New trends in food and beverage are born every day, and they change even faster. Here are some tips about what companies can do to adapt to the changing landscape and preserve their position in the market place.
Suzy Badaracco, President of Culinary Tides, Inc., says food and beverage manufacturers need to move beyond simply being on-trend to being trend forward. Applying a system like chaos theory helps see and anticipate future changes, giving them an offensive rather than a defensive position. This allows them to take a breath and decide if and how they should enter a new trend.