Lisa Harris and Alex Hayes are food and drink consultants specialising in innovation and insights.
All tagged food industry consultants
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 were thrilled to create the Sainsbury’s 2022 Summer trends report. We were asked to uncover the biggest consumer behaviours and food trends which would shape British dining over the summer. We identified 5 key themes and co-wrote the report, providing insights, research and expert commentary. This report was sent out to major publications and food journalists, and helps position the client as an authority on emerging food and drink trends.
We were delighted to be interviewed by Insider for our global perspective on how the rising cost of living and inflation are implicating eating habits.
We gave our expert opinion of how comfort eating is evolving, and how consumers are adapting their diets to cope with ongoing everyday financial pressures.
The Sunday Times contacted us for comment on the news that Taytos, the iconic Irish crisp brand, has created a cheese and onion flavoured crisp chocolate bar. We are always delighted to read our names in the Sunday papers. The print and online coverage was a small section of a longer interview we gave about this kind of fusion food trend in development.
Read more.
iNews interviewed us for our expert opinion on hot cross bun trends over Easter. We’re always delighted to work with press, and it’s a pleasure to be featured in a national newspaper in print and online.
With the advent of chilli and masala and even tomato and red Leicester hot cross buns from the big supermarkets, we explored how and why these wacky flavours come about.
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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.
An international client commissioned us to report on emerging consumer behaviours and product development in children’s snacking. We can never resist snack o’clock, so we enjoyed exploring market-leading ingredients, formats and nutrition in the sector. We made expert recommendations based on how the category is changing, and suggested the most appropriate European based brands for them to collaborate with. Our research will lead to an international export project, with selected challenger brands sold via their online market in China. The project is ongoing.
Our next-gen drinks innovation report was published on food consultancy platform, Canvas8.
We investigated how newcomers are defying the rules of the game by reevaluating terroir, developing new processes, and even forging their own category-disruptive descriptors. Established players in the spirits segment are being challenged and consumers are enjoying a drinks scene that’s evolving at a rapid pace.
Courier Media invited us to be part of their food and drink issue round-table; discussing the emerging trends shaping the industry. We gave our expert opinion on what’s shaping the post-pandemic food and drink landscape including the rise of challenger brands, digital meets physical stores, and how brands can muscle in on traditional retailers. Read more
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.
One of the pandemic’s more positive repercussions is that it’s put an even fiercer spotlight on sustainability. Real innovators are setting themselves apart through clever collaborations, open-book environmental values, or by developing revolutionary waste-free food and drink products from the ground-up.
We explore five emerging trends in conscious consumerism, including the climatarian diet, waste-less engineering, and plant-based meat replacement technology. 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.
