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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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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