DesignBites

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DESIGNBITES REPORT 2020 OUT NOW

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!

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Erika PerttunenDESIGNBITES REPORT 2020 OUT NOW
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Pressing COVID-19 pandemic: an acid test of creativity in the food and beverage industry

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.

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Maria MikkonenPressing COVID-19 pandemic: an acid test of creativity in the food and beverage industry
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WHAT DOES RESEARCH SAY ABOUT EDUCATING USERS ON NEW PRODUCTS?

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?

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Erika PerttunenWHAT DOES RESEARCH SAY ABOUT EDUCATING USERS ON NEW PRODUCTS?
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INSIGHTS AND IMPRESSIONS FROM VEGEMESSUT

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.

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Erika PerttunenINSIGHTS AND IMPRESSIONS FROM VEGEMESSUT
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I SCREAM, YOU SCREAM, (VEGAN) ICE CREAM

Since its founding, 3 Friends has established a permanent place in customers’ hearts and freezers with its delicious ice cream. However, when the three founders decided to venture into the realm of vegan products, they faced a completely new development challenge: how to create a vegan ice cream on a par with their quality standards?

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Erika PerttunenI SCREAM, YOU SCREAM, (VEGAN) ICE CREAM
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DESIGNBITES REPORT 2018/2019

Learn about experimentation, co-creation, product development, the role of design amongst other topics from our study of Finnish food and beverage entrepreneurs. We’ve compiled interesting case examples and learnings in this document for everyone to look into.

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Erika PerttunenDESIGNBITES REPORT 2018/2019