What’s next after pasta? A look at consumer trends in the new normal
The Covid-19 pandemic has changed consumer perception of the food industry and supply chains, with workers in the industry being recognised for their resilience and being key to our health and wellbeing. The crisis has caused some noticeable short-term changes in consumer purchasing behaviour but how will it affect long-term consumer trends? Will the focus on health and nutrition that has resulted from the coronavirus pandemic continue for the foreseeable future? What about attitudes to plant-based alternatives, healthy snacking, new tastes or experiences and sustainability? Will consumers continue to re-evaluate their food choices in order to reduce their impact on the environment?
Will consumer trends change for the future?
On this episode of the Table Talk Podcast, this time in partnership with Givaudan the global leader in the creation of flavours and fragrances, we find out the answers from the experts who give their unique insight into how this pandemic will affect short-term and long-term consumer trends. Joining host Stefan Gates our panel from Givaudan includes Danielle Van Hees, Category Manager Snacks EAME, Mieke Acda, Product Manager, Naturals & Nutrition EAME, Sophie Davodeau, Innovation Director Sweet Goods & Dairy EAME, Lucas Huber, Category Manager for Protein EAME, and Anne Passemard, Innovation Director Functional and Nutritional Ingredients EAME. Listen in for a fascinating look at how consumer trends and purchasing behaviour will look in a post-Covid-19 world.
About our panel
Danielle van Hees, Category Manager Snack EAME
Danielle joined Givaudan in 2006 and has held various marketing roles within the different business units. Danielle is part of the Regional Innovation Team for Snacks. Prior to joining Givaudan, Danielle worked in a number of IT companies before joining the FMCG market. Danielle studied Commercial Economics at the University of Utrecht. When not at work she likes spending time with her family playing LEGO with her kids, she also enjoys running, cycling holidays and reading. She is based in Naarden in the Netherlands.
Mieke Acda, Product manager natural and nutrition EAME
Mieke Acda has more than a decade of experience in technical and marketing roles in the food and nutrition industry. Mieke joined Givaudan in 2018 and is managing the Innovation Platform Naturals and Nutrition for Sweet Goods, Dairy and the Beverages segments EAME. This platform is responsible for innovation in natural flavours and developing solutions for the nutrition industry. Mieke has a background as nutritionist and a degree in marketing. She is based in the Givaudan Zürich Innovation Center in Switzerland.
Sophie Davodeau, Innovation Director Sweet Goods & Dairy EAME
Sophie joined Givaudan in 2007 as the Head of Global Sensory; in 2015 she became the Director of Consumer Sensory Insights. In these roles she led teams driving commercialisation of sensory performant and consumer relevant innovation. In November 2019 she was named the Innovation Director for Sweet Goods & Dairy EAME. Sophie has worked for Kraft Foods (UK), Bel Group (FR), and HJ Heinz (NL) in various roles in the domain of sensory science and consumer insights. Sophie graduated from the Institut National Supérieur de Formation Agro-alimentaire with a master’s degree in Food Science. She is based in Naarden in the Netherlands.
Lucas Huber, Category Manager Proteins EAME
Lucas joined Givaudan in 2019 as Category Manager for Protein EAME. He is responsible for the strategic development of the meat and plant-based protein category. Lucas has worked in various marketing roles for Pringles International, Kellogg Switzerland and Valoratrade accumulating a wealth of experience in the FMCG sector. He is based in the Givaudan Zürich Innovation Center in Switzerland. Outside of work he enjoys cooking at home or experiencing vegetarian cuisine across the world. He is also a passionate wakeboarder, squash player and never misses an opportunity to go for a run outdoors.
Anne Passemard, Innovation Director Functional and Nutritional Ingredients at Naturex EAME
Anne’s journey (and passion) in the food industry started more than 15 years ago as a food technologist, renovating and developing new products (soups/sauces, beverages and ice cream) for various consumer goods companies. After 10 years developing the applications activities to support the growth of Naturex across the globe and help customers from the food industry to switch from artificial to natural and plant-based ingredients and additives, Anne took on the role Innovation Director Functional and Nutritional Ingredients at Naturex in 2020. Anne graduated from AgroParisTech with a master’s degree in Food Science. She is based in Avignon in France.
