CONSUMERS
AT THE HEART OF AN APPROACH
IN HEALTH IMPROVEMENT THROUGH FOOD
ALL STAKEHOLDERS IN THE AGRI-FOOD SECTOR
ARE INVITED TO TAKE ADVANTAGE OF THESE DAYS
INTERACTIVE WORKSHOPS
IN 5 REGIONS TO...
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Reduce travel time for businesses for a greater accessibility
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Allow you to experience a full and inspiring day of activities surrounded by people who face the same challenges
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Access detailed and strategic consumer information, regularly used by large companies
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Engage with stakeholders in your region, create a mobilizing effect
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View health improvements with the aim of developing market share from the consumer's perspective.
PROMO CODE
2 people = DUO90
3 people = TRIO120
One-day transfer schedule
MORNING
ACTIVITIES
10:00 AM – 12:00 PM
TOPICS:
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CONSUMER PERCEPTION
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BUSINESS CHALLENGES
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REDUCTION INFORMATION
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CHANGES TO BE INDICATED OR NOT
NETWORKING
LUNCH
12:00 PM – 1:30 PM
TIME TO:
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DISCUSS WITH OTHER STAKEHOLDERS IN THE REGION
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EXCHANGE ON THE POINTS COVERED PREVIOUSLY
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INFORMALLY SHARE WAYS OF DOING THINGS
AFTERNOON
ACTIVITIES
1:30 PM – 4:00 PM
TOPICS UNDER VARIOUS PRODUCT CATEGORIES:
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COMPETITION FROM ELSEWHERE
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CASE STUDIES
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REDUCTION, SUBSTITUTION, OTHER
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COMPETITIVE ADVANTAGE?
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COMMUNICATION / AWARENESS / COLLABORATION
HEALTH IMPROVEMENT,
ACCORDING TO consumers
IMPROVE NUTRITIONAL QUALITY
WILL IMPACT SENSORY QUALITIES AND MAY...
disappoint
DISAPPOINT CONSUMERS AND DECREASE SALES
Companies don't get a second chance to win back disappointed customers.
To avoid losing sales, it's essential to ensure that the improvement will be accepted by consumers!
opportunity
REPRESENT AN OPPORTUNITY TO STAND OUT
It is possible to turn health improvements into an opportunity that will drive business success and profitability.
Companies must validate their changes to maintain their market share and remain a key player in a demanding and competitive market.
Or
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PROJECT SUMMARY IN 3 MAIN STAGES
CONSUMERS ARE MORE INFORMED AND INCREASINGLY CONCERNED ABOUT MAKING GOOD CHOICES
Of course, most consumers are looking for nutritious, local, tasty and environmentally friendly foods.
However, everyone pays close attention to their budget and the realities of their wallets!
This product launch performance statistic applies equally to new products as to products modified by reformulations, process optimizations, changes in suppliers or cost reductions.
70 TO 80 % OF NEW FOOD PRODUCTS DO NOT SURVIVE MORE THAN A YEAR ON SHELVES
COMPANIES, MAXIMIZE THE POSSIBLE BENEFITS OF YOUR REFORMULATIONS
Using consumers insights, you can tailor improvement strategies to guide R&D and marketing efforts to increase your chances of commercial success.
Guide your teams to ensure the efficient use of time, money and prioritization.
This project, funded by the Ministère de l'Agriculture, des Pêcheries et de l'Alimentation (MAPAQ), consists of collecting concrete information from consumers in order to develop suitable training for companies as well as communication tools for the entire ecosystem.