The Dig Blog

By Dafna Ben-Yehoshoua / February 25, 2019

Food Trends 2019: What did we learn?

In the summer of 2018, Dig launched a self-funded study to discover current trends in food and understand what drives...

By Paul Gaudette / February 13, 2019

As part of the Upsiide 2019 Food Trends study using our proprietary tool Upsiide, we examined the use of technology to understand...

By Dominic Atkinson / February 8, 2019

As part of the Upsiide 2019 Food Trends study, we examined packaging attributes. Our goal was to find out which packaging attributes...

By Cheryl Hung / January 30, 2019

As part of the Upsiide 2019 Food Trends study, we examined sourcing methods. Our goal was to find out which sourcing methods...

By Marcie Connan / January 30, 2019

As part of the Upsiide 2019 Food Trends study, we examined descriptors, i.e., words describing flavours and textures in food. Our goal...

By Ian Ash / January 18, 2019

As part of the Upsiide 2019 Food Trends study, we examined minimization of negatives (ingredients perceived as unhealthy). Our goal was to...

By Rory McGee / January 9, 2019

As part of the Upsiide 2019 Food Trends study, we examined dietary trends. Our goal was to find out which dietary trends are popular...

By Paul Gaudette / January 7, 2019

Paul Gaudette, one of the co-founders of Dig, provides his point of view on a trend that will impact research...