Gil Horsky spoke at FoodVision in London on March 2nd about the topic of “Small snack, big ask. What consumers want from the snacks sector”. Parts of Horsky’s presentation were covered and published by FoodNavigator with excerpts below
Gil Horsky spoke of the different kinds of innovation that are set to shake up the category in the coming years. Horsky said “Before the food industry wasn’t big on tech, before it was consumer driven than pure research and development, but this is going to change”
According to Horsky “We’ll see more experts coming from other industries – such as biotech and pharma – to food. Some of these scientists are attached to the food industry because there is less regulation and a quicker time to market, you can simply move much faster”.
Israeli firm DuxMatok is an example of this. It has taken technology from encapsulation and delivery that was traditionally used in the pharmaceutical industry for medicine – and is applying it to sugar reduction, said Horsky. It has developed a patented flavor delivery molecule that can cut sugar by 40%. “We’ll see more open innovation and partnerships with scientists outside the industry.”
Horsky also spoke of snacking companies tapping into wider trends that lie outside the confectionary industry from mindfulness (a Belgian firm that has developed a chocolate you can inhale through the nose for another way to experience the flavor) to the desire for personalization (3D printed chocolate selfies).
“Every food category has one region or geography where the most innovative future trends show up first. In chocolate, it’s the Nordic and Scandinavian countries that are five years ahead. What shows up in Sweden sows up later in Europe. Track this for your category”