Lisa Harris and Alex Hayes are food and drink consultants specialising in innovation and insights.
Forbes news outlet asked Harris and Hayes for our expert take on Crumbl cookies. We explored how ‘event eating’ shapes snacking culture, and what’s next for indulgence and escapism in bakery. Read more…
Bloomberg contacted us for comment on how and why Bachan’s Japanese Barbecue Sauce has become so successful. We shared our insights on the category context as well as the bigger ‘Premium Pantry’ trend this plays into. Read more…
We were delighted to be interviewed by Monocle Radio for our expert take on the rise of matcha. Read more…
A research project for Canvas8 saw us exploring the importance of flavour innovation and community engagement in driving ice cream demand. Read more…
The editorial team at Riverford requested our expert take on veggie burgers and the development of plant-based alternatives. Wicked Leeks is their print and online magazine which joins the dots between food, farming and politics. Read more…
We were invited to share our expert take on the future of yogurt for an agency working with a major European brand. Our bespoke report explored major consumer trends, the interfact between indulgence and health, and the future of the category. Read more
We share our food trends insights and expertise with Lydia Adams from USA Food Tech Talk podcast, including the difference between trend and fads, and how market dynamics are transforming food innovation. Read more…
The Telegraph contacted us for comment on Tesco’s reported 200% increase in rhubarb sales. We shared our thoughts on how rhubarb taps into current trends for nostalgia, colour pop and sour flavours. Read more…
Future Food Movement asked us to contribute to their recent Diverse Voices Report. In it, we share insights on the changes we need to see in the food industry in 2025. Find out more…
The Guardian contacted us for comment on the news that egg pots now outsell crisps in Tesco’s meal deals. We were asked what we thought this trend meant for wider on-the-go food consumption, and whether crisps were on the way out. Find out more…
We’re delighted to be the hosts of the new Délifrance podcast; Bitesize Bakery. Each episode sees us dive into the hottest topics shaping the future of the category. Read more...
We supported an entrepreneur with a detailed ‘Insight & Discovery’ project to inform next steps establishing a new London food studio. Find out more…
The Guardian newspaper requested our expert insights on the rise of ‘smashed’ foods. We explored how the trend taps into personalisation, rebellion and food science. Read more…
What’s the future for cheese and butter? This question was posed to us by a major UK manufacturer who wanted to inform their ideation and innovation pipeline in those two categories. Read more...
The Independent newspaper interviewed us regarding the unstoppable rise in hot honey innovation. Find out why this ingredient snowballed into the mainstream in 2024, and our hot take on the cultural drivers behind it. Read more...
A premium retail client requested our future forecasting and F&B insights as part of their ongoing ideation and innovation process. We were asked to focus on horizon trends within their core hamper categories, including coffee, biscuits and preserves. Read more...
We were thrilled to be a part of the Gastronomous Future of Food Festival 2024, in collaboration with the Crown Estate. We sat on the expert panel for the Future Grazing: Food Trends event at Brityard, hosted by Bompas & Parr.
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We were consulted on the rise of matcha in the UK. Where it came from and where it’s headed.
Food Navigator asked for our expert industry opinion on ultra-processed food (UPF) in children’s food.
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A bespoke innovation project, reporting on two key categories, and presenting future opportunities.
