France: consumer expectations for Bakery in the ‘new normal’
The coronavirus outbreak has had a profound impact on consumers, changing how they live, what they eat and how they purchase. To understand these changes in behaviour and to offer our...
Article
Consumers often have little knowledge about the food that they are eating. They simply have no clue on where, by whom and how it is produced. But there is hope. According to Danny Boome, chef, food writer and journalist, a growing mass is reconnecting with food. 'If people understand where their food comes from, they can appreciate it more.'
You might also be interested in the interview with Michael Lee, CEO of Studio Industries and founder of the Future Market, who encourages innovation and customisation.
