Here is a Luscious Lobster campaign that I directed to promote lobster a few years back. Since it is lobster season in Prince Edward Island now, I thought that I would feature it again and make you all hungry for lobster. Here are a few of the photos. Each photo took 5-6 hours to set up. The large shot became the cover shot for the brochure which was produced in 7 languages: English, French, Italian, Spanish, Korean, Mandarin and Japanese. We also developed recipe booklets and posters and the campaign was featured in seafood shows in Europe, US and Asia.
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The New York Times shows American spending on the 200 categories that form the Consumer Price Index with colour coding that shows price increases over the last year. The article is entitled “All of Inflation’s Little Parts”.
http://www.nytimes.com/interactive/2008/05/03/business/20080403_SPENDING_GRAPHIC.html
I listened to a webcast this afternoon on functional food trends. There are some underserved areas in relation to the trends. They include:
Healthy convenience foods for families
Nutritional bars for kids to match their nutritional requirements
Sports drinks for those 50+ years
By the way, the top new product pacesetter is Campbell’s reduced sodium soups – $101 million in sales. http://www.campbellsoup.com/lowersodium.aspx
Here is an article on the top 10 functional foods: http://sloantrend.com/Documents/2008-04IFTTop10FunctionalTrends.pdf
Tags: Food, functional food, trends
“Slow Food is a non-profit, eco-gastronomic member-supported organization that was founded in 1989 [in Italy] to counteract fast food and fast life, the disappearance of local food traditions and people’s dwindling interest in the food they eat, where it comes from, how it tastes and how our food choices affect the rest of the world.” www.slowfood.com
From the www.slowfood.com website:
75% of European food product diversity has been lost since 1900
93% of American food product diversity has been lost in the same time period
33% of livestock varieties have disappeared or are near disappearing
30,000 vegetable varieties have become extinct in the last century, and one more is lost every six hours
The mission of the Slow Food Foundation for Biodiversity is to organize and fund projects that defend our world’s heritage of agricultural biodiversity and gastronomic traditions.
We envision a new agricultural system that respects local cultural identities, the earth’s resources, sustainable animal husbandry, and the health of individual consumers.
