Eddie Stableford, the UK's Foremost Food Brand Expert
According to recently released research from Innova Market Insights, the average annual growth in global food and beverage launches with vegan and plant-based claims grew 21% and 58% respectively between 2015-2019. So where next for plant-based burgers? Until recently, plant-based burgers rarely stemmed beyond vegetable or bean-based offerings. However, with the growing number of people …
In August 2020, I published an article about ‘the language of the category’ and it generated a lot of comments and feedback but this article is a bit of a twist on what I said then, and looks at how brands can say hello in a new way! For those of you that haven’t seen …
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The 21st century brandscape is hugely competitive with businesses in every sector leveraging their brand equities to the max. Marketing in the form of online relationship building and data capture has seen an explosion of new, entrepreneurial brands who rather than rely on bricks and mortar sales through third party retailers are creating their own, …
Single use plastic has found its way into almost every aspect of our lives but is compostable packaging a viable alternative? From the disposable coffee cup we pick up on the way to work, our food to go box, to the straw in our smoothies, they all use plastic. Of the 6.3 billion tonnes of …
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New research from MINTEL has shown that three in five (60%) 16-34s* like experimenting with new cooking trends and ingredients, compared to 51% of UK consumers overall, leading to scratch cooking in the UK increasing. However, whilst young consumers show a passion for experimental cooking, they appear to be in hot water in the kitchen as many …
Health and wellness is not a new phenomenon but COVID-19 has accelerated the focus on holistic wellbeing. Individuals are becoming more aware of the importance of staying physically and mentally healthy to cope with the heightened stress and anxiety levels in the new normal. In particular, brain health, emotional wellbeing, and stress management and reduction …
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Have you ever wondered why we find the beauty of shape and colour in a bowl of varied fruit irresistible? Or similarly, why we’ve all at some time I’m sure, had to try ever colour of Smartie or M&M’s although they taste the same? Or how once we’ve opened a box of chocolates the different …
It’s hard to surpass the amazing taste of Belgian chocolate but why does it taste so good? The secret is in the consistent milling to 18 microns which is below the sense of feeling of the tongue’s taste buds and hence there is no ‘grainy’ sensation when the chocolate melts on the tongue, just pure, …
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For decades curry houses have been serving dishes such as chicken tikka masala, korma and vindaloo. These recipes are a big part of British culture but many of these “Indian” restaurants are now struggling as British food tastes are evolving and changing. According to a report from Asian Network, approximately 87% of Indian restaurants in …