This past weekend I was looking for chicken broth with reduced salt at my local grocery store. I found the aisle and noticed a fully stocked shelf with a big hole in the middle.
The empty section on the shelf contained a new product that was clearly very popular. A few cans of the product remained at the back of the shelf. It was ‘no salt added’ chicken broth (see pic below).
My wife is a nurse and she’s been on a mission to banish salt from our diets. Obviously, we’re not the only people looking for lower sodium options.
My cynical side asks, “Why did it take so long?”. Food producers have been killing us slowly with salt for years, and now they tell us that too much salt is bad for us.
It got me thinking, “What other new products would fly off the shelves because they address a need that others are not seeing or serving?” Of course, this is the ten million dollar question (and I promise to answer it in more detail in tomorrow’s post).
For now, I’m going to leave you with a little design thinking exercise, ask yourself:
What could you remove from your product or service that’s not needed/wanted?
What is the ‘no salt added’ opportunity in your category that you’re missing out on?
Maybe it would make your product or service fly off the shelf like the no sodium chicken broth…

