Titan Brands

Titan Brands We’re all about growth and acceleration. We know how to do it, and we know it works.

Titan Brands: The power behind your F&B brand

🚀 Raise your profile, increase your sales and boost your profit margins with tailored support and mentoring from our globally-experienced F&B sales and brand team. And a passion for great food and drink brands, combined with an in-depth understanding of the food and drink sector means we have everything you need to help your brand to thrive. When you

work with us, you’ll get dedicated, focused support that’s based on understanding your brand, your product, your values and your opportunities. That’s our clear commitment to you – a motivated, experienced partnership that delivers on your ambition.

🚀 Ecommerce-DTC and digital marketing
🚀 Sales and commercial planning
🚀 Business development and account management
🚀 Supply chain and logistics
🚀 Back office services

If you have a product to launch, or need extra ‘oomph’ to make more sales for an existing range, I'd love to hear from you. Call me on 07932 814237, email [email protected] or visit our website www.titanbrands.co.uk.

Some founders still think a board means assembling three or four experienced people to sit around a mahogany table once ...
22/04/2026

Some founders still think a board means assembling three or four experienced people to sit around a mahogany table once a quarter.

The problem is that the model is starting to break.

Markets now move too fast, too unpredictably, and too cross-functionally for fixed, generalist boards to keep up.

A modern modular board is built around:
a long-term NED as the strategic anchor
and fractional specialist modules brought in for specific business phases (AI, exports, sustainability, etc.)

The idea is simple: instead of permanent seats, you build precision capability that plugs in when needed.

If you’re running a business in 2026, this shift in thinking matters more than most realise.

👉 Read the full piece on LinkedIn: [https://www.linkedin.com/pulse/your-board-cosy-club-precision-strike-team-gavin-mclean-cye5e]

This week, the UK government announced one of the most significant updates to school food standards in England in over a...
15/04/2026

This week, the UK government announced one of the most significant updates to school food standards in England in over a decade. On paper, the direction is clear: reduce deep-fried foods, limit high-sugar options, and increase fruit, vegetables, and wholegrains in schools.

But beyond the policy headlines, there is a more practical question that those of us working in food systems and supply chains cannot ignore: will children actually eat what is being served?

We’ve seen in early pilots that stricter menus can lead to a noticeable drop in meal uptake, with some students opting out in favour of packed lunches. That creates a real tension between nutritional ambition and real-world behaviour in school environments.

I’ve pulled together a short industry perspective looking at the funding pressures, operational challenges, and the opportunity this creates.

If you are a caterer or supplier, this one's worth a read.

👉 Full post on LinkedIn: [https://www.linkedin.com/pulse/school-food-reform-gavin-mclean-m68me]

Would be very interested in your view on whether these changes are deliverable within current budgets, or whether the funding model needs a rethink before enforcement begins.

I recently came across a heated discussion advocating for a ban on AI-generated content and comments on LinkedIn. The ar...
13/04/2026

I recently came across a heated discussion advocating for a ban on AI-generated content and comments on LinkedIn. The argument was that we are drowning in synthetic noise and that creators should be forced to tag AI-generated posts so users can filter them out if they don't want to consume AI-generated content.

I get the frustration. We are all seeing more polished, more structured, and more suspiciously perfect wording everywhere. It can feel hollow.

But I think we are pointing the finger at the wrong thing. Is the issue really AI, or is it how we’re choosing to use it?

For many, AI isn’t a way to bypass thinking. It is an accessibility tool.

I have met so many brilliant people who struggle to get their thoughts onto the page. Not because they lack insight, but because the act of writing, of turning a complex idea into a clear paragraph, is a massive barrier for them.

Think about it:
-It helps someone with ADHD get their thoughts in order.
-It helps people writing in their second or third language communicate with confidence.
-It helps busy professionals finally share ideas that would otherwise stay stuck in their heads.

That is not a problem. That is progress.

And let’s have a bit of perspective here. If we are genuinely worried about the risks of AI, does policing LinkedIn posts really deserve to be at the top of the list?

We live in a world where faces are being swapped in videos, voices are being cloned, and massive misinformation campaigns are being automated in real-time. That is where the real danger lies. Trying to fight against someone using a tool to tighten up a paragraph or draft a comment feels like tilting at windmills.

If we go down the route of tagging, reporting, and algorithmically punishing AI content, we aren’t solving a problem. We are just creating a new one. We risk punishing people who are simply using technology to show up and be heard.

Whether an idea was refined by a human, an AI, or a combination of both, it is the quality and the intent that matter most.

What do you think? Are we overthinking the AI label, or is there a line we need to draw?

Growth doesn’t mean being everywhere at once. In 2026, spreading thin won’t get you far; you need to own your home turf ...
08/04/2026

Growth doesn’t mean being everywhere at once. In 2026, spreading thin won’t get you far; you need to own your home turf first.

Many UK food and drink brands chase national listings too early, losing margin and visibility along the way.
The smarter move? Focus on one region, test your product, and scale with confidence.

I’ve shared four strategies that challenger brands are using right now to grow profitably. Want the full story?

👉 Read the full article on LinkedIn [https://www.linkedin.com/pulse/win-your-region-save-brand-gavin-mclean-m7oye]

We are launching our Mackerel-Scented Toothpaste at 555 Amanda today! 🎉 After months of intensive R&D and listening to o...
01/04/2026

We are launching our Mackerel-Scented Toothpaste at 555 Amanda today! 🎉

After months of intensive R&D and listening to our most committed seafood fans, I am thrilled to announce our latest diversification: The Omega-3 Smile Range. 🐟🪥

We realised that while people love our sustainable range, they hate that the flavour disappears after lunch. Our new Mackerel Mint toothpaste ensures that the high-omega lifestyle stays with you from your first meeting to your last.

Why now?
We already have the fish. Why stop at the tin?

-The seafood breath advantage: In a crowded lift, you’ll never be ignored again.
-Traceability: Yes, the toothpaste is certified. You can trace the grit in your brush back to the exact vessel in the North East Atlantic 💪😁.

Alright, before anyone tries to order a case…
It’s April 1st. There is no fishy toothpaste (thankfully) 😂.

But in an industry facing the very real £1.4bn cost hike that lands today, sometimes you have to laugh to keep from crying. From wages to rates, the cost of doing business just reached a new inflection point.

And this is why I’ve just outlined why commercial discipline is the only way to survive the 2026 crunch and what the way forward could be in my newsletter today. It’s worth a read.

👉 You can read the full breakdown on LinkedIn {https://www.linkedin.com/pulse/14-billion-cost-burden-paper-fish-gavin-mclean-7943e}

In less than 48 hours, the hospitality sector will hit a massive cost crunch that will test even the most resilient oper...
30/03/2026

In less than 48 hours, the hospitality sector will hit a massive cost crunch that will test even the most resilient operators.

Between the 1 April hike in the National Living Wage (£12.71) and the business rates revaluation, the sector is bracing for an extra £1.4bn in costs. According to the latest data from UKHospitality and CGA by NIQ, 1 in 5 hospitality businesses believe they are at risk of not surviving the next 12 months
The reason? Structural costs (wages, rates, and utilities) that passion alone cannot fix.

This is one of the reasons I’m developing my founder course. Too many people venture into FMCG knowing how to make a product, but not knowing what needs to be in place to sustain a business. If you don’t know what drives the market, the market will eventually drive you out.

Hospitality is a driving force for the UK economy, but the money coming in the front door is increasingly not enough to cover what’s going out the back.

To my network at HRC this week: What are you hearing on the floor? Is the mood one of battening down the hatches, or are you seeing genuine innovation to combat these hikes?

Everyone is rushing to adopt AI, but almost no one is thinking about what they are feeding into it.Your customer data, y...
25/03/2026

Everyone is rushing to adopt AI, but almost no one is thinking about what they are feeding into it.

Your customer data, your margins, your product formulations.

According to a recent report by Arthur J. Gallagher & Co., most businesses are already training their teams on AI, but nearly half still lack a formal risk framework.

That means while teams are learning how to use AI, very few are being taught what not to put into it.

In this week’s newsletter, I unpack the invisible risk most businesses are ignoring and why AI governance is quickly becoming a brand issue, not just a tech one.

👉 Full post on LinkedIn: {https://www.linkedin.com/pulse/does-your-business-have-no-fly-list-data-you-feed-ai-gavin-mclean-iwl2e}

Reflecting on the recent Norway–UK Seafood Summit at Fishmongers' Hall, I realised we need to talk more about the sustai...
23/03/2026

Reflecting on the recent Norway–UK Seafood Summit at Fishmongers' Hall, I realised we need to talk more about the sustainability of our supply chain.

In the seafood industry, sustainability isn't just a buzzword on a corporate slide. It’s the difference between a thriving local chippy and an empty shopfront five years from now.

Data from the Institute of Marine Research show that Norwegian fisheries management is working. Being cautiously optimistic about Barents Sea cod and haddock isn't luck; it's the result of decades of disciplined, science-led systems.

As Jack A Bobo highlighted, the future of food is shaped by trust and perception. If the consumer doesn’t trust the origin, the quality of the product doesn't matter. We must lead with "Quality and Origin" messaging to win.

Catarina Martins (MOWI) pointed out that AI and Aquatech are driving resource efficiency. Using data for operational efficiency isn't just about profit; it’s about reducing our footprint while increasing our resilience.

We shouldn't just be marketing sustainability to sell more fish today. We should be securing a sustainable ecosystem so we can still be in business thirty years from now.

We are all facing rising costs and inflation. But if we collaborate and lean into the story of this amazing, sustainable food source, we don't just survive, we prosper.

Start building sustainability into your business model this year.

19/03/2026

Another trip around the sun and a lot to be grateful for 🎉.

Reflecting today, I realised that my career has been a series of lessons gathered from very different front lines, from the Royal Marines to three decades in the UK food and drink industry.

I’m especially thankful for:
The Brands: Every partner and client who has trusted me to be their NED or strategist.
The Community: The colleagues and friends across the UK FMCG and F&B sectors who make this industry feel like a community.
The Team: Everyone behind the scenes helping me turn hustle into sustainable systems.

The experience so far isn't just about the years I've put in, it’s about the lessons I have been able to take out of them.

Happy birthday to me, and cheers to the next chapter 🥂.

The way the UK eats is having a Spotify moment! And we’ve officially moved past the era of rigid, high-pressure dieting....
18/03/2026

The way the UK eats is having a Spotify moment! And we’ve officially moved past the era of rigid, high-pressure dieting.

According to the latest Mintel 2026 Global Food and Drink Trends, consumers are now hitting shuffle on their weekly shop, using AI to discover diversity, gut health resilience, and heritage flavours they’ve never tried before.

In my latest LinkedIn Newsletter, I break down:

The AI shuffle: Why your product’s discoverability by digital agents is now as important as its shelf placement.

Retro rejuvenation: Why tinned goods and heritage seafood are becoming the ultimate small luxury for the modern pantry.

The farming mindset: How to plant deep roots in tradition while using 2026 tech to protect your margins.

If you’re a founder, GM, or strategist in the F&B space, you cannot afford to ignore the shuffle.

👉Full Breakdown on LinkedIn: {https://www.linkedin.com/pulse/you-ready-ai-shuffle-gavin-mclean-1npme}

As of today, Waitrose has announced a suspension of North-east Atlantic mackerel sourcing, becoming the first UK superma...
16/03/2026

As of today, Waitrose has announced a suspension of North-east Atlantic mackerel sourcing, becoming the first UK supermarket to take this step.

Why? Scientific advice from ICES recommended a 70% reduction in catches to prevent overfishing, and Waitrose is leading the charge by removing fresh, chilled, and frozen mackerel from shelves by late April.

The alternative: This marks a push toward MSC-certified products, and Waitrose is aiming to be the first UK retailer with a 100% certified sustainable sardine range, so look for that blue eco-label!

This shows that the UK seafood landscape is evolving quickly, with sustainability becoming a defining factor in how retailers and brands source and sell seafood.

At 555 Amanda, we strongly support this direction. Sustainable sourcing is essential for the long-term future of our oceans and our industry. That commitment is reflected in products such as our MSC Lobster Sausage and MSC White Fish Fillet, developed to respect the sea as much as the plate🍽️.

Is your brand suffering from Static Identity Syndrome? 🚩Too many brands created a strategy years ago and haven't adjuste...
11/03/2026

Is your brand suffering from Static Identity Syndrome? 🚩

Too many brands created a strategy years ago and haven't adjusted the seasoning since. They call it consistency, but in a 2026 market, it just tastes stale.

I’ve just published a new deep dive over on LinkedIn about the seasonal Strategy - a framework for balancing your brand's permanent soul with its current ex*****on.

It’s the difference between a kitchen that cooks with the seasons and one that relies on a frozen menu.

The most resilient brands don't have identity crises; they have a seasonal mindset. They keep their house special but constantly refresh their seasonal menu.

👉Full Breakdown on LinkedIn: [https://www.linkedin.com/pulse/seasonal-strategy-why-static-brands-may-die-2026-gavin-mclean-cmewe]

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