Food Tech and Incubators Are All The Rage

Food Tech and Incubators Are All The Rage
  • Food technology is creating a space for more brands and restaurants to become innovative in how they meet consumer demand.

  • Being innovative means being able to understand your consumers’ needs and providing a unique solution.

Food technology has had one of the largest impacts on the foodservice industry since social media.

In this episode, Host Bill Bender unpacks with the panelists what exactly innovation in the foodservice industry means and how it can either improve or hamper the growth of the industry.

Is this a fad or a complete shift in the model of how food innovation will occur in the future? Take a listen for more insights on how technology is innovating how we meet consumers’ needs.


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Plant-Based Food Has Been One of the Drivers of Consumer Trends For First Half of 2018

Plant-Based Food Has Been One of the Drivers of Consumer Trends For First Half of 2018

In this Special Report, our host Paul Barron takes the time to share with us some of the most interesting pieces of data from the Mid-Year Consumer Trends report.

Our sister company, Foodable Labs, analyzed 162K food influencers and 6.2 million conversations to determine what lays at the heart of consumer trends for the first half of 2018. As Paul Barron points out in this podcast, what constitutes a 'food influencer' for the purposes of this report, is an individual who's had five engagements with a restaurant a month, in terms of frequency.

There are five categories that the Mid-Year Consumer Trends report is based on and in this special podcast, you'll listen to Paul Barron's analysis of the data.

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How are Consumer Eating Habits Evolving?

How are Consumer Eating Habits Evolving?

Have you noticed a shift in consumer eating habits? And how diners' eating routines have changed?

The Hartman Group has released a report and info-graphic with data outlining how Americans' eating habits have evolved over the last few years.

"The dynamics of food culture and changing demographics in the U.S. heavily influence consumers’ shopping and eating behaviors. Marketers who focus only on 'trip type' or 'need state' analysis are missing the raw and true motivations that drive consumer shopping behavior. Eating occasions emerge from the way consumers live and are what give meaning and context to the way they shop," according to the Hartman's Eating Occasions Compass. 

In The Hartman Group's report, it reveals that diners are not sticking to their routines. Apparently, 8 in 10 consumers are breaking away from their normal eating routine. Specifically, 17% do this "frequently" and 63% do it "occasionally."

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Consumer Planning Program: How to Better Understand Your Customer

On this episode of On Foodable Weekly, we talk to some of the instrumental players in creating IFMA’s Consumer Planning Program. The Consumer Planning Program, or CPP, was a collaboration between IFMA and Datassential to dive deeper into the consumer mindset and find out why consumers pick a food-service venue, how those decisions are made and what manufacturers (and operators) can do to influence those decisions.

CPP began in 2012 when IFMA realized they were not as in touch with the consumer as they wanted to be and so the association dedicated resources to really building that understanding and relationship. This began their research into consumer needs and purchase motivations.

As Coca-Cola’s Ben Shanley put it, “At the end of the day from a manufacturing perspective, we’re trying to create consumer demand for our products and with all the changes that are going on right now in the industry it still all has to start with consumers.”

This initiative has been aimed at reaching consumers and helping brands understand their customers better. The team conducts qualitative research like focus groups with consumers to gather information and understand the language consumers use when they talk about their ‘away-from-home’ meals. That data is then validated through thousands of survey interviews– providing a lot of insight on what consumers are looking for.

Foodservice professionals can join the Consumer Planning Program and be a part of the committee that drives study topics and receives annual reports. Find out more about CPP here.