NEW INNOVATIONS IN FOOD

JUNE 2023

WEEK 22

TRANSFORMING THE TRADITIONAL DAILY MULTIVITAMIN USING CHOCOLATE

Lets kick off this weeks top 5 with a great example of a brand that is honing innovative and engaging ways to provide consumers with functional ingredients in a delicious daily ritual. US-based start up, Sourse, have developed fortified chocolate treats to replace a pill capsule or gummy. Chocolate is a pre-biotic and so its natural properties also make it a great delivery system for vitamins. The products are 100% plant-based, minimally processed with no animal byproducts, made with fair trade cocoa, and sustainably sourced nutrients. A trend to watch out for over the coming months for sure ;)

NUTRIENT DENSE BUTTER

We've seen the explosion of nut butters over the last few years, but now there is a new wave. I've highlighted this trend already this year, but here is another great example from the States. Kiki Butter is made with all organic, allergen-friendly superfoods such as oats, hemp seeds, pumpkin seeds and coconut. A multi-use, spreadable butter that can be enjoyed in sandwiches, snacks or blended with water to create Kiki Milk. Watch out for more products like this.

SUSTAINABLE & FERMENTED COLLAGEN

This is a key trend right now, you may already be using it in your skincare. But what about consuming it? Plant-based and fermented types of collagen are set to grow in popularity in 2023 as consumers seek out solutions which have a lower environmental impact. Several start-ups are already working within this space, including Jellatech, a developer of cutting-edge technologies to produce high quality, pure, animal-free collagen and gelatin. Founded by a group of innovators, dreamers, entrepreneurs and scientists.

HAAGEN DAZ DOES YOGHURT!

In the supermarket aisle this week, we see the iconic ice-cream brand, Haagen Daz, moving into the yoghurt category with it's Cultured Crème, hoping to inspire the discovery of a new taste experience. The product innovation is slow crafted, utilizing a fermentation process that is up to five times longer than traditional yogurt to create a thick, creamy texture reminiscent of ice cream. Cultured Crème also uses a unique blend of dairy cultures that offer a smoother taste experience unlike the slightly sour flavor of traditional yogurt. The key will be in the taste ;)

WORLDS FIRST PUFFED SEAWEED SNACK

Crafted with regenerative seaweed and carbon-negative sorghum. Founded by passionate Korean-American surfers, John Lee and Jiae Kim, Sea Monsters offers a tantalizing blend of umami flavors in four irresistible varieties: Sour Cream & Onion, Sweet Chili, Spicy Korean BBQ, and Cheese Pizza. As the health benefits of seaweed grows in awareness, we're sure to see more seaweed innovation in snacking. The perfect healthy snack alternative.

WEEK 21

SWEETGREEN LAUNCHES A NEW "INFINITE KITCHEN"

To elevate its customer experience and meal serving times, Sweetgreen has launched a new 'Infinite Kitchen' that focuses on providing consumers with a quick experience using robots. Visitors to the automated restaurant may place their orders and have their food prepared by a salad-making robot at a test location in Naperville, Illinois. The fully automated makeline is described as faster and more accurate, and could cut labor costs in half. A second location, converted from an existing restaurant, will come later this year. Is this the future of Food on the Move?

SIMPLE INTUITIVE NAVIGATION

Moju created a new "shots" category several years ago, and they are a brand that continues to innovate in a fast changing category. I love their new format and their improved portfolio architecture. Their benefit led pillars translates into simple and clear product names, which makes it much easier for shoppers to understand. After all, you have a shopper's attention for point two of a second! I'm sure these new products will catch attention

EDIBLE COFFEE CUP WITH BESPOKE BRANDING

Cupffee, a Bulgarian Startup has created an edible coffee cup, 100% vegan, as it's made from oatbran, wheat flour and water, and can withstand temperatures up to 85 degrees Celsius and remains crisp for up to 40 minutes after being filled. It's mission is to help reduce single-use coffee cup waste.

FROZEN PROTEIN READY MEAL VENDING MACHINE

Iceland has joined forces with Myprotein to launch the "world's first" frozen protein meal vending machine into gyms. The machine will sell a range of ten frozen Myprotein meals, each containing 20-30 grams of protein, designed for aiding muscle building and recovery. One to watch, I think!

UK's FIRST CARBON NEUTRAL BUTTER

UK-based dairy farming company Wyke Farms’ has announced that its Ivy’s Reserve, Salted Farmhouse Butter is now available with carbon-neutral credentials. Wyke Farms partnered with the Carbon Trust to undertake a “cradle-to-grave” footprint analysis and have certified the footprint of Ivy’s Reserve salted farmhouse butter as carbon-neutral in accordance with PAS 2060

MAY 2023

WEEK 20

CONSCIOUSLY DESIGNED TO FIT YOUR LIFESTYLE

NEUE Water is a luxury bottled water brand that's different. Consciously created to fit jean pockets, the seatback storage of a train or plane, and for the first time, the small handbag of every woman on the planet. Every bottle is also made with 100% recycled plastic, filled with artesian mineral water from Denmark, and feature artist-designed labels, created on 100% recyclable material

MATCHA LOAF

This week saw a green loaf of bread flavoured with matcha been crowned the best loaf in Britain. The bread, called Brioche Japonaise, was baked in Derbyshire by a woman who started baking as a hobby. Miyo Aoetsu now runs Kuma-San Bakehouse professionally from her home in Matlock, supplying local businesses and baking loaves for customers to collect. Her award-winning loaf was inspired by her Japanese heritage and also her time living in France

CUSTOMISATION CONTINUES TO GO MAINSTREAM

At the touch of a button, consumers can now create their own sauce combinations with Heinz Remix. The Kraft Heinz Co. has created a customizable, digital sauce dispenser where consumers can personalize their own sauce creations. The company wanted to bring consumers new flavors and different ways to experience and experiment with their favorite condiments, which was a driving factor for creating the dispenser. What are you doing in your business to heighten experience for your customers?

A BEER MADE BY AI

Similar to other business sectors, food and beverage companies are more aggressively using AI to expedite product development or plan for the future. AB InBev has developed what it says is the world's first beer made with artificial intelligence. New Beck's Autonomous was selected by AI as its favourite among the millions of different flavour combinations it generated.

HIGH PROTEIN ICED TEA

Demand for innovative functional beverages is huge right now. The lines between sports nutrition and mainstream demographics are increasingly blurring. Iced tea has long been popular as a healthy beverage due to its antioxidant properties, and with the addition of protein, iced tea is up'ing its anti on functionality and entering the world of Sports Nutrition! Oobli is one such brand, who believe sweetness should enrich our bodies the same way it nourishes our soul....nice!

WEEK 19

ADDING VALUE TO SEAMOSS

The nutrient rich ingredients from the sea is continuing to build momentum right now, and bringing seamoss products to the market offers a myriad of benefits, both for consumers and the environment. Seamoss, also known as Irish moss, is rich in essential minerals, vitamins, and anti-oxidants, making it a valuable addition to a healthy lifestyle. It provides consumers with an alternative, nutrient-dense superfood that can enhance their well being. That is exactly what Moss Boss is all about. Mineral rich Organic Irish Sea Moss Tonic. blended & bottled in Ballyvaughan Co.Clare. Moss Boss Tonic is an Atlantic Irish Sea Moss(aka Carrageen Moss) based tonic combined with Apple Cider Vinegar (with the Mother), Root Ginger, Clementines & Raw Honey. All of these are certified organic, sustainably harvested & locally sourced. It's a great example of taking a simple ingedient and making it convenient for consumers to enjoy!

A BOUTIQUE DONUTELIER

The bakery café market in the UK is growing, and the latest addition to the market is Israel's Roladin, a boutique Donutelier concept store. It brings with it some of the most innovative and luxurious donuts the world has ever seen to London, debuting their signature donuts which are freshly prepared on site. Check it out when you next in London!

FOOD WASTE SCHEMES IN THE SUPERMARKET

There's been lots in the media this week about retailers dialling up their food waste initiatives, which I'm sure will be very welcomed by customers. M&S are one example, making frozen garlic bread from unsold fresh bakery loaves, Since the scheme launched in 2020, 2.1m of the repurposed garlic breads have been sold. What initiaitves have you introduced to your business this year?

MORE INNOVATION IN THE FROZEN CABINET

Fruit filled Sorbetto Shells, an alternative to a scoop of ice-cream - Crosta & Mollica (love this brand!) has introduced a new addition to its frozen dessert range with the launch of a line of fruit-filled Sorbetto Shells. The Sorbetto Shells range is said to be “a lighter alternative to a classic scoop of ice cream or gelato”. Crosta & Mollica explained that the fruit is scooped out and made into a smooth sorbet before being returned to their original fruit shells by hand. It contains only ice and fresh fruit purees.

NON-ALCOHOLIC GINGER WINE

I had the pleasure of sampling this non-alcoholic ginger wine by Jackson Roze at the recent Balmoral Show. An exquisite elixir crafted to ignite your senses. With every sip, a symphony of flavours dances on your palate, intertwining the warmth of ginger with delicate notes of aromatic spices. It's rich amber hue glimmers in the light, enticing you to explore its depths. Raise your glass to this enchanting ginger wine, an elegant companion that adds a touch of sophistication and a burst of flavour to any occasion.

APRIL 2023

WEEK 18

STANDING OUT IN THE FOOD CUPBOARD!

I love love love this packaging, and I have equal love for this iconic Indian restaurant in London. Gymkhana was one of the first to properly get into the home delivery game during the lockdowns, so this sees them trying something new for home. They're billing the range as restaurant-quality and it includes sauces like Butter Masala, Goan Curry, Rogan Josh and Vindaloo as well as chutneys like Peanut & Sesame and Tandoori Onion. What stands out for me though is the packaging. It references subtle elements of north-Indian architecture and a vivid colour palette, and challenges the nowm of a "regular" label. The whole range finishes off with marinades - Classic Tandoori and Roasted Garlic & Chilli. Everything's between £6 and £8.

A FOOD COMPANY FOR KIDS

Michelle Obama (one of my all-time female heroes) is co-founding Plezi Nutrition, a company focusing on healthier food and beverage products for children. The company is prioritizing reducing sugar content and lowering sweetness while adding in the nutrients kids need, all with the goal of replacing sugar-laden drinks and snacks. Go Michelle!

HELPING SOLVE MORE CUSTOMER PROBLEMS - DIVERSIFICATION

For regular readers, you know I like to talk to about this topic alot! Here's another great example from a premium food brand, who never gives up, even when the odds are completely against them (or you choose to ignore the number of shoppers moving back to private label). Charlie Bigham, the leading branded ready meal in the UK has diversified into sides. But why? Consumers are now able to turn to the brand for a complete meal solution and a one-stop alternative to takeaways, going out for dinner – and for those not having the inclination to cook from scratch on any given evening. Is your business diversifying at the moment?

PLANT-BASED TAKES ON ITALIAN CLASSICS

Meatless Farm has launched a selection of new products in the UK, including what it claims are the country's first branded plant-based meat-filled pastas. Two savory varieties available, Beef, Red Wine & Porcini Mushroom Girasole and No-Duja Ravioli, both of which are a source of protein and easy to prepare in about five minutes. Additionally, these plant-based filled pastas are low in sugar, making them appealing to more than just consumers who require or prefer meatless options.

IS ROBOTICS THE SOLUTION TO WEEDS?

Carbon Robotics, based in the US, is pioneering the next revolution in agriculture by solving one of farming's biggest problems: weed control! They have already zapped 500 million weeds across 40 differnt crops saving farmers time and reducing damage soil health. The key targets for innovation in weed control are improvements in precision, to limit the health impacts of chemical control, and increased automation, to reduce reliance on manual labour. Sounds like very good reasons to continue innovating in this space.

WEEK 16

DOUGH-CHI - INNOVATION IN THE FREEZER CABINET

So you've probably already tried the popular Mochi Ice Cream (those Tik-Tok famous delicious balls of ice cream wrapped in glutinous rice), but have you tried Dough Chi? This gluten-free alternative to Mochi is just as delicious, and the perfect new treat for your bank holiday weekend! Made from cookie dough, these dessert balls offer a unique and innovative take on traditional desserts, and their versatility, convenience, and fun factor make them a popular and appealing dessert option for many people. I'm predicting you're going to see more of these in the market!

GUT HEALTH ON THE GO!

I've referenced lots of exmples of fermented foods and concepts recently, a trend that continues to grow, on the back of its link with good gut health. Fermenti are little bites of gut goodness, and taste delicious. That's because its owner, a dietician enlisted the help of a pastry chef, a microbiologist and a fermentation expert to create them.

DIVERSIFICAITON TO ATTRACT NEW CUSTOMERS

Irish vitamin juice brand Vithit has expanded their portfolio of products into VitHit Effervescent, convenient pouches of individual sachets, so you can rehydrate anywhere. A great example of diversification, solving real problems for consmers, but staying true to it's core proposition.

REFILL STATIONS

It was wonderful to see the Good Neighbour, a Dublin based refill store launch in one of Irelands leading retailers, Dunnes Stores, recently. Fantastic to see larger retailers getting behind this, providing shoppers with an easy and affordable way to reduce your plastic footprint. Lets hope for nationwide roll out!

A MORE SUSTAINABLE READY MEAL PACK

It's a category that was developed by the nature of its pack format, but is now under pressure because of the sheer volume of packaging involved. So it's great to innovations to improve this, such as the "Tray 2 Tray" from Faerch Group, an industry first, where they recycle used plastic food trays back into chilled ready meals packaging.

WEEK 14

WORLD FOOD INNOVATION AWARDS 2023 ANNOUNCED

These are highly anticpated awards for the world’s top inventors and pioneers in food & drink are a great culmination of the efforts being made to continually solve consumer needs and industry challenges. This year, the competition was immense, as the companies, products and innovations were incredibly diverse. 21 winners have been selected from the hundreds that entered. Key products to note included io fibre water (pictured), Chicken Crackling, and Fermenti Fruit Bites. Added protein products were a noticable trend, with both BiteMe Portein Cookie and Biotiful Kefir Protein Choco-lite both winners. Click image to see all the winners.

TAKING ON THE VENDING MACHINE!

This brand story caught my attention this week. B.T.R. Nation (based in San Franciso) are taking on the vending machine, replacing high sugar snacks with products that taste great, are formualted with funcitonal ingredients and no added sugar. The SuperFood Truffle Cup features cacao nibs sustainably sourced from regenrative farms in Ecuador, cocoa butter, organic dates and nuts, plant fiber, and cordyceps mushrooms. A hint of monkfruit adds sweetness. Def one to watch!

CHALLENGING THE NORM ON OUR PERCEPTIONS OF SEAFOOD

This Spanish chef, Angel Leon, is turning our ideas about seafood on their head. He thinks about the sea the way a physicist or an astronomer thinks about the sky; as an infinitely discoverable space, where the right mix of curiousity and discpiline can yield solutions to some of the most pressing problems of the 21st century. Think Sea Cereal and fish eye pocorn? Jellyfish, seaworms, a bounty of sea "vegetables" froaged from the ocean floor have all found their way on his menu. A great article by Aoife Carrigy in this weeks Sunday Business Post reveals more.

LOOKING FOR PACKAGING INSPIRATION OUTSIDE YOUR OWN CATEGORY

Looking outside the category for packaging innovation - For those of you that work with me, you know that I am always encouraging you to look outside your own category for packaging innovation. Innovation doesn't always have to be reinvented. Pott's are a great example of this, using the all too familiar beer can for their stocks a number of years ago, breaking all the traditional category rules. Thye've since expanded their range into cooking sauces too. That's one way to get your product noticed ;)

WHY TIME IS THE KEY INGREDIENT TO NEW PRODUCT LAUNCH SUCCESS

A really interesting article in marketing week last week, highlighting the importnace of giving new products time to succeed. All too often we give up on new products too quickly, as the key perofrmance indicators are well below target. Perhaps the question to ask is not what your new product innovation will be for next year, but how you might innovate your organisational design and re-set the timelines for how you measure success .

WEEK 13

WORLD'S FIRST COCOA FREE EGG

A London-based food tech company specialising in chocolate alternatives, has announced that it has developed the "world's first" cocoa-free chocolate Easter Egg. Dubbed the "Wegg", it weighs in at 100g and measures 5cm high and 10cm side. It has a malty and smooth dulce de leche finish, filled with another cocoa-free chocolate surprise. WNWN, the company who have launched the product claim to be the first company to be cocoa free chocolate to the market. They use fermentation to transform plant-based whole foods like grains and legumes into delicious sustainable alternatives to cocoa beans, avoiding issues such as child labour, deforestation and the carbon footprint related to chocolate production. Could this be the future of chocolate?

WORLD'S FIRST PRADA CAFE OPENS AT HARRODS

And it's set to be every fashion and food lover's dream! Interiors are inspired by the Italian house's first-ever boutique, the menu promises a taste of Milan in Knightsbridge, with dainty sandwiches, cute puff pizzettes, patrisseries and desserts, including a pistachio cake with pistachio croccantino and cream. Open until at least the end of 2023, giving us a whole nine months to visit!

WORLD FOODS BAR CONCEPT TO LAUNCH IN TESCO

A new fresh world foods bar concept by Kelly Deli launches in Tesco -The partnership will feature five food concepts: CKN + BAO, Dos Mexicanas, BamTuk, My Little Dim Sum and Little Moons mochi. More than 60 menu options will include 21 vegan dishes, from Korean to Mexican to Asian street food. All food will be prepared on-site, including dim sum. The first store has just opened in Wokingham, with a further nine set to open in 2023.

ADAPTOGENS ARE A TREND WORTH CONSIDERING

Adaptogens are exploding in food products right now - and they are all over social media. From ice-cream to coffee alternatives to night caps and gummies, the applications are endless. Here's a great article explaining the most common, and includes some great examples of product innovations using adaptogens in the US right now. Defintiely a trend that's here to stay. What Adaptogens are you using in your business??

HOW AI CAN HELP FOOD COMPANIES INNOVATE MORE EFFICIENTLY

New food and flavor concepts traditionally have been ascribed to culinary experts, chefs and product developers. Translating an idea into a finished product can take months or even years. Tastewise, an Israel-based AI food and beverage platform. pulls data from social media, home cooking analytics and millions of restaurants and their menus to equip users with a deeper understanding of real-world eating and drinking moments. Casting such a wide net, and making sense of the findings, wouldn’t be possible with traditional research methods. Has your company considered using AI yet?

WEEK 12

PASTA ENTERS ITS INNOVATIVE ERA

Chefs are getting playful and adventurous with pasta. Vegetables and fruits previously foreign to the pasta landscape, crunchier textures, bold flavors, multicultural inspirations — all of this is now happening to fettuccine, agnolotti, and gnocchi. This is a great example of embracing traditions and pushing for new flavors on the familiar favourites. Check out the best Italian restaurants in London right now and watch their menus evolve over the coming months.

EDIBLE INK FROM FOOD WASTE

Scientists from the National University of Singapore, China and Liverpool have created edible plant-based ink from food waste which could reduce cost of cultivated meat production. Made from cereal husk, the scientists mixed proteins extracted from barley or rye with the corn protein zein, and claim it is very cost effective to produce. Great to see such innovative thinking around adding value to food waste.

PERSONALISED NUTRITION IS HERE TO STAY

Understanding how food affects our body (Personalised Nutrition) is on the rise - Tim Spector is the author of book Food for Life (a must read if you haven't already), a genetics expert and co-founder of Zoe, a data-driven programme that measures an individual's gut microbiome, blood sugar and fat and their responses to food. Its been around a few years, but interestingly, Steve Bartlett, Dragon's Den has just invested £2m in the company, a sign that personalised nutrition is here to stay. Have you had your gut microbiome tested?

DEDICATED PLANT-BASED STORES FOR BURGER KING!

Burger King has opened three meat-free popup restaurants in the cities of Oslo, Stockholm and Copenhagen. Customers in the Norwegian, Swedish and Danish capitals can now choose from a range of offerings made using the Vegetarian Butcher's plant-based meat. Could this idea roll out to more countries, one to watch closely

INNOVATION AT THE HEART OF GROWING A COMPANY!

6 ways to grow a company according to Harvard Business Review. A useful read and a very simple approach. And no surprises, Innovation is one of the key ways, whether it be new experiences, new features, new customers, new offerings and new models. Deciding which innovative way to grow is for you to decide

MARCH 2023

WEEK 10

INFORMAL IS IN!

The infamous Claridges Hotel has opened the doors to its first-ever cafe, in a move designed to add a more relaxed dining concept to the five star hotel. A sign that the formal/stiffer style of dining is having a make-over! The ArtSpace Cafe includes interiors by British designer John Pawson, The café features a patisserie counter, marble communal tables and entry down to Claridge’s ArtSpace — a vast gallery with rotating exhibitions which has its own dedicated entrance on Brook's Mews will be open daily for breakfast and lunch. It has its own dedicated entrance on Brook’s Mews, will be open daily for breakfast and lunch. Worth a visit when you next in London ;)

SUPPORTING A HEALTHY MICROBIOME

This is a big area of focus right now as consumers learn more and more about the power of the gut. So I am constantly testing and trailling new products in this space. Its why I wanted to put the spotlight on this one, Poly Pro Flora, a unique blend of pre-biotic fibers and targeted polyphenols to help support a healthy microbiome. Only a week in to taking it, and I'm already feeling the benefits. Available in Planet Organic

FROZEN READY MEAL VENDING

Although they are not the first business to do this, independently owned and ethically run business COOK announced yesterday that it is rolling out the UK's first smart frozen ready-meals vending machine, alongside a bold plan to work with progressive businesses and institutions to provide a healthy home-cooked meals where there is limited availability of quality prepared food.

DAIRY FREE VEGAN WHIPPED CREAM

Costa Coffee has launched a vegan whipped cream on all its menus. Offering four dairy-free milk options, soy, almond, coconut and oat. Dubbed "Light Whip", the dairy-free whipped cream alternative can be added to any handmade drink.

INSPIRATION IN THOSE EVERYDAY DISCOUNTED FOOD ITEMS

A great new initiative to help you make the most of any random combination of reduced "yellow sticker" ingredients. Designed by Uncommon, the app gives consumers an easy and accessible solution to help find inspiration in discounted foods. Fuller bellies and fuller pockets. A great example of providing solutions to consumers in a cost of living crisis.

WEEK 8

CHEF JANICE WONG - PURE IMAGINATION

As we approach a busy season for Chocolate & Confectionery, I'm sharing one of my favourite chocolate brands. Chef Janice Wong is based in Singapore, and is a celebrated pastry chef across the world. Her tagline; “Your world is your imagination” explains her concept and product offering exceptionally well. Each hand crafted dessert confectionery is a true work of art, both in visual form and in taste. Almost too pretty to eat, yet utterly delicious and well balanced. Needless to say, these make for great gifts too.

ME AULD FLOWER - FOOD & DRINK FESTIVAL

Me Auld Flower is a new Irish food & drink festival by the people behind Big Grill, located in the historic fruit & veg market in the heart of Dublin. In association with St Patrick’s Festival 2023 programme, it is the first-of-its-kind in the venue. The festival brings the best of Ireland together under one roof with a modern take on Irish food & drink culture. The event will focus on a mix of restaurants, chefs, producers, distillers, brewers and makers.

RAW SHOTS FROM NO HURT NO HARM

I came across these little beauties by accident this week, and the lady in the store told me they were her best seller from the fridge. I was shocked with how good they tasted. Finally a shot that has not been heated or frozen and tastes just like it should. Not masked with sweet apple juice base or any hidden added ingredients. Try them, order directly on-line, they are FABULOUS.

PLASTIC FREE EASTER EGGS FROM WAITROSE

Waitrose has reduced its packaging for this year’s Easter confectionery range, cutting its overall packaging weight by almost 20% and saving close to one metric ton of plastic going to landfill. Plastic windows have been replaced by cardboard and foil packing across nearly the entirety of its own-label range, and stopped using plastic trays for nearly all of its Easter confectionery. It will be interesting to see if consumers accept this more sustainable option.

PLANT-BASED MILK PODS

Necessity breeds invention - Plant-based milk is now available in pods, which is great news for Hotel Rooms and Airlines, as well as perfect for on the Go. Veggie Lait, a French company have just launched this already familiar format, but its got the added of bonus of being fully recyclable, the lid too!

FEBRUARY 2023

WEEK 7

FUNCTIONAL SODAS

Functional sodas are gaining traction, not just for their colourful packaging, but because of their health benefits too, typically containing minerals, vitamins, dietary fibres or adaptogens, among other ingredients. The market is still in its infancy but big things are predicted. Industry watchers believe its growth will be turbocharged when the major soft drinks manufacturers either enter the category, or invest further, through their own product launches or via acquisitions. Read more about what's driving the trend here

OLIVE OIL IN COFFEE

Starbucks is launching a range which will be sold exclusively in Italy. The Oleato range is comprised on an iced espresso, an olive oil latte "steamed" with oat milk, and a cold brew with an infusion of extra virgin Partanna oil with a sweet vanilla cream foam. Using olive oil in hot, caffeinated drinks is a bold move, interesting to see if it launches into further markets.

A CAVIAR DELI

Renowned Parisian caviar institution Petrossian has opened a deli boutique in SW3 in London. It displays Petrossian's century-old spirit of sophistication and savoir-faire to the full. Knowledgable staff are on hand to offer advice and expertise in choosing their caviar, smoked salmon and other fine delicacies.

HIGH PROTEIN ++ GUT FRIENDLY

It's a big trend in the snacking arena right now. And here's a really delicious example. Gutfulness is the UK's first certified low FODMAP protein bar made with five ingredients. Plant-based, gluten free and no artificial sweeteners. FODMAP in case you wondered are a collection of short chain carbohydrates and sugar alcohols naturally found in foods or food additives

NUTRIENT RICH FOG INSTEAD OF SOIL TO GROW CROPS

A UK company, Airponix says its fog-based technology is achieving yields 50x that of conventional alternatives per area footprint, and has the ability to grow nutritious food crops with 95% less water. Could this be the answer to sustainably enhancing food & nutrition security?

WEEK 6

GLOBAL FIRST MACARON ICE-CREAM COLLECTION

This week sees the launch of a unique collaboration between luxury ice cream maker Haagen Dazs and world-renowned pastry chef Pierre Herme (aka the Picasso of Pastry!). Crunchy chewy mini macaron shells are added to the creamy ice cream, bringing the perfect balance of the dreamy taste of Häagen-Dazs with the Pierre Hermé macaron's signature almond flavour. The range includes three different flavours of ice cream: Strawberry & Raspberry, Double Chocolate Ganache, and Yuzu & Lemon

GENETIC TESTING

Genetic testing has been an emerging trend, and is now becoming more accessible in the UK. Holland & Barrett have partnered with genetics start-up DnaNudge to offer customers an on-the-spot cheek swab (£100), which is then used to map a person's genetic profile, aiding customers to purchase products that are a good match for their DNA based on nutrition-related health traits.

TURNING A COMMODITY INTO A COMMUNITY

I'm loving this female led brand, Citizens of Soil, which I came across in the latest Raye the Store Pop Up Grocery Store on Regent Street. Packed with polyphenols, this small batch Greek extra virgin olive oil practices regenerative farming with minimal intervention. They work on a refill basis to reduce waste. It does cost more than a bottle of wine, but it is so worth it.

IRISH WASABI

Irish Wasabi is now available commerically. This week McCormack Family Farm in partnership with Beotanics, an Irish plant-based food & crop development specialist, announced the launch of Irish Wasabi. One of the most challenging crops to cultivate and harvest, it's fantastic to see that the hard work between this partnership has paid off. I can't wait to see it on more menus, as a garnish or salad ingredient, and my favourite way, pickled!

ADAPTOGENS ON THE RISE

Adaptogens help the body respond to stress, anxiety, fatigue and overall wellbeing. The adaptogens market size is expected to grow to €15.3 billion in 2027 at a CAGR 9.5%. So its, no surprise there is a lot of innovation in this space right now. Spacegoods is a great example. They are on a mission to unlock your superpowers using the potent abilities of all natural mushrooms.

WEEK 5

NEW LUXURY COMFORT FOOD

Chef duo Gabriel Verheij and Alexandre Scour have been making a name for themselves in Amsterdam for some time now, having carried out a series of collabs and pop ups together. Now, they're coming to Notting Hill, London with a new concept restaurant "The Butter Club" aka TBC, which will include the food that's garnered them a cult following in the Dutch capital. We're talking fried buttermilk chicken brioche feuiletee, and inventive square croissants filled with decadent ingredients (pictured below). Other dishes include: BBQ langoustine & Sichuan butter sauce, Yakitori Leek or Maitake Mushroom with po. Hokkaido milk bread lobster roll......making you hungry???

OPTIMISED HYDRATION

Optimised hydration is a key health & nutrition trend for 2023. Hydration has evolved from water or traditional sports drinks to broad array of electrolyte powders, oral rehydration solutions, or products that make drinking water more exciting. Waterdrop (pictured) is a great example, convenient sized fruit and plant extracts compressed in the shape of a small cube. And they taste great.

MARBLED PLANT-BASED STEAK FROM WAITROSE

Just in time for Valentines, Waitrose has become the first grocery store in the UK to sell plant-based filet mignon aimed at capturing the attention of both carnivores and vegans alike. And the products will be sold on the same shelf as animal meat steaks. Made from soy and wheat protein and contain nuggets of hardened sunflower oil, each piece will retail for £10 per 225g.

CIRCULAR FOOD CO. - A NEW EXCITING VENTURE

A new venture, called the Circular Food Co. launched this week, by the founders of Bia Sol, Ruairi and Niamh, aiming to help food brands and companies with their mission on becoming more sustainable by using functional upcycled ingredients. If your business needs natural colours, flavours or nutritional benefits for your foods, check them out

REIMAGINING COFFEE AS THE ULTIMATE MENTAL WELLNESS DRINK

Reimagining coffee as the ultimate mental wellness drink - that's what Jeffrey Dietrich, CEO of Rarebird has done, by introducing the world's first true caffeine alternative, paraxanthine (Px) Fueled by the optimism that we can create a better future, he formulated an improved coffee ritual to empower people to seize the day and achieve improved wellness.