Close×

Today’s consumer enjoys self-expression and is willing to pay more, wait longer, and values items made especially for them. Drawing on industry research, HP has put together the top trends.

Did you know that a staggering 35% of consumers are willing to pay for personalisation? Or that the value of the personalised gift market is expected to reach $31 Billion by 2021 - up 55% from 2016. (Read about these and other personalisation trends in HP’s ebook.)

We are deep into the 'me' era. Today's generation dreads being spotted wearing the same pair of shoes or with the same handbag as someone else. The last thing they want is to follow the herd.They want the products and services they consume to speak their language, understand their hidden needs and adapt to their surroundings seamlessly.

Empowered by digital media, consumers now have the power to get involved with every aspect of the products they buy — from design to packaging. Drawing on industry research we’ve learned that today’s consumer enjoys self-expression and is willing to pay more, wait longer, and values items made especially for them.

The definition of personalisation continues to change. For many years personalisation signified exclusivity — personalised products were status symbols, a way of making consumers feel special, enabling them to stand out and be unique. While exclusivity has traditionally been expensive, rapid developments in technology have now made it more affordable and accessible than ever.

With willingness to pay more yet still at an affordable price, anyone can express their personal style. When you know you’re getting something that’s tailored to your interests, you feel some level of control over the products and services you consume. This empowering feeling is what drives our engagement.

Discover what HP Indigo-powered personalisation can do for your brand and business. Download HP's ebook.

Food & Drink Business

Hang 10 Distillery was created by Deon Rowe and Marine Raynard after the ABC’s War on Waste series inspired them to find a way to tackle food waste by making sustainable spirits. Keira Joyce speaks to the pair about the road to making a world-first whisky with leftover sourdough.

Trending into 2025

Whether consumers are trying to drink less, eat more protein or focus on a more wholefood diet, understanding consumer behaviour is a key component for innovation, NPD, and growth in the food and beverage sector. Kim Berry looks at some of the main motivators in 2025.

Scientists from Hunan Agricultural University in China have developed a new strain of rice that emits up to 70 per cent less methane, aiming to tackle the 12 per cent of global methane emissions resulting from rice cultivation.