It's the age of abundance. When asked about their expectations for the year 2025, consumers around the world state that they expect more food innovations are coming their way. Innovation on taste, appearance, diversity, personalisation, portion size or packaging. During the Taste Tomorrow event in Berlin corporate philosopher Luc de Brabandere spoke about the need for innovation from a company perspective.
How to prepare for the future?
Luc de Brabandere is a fellow and a senior advisor in the Paris office of The Boston Consulting Group. He supports the strategic management of a wide range of companies looking to develop new visions, new products and long-term scenarios to prepare the future. Why is it important to innovate? With new ideas and business opportunities arising all the time, it can be hard to choose which ideas to focus on or to predict which route to market will prove wise in the long-term.
You might also be interested in the interview with Stephen Bates from Aryzta Bakeries, who talks about the importance of being a data driven business.
The most popular gifts on Valentine's Day are flowers, sweets and chocolate. For pastry, bakery and chocolate brands, the 14th of February is the first major moment of the year to boost...
By delving deep into the consumers’ behaviors and needs worldwide, Taste Tomorrow identifies current and future trending topics, illuminating pathways for bakers, patissiers,...
What trends have shaped our industry over the past twelve months? In this 2021 year in review, we look at the most interesting shifts in the world of bread, patisserie and chocolate from a...