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ANTENNAE TREND REPORT
THE HOME SERIES
PART ONE: THE KITCHEN
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THE KITCHEN The first of a four part series that explores the house - how our lifestyles are shifting and as a result how our homes are changing. This issue explores the kitchen, which has an increasing role in the home transforming from a purely functional space to one for enjoyment and relaxation. As our desires to live more healthful, sustainable, and less complicated lives grow, the kitchen plays a central role in achieving these goals.
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CONTENTS
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FOCUS 08 Effortlessly eco Kitchens revolutionise as consumers desire sustainable living
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FEATURES 16 The heart of the home The kitchen has become an extension of the dining room 22 High-tech home Just like every other aspect of our lives, kitchens are going high-tech
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28 The kitchen of the future IKEA have developed concepts for how the kitchen of the future may look 32 The rise of culinary expertise Consumers are increasingly eager to cook a variety of meals at home 36 Making healthy eating easy The increasing desire for healthier foods, but not at the detriment of convenience
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SPOTLIGHTS 12 The Triflow Tap 20 illy Y1 24 Gorenje Touch of Light by Karim Rashid
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The kitchen is the most energy consumptive room in the house. As consumers seek more sustainable lifestyles it is imperative that the kitchen undergoes a revolution.
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Effortlessly eco Kitchens revolutioniZe as consumers desire sustainable living
Sustainability issues are increasingly impacting our lives, with a number of new solutions to help us live more eco-friendly lives. Most notably we are witnessing changes in the kitchen where a few small changes can make a significant impact, as it is one of the biggest energy-consuming living spaces of the home. Kitchen appliances make up about a third of a household’s energy consumption, and the US Department of Energy have proposed new energy efficient standards for home appliances, hoping to cut energy consumption by 25%. The EU have introduced ‘beyond A’ grades, as over 90% of appliances sold in Europe are now classed as ‘A’. Green credentials have become one of the fundamentals in attracting consumers to purchase kitchen goods, and at this year’s Eurocucina, Europe’s largest kitchen and furniture show, sustainability and green issues were one of the most visible trends, addressing issues such as sustainable materials, energy saving, carbon footprint and manufacturing processes. With more people being required to recycle their trash, new bins are coming to market that make recycling easier. These products are becoming more refined as green is increasingly 8|9
The kitchen makes up about a third of a household’s energy consumption
desirable, and as a result attracts a premium. One concept is the Constance Guisset Tri3 bin which has three compartments for waste, plastics and glass is both made for the ecologically conscious and from sustainable materials. Built-in recycle centers and food composters can save space and make recycling easier. Blanco have brought out a new sink combination that features a built-in composting bin. Its stunning design allows homeowners to beautifully incorporate green living into their kitchen. Increasingly we are seeing new appliances and fittings on the market that help consumers avoid bottled water. A product that claims to revolutionize the way we drink at home is the Tana Water Bar that boils or cools water instantly from the mains. In addition, the Eco chrome kettle contains an internal reservoir that holds a full capacity of water ready for use, while the measuring button allows any quantity to be released into a separate chamber for boiling. In trials the
All: Constance Guisset Tri3 bin www.constanceguisset.com
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Right: Whirlpool Vantage dryer www.whirlpool.com Far right: Tana Water Bar www.tanawater.com
Eco Kettle achieved 31% average energy savings, and as a result is now recommended by the Energy Saving Trust in the UK. At the Eurocucina show Whirlpool featured their Eco Kitchen 2.0 concept with a watersaving dishwasher and has a water recycling system. This follows their launch earlier this year of the Vantage laundry system that features the industry’s first USB port, which will give consumers access to future upgrades and evolved laundry cycles. It also has an EcoMonitor that monitors the energy savings history, so they can be tracked over time – it is estimated that over a ten year lifecycle the machine will save $1,300 on utility bills. Siemens have won the Award for Climate Protection and the Environment, awarded by Germany’s Federal Environment Ministry, for an innovative drying system that has been incorporated into the speedMatic dishwasher. As a result of this system, the dishwasher is around 20% more efficient than other appliances in the highest energy-efficient category. It also only uses
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10 litres per cycle instead of the typical 14. In addition its wash cycle is also about 20% shorter then conventional dishwashers. If all dishwashers in Germany alone were replaced with zeolitic drying then 1.2 million metric tons of CO2 would be saved a year – the equivalent of 600,000 cars. GE have developed a range of kitchen appliances that are designed to respond to grid demand and peak hours. The new washer and dryer gives the consumer the option to run the laundry during non-peak hours to reduce demand on the grid whilst saving money on utility charges. The fridge can also undertake power hungry tasks at offpeak times, such as making ice or running the defrost cycle. GE estimate that these appliances will reduce consumption by about 20%. Indesit, too, have developed Custom Ice – a concept that acquires information on energy availability on the grid and modifies its operations accordingly. All of these innovations are not only good for the environment, but they also help consumers make substantial financial savings. In addition many of these advancements offer additional
90% of appliances sold in Europe are now classed
‘A’
In the UK £2 billion is spent a year on foods carrying The Carbon Trust label
Making the kitchen effortlessly eco-friendly so that being green isn’t a sacrifice, it’s just an easy part of everyday life
benefits such as faster process cycles. The foods we cook have also become more sustainable over the past few years. In the UK £2 billion is spent a year on products that carry the Carbon Trust label. Brands include Kingsmill, Tesco, Tate and Lyle, Silver Spoon, and Walkers Crisps. If just 1% of the carbon footprint of British groceries were reduced then over one million tonnes of carbon would be saved – the equivalent of taking 350,000 cars off the road. As one of the most fundamental places where consumers can make energy savings, the kitchen is undergoing a green revolution. Overall, kitchen products, goods and designs are making the kitchen effortlessly ecofriendly so that being green isn’t a sacrifice, it’s just an easy part of everyday life.
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The Triflow Tap www.triflowconcepts.com The Triflow tap allows consumers to pour three types of water – hot, cold, and filtered, ensuring that filtered water isn’t wasted for tasks like washing up, whilst also helping tempt consumers away from bottled water. They have launched the ‘Back to Tap’ campaign that encourages consumers to return to drinking tap water. They claim that up to 40% of bottled water comes from the same source as tap water. They aim to change consumer perceptions that bottled water is luxurious and lifestyle-enhancing; attempting to depict it as wasteful and ecologically unsustainable.
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The kitchen is playing an increasingly central role in the home. New technologies and design have a great role to play in making the space as flexible and enjoyable as possible.
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The heart of the home The kitchen has become an extension of the dining room
The kitchen used to be a small and confined space, once the province of housewives, but as more women started working, and more families started sharing the cooking, today’s kitchen has become a place for socializing, interacting, entertaining and cooking. It has become the centrepiece for many modern homes. As the living room shrinks and turns into a more private realm, the kitchen is absorbing the dining room. The kitchen is changing to a refined extension of the living room, and most custom-built homes have kitchens that are in-fact integrated into the living area. It has become the focal point at the end of the day for the whole family.
chefs), with more people noting the greater enjoyment that can be had from sharing the cooking experience. In the recession more people have begun using their kitchen as a cheaper place to socialize and entertain. Hosts want to be in the midst of the action, not cut off down the hall. Kitchen designer Johnny Grey said that we should “call our kitchens living rooms in which we cook… They are where families come to feast, fight and party”.
Despite the fact that women still do the majority of the cooking, with more than eight out of ten women spending an hour or more cooking after work, it is in fact the man who spends more time in the kitchen – choosing to spend on average 14 minutes per day longer, socializing and relaxing.
Many new kitchen layouts allow for the kitchen to be used in different ways. Some of today’s homes have appliances set on wheels or movable islands that allow you to easily rearrange the kitchen for convenient preparation, cleaning and entertaining.
The kitchen island has become a mecca for families and friends. Cooking is increasingly participatory with more joining in the process, and in addition cooking has become something to flaunt (partly due to the influence of celebrity
This year both Electrolux and Indesit revealed concepts for the kitchen of the future. Both the Heart of the Home and Food Avenue concepts integrate hob and table making it possible to not only prepare a recipe but also to cook and eat
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The average man cooks for
years of his life (Breville)
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Left: The kitchen and living spaces are increasingly merging
75% of family meals are prepared by women (Breville)
After work more than eight
out of ten women spend an hour or more cooking (Breville)
Over the course of their adult lives from aged 18 - 65 women will spend a total of 2.51 years preparing food for themselves and their family (Breville)
In 1960, an average British woman spent six
years of her
life cooking (Breville) Men spend 14
minutes more
a day in the kitchen than women (Wickes Kitchens and Bathrooms)
Kitchen designer Johnny Grey said that we should “call our kitchens living rooms in which we cook… They are where families come to feast, fight and party”
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without having to move anywhere, making a great place to gather around and share the experience. Although just a concept we are already seeing technologies bring people together in the kitchen. As we own more mobile devices increasingly kitchens have become host to universal charging stations. This could mean that family members are returning home in the evening, and immediately plugging in their mobile devices and congregating in the kitchen to catch up with each other. Further, with wireless technologies more people are using the kitchen as a home office, with more consumers even fitting office space into the kitchen area. Linda Fennessy, Marketing Director for Kitchen Magic, is quoted as saying “there is a lot of demand for office space in the kitchen – to the point that some people are giving up their dinette space if they have another informal eating area”. As we increasingly see the kitchen become the heart of the home we will witness new designs that make it a more comfortable
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environment – one where it is easier to cook, share experiences, and unwind. More brands will push the boundaries of what has traditionally been regarded as the domain of the kitchen, introducing new products that meet our desires to spend more time together in one room doing all the things that we used to do in separate rooms.
Introducing new products that meet our desires to spend more time together in one room doing all the things that we used to do in separate rooms
All: Idesit’s Food Avenue concept www.indesitcompany.com
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illy Y1 www.illy.com illy have developed a new espresso machine designed specifically for the Y generation, meeting their needs for speed with a onetouch system that makes a drink in seconds with no clean-up required, giving them the instant gratification they desire. In addition at just 10� square the diminutive stature of the appliance is suitable for increasingly smaller kitchens in urban areas where the Y generation tend to inhabit. Y1 is so small that it can easily become a permanent feature of the counter-top, becoming just as important to consumers as the toaster and kettle. As a result the Y1 is distinctly different from anything else on the market, and will help expand the growing market for in-home barista-ing.
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High-tech home Just like every other aspect of our lives, kitchens are going high-tech
The kitchen can be a veritable hotbed of technology. From the first labor-saving appliances, such as the washing machine, to more recent interactive devices, such as fridges that contact you when you’re running out of milk, we are always looking for ways to make day-to-day life more efficient. This month in the UK, Tesco became the first supermarket to add barcode reader software to their free Tesco Groceries app, which allows consumers to scan the barcode of any goods and automatically add the item to their online shopping basket. This allows consumers to always ensure that they never run out of anything, but it also allows them to purchase goods that they like the taste of whilst at a dinner party, for example. New technologies are not only making our lives easier, but they can also help us to keep healthy. Philips have just introduced the AirFryer, which uses superheated air instead of oil to make chips. Philips claim that their revolutionary new cooking appliance can brown off chips with up to 80% less fat by circulating air up to 200ºC around foods. This gives a new option to those looking to indulge on their favourite foods whilst remaining healthy. Over the last few years there has been huge 22 | 23
progression in the efficiency and functionality of kitchen appliances. Manufacturers are starting to build in much more advanced computer chips and allow for the opening of communication networks. This presents great opportunities, however the full potential is yet to be realized. MIT researchers are working on the next 100 years of the kitchen. Their Counter Intelligence project goal is to make the kitchen the centre of family life by providing technologies that improve functionality and engage us cognitively and socially. This means making appliances and utensils more intelligent with sensors built-in. Industry experts and researchers at MIT believe that in the next 100 years kitchens will be an integrated network of appliances and sensors. These will help cook food and keep homeowners safe from fire and poison. In the future we can expect to see a kitchen that is able to deliver meal options based on the ingredients in your fridge and appliances and
Left: Philips’ Airfryer www.philips.co.uk
utensils that help us prepare and cook meals more easily whilst resulting in better quality. A spoon, for example, may contain tiny sensors that measure the temperature, acidity, salinity and viscosity of a food helping you to ensure that the recipe is being followed to perfection. A mug may even let you know whether your coffee is at the perfect temperature, with the right amount of water and sugar to meet your personal tastes.
In the future we can expect our kitchens to have greater intelligence and interconnectivity
The average kitchen has well over 10 appliances, all of which use computer chip technology. Although we have many intelligent devices in our kitchens they are at present not able to communicate with one another. In the future we can expect our kitchens to have greater intelligence and interconnectivity linking the goods we have in our cupboards directly with grocery stores, as well as each other to help us manage our diets and become more efficient.
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Gorenje Touch of Light by Karim Rashid www.gorenjegroup.com As the kitchen becomes a more desirable and used space, more and more stylish and premium kitchen goods are coming to the market. As an illustration of this trend the designer appliance manufacturer Gorenje sells 4.5 million appliances every year in over 70 countries. In the last year they have partnered with internationally renowned designer Karim Rashid to develop a new stylish range of appliances titled ‘Touch of Light’, comprised of a range of ovens, hoods and hobs that feature Karim’s signature curves and bold colors. Each piece incorporates color adjustable LED strips so that the user can choose from seven different colors to illuminate their kitchen. Gorenje is the first home appliance manufacturer to offer a solution that allows the users to change the color of their applaince to suit their current mood, their lifestyle, or their décor. The new innovative collection addresses the more demanding customers, the admirers of excellent design and timeless beauty. Last month this collection was awarded a Design Award for excellence and innovation in design. Ruth Ferguson, Marketing Manager at Gorenje, said “We are incredibly pleased to have been awarded gold at this year’s Design Awards for the stunning Karim Rashid design line, and feel that this range perfectly demonstrates Gorenje’s reputation for appliances that are both highly functional and beautifully designed”.
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Consumer lifestyles are becoming more healthful. The kitchen has an important role to play in helping consumers incorporate healthy eating habits into their everyday lives.
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The kitchen of the future IKEA have developed concepts for how the kitchen of the future may look
Our needs and desires are changing, as is the world we live in. As a result our homes will transform with us. At the centre is these changes our kitchens are set to revolutionize as they typify many of the trends that are most important to us.
As a result of this research IKEA have developed three different concepts for the kitchen of 2040 that are at one with both nature and consumers.
Earlier this year IKEA developed their concept of the ‘kitchen of the future’. Whilst it contains much more advanced technology than today, it also indicates a strong desire from consumers for a return to nature.
The INTUITIV kitchen will adjust to consumers’ moods, with light changing fittings and built-in aromatherapy, whilst the fridge will identify the vitamins you require, recommending foods and drinks.
Research carried out by IKEA UK reveals that the room will remain the hub of the family, but householders in the UK say they want their kitchen to be inherently green – merging the kitchen with the garden. The kitchen will be a measure of sustainable living. The survey predicts a gradual and sustained move towards conscientious, rather than conspicuous, consumption.
SKAPP is a smart kitchen where technology helps boost the kitchen experience, predicting consumers’ needs. Synchronized appliances will make everything happen
Growing food indoors will become more common in the home as the pressure of space means fewer people will have the luxury of a garden, and as resources diminish consumers will also seek to become more independent. IKEA are envisaging a future where the trends for health, wellbeing, and growing-yourown continue apace so that healthy eating becomes the primary ambition of consumers. 28 | 29
ELEMENTARA encourages consumers to grow their own food and avoids energy consumption where possible. This concept mirrors the Kitchen Nano Garden concept from Hyundai. This concept is a vegetable garden for the kitchen that utilizes hydroponics so consumers don’t have to worry about pesticides or fertilizers. If concepts like this become a reality we will not only have kitchen space for fridges to help keep food fresh, but also fridge-like appliances to help grow fresh produce. “With the majority of us spending the total of nearly a month in the kitchen over one year, it is
Left: Ikea’s ELEMENTARA kitchen concept Below: Hyandai’s Kitchen Nano concept
Householders in the UK say they want their kitchen to be inherently green – merging the kitchen with the garden
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Right: Ikea INTUITIV mood changing kitchen concept Below: Ikea SKAPP smart kitchen
the heart of the home” Carole Reddish, deputy managing director of IKEA UK & Ireland is quoted as saying, “IKEA is constantly innovating behind the scenes to respond to changes and challenges to life at home so we can offer solutions that best meet peoples’ needs. We think that the economy, social changes, concerns for our health and especially the environment will greatly influence kitchen design in the future. Both today, and in 2040 we will be able to help people live a more sustainable life at home in their kitchens, help them organize and personalize their living space to suit their needs and always at the best value for money”. The head of kitchen design for IKEA Dublin predicts that “In this world of the future, the kitchen will be a thoughtful, considerate friend, steering between being the health hub of the home, a cultural and social structure cradling human connection, and a technological yet animate force making life easier, cleaner, sustainable and enjoyable”.
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These kitchen concepts are not that farfetched, building off technologies that are emerging today. What this investigation does is raise many questions over how consumers will live in the future, and how brands need to develop new propositions that meet changing socio-cultural realities, as our lives are set to become increasingly focused on sustainability, health and wellbeing, and convenience.
Brands need to develop new propositions that meet changing socio-cultural realities, as our lives are set to become increasingly focused on sustainability, health and wellbeing, and convenience
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The rise of culinary expertise Consumers are increasingly eager to cook a variety of meals at home
People are being exposed to food in more ways than just around the dinner table. Culinary education can come in many forms; from TV shows to video games. But despite consumers’ increasing exposure to the culinary world, they still tend to stick with seven main recipes when cooking. This is usually caused by hurried lifestyles and costeffective convenience. Looking between these trends are several opportunities for innovation around culinary education. Whilst the average Briton owns 15 cookbooks showing approximately 1,500 recipes there is no shortage of ideas, but most of those 1,500 recipes call for 13 ingredients and 20 cooking steps. The complexity of the process makes learning new dishes unattractive. Additionally, as many dishes require the purchase of new ingredients the cost of the dish may be prohibitively high. By reaching outside of their main recipes, consumers tend to overspend on ingredients that never get reused. Research has shown that the average home cook has 42 herbs and spices,
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but many go unused and stay in cupboards well beyond their expiration date. A clever remedy can be found in McCormick’s Recipe Inspirations that came to market earlier this year. Each packet of Recipe Inspirations contains six premeasured spices for a specific dish, and have been termed as a ‘cupboard on a card’. The packet includes cooking instructions and a list of other ingredients needed. This product helps consumers realize just how easy home cooking can be, with McCormick hoping that it will help inspire them to buy full containers of the spices they liked, open a cookbook or visit an online recipe site, and leave all the processed food on supermarket shelves behind. In the UK a similar product for Indian cuisine is swiftly growing. Kitchen Guru is creating repeat buys of their flavorsome food that is simple enough to cook at home. The Kitchen Guru brand introduces a new concept to the sector: its ready-prepared spice and recipe packs guide buyers through cooking authentic Asian meals at home - no measuring, no waste, no jars hanging around in cupboards; just the ingredients and the advice you need to cook real Indian food. “Kitchen Guru offers a shortcut to proper home cooked meals,” explains Rekha Parmar, co-founder of Kitchen Guru.
Top: Waitrose store Middle: Jamie Oliver’s 20 Minute Meals iPhone app www.jamieoliver.com Bottom: Heston Blumenthal the face of Waitrose, bringing good food to consumers www.waitrose.com
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Right: The Kitchen Guru range of spices and recipes www.kitchenguru.co.uk Far right: McCormick’s Recipe Inspirations www.mccormick.com
These products are making experimenting outside of one’s main dishes educational, quick and affordable offering a convenient solution for families. Also hoping to add to consumers repertoire of recipes in order to boost sales of more goods, this month Waitrose became the first UK supermarket to run its own cookery school in their premier North London outlet, showing shoppers what to do with the contents of their basket. Those attending classes can then shop the supermarket for ingredients to the dish they just cooked; making it easy to recreate the new recipe at home. “This exciting new venture for Waitrose echoes the strong appetite for food education as a result of the growth of celebrity chefs and food programming, coupled with the lack of nutrition” said Waitrose executive chef Neil Nugent. “We want to inspire the nation to move from just watching cookery programmes to actually cooking and experimenting with new ingredients”. A recent Waitrose survey of more than 5,000 customers revealed that, given the chance, one in ten would like to retrain as a chef. This was actually the most popular option, ahead of other professions like modelling. The school also provides an opportunity for the store to forge even stronger relationships with its customers and gain a better understanding of what shoppers are looking for from a modern supermarket. Video games offering culinary education are also
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proving popular. Games like, “What’s Cooking? with Jamie Oliver” and “Gourmet Chef: Cook Your Way to Fame” are available on platforms like Nintendo DS. Jamie Oliver has a similar application with an iPhone cooking app titled, 20 Minute Meals. The app includes 60 recipes and pictures to go along with the step-by-step instructions. It also includes some video and voice prompts. These services offer an interactive way to learn how to cook new recipes and also allow the user to store recipes and shopping lists. Combining these two worlds in an effective way can add to the convenience of cooking. Consumers want more variation in the foods they eat, and also seek the greater nutritional benefits that they believe can be gained from home cooking, but struggle to find the time and know-how to cook diverse dishes at home. Innovative solutions that give consumers a way to get away from the routine dinner menu will prove popular and will help increase the sale of a variety of produce in the supermarket. As the trend for living healthier coincides with the rise of skill in the kitchen, evidenced by programmes like Master Chef and Top Chef, we can expect kitchen goods and produce that helps consumers increase their culinary expertise to gain further success.
From 2004 to 2009 the Food Network has seen a 55% increase in its prime-time audience to 1.06 million viewers (Market Watch)
One in ten Waitrose customers would like to
retrain as a chef
The average Briton owns 15 cookbooks showing approximately 1,500
recipes (Quorn)
The average consumer regularly sticks to only seven
easy-to-cook
recipes (Quorn)
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Making healthy eating easy The increasing desire for healthier foods, but not at the detriment of convenience
Living trends in the US show more people are living together in one household, but this does not mean they are eating together. The rise, spurred on by the recession, is made up of multi-generational households and friends living together. Whether consumers are eating together or separate, they still want quick and healthy meals. To meet these growing trends, retailers have found that smaller serving sizes fit more applications than traditional serving size packaging. For instance, the Loyd Grossman For One Italian sauces product is targeted at singles, those with busy lifestyles, and also families with varying tastes. Along with looking for smaller serving sizes, threequarters of consumers are shopping with quick and nutritious meals in mind. Frozen fruits and vegetables are seen as a consumer-friendly way to incorporate produce into meals. Advances in technology have led to frozen produce obtaining a much fuller vitamin profile than ever before. Informational Resources Inc.’s 2009 New Product Pacesetters report ranked Green Giant Valley Fresh Steamers number four on the food list at $85 million in sales for the year. Valley Fresh Steamers is freezer-to-microwave ready with engaging branding and clear 36 | 37
instructions. The product is a great example of frozen produce that meets the demands of hurried consumers seeking healthy choices. Smaller serving sizes and a growing emphasis on healthier foods is also having an impact on how food is stored. Research shows that by putting healthy foods in a consumer’s line of sight they are 2.7 times more likely to eat it. Keeping food stored just above freezing also prolongs the life of perishable foods such as fruits and vegetables. These stats put a large spotlight on the refrigerator. The result is the growing popularity of restaurant grade appliances and features that promote healthy food preparation. The Samsung RF4287HARS refrigerator incorporates features to promote healthy eating habits. Some of these features include LED lighting and the Twin Cooling Plus System. LED lighting helps consumers see more of what’s in the fridge, reducing waste by increasing the likelihood that items getting pushed to the back will still get eaten. The Twin Cooling Plus
Left: The Bio Robot Refrigerator concept, from this year’s Electrolux Design Lab competition www.electroluxdesignlab.com Below: Samsung’s Twin Cooling Plus system www.samsung.com
System maintains consistent temperatures and humidity levels in the refrigerator and freezer compartments, ensuring that conditions are just right so food stays fresh. Further in the future our appliances are likely to become even better at ensuring that produce stays fresher for longer. The Bio Robot Refrigerator concept, from this year’s Electrolux Design Lab competition, uses a biopolymer gel to cool and contain items separately at their optimum temperature. Although the increase in the number of people living under one roof is expected to be a short lived trend, healthy eating, smaller serving sizes, and hurried lifestyles are likely to continue apace. With the convergence of all of these trends, brands will have multiple opportunities presented to them. We should expect to see increasing attempts at making healthy eating habits more appealing and easier to incorporate in everyday life.
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NewEdge is a dynamic innovation consultancy with a world-class team of strategists, trend forecasters, researchers and designers. We bring a fresh approach to growing business and brands through upstream and downstream innovation. Our Antennae Trends team are continually researching emerging design trends, ideas and creative thinking – from global product innovation through to changing consumer lifestyles. These trends indicate how markets are being shaped in the future, giving us the ability to anticipate how consumers are likely to respond to future solutions. If you would like to know more about our innovation consultancy, our trends research, or if you would like to comment on anything you have read in this issue, please email The Antennae team: antennae@new-edge.com
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Customized. Bespoke. Your Antennae. The world is constantly changing, how will it impact your brand and business? For a tailored report specifically for your business email us at: antennae@new-edge-com Or call Richard on: +44 (0)208 439 8404
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Copyright Š 2010 NewEdge Consulting Limited The entire content of this document, both physically and intellectually, remains the property of NewEdge Consulting Limited. Please apply to us for written permission required to copy, or amend, in full or part. Opinions, conclusions, and other information contained within are not necessarily expressed by NewEdge Consulting Limited. 40 | 40