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How Microbiome is going to change the way we eat

Nestlé commissioned us to reinvent the format of their yearly innovation day. We developed the Nestlé Food Tech Week, a week of conferences and workshop to inspire Nestlé’s leadership teams to innovate in the field of food and tech.

For one week in October 2017, we turned the auditorium of the Nestlé HQ in Barcelona into the stage for 12 food innovators from the US, UK, Germany, Denmark, Zaragoza, Madrid, Donostia, Sevilla and Barcelona. Under the umbrella of the farm to fork food tech value chain, they deep dived into specific trends in their industries, shared learnings from their startups and offered a vision for the future and potential opportunities for Nestlé.

Each day was dedicated to a different vertical of the food tech value chain. Food Republik presented the 2017 Farm to Fork 5c Trend Report with more than 100 case studies across 31 trends offering insight into the future of farming, the future of retail, the future kitchen, future foods and the future of health through food. The audience could see, touch and try new food products in an exposition with innovations from the US, Germany the Netherlands and the UK.

After the inspirational morning talks, we worked with 10 business units - from Nestlé Waters, Bonka, Nesquik, Cereal division, Buitoni to Health Care - to solve their challenges with Food Thinking workshops. Our methodology is inspired by design thinking combining inspiration with creation, rapid prototyping and pitching. More than 100 ideas were developed of which 31 were prototyped and tested in online panels with consumers.

After 4 days of food tech talks and workshops, on Friday during the closing event, Nestlé’s GM Laurent Dereux awarded 3 winners with monetary prizes to further develop their ideas.

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