According to leading scientists, the world will run out of food by 2050, thanks to a population boom, which has producers across the planet looking at new ways to keep us all fed in the decades to come. According to recent reports (including the BBC’s Today programme this week), that means it may soon become legal in the UK to use insects as a food source for chickens that will ultimately end up on British plates. In the latest of our series on food waste innovation, we sought to find out just how accepting consumers are to the change and what this means – most importantly – for purchase intent.
Food waste is high on the political agenda. This week, VYPR commissioned a report on consumer attitudes and behaviours surrounding food innovation in waste, importantly seeking to understand how this might impact purchase intent. Over 70% of consumers claimed that they would buy products featuring ingredients that would normally go to waste. 90% of respondents feel that waste is a serious issue, while 93% of UK consumers claimed that they felt individually responsible for taking action to reduce waste. Importantly, 89% indicated that they want to make a difference to tackle the problem, which surely puts pressure on food manufacturers and retailers to proactively empower their customers to take action. However, when we delve deeper and it comes to trying new innovative waste concepts, it is clear that there is still a long way to go to convince consumers to behave differently and embrace change.
Our clients are always on the hunt for inspiration to fuel their NPD or add something new and innovative to existing product ranges. VYPR comes into its own when testing new ideas and concepts. So, in the last month, we’ve picked out 6 key trends that are edging their way into the UK mainstream – Indian Street Food, Portuguese Cuisine, West African Cuisine, Japanese "Dude" Food, Vegan Food and Flexitarian meat products – and put them to the test across the VYPR panel. Whereas you’d expect certain shoppers to warm to certain flavour profiles, what is more interesting is to see just how complex the breakdown of acceptable trial formats would be across different supermarkets and demographics. It certainly isn’t one format fits all.
We have never had so much data at our disposal when it comes to retail. Huge investments are made every year in securing access to EPOS data, surveys, qualitative and quantitative market research, tasting panels and trend analysis. So, why is it the case – according to the most recent studies from leading management consultancies – that the vast majority of new and existing (refreshed) products still fail to achieve their fullest potential? Plus, why is it that product developer and category budgets are under such pressure and scrutiny (when it comes to accessing these tools) if it’s all working so well?
Innovation is the lifeblood of every product developer or marketer. According to the latest GRIT (Greenbook Research Industry Trends) Report, it’s no surprise that "traditional" market research methodologies have had such a battering in recent years: our understanding of what truly drives consumer behaviour has shifted dramatically – rendering many techniques obsolete – and our ability to acquire data, process it and generate insights has transformed. Find out why some of the Top50 most innovative brands in the world choose VYPR.