The multidisciplinary Aalto University DesignBites research project has interviewed 90+ packaged food and beverage entrepreneurs, as well as analyzed social media activities and industry statistics. We’ve analyzed over a thousand development actions, and are happy to present a spread of insights to treat the curious consumers, educators and organizations on co-creating new solutions, the ups and downs of entrepreneurship, and diverse avenues for pursuing different missions.
In this episode, we explore co-creation with Kyrö Distillery founder Mikko Koskinen. We cover creating new products with consumers, bartenders, and other companies. Listen to find our what Aira Samulin has to do with all of this, and what bravery looks like in the context of new product development!
How about exploring ideas beyond the easy and creating successful solutions? Feel like you need more inspiration for your experimentation amidst calm and crisis? Ever wondered whether there is untapped potential for collaboration and co-creation in your networks? If your answer to any of the above is yes, we have got you covered.
We all know that the Covid-19 pandemic has affected many businesses globally and locally. When lockdowns and government restrictions were put in place, especially the food and beverage entrepreneurs globally needed to act quickly and find creative ways to survive the crisis.
Ever wonder about what the state of Finnish food and beverage entrepreneurship is? Well, we did, interviewing 90+ entrepreneurs, wading through piles of statistics and keeping an eye on ventures’ online presence. Based on this, we’ve compiled a very palatable package of insights!
Product development is a team sport in small food and beverage companies, requiring creative collaboration efforts between entrepreneurs and their stakeholders. As the epidemic continues to stir the marketplace and ways of working, rapidly created novel and rebranded products, sales channels and market positioning are emerging in response to the ongoing crisis.
For any new product to succeed, customers need to adopt it as part of their consumption habits. Food products represent specific types of consumer products in their high frequency of consumption, physiological function, actual ingestion of the product and socially embedded nature of food-related behavior, all of these adding up to the challenge of new product adoption. How to then enhance customer acceptance of new food products?
What will be the next big plant-based protein? Will insect food make a second coming? What is this fermentation thing that everybody seems to be talking about? Is veganism merely a fad or is it here to stay? The DesignBites research team spent last Friday at Vegemessut getting insights and perspectives on the Finnish food and beverage scene.
With the brand heritage stemming from the suburban underground scene in Olari, Espoo, the namesake Olarin Panimo has not only street credibility, but also upbeat methods for their product development.