CCD Innovation has named Kara Nielsen as Vice President, Trends & Marketing. She will lead the strategic food and beverage innovation agency’s cornerstone culinary trend practice and oversee marketing outreach. She joins CCD Innovation’s leadership team, taking a key role in strategic initiatives and developing intellectual property. Nielsen previously served as the agency’s Trendologist from 2006 to 2013. Read More>>
Food Waste is a growing concern, nationally and abroad. At CCDI, we are tracking this rising trend that will have a big influence on how consumers feel about it and what companies are doing about it. From environmental concerns to humanitarian issues, we explore the problem of Food Waste in the U.S. and how businesses can use their influence and resources to do more social good while creating growth opportunities. Download CCDI’s report, Loss Into Gain, to further explore this issue and learn how it can impact business. Download>>
At CCD Innovation, we understand how the issue of food waste goes beyond economic loss to impact the health of our planet. Keep an eye out for an upcoming white paper series about food waste in America and how an innovative approach can transform food waste into new growth opportunities.
Starbucks’ Unicorn Frappuccino was a limited-time-offer beverage that quickly took over the internet with pictures and videos of consumers tasting the over-the-top drink. Kimberly spoke to Adrienne Hill at Marketplace about the fantasy-inspired beverage and how the unicorn fad is part of a bigger food trend that includes galaxy doughnuts and mermaid toast. Read More / Listen Now>>
The Challenge: Del Monte enlisted CCD Innovation to help it transform the Canned Fruit Category and to expand its portfolio through unique and proprietary product innovation.
The Result: Innovation that resulted in an adult-focused premium platform extending Del Monte’s brand to contemporary, fruit-based snacks that provide healthier snacking options with on-the-go convenience.
The Process: Partnered in identifying consumer insights that informed the CCD Innovation methodology. Identified platform concepts, along with product and flavor profiles that led to development of the Fruit Refreshers.
How will technology change the way we eat in 2030?
We facilitated a three day Opportunity Workshop with 20 leaders across the food and technology value chains to find out.
In the course of this exercise, we identified over 30, $1 Billion+ emerging business opportunities.
Check out the video to discover your place in the future of food.
Thank you to our friends at ReThink Food, the Culinary Institute of America, MIT Media Lab and Food Tech Connect for making this possible.
“I would say 2012 is when things started getting hot — excuse the pun,” says Christine Keller, director of trend practice at CCD Innovation, an Emeryville food and beverage development company.
But it’s not heat for its macho factor, it’s about trying out new types of chiles, spice blends and sauces for their own distinct flavors. Tabasco, Cajun and jerk spices are getting edged out by Padrón peppers, piri piri and togarashi. And while Americans used to stay in the relative comfort zone of smoky and sweet spices like barbecue sauce and chipotle, more of us are learning to navigate the more complex territory of sour and fermented heat, whether by sprinkling the Mexican chile-lime seasoning Tajín on fresh fruit or turning kimchi into an everyday staple. Read More>>
When does a food fad become a food trend, and how can you predict what foods will suddenly be insanely popular?
From quinoa to kale, to the predictions of the latest food trends to hit our plates, we get the lowdown from two trend spotters from the US. We also hear from an Australian kale farmer about what it is like to suddenly be at the centre of a food frenzy. Read More>> Listen Now>>
Early this May, 25 food scientist and packaging students from UC Davis and San Jose State visited the offices of CCDInnovation to gain industry insights.
In addition to a business strategy and trend presentation, an ideation session was created for the students to experience real-world food innovation. In this session, the students were tasked with creating a product using Hemp as the featured ingredient. Learn More about the PFC Internship>>
One may not think to look underwater in pursuit of vegetables, but that’s what many chefs are doing today. More than 30 varieties of sustainable and nutritious sea plants exist, and consumers and chefs are taking notice. In the past year alone, according to Datassential Menu trends, there has been a 10.3-percent increase in the appearance of seaweed on fine dining menus across the country. Read More>>
TJ Williams discusses Gen Z with Flavor on the Menu’s Katie Ayoub, “From a flavor perspective, their fear factor is minimal”
CEO & Principal, Kimberly Egan teaches the professionals at the Kellogg
School of Management how to actively observe & leverage what you are seeing to
connect the dots for innovation platforms & products inspired by trend.
“By defining the resonators & activators of a trend and plotting it on the trend map
we can discuss and identify product development platforms that best fit brands. “
Cauliflower is so hot right now you may not be able to afford it — or find it
by Karen Heller | Washington Post
Cauliflower had become Lauren Hetrick’s go-to vegetable. “We have it as often as possible,” says the Rockville, Md., mother of three. “Once we roasted it, my kids really liked it — and they’ll eat anything if you put cheese on it.”
But for weeks, Hetrick was unable to find any cauliflower, anywhere. Her quest for it “became a joke,” she says. “I went from grocery to grocery,” futilely stalking the elusive object of her family’s desire. “If I found cauliflower, it was $6 and a really little head, like the size of your hand. That’s not going to feed anyone. Well, maybe the guinea pig.”
These are heady times for cauliflower. High demand, unseasonably cool temperatures in farming regions and limited supply are resulting in scarcity or absurd prices for the latest “it” food.
CCD Innovation has been selected for the 2015 Best Businesses of Emeryville Award in the Product Design, Development & Marketing category by the Best Businesses of Emeryville Award Program.
The Best Businesses Award Program is an annual awards program honoring the achievements and accomplishments of local businesses throughout the area. Recognition is given to those companies that have shown the ability to use their best practices and implemented programs to generate competitive advantages and long-term value.
The Best Businesses Award Program describes it's award as identifying "companies that we believe have achieved exceptional marketing success in their local community and business category. These are local companies that enhance the positive image of small business through service to their customers and our community. These exceptional companies help make the area a great place to live, work and play."
Za’atar, tahini, labne, sumac, preserved lemon, dates, almonds, pistachios, pickled mango, pomegranatesyrup, lamb, cardamom, copious herbs, olive oil, of course. . . .” I’m listening to this list, feeling almost intoxicated by the sounds, at a small wooden table on a wild hillside in Nataf, a village outside Jerusalem. >>Read More
Gen Z, a hot topic at the Dole Flavor Conference. Marc and TJ Williams dive deep into undertanding Gen Z eating habits.
Gen Z, otherwise known as Generation Edge, influences $600 billion dollars of family spending. 60+% of them have a loud and influential voice within the family, making decisions on where & what to eat. This generation, because of their millennial predecessors, is more savvy and aware of health and adventurous eating. From the crib, these kids have been developing their own cravings for food & beverage menu items. Learn how to deliver the intersection of health and craveability through the lens of Gen Z. Using proprietary and custom trend research, CCD Innovation will present forward thinking recommendations on how operators can tap into this straight- talking consumer group as they grow up. >>Scroll down to see short video from the conference.
April 2015 – Kimberly Egan talks to the WSJ about how CCDInnovation’s 5-stage Trend Map follows the life cycle of a food trend. Egan reveals that Cricket flour is having its day in the sun as some companies are pitching it as a cheap protein option that is better for the environment than cattle and chickens. Read more »