Lisa Harris and Alex Hayes are food and drink consultants specialising in innovation and insights.
All tagged food trends
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…
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
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…
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…
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
Taste exciting new products and immerse your team in emerging trends with our trends in a box service. Perfectly suited to remote working, team building and new product development, our trend-led food and drink boxes are delivered to your home or office.
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.
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.
Read our trends report on why snacks are the new self-care, published on the Canvas8 trends and insight platform.
We explore why snack culture has increased, and how it’s been absorbed into the wellness and self-care industry, including trends in holistic, scientific, and subscription snacking. 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.
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.
What’s the future of viennoiserie in the post-COVID landscape? We teamed up with Delifrance to share our future food trends and insights.
We investigated the shift in snacking consumption for viennoiserie, the impact of health trends, and changing consumer behaviours and purchasing patterns as a result of COVID-19. Read more.
The UK’s largest pub retailer and brewer invited Harris and Hayes to share our insights on the future of food and dining in the post-COVID landscape.
Greene King requested in depth analysis of their menus, as well as a report detailing new food opportunities, emerging trends, and proposed new brand positioning. We also specifically fed into their Christmas planning process. Read more.
We delivered a thought leadership project for Mail Metro Media, reporting on the biggest drivers shaping the UK’s food and drink landscape, to inspire their key retail clients.
We had great feedback on the report which consisted of a clear and actionable trends document for the team to present and deploy on an ongoing basis. Read more.
We identified 3 key macro trends, relevant to the portfolio of William Jackson brands, and led the team around some key inspirational venues to stretch their thinking and provoke thought. We arranged exclusive access to chefs and founders, and developed an accompanying study tour ‘passport’ to summarise the content. Read more.
We’re regular contributors to Food Spark; a digital platform to inspire innovation across the food industry. Ongoing features include:
Self guided safaris; summarising all you need to know about an of-the-moment category in an essential passport format.
10 big ideas in…; a listicle round-up introducing key trends in a given category helping readers to cut across a broad range of information and feel ‘in the know’.
Our 2020 food and drink futures event was a great success at Mimo, London Bridge. Tickets sold out and the audience were treated to insightful discussions from panelists including Imogen Davis (Native Restaurant), Hannah Carter (Oggs) and Philippe Hohlfeld (design engineer).
