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Mintel Intelligence Zone

BY: Kelly Hensel
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Booth 4953

Mintel BoothThe Mintel Intelligence Zone (booth 4953) will be home base for a number of the market intelligence company’s food and beverage industry analysts during IFT16. Innovative food and beverage products, trends, and food science presentations will be highlighted. Always a go-to source of market information, Mintel offers a market intelligence mix that incorporates data, market research and analysis, competitive intelligence, product intelligence, and analytical expertise.


Interactive Experience:

Comfort Food: Modernized
From macaroni and cheese to birthday cake to hard soda, consumers are flocking to recognizable flavors when it comes time to indulge. What innovations are expanding “comfort food” into new formats? Which categories are capitalizing on this trend? What’s next?
Monday & Tuesday: 10:00 a.m.–12:00 p.m.

What’s Next in Beverages?
A look beverage innovations from around the world and how these are leveraging or driving consumer trends, such as health and wellness, new flavors and hybrid formats.
Sunday, Monday & Tuesday: 12:00 p.m.–2:00 p.m.

Eat With Your Eyes: The importance of appearance
Food and drink continues to be a leading topic on social media, creating a need for products that are as documentable as they are delicious. How can color, shape and texture be used to attract shoppers and their hashtags?
Sunday, Monday & Tuesday: 2:00 p.m.–4:00 p.m.

Consumer Presentations:

Innovating for the iGeneration
Sarah Theodore
On the heels of the oft-hyped Millennial generation, the iGeneration, or those born between 1995 and 2007, are another important group to consider when formulating. Who are these consumers? What are they looking for in terms of flavors, functionality and formats?
Monday & Tuesday: 10:00 a.m.

Senior Solutions: Developing products for the aging consumer
Stephanie Mattucci
As the senior population continues to grow globally, there is an increased opportunity to provide products tailored to their needs. This presentation will cover things product developers should consider when formulating for seniors, from flavors to nutrition to packaging.
Monday & Tuesday: 10:30 a.m.

The Value Paradox: The challenge of creating products for the budget consumer
Lynn Dornblaser
Many of the trends driving the food and beverage industry today, such as organic, clean label, and authentic ethnic foods, are ones that often are more challenging to develop and command a price premium. But what about products for those budget- conscious consumers? We’ll look at what retailers and consumer packaged goods companies are doing to offer choices across a price spectrum, and provide insight into what consumers are looking for.
Monday & Tuesday: 11:00 a.m.

Innovation Presentations:

What does product innovation really look like?
Lynn Dornblaser
Many in the industry like to talk about the most unusual product development, but what do consumers think? You may (or may not) be surprised that what we think as innovative is not necessarily what consumers think of as innovative or as products they would actually purchase. We’ll use new data from Mintel to uncover consumers perceptions and intentions regarding what we may think of as truly innovative, compared to the products that they see as innovative.
Sunday, Monday & Tuesday: 12:00 p.m.

Charting Flavor Expansion and Innovation
Lynn Dornblaser
How can you predict where a flavor may be going next? It truly is part art and part science. Using Mintel’s global tracking of product introductions, we’ll look at a few established flavor profiles (such as sriracha and caramel) to chart where they developed, how they moved regionally and from one category to another. Using that model, we’ll then look at a few emerging flavors to offer insight on where they may be going next.
Sunday, Monday & Tuesday: 12:30 p.m.

Helping Consumers Cook Dinner: Innovation in Meals and Meal Kits
John Owen
We know that consumers tell us they don’t have time to cook. So what are they doing? We’ll explore what’s happening in meals and meal kits, how ideas from outside the US may have application for the US market, and discuss the impact meal kit delivery has on prepared products.
Sunday, Monday & Tuesday: 1:00 p.m.

Ingredients & Claims Presentations:

“Simple” isn’t so simple
Stephanie Mattucci
Interest in clean labels and concerns about ingredients and food safety continue to be pressing issues for the food industry. In an effort to communicate naturalness and freshness, brands have shifted to an emphasis in simplicity in all aspects of a product, including labeling, ingredients, and packaging. However, as many food scientists know, making something simple can be very complicated. This presentation will not only explore what it means to be simple but also the challenges that face simplicity.
Sunday, Monday & Tuesday: 2:00 p.m.

Free-From for All: Alternatives are ready for the spotlight
Amanda Topper & Billy Roberts
Alternatives are infiltrating the mainstream as variety grows and tasty innovations contradict olds reputation of being inferior substitutions to meat and dairy. Vegan and vegetarian options, non- dairy milks and yogurts, and allergen-free product are proudly promoting their free- from claims and are being embraced by a variety of consumers.
Sunday, Monday & Tuesday: 2:30 p.m.

From the Inside Out: The embrace of ingredients as superheroes
Jenny Zegler
As more consumers use their diets to help improve the way they feel and/or look, ingredients are fast becoming the new focal points. How are brands communicating the potential benefits inherent in specific ingredients? What are some of the most desirable ingredients?
Sunday, Monday & Tuesday: 3:00 p.m.

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