The nation’s largest food companies now face competitive pressure from two different directions. From one side, there is a movement toward simplicity — simpler recipes, fewer ingredients, less processing. A nice way to label this shift toward simpler foods is “the undoing of food.” At the same time, and from the opposite direction, there is the “re-doing of food” — a process whereby entrepreneurs take on existing categories and seek to reinvent them in a way that improves on the incumbent.
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