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How institutions and policy can lead to healthier, more sustainable food
Kate MacKenzie, director of the New York City Mayor’s Office of Food Policy, explains what it takes to feed 1 million school children at scale — and how institutions can influence healthier eating for people and the planet.
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How food companies can meet diners’ needs everywhere
Ipsos’ Anne Hunter explains how food manufacturers can maximize sales in every environment by understanding the distinct needs of consumers and professional food buyers.
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Why diverse approaches and collaboration are vital for future protein needs
As demand for protein expands, brands will need to innovate quickly and strategically to meet these needs without overly relying on any one innovation, says Cargill’s Florian Schattenmann.
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How social listening can inform better research and development
New AI tools can help brands keep up with fast-moving social conversations to spot industry signals and trends to steer smarter innovation, says Ipsos’ Joe Lonek.
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Why GLP-1 drugs’ impact on food will be more evolution than revolution
GLP-1s could revolutionize Americans’ diets, but brands and businesses need to consider these treatments in context, according to Erin Lash, director of consumer sector equity research for Morningstar.
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How brands can get more context about the impact of weight-loss drugs
GLP-1s have the potential to transform not just Americans’ diets, but their broader lifestyles and cross-category consumption habits. To get the complete picture, brands need human-centric research, says Ipsos’ Alexandra Stiver.
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How private-label brands are redefining value for food consumers and retailers
Better quality and differentiated benefits have driven cost-conscious consumers to more private-label brands, but the bigger opportunity is what comes next, according to TreeHouse Foods’ Amit Philip.
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How brands can innovate better the first time as competition heats up
In the quick-moving food, drinks, and packaged goods sectors, brands need to get products to market faster without sacrificing accuracy. New research tools can help them get things right the first time, says Ipsos’ Alyson Heffernan.
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Which social shifts are changing how we’ll eat, drink and celebrate
Shifts in Americans’ lifestyles and social time are spurring new opportunities for innovation for bars and restaurants, says Diageo’s Efrain Rosario.
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More Americans are ‘sober-curious.’ Marketers should understand why.
Brands shouldn’t just take note of Americans’ heightened interest in alternatives to alcohol — they should understand the underlying forces behind this shift. Ipsos’ Sam Agarwal explains where brands should start.