Is food & drink innovation dead?
It is clear that the opportunities for entrepreneurial brands are better than ever before.
Technology is fast-tracking and reducing the cost of bringing new products to market through innovative research, product ideation and recipe formulation tools.
The increase in vegan brands and the size of their ranging within chilled in particular is an example of this – as is the growth in gluten free products now on sale.
Non-dairy is another growth opportunity, not just attracting vegans but also a broader demographic who are becoming more health focused with a realisation of we are what we eat.
And nowhere is this more evident than in the explosion of interest in gut health products off the back of large research studies.
It is clear that the opportunities for pioneering brands are significant and with increasing interest from investors in supporting new food brand concepts, the future looks bright indeed.
By Eddie Stableford, Brand Clock
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