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Shanghai food & retail trends

Early January we travelled to the future-oriented city Shanghai, to gain insights and inspiration on how Oriental consumers buy, cook and eat. How Chinese food manufacturers, retailers and restaurants anticipate on- and offline to these changes and how that can affect the West. It’s about a coffee revolution, digitalization, new generation supermarkets, ultra-fresh, local

2019-01-16T07:42:50+00:00

Friesblond, Development of a new cheese

FriesBlond, Development of a new cheese Royal A-ware is a Dutch family business that has grown into one of the largest specialists in making, ripening, cutting and packing cheese. Many of their products are sold as private labels. With our Food-by-Design method we have been able to guide an innovation process.

2018-11-01T10:20:38+00:00

Food trends for 2019

After extensive research, Food by Design has identified 5 important food trends for 2019, which will influence our buying, cooking and eating behavior. In this blog we will discuss some food trend for 2019 and onwards: 1 #masculine plant powered Traditionally men are big fans of meat. But today we see more and more

2019-01-15T15:58:57+00:00

Concept development Verspakket

Concept development Verspakket Bakker Barendrecht is a fruit and vegetable supplier to Albert Heijn. Food by Design has facilitated an intensive innovation process in order to create at an improved concept of the fresh, meal package at the fruit and vegetable department. To this end, we have thoroughly analyzed what is

2018-11-24T14:26:01+00:00

Mediterranean bread innovations

Mediterranean bread innovations Boboli is a producer of Mediterranean loaves (focaccia's) and a company full of energetic, sunny people. There were many ideas for new products within the company. In order to give direction to this energy, we have guided a process with our food-by-design method to achieve strategic and sensory-stimulating

2018-10-29T15:37:41+00:00

The Food by Design innovation method

Designers and marketeers Marleen Zaalberg and Marielle Bordewijk joined forces in early 2017. Together they created the fresh and powerful Food by Design method. We use design thinking to help food and drink brands unlock their full creative potential. Our innovation methodology combines a tried and tested strategic framework with multi-sensory creative techniques to

2019-01-15T16:00:24+00:00

Leev, development of a new brand

Leev, development of a new brand Leo Voorwinden had a dream. He wanted to create a 100% natural brand that was availabe at normal supermarkets. The brand is called Leev, which means live. We helped designing the brand into a 1-meter shelf full of 100% natural, highly innovative products, smart packaging, trendy

2018-11-24T14:36:40+00:00

Trends on Healthy Drinking

What are the Healthy Drinking trends for 2019 and what are we going to drink next year? Tree drinks that have the potential to break through. They are healthy alternatives to coffee, soft drinks and wine. 1. Turmeric latte In America, England and Australia, this hot, yellow-golden drink is increasingly being drunk instead of

2019-01-15T16:00:57+00:00

Trends in Syrups

Marielle Bordewijk and colleague Silvia Naber were interviewed for Flow magazine about the rise of syrups. Previously, syrup was a typical product focused on childeren, which has recently changed considerably. What are the underlying reasons, trends and innovation opportunities in syrups? Less sweet syrups By determining how much syrup you put into your glass,

2018-11-05T09:33:49+00:00

Legends, telling teas

Legends, telling teas There is just as much to tell about tea, as there is about wine. That is why we designed the tea brand 'Legends' for Smit & Dorlas for the  restaurant channel. A tea brand that reveals the stories behind tea to the consumer. The brand name,

2018-11-24T14:32:39+00:00
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