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Prototyping workshop

As design thinkers in food, Food by Design knows the value of prototyping in an early stage of the concepting process. In our prototype workshop, we let participants rediscover the intelligence of their hands and the wisdom of their senses. Getting away from our computers and experimenting in a real 3D environment is done far [...]

2020-04-28T12:00:55+00:00

Food Brand & Formula positioning

A compelling brand positioning is vital to your food business. Whether you are small or big, established or in start-up phase, brand equity is the guiding light for everything you do and the basis of each sense & sensorics consumers experience with your brand. At Food by Design we have helped many food brands and [...]

2022-03-02T20:23:55+00:00

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 [...]

2019-03-28T09:24:28+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 [...]

2019-03-26T13:00:59+00:00

Wrapinez, shaping a new food restaurant formula

In an early stage we have helped Gerard Sterkenburg to develop and sharpen his entrepreneurial plan to start a new restaurant formula. We provided the start-up team with a lot of inspiration in the field of product formats, food experiences, packaging, interior ideas and the brand positioning and communication. In a sparkling ideation session the [...]

2023-09-12T17:35:29+00:00

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 innovation. Together with Boboli, we have [...]

2019-03-28T09:20:28+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 [...]

2019-03-26T12:34:30+00:00

New brand Little Cow & Cookies

Welcome Litte Cow & Cookies! A new ice cream brand of the start-up 'The Organic Jersey Company'. It was a great adventure to embark on this food design journey and create this new brand and delicious ice cream with such a dedicated team. We helped creating the brand name, positioning, product concept and flavour [...]

2023-09-11T11:53:12+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 [...]

2019-03-26T13:26:16+00:00

Trends in Syrups

Marielle Bordewijk and colleague Silvia Naber were interviewed for Flow magazine about the rise of trends in 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 [...]

2019-03-26T11:19:18+00:00
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