business ideas and scale-up stories! This week, fully recovered from all the ginger shots, kombucha and CBD drinks that we sampled during the show (not sure if you can overdose!) we're picking up the conversations and helping turn ideas into sustainable food businesses and making dreams come true! If you weren't there, not too late to book your free consultation now and chat to us about how we can help you make a small dent in the universe! #innovation #food #drink #foodindustry #retail #foodservice #hospitality #hospitalityindustry #foodtrends #insights #trends #trendforecasting #trendanalysis #research #trendspotting #foodanddrink #foodandbeverage #foodandbeverageindustry #fooddevelopment #hospitalityconsulting #newproductdevelopment #development #restaurant #strategy #menudevelopment #menudesign

“By tapping into the real emotional drivers of the meat-eating consumers, brands can position products closer to the gaps in the market…” Have you seen our latest blog? 🍔🌱 David Gray, Business Development Director, shares frontline insights of the plant-based sector from Plant Based World Expo Europe, discussing obstacles, growth opportunities, and the recipes for success used by brands such as Greggs, KFC, McDonald's and Quorn Foods. Don't miss our strategies to overcome the challenges in taste and price in the full blog here: https://hubs.ly/Q02c7Hv-0 #PlantBasedInnovation #SustainableFood #ConsumerInsights #Catalyx #SustainableInnovation #Sustainability #Plantbased #MeatFree #VeganProducts #CPGInnovation #NewBlog #IndustryInsights #IndustryNews #Expo #EventNews #PBWE23

Independent food brands are the lifeblood of the food and beverage sector, driving innovation that has become beloved by consumers. From groundbreaking categories like vegan chocolate by LoveRaw® and cold brew tea from KAYTEA to everyday favourites from The Protein Ball Co., these brands help shape the industry's future. If you're an independent food brand looking to scale in 2024, our portfolio company Printsource.eu has you covered. With over 14 years of supporting founders on their journey to launch and scale exciting products, the team understands the challenges faced by customers. In response to the difficulties of 2023, they have delved into the hidden costs of sourcing packaging, offering a comprehensive guide and remedy to help alleviate these challenges. Download the guide today to learn more about how to scale your business effectively in the upcoming year. Link in the comments #scaleup #foodpackaging

New trends blog alert 👉 https://hubs.la/Q02lC73r0. Discover how brands are captivating shoppers with plant-based innovations that defy traditional expectations. From breakfast cereals to savory snacks, explore the future of vegan dining.

Alongside the Food Campus Berlin, I attended the #Essenz in Hannover today. Collaborating with the innovation team from Transgourmet Deutschland GmbH & Co. OHG, we brought the theme of Planetary Health to their flagship fair's Innovation Hub. The day was filled with gamification, digestible knowledge bites, and a direct taste comparison of planetary health principles through the sampling of plant-based vs. non-plant-based dishes. 💡 What was interesting? Compared to more experienced gastronomes and attendees, the younger generation found it harder to correctly identify which options were plant-based and which were not. However, everyone agreed that the plant-based variants were not only tasty but also a desirable choice. ✨ What does this tell us? Taste and our associations with it are learned. For the new generations, plant-based could easily become the “new normal” if it’s presented as a healthy and tasty option. There is a need for more education aimed at current and future chefs to craft delicious plant-based meals and products that are not just alternatives, but possible primary choices. #FoodCampusBerlin #Innovation #PlanetaryHealth #Transgourmet #Essenz Theresa Hingsammer Patric Scordialo

This year, one trend stands out in the food world: Heritage and comfort food served with an innovative twist. As we delve deeper into 2024, the culinary landscape sees a revival of comforting, familiar flavours infused with contemporary flair—perfectly aligning with consumers' growing nostalgia and desire for authenticity. Food brands are tapping into this trend by reinventing the classics. As an example, Waitrose & Partners launched a summer range of 65 new and improved products inspired by AI-driven trends and customer insights. The lineup includes innovative twists on British classics like Welsh Rarebit scotch egg, pork and egg gala pie slices, Ploughman’s piccalilli pie, and Cornish sea salted caramel brittle ice cream. This trend also opens space for great brand collaborations. One example is the recent creative partnership between Kraft Heinz and Saputo Dairy UK Ingredients's Cathedral City. After Heinz’s research revealed that 47% of consumers in the UK said that beans and cheese are one of the best food combinations, the two brands collaborated to introduce the "Our Cheese & Heinz Beanz Toastie", available at Iceland Foods. These dishes offer a comforting escape while satisfying the desire for innovation and quality. As retailers, it's crucial to explore how these collaborations can cater to the emotional connection consumers have with food, while also pushing the boundaries of what's possible on the supermarket shelf. 🔍 What other traditional dishes or flavours do you think should be reimagined next? #foodretail #innovation #foodtrends