Innovation, according to the presenters, is not an exercise and is not homogenous. It happens at different levels and can happen when someone looks at the ordinary and creates extraordinary things with it. As Shelke said, “You know it’s innovative, when others say, ‘Now, why didn’t I think of that?’”
There are some prevalent market trends, based on transaction data in the retail and foodservice sectors, and all point to households in America wanting simplicity and wholesomeness in foods, whether they are purchasing food or making it themselves. These trends are health and wellness; weight management; conscientiousness; affordability; kid-friendliness; and convenience.