Latest Updates

What to watch out for in 2016

A lot of people ask what the trends are for 2016. Insects? Certain kinds of seaweeds? Ugly fruit or new types of chillies? But, partly because of social media, these kinds of trends come and go, so it’s almost irrelevant to talk about them. But there are bigger trends, like increased social consciousness – people

The nutritional benefits of Bone Broth

There are so many “health” drinks on the market these days from cold pressed juices to coconut water. I have recently seen a new health drink trend start to take over London called Bone broth. Bone broth is an ancient cooking method that has been used as a base for soups and sauce for centuries,

Seaweed as a food ingredient

There has been an increasing interest in using seaweed as a food ingredient, with manufacturers adding it to products and more chefs cooking with it. But why would you want to put seaweed in your food? Mainly because it is a great source of nutrients, salt replacement and increases satiety. The most commonly eaten varieties

Into Infinity & Beyond Award!

2014 was a hugely successful year for FIS and the celebrations continue into 2015! FIS’ Business Innovator, Mike has just received this ‘Into Infinity & Beyond Award’ from a client, to say Thank You for his ‘instrumental’ role in the business’ developments. By sharing this award we are returning our thanks to our client for

What is Open Innovation?

If you think that in order for your company to profit from an idea, it must have originated internally, think again. Certain innovation models focus on increasing the efficiency and effectiveness of innovation processes through collaborating with others, e.g. Open Innovation (OI). This month i will attempt to demystify the concept of OI and explain

If food’s an art, here’s some science…

This week FIS’ Innovator, Stefan presented at The Food and Drink Innovation Network alongside other industry experts to share his predictions on 2015 and beyond Food and Drink Trends. The presentation, entitled “If food’s an art, here’s some science” focussed on trends through a molecular gastronomy lense, a topic which, for many, tends to stir

Is Innovation Rocket Science?

Well yes it could just be… As innovators we very rarely innovate the models we use for innovation planning. The reason is called the “Success Trap”. It says that if something is successful once, repeat the behaviour and you will enjoy more success…. This is of course complete nonsense. Just ask Nokia, Hoover and Kodak

Culture change to nurture Innovation

The focus of this article is an opportunity that I believe every food and beverage business has the potential to unlock. It is one that will subsequently improve the long term success of the business without any capital cost. But, as you may have guessed, there is a catch. It will require an investment in

FIS win Gold Stevie Award at the International Business Awards

On the 13th August 2014 Food Innovation Solutions was named the winner of the Gold Stevie Award in the Company of the Year category for the Food and Beverage Industry. The International Business Awards are the world’s premier business awards program. All individuals and organisations worldwide are eligible to submit nominations and this year saw

FIS selected as finalists for National Business Awards

On Wednesday 16th July, FIS was announced as a finalist for the New Business of the Year category at the National Business Awards 2014. This particular category celebrates Britain’s highest performing new companies based on factors such as significant growth and innovation. Now entering its 13th Year, the annual award ceremony is considered the most

Why I love skunks…

…or to be more precise, why I love Skunk Works’ approach to Innovation projects. What is Skunk Works? First thing’s first, Skunk Works is not new! During the Second World War in 1943, Lockheed Martin was approached by the US Army to counter the rapidly growing threat of a German Jet aircraft. One month later

FuturEats: A resounding success

On the 11th June FIS teamed up with London based brand consultancy I-AM, to host “FuturEats”, an exclusive, intimate event centered around the up-and-coming food and design trends. The focus of the night was two talks, the first of which was delivered by Stefan Cosser, FIS’ Innovator and former Senior Development Chef at the world

Innovation, innovation (2)

Now that the dust is beginning to settle there is no doubt that work needs to be done at every level to restore consumer confidence. However it is crucial that while lessons are learnt and mistakes rectified, this is ultimately embraced as a moment for positive change and development. Buying British There has always been

The importance of the ‘lean innovation audit’

It’s as good a time as ever to reflect on what has gone well over the last year and to think about future proofing your business with a fit for purpose innovation strategy and team. The development of new products is one of the most important activities and the most difficult to do successfully. It may

The 3 lenses of innovation

Relevance, Differentiation & Trust… …these are the 3 most important words in the food industry whether you’re a retailer, manufacturer or brand holder. Increased relevance to your consumers driven by real insight delivers demonstrable differentiation from your competitors increasing brand trust. If your innovation programme focuses on these 3 elements it will create a virtuous

Innovation, innovation

With the recent developments in the food industry, building consumer trust and credibility both in individual products, brands and the food industry as a whole has never been more important. Innovation is one of the most effective tools available to food manufacturers as we work to re-install confidence and convince consumers of the value of

It’s all about transparency when it comes to the food we eat!

There’s a lot of discussion around where the growth will be for the food manufacturing industry, ‘is it the end of the major supermarket boom years’ and will their strongest growth be driven by online businesses, the discounters and export, supplemented by the local independent retailers and more ‘food on the go’ occasions?’ So where

Breakfast: The changing face

Changing habits and the longer working day mean that we don’t all eat breakfast at home neither are we loyal to the cereal bowl with a trustee spoon in the morning; far from it, breakfast is taken on the go, at the desk and in many forms! Whether your breakfast is traditional cooked, cereals, protein packed, low