Nielsen Global Connect has released its Top 25 Breakthrough Innovation winners for 2019. For close to a decade, this list has been the gold standard in recognizing innovation and global success within the consumer packaged goods (CPG) space. Of the 25 winners, 15 of the products are from food companies.
The winners from the food and beverage industry are:
This year’s Breakthrough Innovation process reviewed close to 45,000 products that were introduced to the market in 2017. The brands that made the 2019 list reflect a wide range of products and approaches that succeeded in making meaningful connections with consumers. Beyond Nielsen’s requirements for products that reflect strong, distinct qualities such as mass potential, longevity, brand incrementality, category distinction, and appeal toward a specific consumer target, this year’s list brings the continued evolution of the success criteria, which includes all six of Nielsen BASES’ activation profiles.
“Consumers encounter more than 30,000 new products every year, creating a fierce competition to capture the hearts and wallets of consumers,” said Jenny Frazier, senior vice president of Nielsen BASES. “With this much new news in the marketplace, there’s never been a more important time for manufacturers to find breakthrough success. The Nielsen BASES Top 25 Breakthrough Innovation list celebrates the absolute best of what brand innovators do to drive growth, and show us all what is possible when we pair a great idea with a great product and great activation.”
Gathered Foods, makers of Good Catch plant-based seafood products, announced the closing of a $32 million series B funding round, which includes two key industry investors: Greenleaf Foods and 301 INC, the venture arm of General Mills.
U.S. quick-service restaurant (QSR) chains, which represent the bulk of industry transactions, had four consecutive weeks of transaction increases in the retail month of December and were the primary contributor to the total industry gains in the month, according to The NPD Group.
A study published in the journal Food Quality and Preference shows that the surface texture of food products may change consumers’ perceptions of the product and promote healthy eating.
About half of the U.S. adult population will have obesity and about a quarter will have severe obesity by 2030, according to a study led by Harvard T.H. Chan School of Public Health.
The International Food Information Council (IFIC) Foundation has published five trends for food and nutrition in 2020.