Food news

(ESP) Smart Food Innovation presente en la 8º Jornada nacional de Innovación y competitividad en Mérida, México

Posted on 26 October, 2016 | 0 comments

(ESP) Smart Food Innovation presente en la 8º Jornada nacional de Innovación y competitividad en Mérida, México

Sorry, this entry is only available in European Spanish and Catalan.

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(ESP) Curso de innovación alimentaria

Posted on 25 January, 2016 | 0 comments

(ESP) Curso de innovación alimentaria

Sorry, this entry is only available in European Spanish and Catalan.

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(ESP) El reto de la innovación en PYMES alimentarias

Posted on 20 January, 2016 | 0 comments

(ESP) El reto de la innovación en PYMES alimentarias

Sorry, this entry is only available in European Spanish and Catalan.

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Premium food packaging perception

Posted on 9 December, 2015 | 0 comments

Premium food packaging perception

Smart Food Innovation has carried a study focused on premium food packagin perception.  Fira de Barcelona and Gourmet Cluster of Catalonia had an active participation in this study. How the packaging can boost an unknow brand and wich are the key elements in different food products are the basic parts of this study. The slideshow showed in “Premiumpack” corner of Hispack 2015 in Barcelona” can be accesible trough slideshare (Spanish): Percepción del consumidor acerca de packaging en productos alimentarios con posicionamiento “premium” from Gerard Pujol The packaging specialized magazine “Infopack” has published and article about this study, it’s also accesible trough slideshare (spanish): Como percibe el packaging premium el consumidor? from Gerard...

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(ESP) Presentación estudio envases Premium en espacio “Premiumpack”, Hispack 2015

Posted on 10 February, 2015 | 0 comments

(ESP) Presentación estudio envases Premium en espacio “Premiumpack”, Hispack 2015

Sorry, this entry is only available in European Spanish and Catalan.

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Are you following 1169/2011 EU directive?

Posted on 22 October, 2014 | 0 comments

Are you following 1169/2011 EU directive?

The 1169/2011 EU directive regulates how food products must be labelled in order to sell it in Europe. This directive has to be applied in combination with the law of each Member State of European Union. Smart Food Innovation offers its support to evaluate if your products are properly labelled according to 1169/2011 and Member States law. If required we can indicate the mandatory modifications to adapt your product labeling to this directive. We’ll be glad to attend your...

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Key figures of Spanish food market

Posted on 20 October, 2014 | 0 comments

Key figures of Spanish food market

The following infographic shows some of the key figures of Spanish Food Market. If you want to know more about Spanish Food market, please don’t hesitate to contact us. We can provide personalized market intelligence studies.   <–!–>

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Smart Food Innovation member of Catalonia gourmet cluster

Posted on 8 August, 2014 | 0 comments

Smart Food Innovation member of Catalonia gourmet cluster

Catalonia Gourmet is a cluster of companies involved in Food Premium products produced in Catalonia. This cluster is made up of producers, distributors and companies from other activities inside Food industry. Smart Food Innovation provides its R&D know-how to cluster strategic goals. You can learn more about Catalonia gourmet in the following...

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Top 10 trends in the Food Industry

Posted on 18 June, 2014 | 0 comments

Top 10 trends in the Food Industry

Where is the food industry heading? Which products will it offer soon? Where are the companies in this sector targeting their innovative effort? Here you can check 10 points that try to answer these questions and, based on the analysis of the current market, allow us to see where the industry is headed. 1. Enough of throwing away food It is estimated that each year in Spain some 7,000 tons of food are thrown away. This fact has moral and social connotations, especially considering that current poverty rates in Spain reach 30%. It also has ecological connotations, considering the amount of raw materials, energy and water required to produce, package and transport food that at ultimately is wasted. Companies are not impervious to this reality and for this reason they seek ways to reduce it through smaller packages, which in some cases come to unidosis and, innovating in conservation techniques that maintain food in optimum condition for longer time. 2. Convey confidence Cases such as the occurrence of E. coli in cucumbers, the horse meat scandal and other similar have a big impact on consumers, which react by reducing the level of confidence placed in products and companies. Businesses should reinforce this confidence to preserve the demand for their products. Improve aspects such as product traceability and transparency in commercial messages can help maintain and increase consumer confidence. Companies that manage to convey this confidence gain a competitive advantage. 3. Simple Pleasures No doubt food is a source of pleasure. As recently mentioned by the world famous chef Ferran Adrià in an interview, the culinary luxury lies in being able to eat whatever you feel at a particular time. Companies that are able to create a product that produce this kind of pleasure in the consumer, have guaranteed success whether producing coffee, candy, ham or any other product. 4. Beware of the small ones More and more in several sectors of the food industry successful products are appearing produced by small and medium companies without the complex and inertia of the transnational. The democratization of both marketing and production technologies makes them capable of being competitive against much larger companies. They also tend to offer products with personality and sometimes groundbreaking. A paradigmatic example is the change in the number and type of beer producers in the United States. In 1980 there were only 89 beer producers in all USA, in 1994 there were 537 and in 2012 the figure reached 2,300. Currently is estimated that there are more than 3,800, mostly small local producers. Large companies should be alert to these new “players” that provide consumers with less standardized and more original products. 5. A global understanding of Health In recent years the EFSA has heavily regulated the specific nutritional benefits or “acrive health claims”. Many companies have not been able to demonstrate the cause and effect of certain components of their products. Finally, some have given up getting this recognition after contemplating the costs that represent the necessary scientific and clinical studies. A shift in the strategy has been detected, now these companies seek to convey more generic and ambiguous health messages. Messages like “it will make you feel good” and similar get consumers to identify the product as healthy without having to go through strict controls...

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New law of labelling of Iberian products at a glance

Posted on 26 March, 2014 | 0 comments

New law of labelling of Iberian products at a glance

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