Many companies see enormous future potential in novel, sustainable ingredients. And quite rightly, as consumers are increasingly demanding better alternatives & solutions to solve food-related issues.
However, the reality is that these ingredients (eg. edible insects, algae, food byproducts) are not very appealing to consumers! You may have an amazing, revolutionary new innovation. One utilising a new ingredient, with lots of buzz around it. But if nobody wants to buy it, the risk of losing your investment becomes incredibly high.
So how you can increase your chances of success and protect your investment?
Get inspired on how to make novel, sustainable ingredients appealing!
This short course offers a first step towards creating innovations that sell.
With edible insects as an example, you’ll develop new ways of thinking to create real consumer value with your innovation. And gain tools to start defining how to make your innovation something people really want!
Bonus materials: 5 x in-depth Market Analysis and Key Trend reports
Benefits of the course
New novel ingredients can be challenging...but offer enormous future growth potential
market is clearly moving towards new ingredient alternatives. But the
old ways won’t work for new, innovative alternatives. They demand
unique value propositions,
beyond just the ‘good ingredient’.
Learning how to create appealing innovations that sell is an essential skill for any business leader, looking to create successful, disruptive innovations in the future food market.
Here is our market intelligence analyst Johanna!
Want to make sure no rock is left unturned? Johanna is Invenire's most effective digger and sensemaker. She's an expert in translating deep and complex issues into easy-to-understand insights. With a strong passion for sustainability issues, Johanna works on both public and client projects at Invenire.