Lisa Harris and Alex Hayes are food and drink consultants specialising in innovation and insights.
All tagged food consultancy
The Times asked our expert opinion on the ongoing food trend for reinventing viennoiserie and the much-hyped Le Cube Robuchon. We shared our thoughts with journalist Sophie Morris on why these innovative twists keep popping up and what it means for the future of the classic pastry. Read more
We were interviewed by a leading European dairy manufacturer, to give our expert opinion on future innovation opportunities.
We provided consumer, market and product insight, to inform NPD for yoghurts, dairy drinks and cheese.
Recommendations were based on current and emerging trends within key pillars that included holistic health and sustainability, informed by the latest data and research.
We developed three new breakfast concepts for plant-based food brand Pollen + Grace. The brief was to take their on-the-go breakfast offering forward and develop compelling, consumer-focused products that would help them win the morning market.
After our successful viennoiserie project, we were delighted to be invited back to collaborate with Délifrance on their future of bread research.
We advised them on emerging ingredients, formats and consumer behaviours in bread consumption, and assisted with their research process. Once they’d collected the data, we provided expert commentary and insights to shape their industry report. A press webinar launched the report to the media, where we discussed the findings with journalists and trade specialists.
Amid growing demand for fresher, more convenient, and sustainable products, our report into at-home eating post-Covid explored how brands are reformulating familiar products to deliver innovation beyond gimmicks. By re-engineering them from the ground up, challenger brands are redefining categories to reduce waste and give consumers a new perspective on a everyday product they might otherwise take for granted.
Manifest brand communications agency commissioned us to work on an insights project for their plant-based client, Future Farms.
We identified new horizon food trends and behaviours such as biohacking, holistic immunity and next-gen protein sources, which Manifest used in a UK-wide questionnaire to explore consumer’s responses and level of engagement. Findings included astounding levels of flexitarian eating, meat becoming taboo in the future, and new opportunities for lunch as the next big occasion for meatless meat. Read more.
Our food industry newsletter investigated the premium pantry trend, including why it’s come about and what you’ll be putting on your shelves next. Discover the new definition of value, why premium oils and butters are on the rise, and the future of direct-to-consumer shopping. Read more.
Our 2020 food and drink futures event was a great success at Mimo, London Bridge. Tickets sold out and the audience were treated to insightful discussions from panelists including Imogen Davis (Native Restaurant), Hannah Carter (Oggs) and Philippe Hohlfeld (design engineer).
Harris and Hayes are hosting their 2020 Food and Drink Symposium on 15th October at Mimo, London Bridge. Three speakers will address key themes for the future of food and drink, followed by a panel discussion and interactive tasting. Get tickets
Every quarter, Harris and Hayes release a short trend summary which draws on the biggest and most topical challenges our clients are facing. This time it’s retail: find out about this year’s 5 big trends in retail.
At the beginning of each year Harris + Hayes pull together a food trends report to highlight one key theme we believe will impact the food industry most widely. This year it's about consumers seeking 'peak performance' and 'perfect peace' in how they eat and live.
