Innovation conference
Food fads and trends must be separated before innovating
Gaye encouraged firms to look towards themes – such as health and water scarcity – not moments – such as Mexican – when planning innovation in this exclusive video for FoodManufacture.co.uk filmed at the IFE conference last month.
“Fads and trends are very different,” said Gaye, who will be addressing our new food innovation conference in London on June 26. (See more details at the end of this article).
A fad
“Something like the cronut [a cross between a donut and a croissant] was a fad, it happened very quickly and now it has past.
“More of a trend is an overarching theme, which is much more a trend driver – so we might say health is a trend.”
Watch this video to find out where Gaye said food businesses could look to spot trends.
‘Rare opportunity’
Gaye also encouraged food and drink businesses to exploit a “rare opportunity” to attend a conference targeted solely at food and drink innovation – New Frontiers in Food and Drink.
The conference, which will include a keynote speech from Gaye, takes place on June 26 2015 at etc.venues in St Pauls, London.
Fads and trends
Fad: brief lifespan, such as cronuts
Trend: overarching theme, such as health
“It will be about looking to the future and innovating and I think everyone wants to know what’s coming and how we can innovate and think of new things,” Gaye said.
“That could be packaging, flavours or specific food groups.”
The event is a unique partnership between William Reed Business Media titles: the Food Manufacture Group, British Baker, Meat Trades Journal and The Grocer.
For more information and to book tickets, click here.
Or contact Caroline Croft by phone on 01293 610 347 or email pnebyvar.pebsg@jeoz.pbz
Book by April 30 to benefit from an early bird rate of £361, compared with the standard price of £425.
