ferwa chevel & mira uttamchandani

RESEARCH

THE FUTURE OF FOOD PREPERATION

HYPOTHESIS�ere is a change in the way people

and companies prepare food.People are craving transparency in

their ingredients, foods, and especially in the manufacturing and

preparation process of what they consume.

RESEARCH

• Only 31% feel food companies are transparent about food production practices.

• Sixty-seven percent would like to see the food industry take more action in educating people on how food is produced.

• Only 34% say the agriculture industry is transparent

RESEARCH

A new government report reveals that more Americans are eating at

home, and their diets are improving

And most families have been listening to the onslaught of

advice about how to eat healthier

RESEARCH

PRODUCTSCHANGE IN BUYING TRENDS

PRODUCTS smart knifegives basic info on freshness, nutrients, & bacteria of cooking

ingredients

difficult to trust what we are eating

agriculture chemicals and vegetables

can’t eat food that is ‘fresh’ with confidence

economyincrease in purchasing power

decrease in price of organic food productsAccessibility: Distribution for organic products has improved

making it more readily available

TREND FORCES

• The U.S. Department of Agriculture : number of direct-sales markets has inceased %9.6 in the past year (Farmers Market)- farmers markets across the country now registered with the

USDA is 7,864. In 1994, there were 1,744

• carrots, onions, pinto beans, lettuce, mashed potatoes, bananas and orange juice are all less expensive per portion than soft drinks, ice cream, chocolate candy, French fries, sweet rolls and deep-fat fried chicken patties - report from U.S. Department of Agriculture's Economic Research Service

knowledge & awareness79% of customers surveyed said that they were worried about the safety of their food

71% said the idea of organic food is ‘appealing’

2 out of 3 consumers (65%) want to know more about where their food comes from

TREND FORCES

According to surveys:

• headlines on mad cow disease

• taco shells made with genetically modified corn not

approved for human consumption,

• antibiotic residue and

• pesticides residue in conventional food products

have NOT gone unnoticed.

technology

2 out of 3 consumers (65%) want to know more about where their food comes from

TREND FORCES

• advancement in technology (created problem - now being solved by advancements in tech)

• Transitioned from a hunter gatherer society to an industrialized on.

• Processed foods tend to emphasize tasty ingredients like

sugar, salt and fat•

To decrease transportation costs and extend shelf life, they contain less water, leaving each morsel of food more

densely packed with calories.

PRODUCTS tempeh-sure

personalized access

the ability to eat better and more inspired foods

PRODUCTS nutrima

found something unpleasant?

send results of analysis to your smart

device

nutrimapper app - find the best local sellers

when on the go

sustainable

calculates: • nutritional values• possible toxins

• freshness

list of ingredients show up

sustainable

PRODUCTS tellspecpoint at food

can tell if there is man-made stuff in your food

SERVICE ConeComm M360• CSR PR company

• one stop service that helps • identify & prioritizetop material isssuesas consumers demand more

transparency

“Stakeholders – from shareholders to employees – are demanding more transparency”

SUBCULTURES

Recipe searches are in the top tier of google

searches

Majority of Pinterest Pictures are of Food “Gluten Free” Dieters

Vegan Dieters

FOODIES“Food has become a

universal language on the internet” - CEO of Supermarketguru.com

URBANITEStime-short, trend-sensitive, media-centric, culturally

aware

PORTABILITY

AT HOME

PROVIDES TRANSPARENCY

TECHNOLOGYknowledge | security

HEALTH

an almost DIY approach to dealing with ingredients

REVEALS

KEY INSIGHTSCODES

URBANITEStime-short, trend-sensitive, media-centric, culturally

aware

CLIENT

COOKING SCHOOL

WHAT ARE THEY ALREADY DOING IN RELATION TO TOPIC AREA

BRIEF

iPad APP

• appliances that include options/offer transparency for the food being used/cooked

• set-up/layout of kitchen appliances for retail

• gadgets that allow customers, (consumers at home)

- to find out more about their food • portable, small, gadgets, for consumers that eat

at home or outside - either way

• appliances that cater to the urban gardeing move-ment - urbanites are growing more ingredients at

home - trust and safety of ingredients

SUGGESTIONSOPPURTUNITIES FOR VIKING

Sourceshttp://www.law.msu.edu/clinics/food/UrbanAgMvmnt.pdf

http://www.usatoday.com/story/news/nation/31/10/2013/fruit-increase-juice-decreases/3308427/

http://www.cnn.com/21/01/2014/health/time-report-eating/

http://www.foodproductdesign.com/news/03/2014/consumers-demand-more-transparency-from-food-comp.aspx

http://wehatesheep.com/news/2014/mar/25/consumers-still-hunger-more-transparency-food-indu/

http://www.ers.usda.gov/data-products/food-expenditures.aspx#.U2rd9o4golY

http://www.nyc.gov/html/doh/downloads/pdf/cdp/farmers-market-report11-.pdf

http://www.conecomm.com/sustainable-beef

http://electroluxdesignlab.com/en/submission/nutrima/

http://www.fastcoexist.com/3024951/we-took-the-laser-scanner-that-tells-you-whats-in-your-food-out-for-a-spin

http://www.conecomm.com/m360

http://electroluxdesignlab.com/en/submission/smart-knife/

http://usatoday30.usatoday.com/news/nation/story/03-08-2012/farmers-markets-increasing/1/56727330

http://www.ad-ology.com/consumers-crave-transparency-food-industry/#.U2rbkseB6V4

http://usatoday30.usatoday.com/news/health/story/17-05-2012/healthy-food-cost-USDA/1/55018070?csp=34news

http://www.organicconsumers.org/Organic/marketincrease73001.cfm

http://www.tempehsure.com/index.html

http://www.pinterest.com/chevf387/final-research-eating-habitsconsumption-of-food/

http://www.pinterest.com/mirauttam/final-researcheating-habits-consumption/

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