technology

e-commerce is hotter than ever. Whether in mature markets, where consumer spending is shifting online because of convenient purchases, or in growth markets where rapid urbanization and increasing (mobile) internet penetration are unlocking new shopping habits, shoppers are ‘e-commercing’ it up. Some stats ( from trendwatching.com) in 2012 vs 2016-2017: US e-commerce sales will grow […]

A couple of days ago Google switched on a new search algorithm, new Google Hummingbird Algorithm, the system it uses to sort through all the information it has when you search and come back with answers.

It was merged together with 15th anniversary of Google.

We love Google for its great search engine, for helping us finding the most relevant information, for collecting so many information globally.

I believe that Google is a great source for education, business and inspiration. It gives equal opportunity for all people with Internet access to the knowledge and information.

Yes, we are in an information age.

Recently I read a couple of post about SEO changes due to Google recent algorithm. It looks like Google finally judges the content value, brand and technical preparedness – not links, backlinks and all SEO hidden activities.

This will change the whole situation.

“Hummingbird” Algorithm

I see it very well on my own websites. It looks that natural search rules, like great content, great meta tags, alt tags and speed of website, are the most important now.

Google said that Hummingbird is paying more attention to each word in a query, ensuring that the whole query — the whole sentence or meaning are taken into account, rather than particular words. The goal is that pages matching the meaning do better, rather than pages matching just a few words.

google hummingbird

I see it – my websites statistics show better data now and are more visible in natural search.

Paid Search – Google Adwords

On the other hand I noticed that Google Adwords take now 6 lines on each page and sidebar.

It looks like it is the very important change and income source for Google.

Let’s see if this recent change has impact on average conversion rate.

We managed a couple of campaigns recently for our clients and we noticed many major changes: more functions and more customization possibilities.

Today I read a great article about the food product optimization vs. consumer health in relation to the junk food in USA. There are people that really would like to change the production of food and try to change it. Good people, good engineers.

My thoughts after reading this article are following:

  1. Junk food is a very efficient business and very prosperous for their producers ( there are great examples in the article)
  2. CEO of junk food producers are not interested in healthy society and don’t understand their engineers language
  3. Junk food is a art of chemistry – not an art of nutrition that is needed for people.
  4. Junk food is everything about smell, touch, feel, sip, swirl and taste
  5. the food industry already knew some things about making people happy – sugar
  6. Product optimization has different annotations for producers and consumers. We want to have a healthy, tasty food, they want to sell more and more in efficient way.
  7. Sensory-specific satiety is a guiding principle for the processed-food industry. The biggest hits — be they Coca-Cola or Doritos — owe their success to complex formulas that pique the taste buds enough to be alluring but don’t have a distinct, overriding single flavor that tells the brain to stop eating
  8. “Discover what consumers want to buy and give it to them with both barrels. Sell more, keep your job! How do marketers often translate these ‘rules’ into action on food? Our limbic brains love sugar, fat, salt. . . . So formulate products to deliver these. Perhaps add low-cost ingredients to boost profit margins. Then ‘supersize’ to sell more. . . . And advertise/promote to lock in ‘heavy users.’ Plenty of guilt to go around here!”

junk food

And some marketing information I found:

“In the process of product optimization, food engineers alter a litany of variables with the sole intent of finding the most perfect version (or versions) of a product. Ordinary consumers are paid to spend hours sitting in rooms where they touch, feel, sip, smell, swirl and taste whatever product is in question. Their opinions are dumped into a computer, and the data are sifted and sorted through a statistical method called conjoint analysis, which determines what features will be most attractive to consumers. “

More you can find on nyt.com