Oterra, the world’s leading supplier of natural colours with the widest portfolio in the industry, today announced an exclusive partnership with renowned food futurologist Dr Morgaine Gaye. The partnership includes a not-to-be-missed webinar, Food Trends of the Future, on November 30th, where Dr Gaye will share her calculated predictions on the biggest trends in food and colour.
Oterra, who counts 75 of the top 100 Food and Beverage companies worldwide as customers, is excited to be leading the way forward for color companies, by utilizing futurologist expertise to predict trends.
“Traditional trend predications in our industry tend to focus on the immediate future, such as the colour of the year, but at Oterra we know it’s not enough for companies to look short-term if they want to innovate and stay ahead of competition. That’s why we’ve formed this exclusive partnership with Dr Gaye to give our customers and the industry a chance to look in a real-life crystal ball” said Mary Bentley, Chief Commercial Officer, Oterra.
For Dr Gaye this partnership offers Oterra the opportunity to provide its customers with the most forward-thinking solutions.
“We are living in unprecedented times and our aspirations have changed considerably in the past couple of years. For the uncertain future we are living in, we need a new road map, and I look forward to partnering with Oterra, to provide new and exciting insights into the world of future trends, to inspire innovation and creativity” said Dr Gaye.
Dr Gaye’s career spans more than a decade and she has worked closely with well-known global brands such as Mondelez, Mars, Unilever and Nestle to deliver thought-provoking insights into the future of food and eating from a social, cultural, economic, trend, branding, and geo-political perspective. She is also a frequent media contributor, having appeared on numerous TV shows such as BBC World News and Sunday Brunch, as well as radio, from BBC and Five Live to NPR, and is often quoted in media outlets such as Glamour, Stylist, the Telegraph, and the Financial Times.
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Editor, International Bakery
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