Curated News from the week 10
Quite an interesting news week this last week. We kick it off with an article talking about the challenges of executing a custom retail health and wellness program without experienced support - in this case across the ditch in the U.K. We then jump in to a couple of articles related to A.I and the impact this technology is going to have on the shopping experience.
We then wrap up the curated list with a marketing battle between Clif Bar and Kind Bar that had the team entertained throughout the week. And then finish off the list with some of the new trends coming out of Expo West where we had a team collecting product images and product data. It's interesting how each week has a slightly different flavor.
Have a good week. enjoy.
Products high in salt and saturated fats are being marketed as healthy by leading supermarkets, BBC Radio 5 Live Investigates has found. The British Dietetic Association said stores including Tesco, Morrisons and Sainsbury's were being "unhelpful" and "confusing" customers. The Royal Society for Public Health called for an independent supermarket regulator. Supermarkets said they were committed to "promoting healthy eating".
(curated by @brookebright)
IT’S BEEN YEARS since technology began helping urbanites avoid the teeming aisles and whimsical “organization” of grocery stores. Despite the advent of FreshDirect and Instacart, however, I still make dreaded milk-and-juice runs now and then. The good news: A.I. is turning in-store experiences into equally seamless transactions—no lines or registers, no “chip malfunction,” no wait.
(curated by @daveaniol)
The A.I Diet - nytimes.com
It turns out, despite decades of diet fads and government-issued food pyramids, we know surprisingly little about the science of nutrition. It is very hard to do high-quality randomized trials: They require people to adhere to a diet for years before there can be any assessment of significant health outcomes. The largest ever — which found that the “Mediterranean diet” lowered the risk for heart attacks and strokes — had to be retracted and republished with softened conclusions. Most studies are observational, relying on food diaries or the shaky memories of participants.
Now the central flaw in the whole premise is becoming clear: the idea that there is one optimal diet for all people.
(curated by @zeyabdeeb)
49% of retailers name in-store mobile experience a top priority - retaildive.com
Thirty-three percent of consumers said they frequently make purchases through their mobile devices, and 41% of those surveyed said they plan to increase their frequency of mobile shopping via smartphones or tablets in the next 24 months, according to BRP's "2019 Special Report: In-Store Mobility."
(curated by @nicolemeyerson)
Growing new label demand - labelinsight.com
With the first quarter of 2019 coming to a close, we are less than one year away from the compliance date for large manufacturers to implement the revisions of the nutrition and supplement facts labels.
"Label Insight’s database showed 45,691 active products have adopted the new nutrition label on the packaging," Thea Bourianne, Label Insight Solutions Consultant, MBA, RD, LDN
The changes to the nutrition facts panel is significant for a number of reasons, but most importantly, it increases the transparency and understanding of nutrients like calories and serving sizes. The new nutrition facts label (NFL) has an updated look with a larger font for calories to improve awareness and emphasis on the calories foods contain.
(curated by @theabourianne)
The cereal aisle isn't what it used to be. Sour Patch Kids, Hostess Honey Buns, Churros, Nutter Butter and Peeps are snacks consumers would once look for in various aisles in the grocery store. But now they can all be found in cereal form.
Top cereal makers like Post Holdings, General Mills and Kellogg have launched indulgent cereal brands during the last year, and told Food Dive that they plan to continue innovating to keep up with consumer demands and fulfill a rising desire for better tasting cereal.
(curated by @jasonlipsitz)
An open invitation to Kind bar from Clif Bar - clifbar.com
Clif Bar believes going organic is the best move a food company can make for people and the planet. We transitioned to organic in 2003, and think it’s the key to creating a healthier, more just and sustainable food system. Now we’re challenging KIND Bar to join us—to start using organic ingredients. We’ll even help them, our largest competitor, by lending our expertise. Here’s our letter, which appeared March 6, 2019, in The New York Times:
(curated by @danielhawks)
Oatmilk, keto, C.B.D among top trends at Expo West - foodbusinessnews.net
ANAHEIM, CALIF. — Expect to see more dairy-free, low-sugar and full-fat products lining grocery store shelves next year. The latest innovations unveiled at Natural Products Expo West, held March 5-9 in Anaheim, reflect recent shifts in consumer perceptions of health and wellness.
The annual trade show previews natural, organic, specialty and functional product launches from more than 3,500 companies, including more than 300 first-time exhibitors. An estimated 90,000 industry professionals were expected to attend.
(curated by @johnveltri)