THE RISK YOUR “FREE-FROM” FOOD BRAND CANNOT AFFORD TO TAKE
Companies are wise to recognize the attractions of the fast-growing “free from” consumer market segment. People with food allergies and sensitivities are loyal, resulting in high-customer lifetime value and willingness to accept higher prices for foods that they know are safe. What’s more, many alternative, gluten-free grains come from hardy, drought-resistant crops. Baking ingredients like millets, teff, quinoa, and amaranth also can help diversify supply chains alongside more traditional crops whose supplies are vulnerable to geopolitical risk. Yet too many companies make grave mistakes that could be avoided but permanently cost companies prospective consumers for life. Systemic barriers in the food value chain make it harder than it should be to provide allergy-safe foods and hospitality experiences. These obstacles are begging for solutions: in other words, business opportunities.
Hear first-hand from someone who lives with celiac disease how to avoid sometimes comically bad unforced errors and remove barriers to the lucrative “free-from” market while diversifying your ingredient sources.
Recommended format: 20 to 40 minute keynote with Q&A option
This program is perfect for:
- Hospitality professionals
- Grocery and CPG professionals
- Boards
- Risk managers
- Investors
The audience will leave with:
- An understanding of the experience of customers with food sensitivities
- The value of loyal, high-growth, high-customer lifetime value, high price point “free-from” customers
- What these customers want
- How to avoid alienating “free-from” customers for the rest of your brand’s life
- An understanding of common mistakes companies make when creating and marketing “free-from” foods
- Systemic barriers to allergy-safe foods that are begging for solutions; in other words, business opportunities
- How gluten-free grains can help to diversify ingredient supplies
Previews:
The Risk You Don’t Want to Take with Your Gluten-Free Brand
A Plea to Media Writing about Gluten
Why Yes, that IS Wheat in Your “Gluten-Free” Bread
This program is based on insights developed in YOU ARE WHAT YOU RISK Enquire about bulk book sales as part of a speaking package.