Ferwa Chevel & Mira Uttamchandani

1. ferwa chevel & mira uttamchandani
THE FUTURE OF
FOOD PREPERATION

2. HYPOTHESIS
There is a change in the way people
and companies prepare food.
People are craving transparency in
their ingredients, foods, and
especially in the manufacturing and
preparation process of what they
consume.

3. RESEARCH
• Only 31% feel food companies are transparent about food
production practices.
• Sixty-seven percent would like to see the food industry take
more action in educating people on how food is produced.
• Only 34% say the agriculture industry is transparent

4. A new government report reveals
that more Americans are eating at
home, and their diets are
improving
And most families have been
listening to the onslaught of
advice about how to eat healthier
RESEARCH

5. CHANGE IN BUYING TRENDS

6. PRODUCTS smart knife
gives basic info on
freshness, nutrients,
& bacteria of cooking
ingredients
difficult to trust
what we are eating
agriculture chemicals
and vegetables
can’t eat food that is
‘fresh’ with confidence

7. economy
increase in purchasing power
decrease in price of organic food products
Accessibility: Distribution for organic products has improved
making it more readily available
TREND FORCES
• The U.S. Department of Agriculture : number of direct-sales
markets has inceased %9.6 in the past year (Farmers Market)
- farmers markets across the country now registered with the
USDA is 7,864. In 1994, there were 1,744
• carrots, onions, pinto beans, lettuce, mashed potatoes,
bananas and orange juice are all less expensive per portion
than soft drinks, ice cream, chocolate candy, French fries,
sweet rolls and deep-fat fried chicken patties - report from
U.S. Department of Agriculture's Economic Research Service

8. knowledge & awareness
79% of customers
surveyed said
that they were
worried about
the safety of
their food
71% said the idea of
organic food is
‘appealing’
2 out of 3
consumers (65%)
want to know more
about where their
food comes from
TREND FORCES
According to surveys:
• headlines on mad cow disease
• taco shells made with
genetically modified corn not
approved for human consumption,
• antibiotic residue and
• pesticides residue in
conventional food products
have NOT gone unnoticed.

9. technology
TREND FORCES
• advancement in technology (created problem - now being
solved by advancements in tech)
• Transitioned from a hunter gatherer society to an
industrialized on.
•
Processed foods tend to emphasize tasty ingredients like
sugar, salt and fat
•
To decrease transportation costs and extend shelf life,
they contain less water, leaving each morsel of food more
densely packed with calories.

10. PRODUCTS tempeh-sure
personalized access
the ability to eat better
and more inspired foods

11. PRODUCTS nutrima
found something
unpleasant?
send results of
analysis to your smart
device
nutrimapper app - find
the best local sellers
when on the go
sustainable
calculates:
• nutritional values
• possible toxins
• freshness

12. list of ingredients
show up
PRODUCTS tellspec
point at food
can tell if there is man-made
stuff in your food

13. SERVICE ConeComm M360
• CSR PR company
• one stop service that helps
• identify & prioritizetop material isssuesas consumers demand more
transparency
“Stakeholders – from
shareholders to
employees – are
demanding more
transparency”

14. SUBCULTURES
Recipe searches
are in the top
tier of google
searches
Majority of Pinterest
Pictures are of Food
“Gluten Free” Dieters
Vegan Dieters
FOODIES
“Food has become a
universal language on the
internet” - CEO of
Supermarketguru.com
URBANITES
time-short, trend-sensitive,
media-centric, culturally
aware

15. PORTABILITY
AT HOME
PROVIDES TRANSPARENCY
TECHNOLOGYknowledge | security
HEALTH
an almost DIY approach to
dealing with ingredients
REVEALS
KEY INSIGHTS
CODES

16. CLIENT
COOKING SCHOOL
WHAT ARE THEY ALREADY DOING IN
RELATION TO TOPIC AREA
BRIEF
iPad APP

17. • appliances that include options/offer transparency
for the food being used/cooked
• set-up/layout of kitchen appliances for retail
• gadgets that allow customers, (consumers at home)
- to find out more about their food
• portable, small, gadgets, for consumers that eat
at home or outside - either way
• appliances that cater to the urban gardeing move-
ment - urbanites are growing more ingredients at
home - trust and safety of ingredients
SUGGESTIONS
OPPURTUNITIES FOR VIKING

18. Sources
http://www.law.msu.edu/clinics/food/UrbanAgMvmnt.pdf
http://www.usatoday.com/story/news/nation/31/10/2013/fruit-increase-juice-decreases/3308427/
http://www.cnn.com/21/01/2014/health/time-report-eating/
http://www.foodproductdesign.com/news/03/2014/consumers-demand-more-transparency-from-food-comp.aspx
http://wehatesheep.com/news/2014/mar/25/consumers-still-hunger-more-transparency-food-indu/
http://www.ers.usda.gov/data-products/food-expenditures.aspx#.U2rd9o4golY
http://www.nyc.gov/html/doh/downloads/pdf/cdp/farmers-market-report11-.pdf
http://www.conecomm.com/sustainable-beef
http://electroluxdesignlab.com/en/submission/nutrima/
http://www.fastcoexist.com/3024951/we-took-the-laser-scanner-that-tells-you-whats-in-your-food-out-for-a-spin
http://www.conecomm.com/m360
http://electroluxdesignlab.com/en/submission/smart-knife/
http://usatoday30.usatoday.com/news/nation/story/03-08-2012/farmers-markets-increasing/1/56727330
http://www.ad-ology.com/consumers-crave-transparency-food-industry/#.U2rbkseB6V4
http://usatoday30.usatoday.com/news/health/story/17-05-2012/healthy-food-cost-USDA/1/55018070?csp=34news
http://www.organicconsumers.org/Organic/marketincrease73001.cfm
http://www.tempehsure.com/index.html
http://www.pinterest.com/chevf387/final-research-eating-habitsconsumption-of-food/
http://www.pinterest.com/mirauttam/final-researcheating-habits-consumption/
http://ferwachevel.tumblr.com/
http://mirauttam.tumblr.com/