Vacherin’s Post

CIBUS International Food Exhibition 2024 Definitely a tasty experience! 🍝 A few considerations: - the Italian culinary culture is wide and deep, allowing #innovation and trade #expansion. I visited the Innovation Corner with many interesting ideas regarding food and packaging. Also, I could see visitors and buyers from Asia, different parts of Europe, and the US. - #ImageMatters: there are many products of the same category (pasta, dairy products, deli, etc.) and it is extremely important to stand out. Sight first, especially in a fair: if the booth or the product is not eye-catchy visitors might not stop. I could observe that. Totally. - #Experience: visitors appreciated the booth with interaction, being a food tasting, a show cooking, or some cool gadgets. This is another way to be different creating a memory in the clients'mind. They'll remember it, choosing you from a supermarket's shelf.   Happy about my visit at Cibus, and looking forward to next year! 😍 #food #experience #innovation 

Yesterday, we had an engaging meet up on how the food industry is definitely innovative, even when we talk about traditional recipes, hospitality, and those trends that evolve from niches to widespread consumption habits, such as plant-based diets. We exchanged opinions and shared already successful business case histories tks to Pier Paolo Mucelli TechItaliaLAB Nivi Jasa Eva Pederzini Andrea Alinovi Reda Fawaz Alessandro Corti. Food innovation is always experiential. In fact, we were in the perfect location to talk about Experience, and so what we discussed, we also tasted. All of this happened at Egro', the experiential grocery, part of the Food All Lab Ltd Group – the only Italian export marketing agency with a retail and product testing place in London. Now, we'd love to hear your thoughts: in what order of priority would you place these words talking on Food Innovation? New recipes New packaging Sustainability New possibilities of use and accessibility Technological innovation in customer service processes Technology and logistics Alternative ingredients and raw materials Innovation in the supply chain: from production to retail Innovation in logistics and process management Innovation in team management Share your perspectives and join the next conversation on food innovation! 🍽️✨ Food All Lab ltd #FoodInnovation #Experience #Sustainability #Technology #TeamManagement #SupplyChain #Logistics #PlantBased #Hospitality #NewTrends #FoodIndustry #Export #MadeinItaly #London

‘It will be unsustainable not to be sustainable by 2030' Co founder of LEON Restaurants and the The Sustainable Restaurant Association Henry Dimbleby shares his robust views on the role hospitality has to play in fixing the ‘broken’ global food system. Watch the video - https://lnkd.in/eBdEnAqA #sustainability #foodsystem #food #hospitality #hospitalityindustry #leaders #innovators

We're counting down the days until Anuga FoodTec in Cologne! Join us for this global gathering where our worldwide team will be present. Hot off the heels of our recent acquisition in Denmark, we're thrilled to strengthen our presence in the Nordic and Baltic states. The merger of world-class approaches from the US, Netherlands, and Denmark teams will elevate our design, technology, and customer experience to new heights. Get ready for an even more exceptional customer journey! Anuga FoodTec is THE platform for innovation in the food and beverage industry. Covering everything from process technology to packaging, food safety, digitalization, and more. Plus, in 2024, there's a new focus on environmental technology and energy! See you there! Let's make Anuga FoodTec 2024 a milestone in the world of food and beverage. #AnugaFoodTec #InnovationInFood #GlobalGathering #CustomerExperience #dairyindustry Travis White Morten Andersen Hélène Versteeg Laila Jaqué

Alongside the Food Campus Berlin, I attended the #Essenz in Hannover today. Collaborating with the innovation team from Transgourmet Deutschland GmbH & Co. OHG, we brought the theme of Planetary Health to their flagship fair's Innovation Hub. The day was filled with gamification, digestible knowledge bites, and a direct taste comparison of planetary health principles through the sampling of plant-based vs. non-plant-based dishes. 💡 What was interesting? Compared to more experienced gastronomes and attendees, the younger generation found it harder to correctly identify which options were plant-based and which were not. However, everyone agreed that the plant-based variants were not only tasty but also a desirable choice. ✨ What does this tell us? Taste and our associations with it are learned. For the new generations, plant-based could easily become the “new normal” if it’s presented as a healthy and tasty option. There is a need for more education aimed at current and future chefs to craft delicious plant-based meals and products that are not just alternatives, but possible primary choices. #FoodCampusBerlin #Innovation #PlanetaryHealth #Transgourmet #Essenz Theresa Hingsammer Patric Scordialo

In the dynamic arena of event food & drink, where culinary innovation takes center stage, today’s edible entertainment demands a multisensory journey that surprise the taste buds with new flavor combinations and immersive storytelling. And, events have always been hubs for pushing the boundaries and trying something new. Read on to discover how these occasions become ideal platforms for culinary experimentation, allowing for the exploration of emerging food trends and the trial of unique serving methods.

We’re regularly asked about our secret sauce. What is it that makes our work valuable to clients and their customers/consumers? Working holistically is at the heart of any answer – it means that we can solve complex innovation challenges, create better ideas, make faster progress, and enable easier adoption.  But what does that look like in practise? In this video Dr Alex Hellawell and Alex Massey have a deeply holistic conversation on how we’re working to solve some of the most complex and pressing challenges facing the Food and Beverage sector right now.  Which of your challenges feels most complicated?  What’s most pressing?  https://lnkd.in/ePjn8Bhe #FoodHub #Innovation #FoodAndBeverage Innovia Technology

https://lnkd.in/eWyBB52b The decline in food and beverage innovation is a worrying trend that demands immediate action from F&B companies. As private label offerings become more competitive, it’s crucial for branded products to enhance their product development strategies. Although we know that the success rates for new products are low, companies can improve their chances by implementing well-thought-out product development processes and hiring experts to support their teams. Maintaining a balance between core product profitability and investing in innovation is essential for long-term growth and competitiveness in the market.

🌟 Reflecting on an Inspiring Day at EuroGastro 2024! 🌟 As the curtains are closing on an electrifying day at EuroGastro 2024, I am filled with excitement and optimism for the future of the domestic gastronomy industry. The fair was a vibrant showcase of innovation and creativity, featuring a remarkable array of technological advancements designed to propel the industry forward. EuroGastro 2024 was not just an event; it was a testament to the dynamic evolution of the gastronomy sector. We were thrilled to witness firsthand the growing number of digital products and companies presenting systems aimed at enhancing equipment and process monitoring for restaurants and hotels RFID Zone, streamlining ordering and payment processes Eatzon, and introducing efficient cashless tipping systems apetigo. The fair highlighted the industry's commitment to innovation, efficiency, and customer satisfaction. EmbeddedSystems.do is deeply invested in these kinds of technological advancements. Our participation in the fair underscores our dedication to monitoring and contributing to the industry's growth. We were proud to present our Eslog System for granular monitoring of delivery parameters in controlled conditions. This solution is designed to verify cold supply chains and optimize logistics and warehouse processes, ultimately aiming to minimize food waste and guarantee that every end recipient, from daily box diet consumers to restaurants importing seafood, can verify the delivery parameters at the end of the process. The enthusiasm and innovative spirit displayed at EuroGastro 2024 reinforce our belief in the bright future of the domestic gastronomy industry. The increasing number of technological solutions supporting this development is not just encouraging; it's revolutionary. We are excited to be at the forefront of this transformation, championing solutions that make a real difference. Thank you, EuroGastro 2024, for an unforgettable experience. The future looks deliciously bright, and we can't wait to see what we'll cook up together next! #EuroGastro2024 #InnovationInGastronomy #EmbeddedSystems #FutureOfFood #TechForGood #Sustainability #FoodTech #MeaningfulElectronics