Most foodies and wellness junkies have probably sampled kombucha, eaten jackfruit and tried CBD oil in the past few years as these once obscure products infiltrate the mainstream. But the truly hip will soon move on to sipping on pea milk, taking gaba supplements, and smearing their faces with bakuchiol.
Those are predictions from Black Swan, a London-based start-up that hoovers up data from social media, online forums, product review websites as well as other sources and then analyses it to divine what consumers want. Its artificial intelligence software purports to sift signal from noise to figure out which early trends are destined for mass adoption.
> Read the full article on the Financial Times website
By Leila Abboud
Source: Financial Times
Sustainable Aviation Fuels (SAFs) are a hot talking point as they’re able to be used without changing any elements of the aircraft currently in use. However, they are not a net zero option. Aviation accounts for 2.5% of global CO2 emissions – Capgemini & Chalmers University of Technology are exploring if hydrogen fuel could be the solution.
As the global spotlight on environmental sustainability intensifies, the food and beverage industry is committed to adopting greener manufacturing practices. Across all facets, from production to packaging, the industry pursues the integration of sustainable energies, affirming a steadfast commitment to a responsible and eco-friendly future. FoodBev explores.
Human connections drive everything of value to an organization, including revenue, innovation and intellectual property, efficiency, brand relevance, productivity, retention, adaptability, and risk. Yet organizations’ current efforts to prioritize these connections are falling short—in part because many organizations are stuck in a legacy mindset that centers on extracting value from people rather than working with them.
