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O U R V I S I O N O F F O O D D E S I G NL E C T U R E - A R G E N T I N A
I N D E X
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A B O U T F O O D L O S O F I A
2 0 G L O B A L F O O D T R E N D S
1 .A B O U T F O O D L O S O F I A
O U R B E L I E F S
01. We believe that design can transform our relation to food.
02. We believe in quality beyond quatity in the movement from commodities to experiences.
03. We believe services and systems need more meaning and empathy.
01.
02.
03.
O U R C E O
D I E G O B O L Z O N R U Z Z A R I N
INDUSTRIAL DESIGN INSTITUTO TECNOLOGICO DE MONTERREY, MEXICO FOOD DESIGN SPECIALIZATION POLITECNICO DI TORINO, ITALY
FOOD DESIGNER CEO AND FOUNDER OF FOODLOSOFIA 33 Y.O - BRAZILIAN
2007-2009
2009-2010
2011-2014
R&D PACKAGING DEVELOPER PEPSICO FOOD MEXICO. BRAND COORDINATOR GAMESA-QUAKER MEXICO.
CREATOR AND TEAM LEADER OF “ FOOD DESIGN ” FOR PEPSICO AMERICAS FOOD. “ FOOD DESIGN ” IS THE PEPSICO INTERNAL CONSULTANT FOR DISRUPTIVE INNOVATION. NOMINATED FOR 2 “ R&D AWARDS ” FOR HIS WITH INNOVATION METHODOLOGIES.
ENIVRANCE BRAZIL MANAGING DIRECTOR. LAUNCH OF THE “ENIVRANCE FOOD DESIGN WORLD CUP”, A 3 YEAR PROGRAM TO PROMOTE BRAZILIAN FOOD INDUSTRY DURING THE NEXT 2014 FIFA WORLD CUP.
DIEGO IS A PIONEER IN THE APPLICATION OF DESIGN THINKING FOR AN ACTUAL INDUSTRIAL PROCESS, BRINGING CONSUMER FOCUS DESIGN WITH A MULTIDISCIPLINARY APPROACH TO SHAPE FOOD INNOVATION STRATEGY.
MEXICO
UNITED STATES
BRAZIL
CEO AND CO-FOUNDER OF FOODLOSOFIA THE WORLDS FIRST FOOD DESIGN CENTER.PUBLISHED THE BOOK “MEXICO FOOD DESIGN 2015”
2014-2016MEXICO
2 .2 0 G L O B A L F O O D T R E N D S
2 0 G L O B A L F O O D T R E N D SI N D E X
0 1 . N E W N AT U R E
0 2 . R AW v s I N D U S T R Y
0 3 . FA S H I O N F O O D
0 4 . D I N I N G H O U S E
0 5 . B A N A L O C C A S I O N
0 6 . D E-R E G U L AT I O N
0 7 . S O LO S O C I A L
0 8 . O U T O F H O M E M A D E
0 9 . S O U R C E O F P L E A S U R E
1 0 . LO O D L I F E S T Y L E
1 1 . B E YO N D F L AV O R S
1 2 . S O C I A L M E D I U M
1 3 . M O D E R N T R O P I C S
1 4 . C O P O R AT E S T R E E T 1 5 . I-F I T
1 6 . M A S S C R A F T S M A N
1 7 . H E A LT H D E S I G N
1 8 . N O D I S R U P T I O N
1 9 . Q U A L I T Y D E M O C R AT I Z AT I O N
2 0 . L I F E L E A S O N
01. NEW NATUREInspired by our current surrounding.
Geometric food
2 0 G L O B A L F O O D T R E N D S
02. RAW vs INDUSTRYBrindging the gap between industry and craft.
Street cuts with industrial quality
2 0 G L O B A L F O O D T R E N D S
03. FASHION FOODEmotional and beautiful.
Pleasure at first sight
2 0 G L O B A L F O O D T R E N D S
04. DINING HOUSEAnywhere but the table.
New context means new food solutions
2 0 G L O B A L F O O D T R E N D S
05. BANAL OCCASIONNo more special moments...
Slice of cake
2 0 G L O B A L F O O D T R E N D S
06. DE-REGULATION“Breakfast” made cool and trendy.
A crunchy burger made of red velvet and white chocolate chip cookies, with an extra generous cereal patty
2 0 G L O B A L F O O D T R E N D S
07. SOLO SOCIALHappy hour in front of the computer.
Cocktail chips
2 0 G L O B A L F O O D T R E N D S
08. OUT OF HOMEMADEStreetfood with more sould than homefood.
Foodtruck food
2 0 G L O B A L F O O D T R E N D S
09. SOURCE OF PLEASUREFrom calories to experience.
Chocolate Lego
2 0 G L O B A L F O O D T R E N D S
2 0 G L O B A L F O O D T R E N D S
10. LOOD LIFESTYLE50 shade of liquid-food.
Breakfast to go
2 0 G L O B A L F O O D T R E N D S
11. BEYOND FLAVORNew pleasure in the consumption experience.
Cereal based biscuit covered with a tea-caramel.
2 0 G L O B A L F O O D T R E N D S
12. SOCIAL MEDIUMFood becoming an active player.
Food that makes people interact with each other
2 0 G L O B A L F O O D T R E N D S
13. MODERN TROPICSNo longer a festive lifestyle.
Fun vs Serious
2 0 G L O B A L F O O D T R E N D S
14. CORPORATE STREETFrom niche to big bets.
Oxxo taco stand
2 0 G L O B A L F O O D T R E N D S
15. I-FITTechnology friendly food.
Fruit sushi
2 0 G L O B A L F O O D T R E N D S
16. MASS-CRAFTSMANMicro managing the special touch.
Industrial cookie with a hint of craft
2 0 G L O B A L F O O D T R E N D S
17. HEALTH DESIGNRedesigning the apple a day.
A mix of dehydrated apples and honey-cereal layers in a natural and convenient shape
2 0 G L O B A L F O O D T R E N D S
18. NO DISRUPTION99% convention, 1% novelty.
Re-inventing the classics
2 0 G L O B A L F O O D T R E N D S
19. DEMOCRATIZATION OF QUALITYThe revolution of value systems.
Sponsored food
2 0 G L O B A L F O O D T R E N D S
20. LIFE LEASONBuilding good habits from the start.
Kid playfull contact with vegetables and fruits
2 0 G L O B A L F O O D T R E N D SR E C A P
0 1 . N E W N AT U R E
0 2 . R AW v s I N D U S T R Y
0 3 . FA S H I O N F O O D
0 4 . D I N I N G H O U S E
0 5 . B A N A L O C C A S I O N
0 6 . D E-R E G U L AT I O N
0 7 . S O LO S O C I A L
0 8 . O U T O F H O M E M A D E
0 9 . S O U R C E O F P L E A S U R E
1 0 . LO O D L I F E S T Y L E
1 1 . B E YO N D F L AV O R S
1 2 . S O C I A L M E D I U M
1 3 . M O D E R N T R O P I C S
1 4 . C O P O R AT E S T R E E T 1 5 . I-F I T
1 6 . M A S S C R A F T S M A N
1 7 . H E A LT H D E S I G N
1 8 . N O D I S R U P T I O N
1 9 . Q U A L I T Y D E M O C R AT I Z AT I O N
2 0 . L I F E L E A S O N
T H A N K YO U !
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