Not many industries are as innovation-driven as the food and beverage industry. But how innovative can a sector actually be when its last real breakthrough food innovation was in the 1950s - when the introduction of frozen foods was a development thatrevolutionized eating patterns and consumer habits? Today's market impetus comes from transferring current trends into products that respond to new lifestyles and consumer preferences. Countless numbers of new launches flood the market every year in a bid to capture the spirit of the moment. But with 70 per cent of these launches flopping within a year, what is it about the other 30 per cent that makes them survive?
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