Trabalhar e investir em startups é já uma prática comum no sector alimentar como em outros. Mas é verdade que estas startups também precisam, em alguns casos, de apoio na definição da sua estratégia e proposta de valor, a fim de terem mais hipóteses de sucesso.

A Spanish personal care startup with a purpose that keeps on growing

Design, natural ingredients, sustainability; a special experience

Estamos a comemorar

Is our current food system creating the wrong incentives, thus encouraging unhealthy diets?

Food4Future, the food-tech revolution

A Glimpse of Natural Products Expo West

A category in full bloom

Why are investors turning to FoodTech?

Beauty and wellness brands are approaching teens and tweens in new ways.

We have carefully crafted this Trend Map for you to unveil places we like in Barcelona.

A rising trend

A natural category with great potential

A service-oriented future

Did you know that the bottle is the biggest contributor to the wine industry’s carbon footprint?

The time has come for a new narrative on health in the food industry; wellness

We analyse two digital native brands that stand out in the world of cosmetics to better understand their value proposition and formula for success.

The "Pulse of FMCG Innovation" report by LANTERN and IRI takes the pulse of senior executives from leading FMCG manufacturers, as well as Spain's leading retailers.

Some of the trends that Lantern highlights for their relevance are: the 'plant-based boom', 'better-for-me' products, the rise of snacking and cheese 2.0.

Innovation has never been easy. It requires a set of tools and skills that are complex to acquire and manage. However, it is becoming increasingly difficult to achieve.

Em colaboração com a EIT Food, órgão focado na inovação alimentar, a Lantern elaborou um estudo sobre os efeitos do COVID-19 na indústria de alimentos no sul da Europa.

In collaboration with EIT Food, the European Union's food innovation agency, Lantern has conducted a study on the effects of COVID-19 on the food industry in southern Europe.

Vegan, vegetarian, and flexitarian (plant-forward or veggie consumers) already account for 9% of the adult population in Portugal, a trend that is here to stay.

Challenges and opportunities for food startups in the "new normal"

Challenges that force us to bring out the best in ourselves and find new solutions and approaches.

and changes in the adoption of recent innovation.

Using purpose to revitalize an iconic brand

Pink Albatross, the Plant-based ice cream made with, between 7 to 9 ingredients that we could all draw

81% of the world’s population is concerned with the sustainability of the products that they purchase

Many advances in sustainability occur backstage where consumers can’t see them

How Glovo has become one of the most widely-used collaborative delivery apps

In order to fail quickly and cheaply, it is necessary to listen, adapt and repeat

In one word, Design Thinking is a method... that allows us to solve problems with a user-focused approach

More and more brands today are opting for simplicity over seduction

If you aren’t happy with your company's degree of innovation, the time to act is now

Now that the crisis is behind us, many brands will be entering into new categories

Who is benefiting from improvements in the economy?

Large chains are no longer only interested in industrial parks and shopping centres.