Webinar 7 – March 2018 “Accelerating Innovation through Agile Techniques – Part 1: Clearing Up the Fuzzy Front End”

Thursday, March 8, 2pm ET : “Clearing Up the Fuzzy Front End”

Thursday, April 5, 2pm ET : “Translation Through Iterative Design”

Thursday, May 3, 2pm ET :  "Commercialization Sprints"

 Hosted by InsightsNow: Dave Lundahl, CEO, Karen Lynch, Senior Director of Qualitative Insights, and Greg Stucky, Chief Research Officer

The essential need for speed-to-market response in today’s consumer-driven marketplace has compelled a shift from traditional step-by-step development processes to innovation approaches that incorporate a lean mindset, design thinking, and rapid prototyping. But being lean and agile to support successful innovation efforts does not mean cutting corners, it means you are being smarter in getting to market faster with lower investment.

How do you do shift your research and innovation efforts to be agile, fast and affordable, while still effectively exploring, ideating and executing on your idea, product or service?

In this WebinarsNow series, you’ll learn about:

  • Agile approaches to innovation and how these differ from classical processes
  • Iterative, cooperative research methodologies functioning as “learning sprints” and “feedback loops”
  • Case studies delving into these behavioral research approaches

Innovations in research methodology have been proven to help innovation teams more quickly know how to target, design and develop for a more rapid market response. Join us to be inspired to shift your mindset and revisit the way you drive your innovation pipeline to success.

See how you can accelerate successful innovations through behavioral research in this video.

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Is Fake News or Misinformation Hurting Your Food Business?

Some Insights into Why and What to Do About It

By Dave Lundahl

A dramatic trend in food behavior today is the popularity in “free-from” foods.  Growing in the US at 7% annually (Euromonitor, 2016) this category includes food product labels claiming to be “healthy” due to the sparsity of ingredients on a statement. Underlying this trend is general distrust, especially among millennials, of claims used by food marketers.  They are also skeptical of our government to protect consumers from foods and ingredients they perceive as unsafe.  These same consumers are being exposed to more and more fake news and misinformation about food.

Is there a connection between food fake news or misinformation and this free-from trend?

Continue reading “Is Fake News or Misinformation Hurting Your Food Business?”

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