Lisa Harris and Alex Hayes are food and drink consultants specialising in innovation and insights.
We were invited to comment on why dairy and plant-based milk brands are at loggerheads and explain the confusion it’s causing consumers. We gave a Harris and Hayes opinion on how brands can rise above the ‘milk wars’, grow share and innovate in an ever-more saturated market. Read more
We hosted a one-day ideation and immersion session for the client’s innovation team to explore the future of professional kitchens. The day started with a chefs round table discussion and a tour of a dark kitchen and central production unit in West London. The event finished with a private tour of Scully restaurant kitchens from the head chef and an inspiring tasting menu. Read more
We were recently featured in the Sonder & Tell newsletter. We gave our take on the latest food trends (and fads), the role and responsibility of the industry in developing more sustainable food systems, and where we get our all-important inspiration. Read more
We curated a one-day trends and inspiration agenda for a global frozen produce brand. A study tour shone a light on the London food landscape, including emerging consumer behaviours, shopping habits and dietary preferences shaping the industry. An afternoon expert panel identified the biggest category threats and opportunities to inspire the team of executives and family shareholders. Read more
We recently hosted an event in collaboration with The Mills Fabrica at their stunning Kings Cross warehouse space which promote sustainable innovations. The theme was ‘Into the Unknown’ and the evening traced food innovation from soil to plate to reveal all we don’t know about plants via four inspirational speakers.
The Grocer contacted us for comment on a feature within their Britain’s Biggest Brands 2023 magazine supplement. We gave our expert opinion on how UK brands are successfully innovating in unpredictable times, with examples of who’s winning and losing and why.
Did you know that tinned fish is having a moment? We explored the cultural drivers influencing the uptick in canned fish consumption, especially amongst American Gen Z consumers. Read the full report
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 hosted 20 clients for an immersive mini conference on current and future bakery trends in France. A major bakery manufacturer briefed us to create a stimulating 2-day itinerary including future forecasting sessions, an expert Q&A and two bespoke food tours. Read more…
Global domestic appliance manufacturer Groupe Seb briefed us on an innovation Think Piece to inform New Product Development for their portfolio of brands that include Tefal, Krups, Moulinex and All-Clad.
The brief was to explore the future of home cooking and Groupe Seb’s role within it. We responded with a dynamic report and presentation outlining our findings, and concluded with a strategic review and summary of future opportunities. Read more
A Korean agency requested expert insight on K-food in the U.K. to inform a new food development project.
We were interviewed and provided a report to inform their thinking on the best approach for the NPD.
We regularly host immersive study tours to inform New Product Development and bring clients up to date with emerging trends and stretch thinking. We recently hosted the family shareholders of a large European bakery and fats manufacturer for an inspirational London safari and mini-conference.
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.
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.
We are fascinated by the industry’s evolving understanding of our microbiome and how brands are activating new products in the gut health space.
We explored this issue for Canvas8 and interviewed three industry experts on the future of gut health in the US, including children’s gut health, drinkable formats and the rise in postbiotic and synbiotic products.
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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We partnered with leading Dutch food innovation agency Food by Design to create a food safari for one of their national food retailer clients.
We put together two central London routes, which best demonstrated current and emerging trends relevant to the brand, and showcased a range of key opportunities within health, technology, sustainability and the future of convenience.
