We start the spring in Food Bait with an evening of sustainability! During the evening, you get to meet with the content marketing agency Spoon and their expertise in sustainability communication in the industry. You also get to meet the ethnologist Matilda Marshall who talks about...
Johan Wernvik from Le Bureau guides us through current trends in food. We also get to know more of how food trends work, and how we can relate to these trends in our businesses based on our own reality. The workshop also deals with process methodology...
Johan Swahn, PhD. in sensory marketing gives inspiring and requested lectures on food trends and sensory. He teaches us how to transform taste into business and how sensory marketing can take brands to the next level. During the evening, companies and a food enthusiast will gain...
We learn a holistic perspective of one’s business and how it is perceived from an outside viewer. John Wernvik from the communications agency Le Bureau explains what characterizes a strong concept identity and how a strong concept creates stories. All food and drink are consumed in...
Our visit to Brännlands Cider begun with meeting the company's owner Andreas Sundgren who shared the story and vision of Brännland Cider. The brewery started in 2010 with a dream of making cider on apples from Norrland. After a few years of experiment, inspired by...
During the weekend of Smakfestivalen in Umeå participants in the project were invited for company visit to Kulturbageriet in Umeå. We got to know the bakery's vision through a guided tour of the bakery's interior. Kulturbageriet aim to protectgood quality flour to make sure the...
Umeå Smakfestival, the taste festival is an appreciated event and a good opportunity for participants to meet other producers, farmers and customers with the same passion for craftsmanship. It is a great way to get inspiration and ideas as well as ways to test their...
School of Culinary Arts, Umeå University. Spring's last part of the product development series was completed with a lab open to the public. The aim of the opportunity was to allow the participants to summarize their knowledge and experience from previous workshops. The purpose of the...
In our final concept workshop in the series of concept development the main focus for the participants was to get to know their costumers and imagine the consumers of the future. When operating as a small-scale business the knowledge of one’s costumers is important. By...
School of Culinary Arts, Umeå University. In the third workshop for concept development the participants discussed and learned more about how the surroundings affects consumers experience of the product and brand. One important part of the workshop was the ideas of development of context. All food...