Decoding the food, culinary and gastronomic universe in France and abroad. Searching for inspiring and powerful insights to guide product innovation.
Food market intelligence, identification of trends, benchmarks and food store-checks covering all players: catering, food stores, food brands, food tech start-ups
Analysis of major evolutions in cooking practices, food consumption behaviours, recipes and ingredients, through referent sociological and historical works, as well as mainstream recipe books and books by chefs and pastry chefs
Analysis of culinary content in the media: print, TV, Internet, social media, blogs
Observation of consumers and professionals’ culinary practices. Analysis of kitchen talks and gestures.
Product experiences and tests with consumers in kitchen labs: recipes they cook, products’ usages, formats, shapes, colors and textures.
Product experiences at the consumers’ homes to investigate and follow their practices with the prototypes, tests of products’ usage and consumption with the participants’ families and friends.
Product experiences and tests in restaurants with the staff and the clients.
In-depth interviews with experts: chefs and pastry chefs, sommeliers, shopkeepers, producers, artisans
Interviews with influencers: bloggers, journalists, writers, culinary stylists and designers
Creation and development
of new product concepts
and positioning. Idea activation.
Research and formalisation of product concepts, illustrated by roughs and mood boards
Development of new products on new segments or categories, reorganisation and optimisation of existing ranges
Writing strategies, product positioning (SWOT, USP, benefits, claim, baseline, etc.) and culinary content, recipe naming
Organisation & facilitation of creative or strategic workshops in inspiring locations: kitchen labs, restaurants