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”