CONSUMERS
AT THE HEART OF AN
HEALTH IMPROVEMENT
TO FOOD
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CODE PROMO
2 personnes = DUO90
3 personnes = TRIO120
ACTIVITÉS
D’AVANT-MIDI
10H00 – 12H00
THÉMATIQUE :
-
PERCEPTION DES CONSOMMATEURS
-
DÉFIS DES ENTREPRISES
-
MENTIONS DE RÉDUCTION
-
CHANGEMENTS À INDIQUER OU NON
DÎNER
RÉSEAUTAGE
12H00 – 13H30
UN MOMENT LIBRE POUR :
-
DISCUSSIONS AVEC LES AUTRES ACTEURS DE LA RÉGION
-
ÉCHANGES SUR LES POINTS COUVERTS PRÉCÉDEMMENT
-
PARTAGE DE FAÇONS DE FAIRE DE MANIÈRE INFORMELLE
ACTIVITÉS
D’APRÈS-MIDI
13H30 – 16H00
THÉMATIQUES SOUS DIVERSES CATÉGORIES DE PRODUITS :
-
COMPÉTITION D’AILLEURS
-
ÉTUDES DE CAS
-
RÉDUCTION, SUBSTITUTION, AUTRES
-
AVANTAGE COMPÉTITIF?
-
COMMUNICATION / SENSIBILISATION / COLLABORATION
IMPROVE NUTRITIONAL QUALITY
WILL IMPACT SENSORY QUALITIES AND MAY...
décevoir
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!
opportunité
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.
ou
CENTRE HUMAMI'S TEAM WILL CARRY OUT THE PROJECT IN 3 MAIN PHASES
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Businesses, ingredient and service suppliers, advisors, and educators in the biofood sector, stay tuned! In the coming months, join us to learn more about consumer perceptions and how to include them in your change processes and foster acceptance.
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, suppliers changes 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.
As part of the Stratégie nationale d'achat d'aliments québécois (SNAAQ), Centre HUMAMI was mandated by the Ministère de l'Agriculture, des Pêcheries et de l'Alimentation (MAPAQ) to support Quebec businesses in their process adaptation of their offer and access to the public institutional market.
Since the start of the project in 2022, around thirty companies have been able to benefit from expertise and a collaborative working environment with SNAAQ partners and numerous local supply players. This project allows companies to develop a new market while contributing to the achievement of the objectives targeted by the institutions, maximum benefits for the economy, food autonomy and the beneficiaries.
We are very pleased to announce the renewal of the mandate for 2024-2026, i.e. two new cohorts of 15 companies which will be able to benefit from this very advantageous offer and the opportunity it represents.
