Lisa Harris and Alex Hayes are food and drink consultants specialising in innovation and insights.
Luxury food and drink brands are rewriting what it means to offer something truly worth having. Read our insights for Fox Quarterly exploring the new codes of value. Read more...
The Financial Times contacted us to get our expert take on the ube drinks trend following recent launches in the UK. Read more…
The Guardian contacted Harris and Hayes for our expert take on the Biscoff trend, which was then picked up by The Week. Read more…
We informed the latest The Future Laboratory Drinks report - predicting what’s next for the category over the coming year. Read more…
We collaborated with a US-based strategy and innovation agency on the future of sauces for a bespoke client project. Read more…
The Guardian contacted us for our expert take on the hot honey trend, after the release of Walkers hot honey crisps. Read more…
We were invited to collaborate on future soft serve and shake trends for Comelle. The trends, flavours and formats influencing Summer and beyond. Read more…
Food Navigator asked for our opinion on how FMCG can innovate at speed to take advantage of the latest social food and drink trends. Read more…
We predict which six big food and drink trends will battle for dominance this year. From GLP-1 and climate change, to maxxing and moderation, here’s what you need to know about food and drink for 2026. Read more…
We joined TrendBible to discuss the future of food and drink in the home space. We shared our take on the future of hospitality in the home, and how emerging food and drink trends are changing our domestic landscape. Read more…
Huffington Post contacted Harris and Hayes for our expert take on matcha and the consumer trends behind it, including colour, limited time offers and contrasting flavours. Read more…
We were thrilled to be a part of the Regent Street Future of Food Festival again, in collaboration with the Crown Estate. We sat on the sold out Female Trail Blazers & Future Gazers panel, chaired by Shelia Dillon. Read more
Live on BBC Radio 4, we chatted to You & Yours about the rising trend for mega deli sandwiches, and how to get one tattooed on your arm. Listen to the episode…
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…
