Food brands need to consider not only how products are shaped when shared on social media, but also how to design and market them in an age where people see food long before they eat it. You will need to outline the changing strategies for product development. Quality, taste and flavor will remain of primary importance and it will also be essential to focus on the service and experience of the guests, alongside aesthetics.
I talk about this and many other news in the book I wrote, entitled Food, Connection & Storylife, because the brands that will allow new journeys in the food sector will win the open-minded Millennials.

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