It’s a bold new world of exploration. Traditional spirits meet soft drinks and sail into uncharted waters. There are riches. There are hazards. And there are competitors everywhere looking to sink your chances.
If you were to create a new brand today? Where would you start? And where could you take it in the market?
The No Lo navigator is our handy guide to plotting a course through the complexities of the exciting new No Lo category.
Join Taste Pilots on a voyage through the stages you need to consider when creating & positioning a brand and developing the liquid/product formulations.
The session will be based on a proven workshop format developed over ten years and is based on our experience of working with food and beverage corporations like Coca Cola, Nestle, Danone, Diageo and many entrepreneurial start-ups. Explore product innovation through need states and competitive positioning and discover the world of brand stories, archetypes and story causes through our workshop exercises and case studies.
The workshop will be run by our innovation team (creative strategists and food and drink scientists) and is designed to help you ‘think like a multinational – innovate like a start-up’ and shows how entrepreneurs and big corporations need to plot similar courses in taking products to market.
Epik Ideas – a brand innovation, positioning, story finding and advertising consultancy that has over 25 years experience helping big corporations innovate and launch brands around the world. Epik’s most famous ‘brand story’ was taking the original Happiness concept into Coca-Cola that spawned Open Happiness that ran around the world for 8 years.
The Natural Food and Drink Company – a market leader in food and beverage formulation with in-house food and drink scientists, prototyping labs and a bottling plant can run up to 35,000 bottles a week. In the past 2 years they have formulated and manufactured/bottled 18 Nolo brands for big corporations as well as start ups.
Both companies have a vast amount of experience in the Nolo, soft drink and alcohol sectors as well as in functional ingredients, pre & probiotics, brewed and fermented beverages
We look forward to meeting you on the 21st April at 2.00pm