The five launches catching my eye this week!

Hello GRATE readers, Last week, you may have noticed a little empty space in your inbox on Friday morning. That's because there was no GRATE newsletter landing in your inbox. Thankfully, I have a good excuse! I was in London for Food Matters Live at Olympia, squeezing in a Food Safari around some of the city's most exciting retailers and food destinations (more on that next week ;)), before the trip finished with a cancelled flight (thanks to Aer Lingus) and an unexpected ove

Hello GRATE readers, I don’t know about you, but the past week of sunshine has had me fully leaning into summer mode. Outdoor morning coffees, BBQ's, ice cream queues everywhere and supermarkets suddenly bursting with colourful salads, lighter snacks and picnic-ready bits. You can really feel consumer behaviour shifting with the weather, and with that comes some brilliant innovation across food and drink. This week’s top picks are a bit of a mixed bag — products, formats and

Hello GRATE readers, This week I headed north to the Balmoral Show and spent a brilliant few days immersed in one of the best showcases of Northern Ireland food and drink there is. Between wandering the food hall, chatting to producers and discovering new launches alongside familiar favourites, it was a timely reminder of just how exciting the local food scene feels right now. One thing that really stood out was how strongly health and functionality are continuing to shape in

Hello GRATE readers, For years, creatine lived in a very specific part of the store. Big tubs, black labels and powder scoops. Gym culture branding. It sat next to pre-workouts, whey protein, and muscle-building products aimed primarily at hardcore fitness consumers. But something has quietly changed over the last 18 months. Creatine is no longer just a supplement. It’s becoming a food ingredient. And that shift matters. Because when ingredients move from the supplement aisle

Happy Bank Holiday GRATE readers, This week’s newsletter writes itself — because weekends like this don’t come along often. Down in Dungarvan for the Waterford Festival of Food last weekend, it was one of those perfect collisions of sunshine, sea air, and seriously good eating. From the buzz of the Friday night food trail, to a standout collaboration between Chef Caitlin Ruth x Dun Bakery x Grape Circus, the whole weekend felt like a celebration of what Irish food does best r

Happy Friday GRATE readers, This week, I’m shining a light on packaging — because innovation isn’t always about what’s inside. Some of the most interesting shifts right now are happening around format: how food is delivered, stored, used and experienced. Whether it’s reducing waste, boosting convenience or simply making something more fun to eat, packaging is quietly solving problems and unlocking new occasions. Is anyone in your business really looking at packaging as a sour

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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