Module 1 – The Senior’s Food Market Opportunity
Module 2 – The Healthcare and Nutritional Needs of Seniors
Module 3 – Food Fortification for Health Management
Module 4 – Designing New Foods for Seniors
Module 5 – The 5 Phases of New Product Development
Module 6 – Nutrition and Health Claims
Module 7 – Innovative Packaging and Food Labelling
Module 9 – Seniors’ Unique Barriers and Needs
Module 10 – Using Innovation to Create Opportunities
Module 11- The Design Thinking Process
Module 12 – Researching Senior Consumers’ Needs
Module 13 – Effective Marketing Approaches to Senior Consumers
Module 14 – Business Models for the Seniors Market
Module 15 – Creating a Seniors Food Marketing Strategy
Business Model Canvas Explained
A 2-minute overview of the Business Model Canvas, a tool for visionaries, game changers, and challengers. This method from Strategyzer’s bestselling management book Business Model Generation is applied in leading organizations and start-ups worldwide.
Retail Reward Programs Vs. Brand Loyalty Programs [Customer Loyalty Minutes]
In this video Zsuzsa Kecsmar, Antavo’s CMO & Co-founder, asks Jörn Roegler, Antavo’s VP of Strategy & Insight, about the key differences between retail loyalty programs and brand loyalty programs.
Magnum Ice Cream Campaign
“You can get old or you can get classic”.
More reading materials
Healthy ageing product innovation does not follow the typical F&B business model: Nestle China’s research deputy
Product innovation for the ageing population should not follow the usual food and beverage business model, according to the deputy manager of the Nestlé research centre in Beijing.
The article poses a practical question of how marketers may identify these older consumers to target their marketing efforts and position their products and services. Given their chronological ages, could marketers predict their buying behaviour? The implications of the study’s results for both practice and theory are identified and further lines of research proposed.
This paper investigates elderly consumers’ new roles and related implications for business strategies from a consumer behaviour perspective.
CÉRÉLAB®, a multidisciplinary project-team at the service of your innovations. Food engineer, dietitian, analysis technician, test baker… our different profiles will be at your side to support you.
There is a need for public health strategies and products to address Europe’s rapidly ageing population – but how easy is it to market such products when nobody wants to admit that they’re getting old?
The elderly are a growing sector of society and an ever-increasing spending demographic. If your digital marketing efforts are looking to target an older audience, this blog might be worth reading.
The senior citizen segment is made up of almost 75 million people. They have a large amount of disposable income, they’re looking for guidance to help live longer, healthier lives, and they’re open to a properly delivered marketing message. Marketing to them shouldn’t be a passing thought, it should be considered for every major campaign.
Industry innovators Brent Taylor and Sara Bonham teamed up to create Perennial, a dairy-free milk beverage for the 50+ consumers. In their opinion, this demographic is largely “forgotten” by the natural food industry, despite strong interest in nutritious plant-based products.
Importaco is an international food company, which provides a wide range of products and services from its three businesses; dried fruit and nuts, and mineral water.
Getting started with Wiltshire Farm Foods is quick and easy, and from start to finish, you’ll receive good old-fashioned service with a smile!
Food recipes for elderly people
While a number of companies are trying to build cooking robots for the home, the closest thing to a do-everything cooking appliance on the market today is the Thermomix.
Content marketing has opened the door to brands hoping to achieve this greater level of customer interaction, with digital advances over the last few years allowing for a far more sophisticated customer-brand relationship, and yet many brands are still to recognise how to make the most of the tools available to them.
High prevalence of malnutrition and frailty among older adults at admission to residential aged care
The aim of this study was to evaluate the prevalence of and factors associated with malnutrition and frailty among older adults at early admission to residential aged care.
In this article, a theoretical model for sustainable commensality among older adults has been proposed. Activities like FCOA mainly aim to enable the older population to acquire knowledge about cooking, eating, and food safety, to keep them healthy and socially active.
Eating alone is a known risk factor for nutritional vulnerability in later life. Widowhood often entails the loss of commensality (shared meals). This article explores this experience among older widowed women in relation to food behavior.
FOX – Food processing in a Box – is a project in which more than 25 European partners aim to transform large-scale technologies for processing fruits and vegetables into small, flexible, and mobile units in your neighbourhood! FOX is all about health and sustainability.
Watch this webinar on how the food service and packaged food industries have evolved since 2019. Euromonitor’s leading Food & Beverages expert will share key challenges and opportunities, alongside tips on staying ahead of competitors.
Silver Food Market Size By Product (Meal Box, Supplements), By Distribution Channel (Senior Care Facilities, Hospitals, Grocery Stores, Online Portals, Restaurants), Industry Analysis Report, Regional Outlook, Application Growth Potential, Price Trends, Competitive Market Share & Forecast, 2019 – 2025
The global silver food market will be primarily driven by the increasing ageing population, especially in the Asia Pacific region.
The Carrows senior discounts program is called the the Golden 55 and it applies to those that are of the age of fifty-five and above.
The New York Times article about a cafeteria dedicated to serving the elderly in Hamburg, Germany.
The Art of Designing Innovative Food Experiences