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Welcome to our Experimentation Platform

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. Full post
Erika PerttunenWelcome to our Experimentation Platform
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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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Can you transfer empathy? 

Gaining a deep understanding of users has become important in technology development, helping designers provide useful and successful solutions for the users.  Even though many methods developed for empathic design emphasize direct contact with the user, it is seldom efficient for the whole development team to meet the user.
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DF ResearcherCan you transfer empathy? 
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Catching emotions

A newborn begins to cry, inducing her neonatal neighbors to join in an ensemble of high pitch cries. A few years later, that child runs to hug her classmate in pain. As a teenager, she enjoys hanging out with her friends. Sometimes she laughs with them, even though she is not sure what they are laughing about. A few years later, this teen is a professional designer interviewing a user for the first time. Her colleagues say she is good at building an “emotional connection” with her clients. She cannot tell for sure why, but she feels she connects with the emotions of others and can sometimes experience on her flesh the sensations and feelings described by someone else.

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DF ResearcherCatching emotions
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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?