Lisa Harris and Alex Hayes are food and drink consultants specialising in innovation and insights.
All tagged Press coverage
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 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.
Read more
We’re delighted to be quoted in The Grocer for their in-depth report on world food. You can read the full article here.
We were invited to comment on the increase in takeaways and delivery food during the pandemic, and the impact this has had on grocery and FMCG trends. Read more.
Harris + Hayes were invited to comment on a Canvas8 report on seasonal food trends. Lisa Harris shared her thoughts on turkey sandwiches and introduced her concepts of ‘everyday seasonality’ vs ‘occasion seasonality’ to the discussion.
