What we eat and why
What we eat and why
Emotion, creativity, visibility, and engagement—what influences the French plate? How are brands reinventing themselves to tap into our pleasure and/or health? Why are non-food sector brands showing interest and daring to enter this space? Let’s explore together why food makes us salivate so much.
Number of pages : 97
WHAT WILL YOU LEARN ?
- Understanding what influences the eating habits of the French—from purchasing decisions to the gustatory experience;
- Analyzing major market trends: innovations and labels related to CSR, the rise of new food influencers, and the veneration of chefs;
- Identifying new growth drivers for food industry stakeholders… and uncovering opportunities for companies not yet active in this dynamic and lucrative market.
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