This year’s winners represent a wide range of business situations across food, beverage, personal and home care. Some transformed brands; others tacked challenges with competing in saturated categories; and some adapted heritage brands to stay relevant amid an evolving FMCG landscape.
Following a highly price-driven December, grocery sales increased by +3.3% in January. Not only did shoppers spend more, but they bought more items as they experimented with healthier food categories.
It’s rational that shoppers would be willing to pay more for a product that is of a higher demonstrated quality or value, but there is also a more subjective component that factors into many shoppers’ ideas of what premium means.
Consumers have more snack choices than ever these days, and it’s changing the way they think about snacking. Premium snacks are just one sub-category that’s emerged in recent years.
For years, confectionery, crisps and soft drinks were the most popular go-to snack choices for the British consumer. But over the last five years, we’ve seen a dramatic shift in the world of snacking.
There’s a new retail revolution underway, and it’s going to affect the global food industry in ways the market hasn’t seen before. The revolution comes at the hand of store-branded products, which continue to gain share across all major geographies.
We’ve been talking about health and wellness for years. There are two critical forces at play that are shifting this topic from niche to mainstream: increasingly complex needs and massive digital engagement.
While the increasing prevalence of obesity in Eastern Europe is slowing its trajectory.
Around the world, consumers are looking for a taste of the good life. And it’s not just those who are wealthy. Sales of products in the “premium” tier are growing at a rapid pace. In fact, the growth of the premium sector in many markets is outpacing total growth for many fast-moving consumer...
Grabbing a bite to eat outside of the house is a weekly occurrence for almost half of global respondents, but are we stopping to savor our entrees or eating grub on the go? As it turns out, we’re doing quite a bit of both.