Lisa Harris and Alex Hayes are food and drink consultants specialising in innovation and insights.
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...
We hosted a bakery trends tour and mini-conference in collaboration with an existing client in Milan. The brief was to introduce the executive team and board to Italian food culture and grocery, with a specific focus on bakery and bar culture. 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.
We hosted a future forecasting seminar for the Ellen McArthur Foundation and members of their Big Food Challenge.
The British Baker asked for our expert food consultant opinion on ultra-processed food (UPF) and how this might impact the future of food. Read more…
The Guardian asked our expert opinion on the repositioning of chewing gum in the US. We shared our thoughts with journalist Arwa Mahdawi on why brands are going after health and how.
We collaborated with Délifrance again on their 2024 future of bread research. We advised the team on emerging consumer behaviours and category trends, and sat on the expert panel at their launch event, bringing the report to life.
