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John Wernbom

Generation Z – concrete insights for the food industry

Generation Z is a dig­i­tal gen­er­a­tion that loves snacks and cares about health and sus­tain­abil­i­ty. They are attract­ed by brave brands that take a clear stand on impor­tant top­ics. You must not only pro­duce the right prod­ucts but also take your com­mu­ni­ca­tion to the next lev­el in order to reach these dig­i­tal natives. In this arti­cle, we show the way through 3 con­crete insights!

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Photo: John Wernbom

The success story of Tweek – meet the founder Åsa Rosén

In the small com­mu­ni­ty Veddige in the south­west of Sweden we find the can­dy com­pa­ny Tweek. With less sug­ar and few­er calo­ries, their prod­ucts have tak­en the mar­ket by storm. But how did it all start out? We have met the founder Åsa Rosén!

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The onrush of plant-based food

A ‘seis­mic’ shift. This is the words, com­ing from a mar­ket­ing man­ag­er at a glob­al food com­pa­ny regard­ing the change of our eat­ing habits. The plant-based sec­tor is advanc­ing and get­ting into new prod­ucts; soon per­haps the plant-based fish is every­day food. Read more about the onrush of plant-based food in this article.

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Sugar reduction by stealth – part 2

We already know that sneak reduc­tion can be a good strat­e­gy. In this chron­i­cle, we gath­er the argu­ments for sug­ar reduc­tion, but we also go into why it is time to risk the orig­i­nal product.

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What is thaumatin?

What do you know about the sweet­en­er thau­matin? Although it is super sweet and does not pro­vide any calo­ries, it has not been very suc­cess­ful as a sweet­en­er. It is as a flavour enhancer that it shows its ver­sa­til­i­ty. Together with anoth­er sweet­en­er, you can bring your sug­ar reduc­tion to new heights.

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The time for sugar reduction is now

Why should food and bev­er­age pro­duc­ers start reduc­ing sug­ar? Various forms of pres­sure cre­ate incen­tives to put sug­ar reduc­tion high on the agen­da. At the same time, con­sumer aware­ness is increas­ing; but any sweet­en­er solu­tion won’t. It has to be ingre­di­ents of nat­ur­al ori­gin that con­tribute something.

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Blue ocean strategy in the food and beverage industry

Blue Ocean Strategy is about reduc­ing costs while offer­ing the con­sumer some­thing new and excit­ing? How does it go togeth­er and is Blue Ocean Strategy of any rel­e­vance in the food and bev­er­age industry?

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Co-creation in the food and beverage industry

Co-cre­ation is to work with con­sumers to cre­ate val­ue and gen­er­ate new ideas that lead to bet­ter and more rel­e­vant prod­ucts. In this arti­cle, we take a clos­er look at how a glob­al food com­pa­ny worked with con­sumers to imple­ment things that would oth­er­wise have been impossible.

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No sugar? Yeah right!

‘What, no sug­ar? You are not fool­ing me!’ A plau­si­ble reac­tion if you invite a friend for some ice cream made with sweet­ened fibres. The ice cream is both sweet and creamy – just the way we want it. But how is that pos­si­ble? What is it in sweet­ened fibres that cre­ates taste and mouthfeel?

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Masking off-taste – a balancing act

If you want to replace sug­ar, you need a high-inten­si­ty sweet­en­er. The prob­lem with high-inten­si­ty sweet­en­ers is that they car­ry unwant­ed off-taste and after­taste. Steviol gly­co­sides are no excep­tion. We have been talk­ing to Ola Broström, Innovation Manager at Bayn, to find out what ingre­di­ents can help mask unwant­ed flavours in ste­vi­ol glycosides.

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