Innovation

29
Apr

New article for NutraIngredients   Consumers have never been more confused about food. The food industry needs to step up... Peter Wennström for NutraIngredientss   Take a look at Peter's most recent article for NutraIngredients where he talks about how the big food companies aren't keeping up with the consumers'

27
Apr

New article for NuatrIngredients   The moment you realise that every nutrient you eat today will build your body of tomorrow, then you realise you will become what you eat. Couple that with the fact that most cells in our body are replaced within a couple of months and the new paradigm becomes evident.. Peter Wennström for NutraIngredients  

22
Apr

Listen to HMT at Vitafoods

What will make the consumer buy your healthy brand? It's time for Vitafoods in Geneva and usually HMT go there to bring Marketing to Science - but this year we'll bring Science to Marketing. But don't get me wrong.. together with our academic friends at Lund and Maastricht Universities we

21
Apr

Innovation is always in fashion

By Maja Stefanovic HMT hits the stands! Allure magazine recently posted an article covering the 48th Cosmoprof Worldwide Bologna, an international beauty platform for the cosmetics and wellness industry. On March 23rd Bologna Fair concluded the event with a record number of visitors. Almost a quarter of a million people attended the 4 day convention with as

10
Apr

A reflection on how consumer focused co-innovation can transform trend insights into strategic partnership relations, based on need driven solutions. By Per Sundelin The food and beverage industry has for a long period of time been focused on finding ‘The Next Big Trend’. This regardless if it is a value-based behaviour like the rapid growth of veganism, or a new ingredient like

09
Apr

In a recent comment to a food client's question regarding their long term innovation challenge I responded: "It's time to side with the future of food. And the future of food spells nutrition." Part of the problem or part of the solution? The long term challenge for any food and beverage company is to decide whether you are a nutritional company or

07
Apr

"We’re not a food company - we’re a nutrition, health and wellness company” said Nestle some years ago. “A play with words” many skeptics said and went on to define the health trend as a niche that wouldn’t affect mainstream food. “It’s all about taste and convenience and low price”, they said and dug deeper into their processed foods trenches. Small

02
Apr

If eight out of ten new products fail then there must simply be a major mismatch between consumers and producers. Research into the reason for failure When I created the FourFactors® of Success over ten years ago it was based on analysis of what factors make consumers buy brands in nutrition, health and wellness. The factors are about Need the product, Accept

22
Mar

"Big US food groups are struggling to adapt to the diverse tastes of younger generations and immigrant populations" read an Financial Times headline three days ago and continued to state that these big companies are missing out on the consumers shift from "counting calories to looking for the right nutrients" as I reported in my last blog Need to

17
Mar

If you’ve been following HMT for any length of time, or if you’ve attended our workshops, master classes or if you’re a FourFactors® Insider at FourFactors.com, then you’ll know that we’re big fans of Up&Go. Australia’s original liquid breakfast has long been the poster child of the FourFactors® concept development approach. In a nutshell, that’s because the on-the-go

17
Mar

“Ladies & Gentlemen. This is your Captain speaking. The next take off will be a seriously effective in-flight drink.” In recent years we’ve seen a trend away from functional foods towards more natural products. There have been multiple causal factors driving this trend including food scares, the trend towards natural labelling on

13
Mar

Future foods – what a bugger!

Why insects in food isn’t such a bad idea after all By Melissa Chung Type in “edible insects” in Google news and over 9,000 articles touting insect eating as the “future of foods” pop up. This movement burst into the media spotlight last year at the world’s first international “Insects to Feed the World” conference organised by the United Nations Food and

02
Mar

What can the Food Industry learn from alpine skiing?

By Per Sundelin After a week in Åre, the alpine centre of Sweden, an observation struck me. The food industry can apply a lot from the mind-set and behaviour change that has taken place among the skiing community (and at least in Sweden that’s a mass market thing). Simply put; how do you make

23
Feb

A Swede at Gulfood

By Per Sundelin Did you visit Gulfood this February? It’s after all the world’s largest food and hospitality exhibition, with a lot of interesting insights and trends to pick up. Held in Dubai, for the 20th time, it is located in the middle of one of the key

12
Feb

New HMT/Maastricht University research project aims to produce practical recommendations for marketing and commercialisation strategies that should be adopted when entering new markets. The research project will look at cultural and economic influences on the international adoption of new food products. In the face of globalisation and expansion to emerging markets, a major challenge facing the food industry is understanding growth patterns

02
Feb

Coke Got Milk!

By Per Sundelin The iconic ‘Got Milk’ campaign retired in 2014, but look whose now got milk as an engine for Business Growth. I spent the last odd years working with food in different shapes, forms and locations. Adding them up is a bit scary, since it getting close to 25… I started as a sales rep for Marabou (today Mondelez), selling brands

21
Jan

Absorption takes the throne in the supplements category

A clear sign that ingredients are moving towards consumer benefits for differentiation   By Maja Stefanovic The past decade seems to be marked with a stamp of nutrition. Consumers are more educated than ever on the importance of supplying their bodies with a sufficient amount of vitamins and minerals to keep a high level of both physical and mental performance. The shift from

21
Jan

... And a new proof that innovations are introduced by the small entrepreneurial companies   By Maja Stefanovic It’s nothing new. Probiotics have been the favorite functional food benefit for quite a while now, up to the point where it has become completely unnecessary to emphasize their greatness. As long as they’re in the product no further explanation is needed. It’s therefore no

05
Nov

The Healthiest Ice Cream

The recent launch of a new guilt-free luxurious ice cream brand Oppo is a fantastic example of how a clear understanding of your consumer’s belief system can create a tangible brand story that will mark your product for success. Brothers Charlie and Harry came up with the idea of developing

04
Nov

By Maja Stefanovic “Value chain starts in the mind of the consumer”- a phrase coined by Peter Wennström, seems to be more accurate than ever. The food market has become so saturated that consumers finally have the luxury of choosing not whether they will satisfy their needs, but how they will satisfy them. What began as the era in which we

04
Nov

By Maja Stefanovic Oatly, the well-established dairy alternative brand from Sweden, has recently launched their new “Wow no cow!” campaign, connecting to consumers’ belief systems and how they are affecting the way cow’s milk and its health benefits are perceived by consumers today. And though Oatly may not be the

22
Oct

Spotted in a fashionable store on a recent trip to Milano, Italy was this “limited edtition spring water” from Beverly Hills. Branded Bling H2O, it came in with the modest price of €59/ bottle or just €157.33/ litre! So what added value are you getting for the added

07
Oct

How to get Better Targeted Innovations, Faster to Market Innovation and Marketing are the two vital functions of any business. The ability to align these functions to support and build value in the market is the key to long-term market success and for the development

01
Oct

Students of innovation will quickly identify two major types: The evolutionary and the revolutionary. Unsurprisingly, the revolutionary or discontinuous innovations always seem to be the “game changers” and gather the attention and accolades. But their success rate is lower and you have to ask are you trying to bank heroics? Or are you trying to capitalize on a smart, long

30
Sep

Interactive and Intensive. Analytical and Methodical

This month we had the pleasure of welcoming Fredrik Holmgren Holm on an internship with HMT. Fredrik joins us from Skåne Food Innovation Network where as an Innovation Trainee he brings new insights on ways to measure innovation culture within different companies. Here Fredrik reports back from an Innovation Training workshop we led by HMT and SFIN for

03
Jun

by Peter Wennstrom Coke’s "sharing capsules” (it takes two bottles to open one) launched in Colombia is an excellent example of brand innovation that is all about what the brand stands for not what the product is or is not. Remember “Classic Coke” and “Coke Diet Plus” and you realise how far Coca Cola have come in their brand innovation skills.

13
May

Observations from Vitafoods by Peter Wennstrom. A person asked me "what is the iPhone of the nutrition industry?” and I said “the iPhone is”. It puts consumers in control of the information flow. It adds communication, individualisation and relationship building to any nutritional product concept. It also makes national boundaries a thing of the past with on line purchasing and

29
Apr

The Healthy Marketing Team has recently completed a research project with industry and academy partners looking at innovation capability of the European food industry. The aim of the project is to increase the success rate of innovation and products launched into consumer markets by understanding the dynamics of an organisation’s innovation capability.    In our initial analysis we were able to

09
Dec

How Can You Improve Your Innovation Capability?

HMT is involved in a Research project with industry and academy partners with the aim to improve the Innovation Capability of the European Food Industry. The Digest Innovation project is a joint venture between HMT and Skane Food Innovation Network together with a group of experts from industry and academy including a research group from Lund and Copenhagen University. If culture eats

20
Aug

Feeding UK’s Innovation Image!

In a recent newspaper article on the economy, I was pleasantly comforted to find that the food and beverages sector contributes handsomely to the overall manufacturing sector output in the UK. At a time, when so much concern is expressed at shrinking manufacturing base on these shores, our sector continues to be a core element of the manufacturing economy but