News and Events

Mar 4, 2019 9:00am to Mar 5, 2019 5:00am
Chicago, IL
We return to the R&D Innovation Summit in Chicago, where we'll help participants delve into the topic of "Building a Sustainable Future For R&D."
Apr 5, 2019 8:00am
Charlotte, NC
Join us for the annual Innovation Carolinas Conference for answers to the question of how - or whether - innovation and digital transformation - two important strategic initiatives - work together to help companies achieve more.
Apr 15, 2019 12:00am to Apr 18, 2019 12:00am
San Antonio, TX
With healthcare organizations facing unprecedented challenges due to changing business models, adjusting reimbursement strategies and increasing risk, effective leaders must equip themselves with expanded toolsets, mindsets, and skill sets to stay ahead. We've launched a two-day experiential workshop for healthcare leaders to ensure they outmaneuver the competition.
December 10, 2018

As Innovation Advisors, an important part of our work is ensuring that clients understand the future, and identify critical uncertainties and understand emerging opportunities, markets, customer segments and threats with enough time and information to act. We use foresighting best practices and a structured methodology to overcome the uncertainty our clients face when preparing for the future.

stevia plant
November 29, 2018

Susan Mayer, CFS, and Jamie Pero-Parker Ph.D. share their extensive experience and provide product examples that illustrate strategies taken to reduce sugar, and explain how considering the function of sugar using the DFV framework results in effective strategies for sugar reduction to be developed quickly.  They review the definitions of desirability, feasibility, and viability from a design thinking perspective, and consider the functions of sugar that influence each aspect.

spoonful of sugar
November 9, 2018

In their article Using Design Thinking to Increase Sugar Reduction Options in Consumer Food Products - the first in a two-part series - Susan Mayer CFS and Jamie Pero Parker, PhD., suggest that design thinking may be the answer to the dilemma of creating food products that consumers enjoy and want to purchase while respecting the goal of improved health through reduced sugar.