Food brands need to “embrace disruption” to reach health conscious young consumers. According to ShakeUp Factory, the accelerator and venture capital firm focused on disruptive food startups, the expectations of the next generations are forcing brands to innovate after decades of doing the same thing. After conducting “anthropological studies” for Mondolēz, on 25-to-30-year-olds’ preferences they created the first “zero carbon, 99% organic, 80% local ingredients, low processed, no additives, and no substitutes” snack. While innovation can be a difficult process for large brands, ShakeUp Factory believes “the food industry…needs to reinvent itself.” (Food Navigator)
