Lisa Harris and Alex Hayes are food and drink consultants specialising in innovation and insights.
We hosted 20 clients for an immersive mini conference on current and future bakery trends in France. A major bakery manufacturer briefed us to create a stimulating 2-day itinerary including future forecasting sessions, an expert Q&A and two bespoke food tours. Read more…
Global domestic appliance manufacturer Groupe Seb briefed us on an innovation Think Piece to inform New Product Development for their portfolio of brands that include Tefal, Krups, Moulinex and All-Clad.
The brief was to explore the future of home cooking and Groupe Seb’s role within it. We responded with a dynamic report and presentation outlining our findings, and concluded with a strategic review and summary of future opportunities. Read more
A Korean agency requested expert insight on K-food in the U.K. to inform a new food development project.
We were interviewed and provided a report to inform their thinking on the best approach for the NPD.
We regularly host immersive study tours to inform New Product Development and bring clients up to date with emerging trends and stretch thinking. We recently hosted the family shareholders of a large European bakery and fats manufacturer for an inspirational London safari and mini-conference.
We were interviewed by a leading European dairy manufacturer, to give our expert opinion on future innovation opportunities.
We provided consumer, market and product insight, to inform NPD for yoghurts, dairy drinks and cheese.
Recommendations were based on current and emerging trends within key pillars that included holistic health and sustainability, informed by the latest data and research.
We were thrilled to create the Sainsbury’s 2022 Summer trends report. We were asked to uncover the biggest consumer behaviours and food trends which would shape British dining over the summer. We identified 5 key themes and co-wrote the report, providing insights, research and expert commentary. This report was sent out to major publications and food journalists, and helps position the client as an authority on emerging food and drink trends.
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.
We developed three new breakfast concepts for plant-based food brand Pollen + Grace. The brief was to take their on-the-go breakfast offering forward and develop compelling, consumer-focused products that would help them win the morning market.
We are fascinated by the industry’s evolving understanding of our microbiome and how brands are activating new products in the gut health space.
We explored this issue for Canvas8 and interviewed three industry experts on the future of gut health in the US, including children’s gut health, drinkable formats and the rise in postbiotic and synbiotic products.
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.
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We partnered with leading Dutch food innovation agency Food by Design to create a food safari for one of their national food retailer clients.
We put together two central London routes, which best demonstrated current and emerging trends relevant to the brand, and showcased a range of key opportunities within health, technology, sustainability and the future of convenience.
Unilever invited us to host an interactive webinar on the future of instant noodles as part of their NPD and ideation event.
Our session was informed by consumer, market and product trends and was supported by industry and category insight. We addressed the current context, global examples and inspiration, and future opportunities.
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.
We worked on a plant-based product development project for an iconic British butcher.
Using a phased approach, we inspired the client with trend-led ideas and new ways of thinking, keeping their current customer in mind, whilst also providing opportunity to attract new customers.
A robust Insight and Discovery phase informed more detailed paper concept work, which was handed over to the in-house culinary development team to make up kitchen samples.
Harris and Hayes host immersive food trends tours to inspire NPD and bring clients up to date with emerging trends. In October 2021, we hosted 24 delegates from Vandemoortele bakery manufacturer over the course of a two-day food tour and mini-conference.
We developed an innovative, consumer-driven concept and product range for premium high street ice cream brand Beltane & Pop, recently launched into Westfield.
Unexpected colours, instant flavour hooks, and truly innovative formats were all part of a dynamic approach to the future of soft serve and slush.
We were invited to identify some near > far innovation opportunities for a growing snacking challenger brand.
We proposed eight concepts as strong NPD opportunities to take the brand beyond the snack bar. The concept shortlist provided new direction for the business, tapping into emerging consumer, market and product trends.
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.
