Hello GRATE readers, It’s a “back to normal” routine kind of week this week. I love Easter and the chance to slow down, but the days are unstructured and free-flowing—and if I’m honest, a little indulgent too!! Coming out of that, I’ve been noticing a shift. There’s a real appetite right now for products that help us reset—but in a way that feels easy, enjoyable, and built into everyday habits, not a hard pivot. Health isn’t showing up as a big, bold claim; it’s quieter, more

This week in GRATE, I’m reporting on all I found from the Snack Show Paris — Europe’s ultimate playground for all things snacking, food-to-go and out-of-home innovation. With over 14,000 industry folk and 400+ exhibitors under one roof, it’s basically a crystal ball for what we’ll all be eating next. The show is split into three big worlds — Snacking Concepts, Equipment & Tech, and Packaging & Solutions — and let me tell you, there was no shortage of ideas. We’re talking 1,80

Hello GRATE readers, If last week was all about the elevation of Easter, this week it’s clear the category is doing what it does best—spinning that innovation out across formats, occasions and entirely new territories. And rightly so. Easter remains one of the biggest commercial moments of the year for confectionery, but in 2026 it’s no longer just about the egg. It’s a platform. What’s striking is how quickly last year’s themes have evolved. Premiumisation is now expected, n

Hello GRATE readers, I hope you've had a super week. Hooray for Friday and for Easter School Holidays!  Last Easter, I was talking about the rise of playful collaborations, over-the-top indulgence, and a growing appetite for treats that feel like an experience, not just something you eat. Fast forward 12 months (and a quick lap of the UK’s & Irelands finest retailers this week), and those same themes are not only alive and well… they’ve levelled up.  Collaborations are still

Hello GRATE readers! This week I’m taking a little trip around the world — through stores, not airports! Having spent 10 years in retail at Harrods, I’m always keeping an eye out for what’s new, what’s different and, most importantly, what actually works. Lately, I’ve been noticing a shift in what the “store of the future” really looks like —less about shelves and stock, and more about experience, ease and purpose. The best spaces today blend technology, convenience and a rea

Hello GRATE Readers, and Happy Friday! 🍀 For some of you (including me!), it’s an extra long weekend with St. Patrick’s Day just around the corner — hopefully bringing a bit of celebration, good food and maybe even a well-earned break.  This week I’m building on last week’s conversation around functional foods by looking at another closely related shift: products delivering concentrated nutrition. Across categories from pantry staples to snacks and ready meals, brands are f

Hello GRATE readers, I’ve been away from the newsletter for a few weeks… I hope you didn’t miss it too much! One week saw me on the slopes in Bulgaria, where I happily swapped trend reports for traditional dishes like Kavarma — slow-cooked chicken or pork simmered with peppers, onions and spices in a clay pot — and Sach, a generous pile of meats and vegetables served sizzling on a hot iron plate straight to the table. Comforting, abundant, deeply satisfying food. Last week, I

Welcome to this week’s edition of GRATE! What a week it’s been for food. From the excitement and celebration of the Michelin Guide Stars announcements, to the energy on the ground at Hospitality Expo , and a wonderfully intimate forum with inspiring Irish producers from the Midlands Flavours Network , it’s been a powerful reminder of just how dynamic our food industry is right now. Across fine dining, foodservice and local production, the same theme keeps emerging: quality,

Welcome to GRATE! We’re already deep into February (how did that happen??), and I've been reflecting and working on understanding what our younger audiences are interested in........ one thing is clear: today’s consumers don’t just eat — they discover. Social platforms like TikTok have accelerated their curiosity, turning ingredients such as yuzu, miso and gochujang from niche finds into everyday pantry staples almost overnight. What once felt exotic is now familiar, expected

Hello GRATE readers. Whilst January is ending and we’re edging towards Spring (even if Storm Chandra this week suggests otherwise), I’m writing this looking out at calm countryside and blue skies. It feels hopeful. And that’s a fitting mood for this week’s theme: high fibre — a trend that’s quietly moved from ‘one to watch’ into a full-blown innovation platform. I first flagged fibre last year as a space to watch, and at Food Matters Live, we spent a lot of time talking about

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