Trend Updates

Most online shops today are based on the same 25-year-old tile design. Neha Singh, founder and CEO of e-commerce platform Obsess, wants to counter this with her 360-degree online shops. She explains why investors thought this was worth USD 3.4 million in a video and at the GDI Retail Summit.

The dematerialisation, demonetisation and democratisation of shopping has only just begun. Consumption as we know it today will cease to exist. Magic Commerce is one possible future scenario.

Increasingly precise software is already helping farmers to manage their fields more efficiently and make meat production more sustainable. Dutch agri-food researcher Sjaak Wolfert explains in this interview and at the 1st International Food Innovation Conference on 29 June 2021 the potential offered by smart farming in the future.

Research into creating fish, meat and milk in a test tube is booming. Investors anticipate big profits and are investing enormous sums, but as yet, no products have come to market. Here, and at the upcoming 1st International Food Innovation Conference, we provide an overview of how the cellular agriculture market will develop.

Whether in the form of neighbourhood shopping or delivery to the doorstep, proximity to consumers is becoming increasingly important, as the pandemic has shown. Mario Irminger, CEO of the discounter Denner, outlines the conclusions he has drawn from this in a video interview and at the GDI Retail Summit, which takes place this September.

How did the lockdown affect our sporting and exercising activities? The answer differs from country to country. A GDI study has the details and explains why people react differently to a crisis.

"We need to reimagine the way we eat," says GDI Executive Advisor David Bosshart, in an interview in the run-up to the 1st International Food Innovation Conference. Read about his perspective on genetically modified foods and changing consumer behaviour.

With her start-up Reflaunt, Stéphanie Crespin connects luxury brands to the second-hand market using blockchain technology. She recently raised 2.7 million US dollars in funding for her venture. Crespin's ambitious goal is to solve the fashion industry's sustainability problem.

In the third of the European Foodservice Summit's digital talks, David Bosshart spoke about the coronavirus crisis as positive shock therapy, about radical transformation and about the future of the food service industry. Watch the video here.

Classically trained chef Matthew Kenney owns more than 40 restaurants around the world, from Bogotá to Kuwait – all specialising in plant-based cuisine. In his test kitchen, Kenney and his chefs are creating a plant-based future. Learn about his projects here and at the 1st International Food Innovation Conference.