SUBSCRIBE

Breaking News on Food & Beverage Development - EuropeUS edition | Asian edition

News > Market Trends

Read more breaking news

 

 
Key Insights from Food Vision

How to innovate: Ignore competition – it’s boring and very 80s

By Kacey Culliney+

05-May-2014
Last updated on 06-May-2014 at 16:16 GMT2014-05-06T16:16:07Z

Chocolate chef certain about the power of collaborative innovation

Chocolate chef certain about the power of collaborative innovation

Manufacturers looking to succeed in innovation must forget competition and collaborate, says chocolate chef Dominique Persoone.

Speaking to FoodNavigator at Food Vision 2014 in Cannes, the chocolate chef said collaboration was the most powerful innovation trick in the book.

“It’s not just everyone has to stay on their own island… If you work together, you can do so much more,” he said.

“Secrets don’t exist anyway. Really, work together.”

Persoone said that in a digital age, connected by social media, collaboration was much simpler.

‘You have to make the click in your mind’

Asked if collaboration could potentially destroy competition, he said: “You have to make the click in your mind. Competition doesn’t exist, really. It’s boring, and it’s very 80s. Now you have to share with your friends and believe in your own project and own ideas.”

The future of chocolate: Think small…

Discussing the chocolate sector, Persoone said he hoped the future would see businesses downsize; a move that would improve the quality of chocolate products tremendously.

If you had one to three employees passionate about chocolate, doing a lot of research, sourcing the very best ingredients, he said the quality would be superior to mass production.

He said there were too many concerns over creating mass products that tasted the same every time; an impossible demand.  “The problem with the industry is, first, they want to have a standard flavor. The customer ordered something and every time it has to be the same flavor.”

Protein trends: Saturation point or just the tip of the iceberg?

Protein trends: Saturation point or just the tip of the iceberg?

Does the huge demand for protein have the legs to last? And if so,...

Fibers from food waste offer clean label option

Fibers from food waste offer clean label option

Multifunctional fibers made from fruit and vegetable peals and pulps that would otherwise be...

Space... the final frontier for food science at Food Vision USA

Space... the final frontier for food science at Food Vision USA

To boldly go... where no food conference has gone before? Space food is on...

How is Californian drought affecting almond supply?

How is Californian drought affecting almond supply?

Stacey Humble

Vice president of global marketing, Almond Board of California

Lights, camera, action! Edible insects in focus at IFT 2015

Lights, camera, action! Edible insects in focus at IFT 2015

No self-respecting food conference would be complete these days without a session on edible...

Flavour tourism: On the trail of Europe's future trends

Flavour tourism: On the trail of Europe's future trends

What will the next flavour trends be, where does inspiration come from and how...

Key trends in food and nutrition: Naturalness, NPD and more co-branding?

Key trends in food and nutrition: Naturalness, NPD and more co-branding?

After a few years of negativity, the industry has a spring in its step...

How to succeed as a start-up in Europe (and not get swallowed by Big Food)

How to succeed as a start-up in Europe (and not get swallowed by Big Food)

Julian Mellentin

Director, New Nutrition Business

What does ‘responsible innovation’ really mean?

What does ‘responsible innovation’ really mean?

Many food firms talk about the need for ‘responsible innovation’, but what does this...

Shifting demands: Where will the growth in healthy foods come from?

Shifting demands: Where will the growth in healthy foods come from?

With an ever increasing consumer demand for healthier food products, many within the industry...

Lab meat, plant proteins and insects: Which alternative proteins will feed the world?

Lab meat, plant proteins and insects: Which alternative proteins will feed the world?

The quest for alternatives to animal-derived proteins has led to a huge amount of...

Food firms should prepare for pre-recession spending

Prepare for pre-recession spend – top economist

Food manufacturers should prepare for a positive three years ahead, as the changing economy...

Creepy proteins will be hot

New proteins are creeping on trend

Alternative proteins are a “hot area” of interest and products such as sandwich spreads...

Salt reduction not a priority for UK consumers: LoSalt survey

Salt reduction not a priority for UK consumers, finds LoSalt survey

Caroline Klinge

sales and marketing manager, LoSalt

‘Nice wine, no corkscrew?’ Mirabeau En Provence wins 8m+ YouTube views

‘Nice wine, no corkscrew?’ Mirabeau En Provence solution strikes YouTube gold with 8 million+ views

Mirabeau En Provence owner Stephen Cronk says the desire for a direct consumer connection...

DSM claims craft brewer interest in gluten-free beer enzyme

DSM claims craft brewer interest in gluten-free beer enzyme

DSM Food Specialities claims that, far from being cautious, craft brewers are embracing the...

Smoothie brand Froosh warns of ‘social washing’ within supply chain

Smoothie brand Froosh warns of ‘social washing’ on supply chain sustainability

Scandinavia’s top-selling smoothie manufacturer Froosh has called for ‘trade not aid’ in developing countries...

Saturated fat guidelines out, food guidelines in?

Get rid of nutrients and focus on foods in guidelines, says sat fat researcher

Benoit Lamarche

Saturated fat researcher, Laval University

Saturated fats may not cause heart disease: Researcher

Saturated fats may not cause heart disease: Researcher

Prof. Philippe Legrand

Director of the biochemistry laboratory, Agrocampus Ouest

Key Industry Events