31/03/2022
Do you want to WOW your customers? Trust our food innovation experts to create a practical, profitable and tasty menu that generates more sales and 5* reviews ⭐⭐⭐⭐⭐
Email us an [email protected] to arange a chat!
Food Innovation Solutions
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FIS is the original, award-winning food and beverage consultancy based in London. We work with a range of brands across retail, food service and manufacturing; helping our clients to innovate, strategise and grow.
FIS are a leading food consultancy at the forefront of strategic innovation, management, food and concept development for retailers, manufacturers and restaurants. Our food experts have a stellar record of working with start ups through to global brands, adding value by offering such services as:
• Innovation thought leadership and business building strategies
• Consumer insight, trends and rese
FIS are a leading food consultancy at the forefront of strategic innovation, management, food and concept development for retailers, manufacturers and restaurants. Our food experts have a stellar record of working with start ups through to global brands, adding value by offering such services as:
• Innovation thought leadership and business building strategies
• Consumer insight, trends and rese
Operating as usual
30/03/2022
Super excited for the London Coffee Festival tomorrow!
Getting to see our wonderful clients and innovative brands is always the highlight but it doesn’t hurt having some of the world’s best coffee around to try!
See you all there!
28/03/2022
Meet the Team Monday featuring Emma Wood 🤩
Emma has 11 years working in FMGC and food service. Prior to joining F!S Group she worked for a large American frozen food corporate where for seven years she led their marketing division and for the last three years she led their start up beverage business unit!
Emma is passionate about customer experience, consumer insight, research and innovation... so if your looking to add some innovation to your menus or portfolio, email [email protected]
26/03/2022
Last-minute Mother's Day ideas 🌻
Check out these M&S “Mumosa Mallows”, prosecco flavoured mallows with a raspberry & orange sauce, encased in a milk chocolate shell, finished with an orange flavoured segment! Read more of our Mother's Day Treats here https://foodinnovationsolutions.com/mothers-day-27th-march-2022/
25/03/2022
Ready for foodie Friday breakfast on World Waffle Day. We are celebrating with this delicious creation 🧇
Tag us in all your waffle recipes today!
24/03/2022
Kelly was speaking at Hotel, Restaurant and Catering Show alongside thefoodpeople's Charles Banks talking all things plant-based and sustanable! Well done both⭐
Here's a photo of them both with Michel Roux Jr 📸
21/03/2022
Its time for a change in consumer packaged goods..💥
FIS and Good Sense Research are bringing trends onto the shelf whilst bringing ideas, concepts and products to life. We work with brands to create compelling new products backed up with consumer led insights!
20/03/2022
Spring has sprung…we know this, we can smell it!
The wild garlic (otherwise known as ransom) is shooting up with its assertively pungent scent, chefs across the country are out in the woods busy foraging for this wonderful, & free if you know where to look, ingredient.
If you fancy a forage here are our top tips:
The season starts early to mid-March & is done & dusted by June, don’t hang around though if you want young, tender leaves as these are at their best early season, they tend to become a little bitter later on, the white star shaped flower head clusters will be along in another month or so, a beautiful adornment to any spring dish. You can literally smell the plant, especially if it has been a little damp so it shouldn’t be difficult to find. It grows well in deciduous woodlands, thriving in damp, shady areas. Pick carefully, no striping bare of individual plants & don’t pull out the roots. A little goes a long way, it’s very flavoursome; fresher, greener, milder than the garlic bulb, giving not only flavour but colour to your plate.
Of course, if this is all too much trouble head off to a local restaurant or pub, one that specialises in local, seasonal produce, you’re sure to find it on the specials’ menu, chefs, they always know when they are on to a good thing.
18/03/2022
Take Your Food and Beverage Products From Concept to Market with our team by your side🚀
What we do:
💥Consumer Understanding
💥Idea Generation
💥Market Strategy and Business Analysis
💥Product Design and Development
💥Market Testing
💥Market Entry and Commercialisation!
15/03/2022
Meet the Team Tuesday's with Emily James who is our Senior Consultant. Her commercial background allows her to streamline projects from start to finish, facilitating progress and getting the best results for every client🧑🍳
Emily’s specialism lies in confectionery and trendy plant-based cuisine and has such worked with a range of large FMCG clients including Unilever and Subway!
14/03/2022
In a world where the average person receives 121 emails a-day, is exposed to almost 5,000 daily advertising messages and instant gratification rules, it’s unsurprising that the average attention span of a consumers is 8 seconds which is why your packaging needs to stand out on a shelf!
We have identified some great packaging that stands out on the shelf; @bolfoods, a plant-based, ready meal brand with engaging packaging! 🌱
Read more here: https://foodinnovationsolutions.com/boosting-shelf-attention/
11/03/2022
Eat them… or lose them🔥
Our food trend this week is the realisation that the Gen Z population may well be adventurous with their food but it appears they are not quite so keen on some of our more traditional British dishes according to data from msm.com. It appears that a number of our older favourites are about to get relegated into the history books over the coming decade as a number of these dishes haven’t even been heard of, let alone tasted. Cockney Favourite jellied eels seems to be the least popular, two thirds of Gen Z’s admitting to never having even tried them, close behind is haggis, with almost half of the 1,500 respondents claiming never to have eaten. Other dishes losing favour are pork pies, ploughman’s lunches, black pudding, Lancashire hot pot, bubble & squeak & Welsh rarebit. More concerningly however is that Artic roll, baked Alaska, spotted Dick & bread & butter pudding are also on the list… never to have witnessed the joy of a flaming baked Alaska, especially one with warm cherries oozing out the top, come on you Gen Z’s, dare you to try this one & not love it!
We don’t want to lose these beloved classics, but if you are looking to modernise your menus and would like some inspiration, we'd love to be on your food journey with you!
10/03/2022
With our own kitchen and team of food innovation experts, we can make sure dishes sound, look and taste incredible. We’ll take care of everything, from taste testing to nutritional information, dish costing and menu naming.
So, are you looking for a menu refresh for your takeaway, restaurant or pub? Get in touch today 💬
08/03/2022
We wanted to celebrate International Women's Day with a few of the thousands of amazing women from the Food and Drink industry! These are some of the women who have done amazing things within foodservice. Is there anyone you would like to recognise, tag them below!
Nisha Katona who launched her restaurant @mowglistreetfood in Liverpool, a business that is now a successful Indian food concept! Nisha said throughout her law career and childhood, she held a "real passion" for food, and showing British people how Indians "really eat".
Thomasina Miers winner of Masterchef 2005, went on to co-found @Wahaca, traveling around Mexico City she began hatching a plan for how she could show people in the UK how vibrant and delicious Mexican food really was!
The award winning chef_chantelle is opening @Apricityrestaurant in March this year and will serve a “hyper-seasonal” menu, with ingredients from local suppliers and small farms, adopting planet-friendly practices!
06/03/2022
Are you going to the Hotel, Restaurant and Catering show?
Kelly Dowson, MD of Food Innovation Solutions is speaking at #HRC22 on Tuesday 22nd March. Register today and join industry experts to watch, listen and learn from a variety of talks taking place across the 3-day event. See you there! https://invt.io/1ixbm8yjerj
#hotelrestaurantcatering #hospitality #foodservice
04/03/2022
Happy National Employee Appreciation Day to our FIS team! 👏
Our culinary team’s experience is vast, with 27 years within F&B development, 57 years in restaurant kitchens (12 at Michelin level), 13 years of training in food, 21 in manufacturing, 6 years marketing and buying teams, 19 years in retail and 24 years at director level.... Phew!
Say hello to our dream team!
04/03/2022
Understanding what the consumer wants is a huge part of our work here at F!S 😁
We aim to put a smile on our customers and your customer faces! Get in touch for more information on our case studies ⭐
Email: [email protected]
03/03/2022
Food Safari featuring fish innovation - a welcomed innovation to the food industry with the rising awareness around sustainable fishing 🐠
Last week FIS worked on some exciting creations - from poke bowls, to cajun sea dogs. Utilising the Alaskan rockfish and Tilapia fish belly which is often wasted but delicious and versatile!
Have you noticed some great innovation in the category?
01/03/2022
American pancake stack, toasted pecans, clotted cream and salted caramel! Recipe below ⬇️
Ingredients:
2 eggs
170g of caster sugar
140g of unsalted butter, melted
340g of plain flour, sifted
1/2 tsp baking powder
450ml of skimmed milk
1 tsp vanilla essence
50g pecans, toasted
125g salted caramel
1 large tblsp clotted cream
Method:
- Mix eggs, milk, vanilla- mix together.
- Sift in flour, caster sugar and baking powder and whisk
- Finally whisk in butter.
- Allow to stand for 20 min.
- Heat a non stick pan on low/med heat and lightly oil
- Use 3 tbl spoons of batter
- Cook until bubbles form across the surface then flip after roughly 2 min.
- Cook for a further 1-2min.
- Chop pecans roughly
- Roast at 150 C for 3 min.
- Liberally cover pancakes in nuts & sauce.
- Spoon clotted cream on top.
Address
193 Carlisle Lane
London
SE1 7LH
Opening Hours
| Monday | 9am - 5pm |
| Tuesday | 9am - 5pm |
| Wednesday | 9am - 5pm |
| Thursday | 9am - 5pm |
| Friday | 9am - 5pm |
https://foodinnovationsolutions.com/
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Videos
In this month's podcast, Mia talks to Lauren Jones, Senior Community Manager at CUBO and Ellie Catton, Senior Research Executive at GSR about Consumer Communities. We discuss what a community is and why, when used effectively, it could provide invaluable insight to your business.
In this month's podcast, we are joined by David Wood, Director and Founder of The Liana Cocktail Co. Together, we explore the emerging trend of DIY F&B home kits which have launched on the market, allowing consumers to experience quality food and drink brands within the safety and comfort of their own homes. David shares his story with us, of being forced to adapt during the pandemic and thriving as a result, and offers advice to businesses looking to do the same.
For this month's podcast, we speak to David Wood, Director and Founder of The Liana Cocktail Co., about the rise of in-home 'insperiences' and DIY F&B delivery kits. As we were all restricted to the four walls of our homes during lockdown, consumers turned to businesses offering delivery kits bringing the restaurant or bar experience to our doors. We explore this emerging trend and show how adaption and forward-thinking continually prove to be the secret to success.
Are you considering using a consumer community or panel when innovating? In this podcast, CUBO MD, Susannah, speaks with Head of Research at Good Sense Research, Helen. They discuss the benefits and challenges of partnering with consumers when developing in the Food and Beverage industry and share their top tips for co-creation. For more information, look out for 'Why Co-Create with Consumers?" - a CUBO blog by Susannah Croucher.
In this podcast, Susannah Croucher (MD of CUBO) interviews Nicola Swift (Head of FIS) to explore the innovative twists we can put on seemingly 'everyday' foods. From fermenting wild garlic flowers to bring inspired by the rise of challenger cuisines like Burmese and modern Korean, Nicola reveals how adding creative twists can really bring our food to life. It's set to be delicious, so grab a fork and let's dig in!
In this podcast Susannah Croucher (MD of CUBO) interviews Nicola Swift (Head of FIS) to explore how we can put a twist on seemingly simple foods. Nicola shares new and creative ways to cook and preserve foods, making them sing in innovative ways. From fermented wild garlic flowers to up-and-coming challenger cuisines it's set to be delicious. Grab a fork, let's dig in!
The winner of the Trend Book 2015 is Daniel Kingdon! Send us a message on twitter or email Amy directly with an address so we can put the book in the post!
Interesting packaging concept, have a look!
Shortcuts
Nearby food & beverage services
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18 Carlisle Lane
-
Arches, 228-232 Station Approach Rd, Lambeth
-
Elizabeth House, 41 York Road
-
leake street
-
Lower Marsh
-
Build Studios, 203 Westminster Bridge Road
-
From USA to UK
-
77 The Cut, Bishop's
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The Foundry Business Centre, 156 Blackfriars Road
-
Royal Festival Hall, Southbank Centre, Belvedere Rd
-
150 Stamford Street
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Domino's Pizza London - Elephant and Castle
146-148 Newington Butts, Elephant And Castle -
165 Tyers Street
Other London food & beverage services
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74 Long Drive -
2 Sundridge Parade
-
150 Bridport Road
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GG Sparkes Traditional Butchers - Est:1952
24 Old Dover Road -
E9
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E14 9SZ
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Nine Elms Lane
-
140 London Wall
-
71-75 Shelton Street
Comments
Do you want to WOW your customers? Trust our food innovation experts to create a practical, profitable and tasty menu that generates more sales and 5* reviews ⭐⭐⭐⭐⭐
Email us an [email protected] to arange a chat!
Super excited for the London Coffee Festival tomorrow!
Getting to see our wonderful clients and innovative brands is always the highlight but it doesn’t hurt having some of the world’s best coffee around to try!
See you all there!
Meet the Team Monday featuring Emma Wood 🤩
Emma has 11 years working in FMGC and food service. Prior to joining F!S Group she worked for a large American frozen food corporate where for seven years she led their marketing division and for the last three years she led their start up beverage business unit!
Emma is passionate about customer experience, consumer insight, research and innovation... so if your looking to add some innovation to your menus or portfolio, email [email protected]
Last-minute Mother's Day ideas 🌻
Check out these M&S “Mumosa Mallows”, prosecco flavoured mallows with a raspberry & orange sauce, encased in a milk chocolate shell, finished with an orange flavoured segment! Read more of our Mother's Day Treats here https://foodinnovationsolutions.com/mothers-day-27th-march-2022/
Ready for foodie Friday breakfast on World Waffle Day. We are celebrating with this delicious creation 🧇
Tag us in all your waffle recipes today!
Kelly was speaking at Hotel, Restaurant and Catering Show alongside thefoodpeople's Charles Banks talking all things plant-based and sustanable! Well done both⭐
Here's a photo of them both with Michel Roux Jr 📸
Its time for a change in consumer packaged goods..💥
FIS and Good Sense Research are bringing trends onto the shelf whilst bringing ideas, concepts and products to life. We work with brands to create compelling new products backed up with consumer led insights!
Spring has sprung…we know this, we can smell it!
The wild garlic (otherwise known as ransom) is shooting up with its assertively pungent scent, chefs across the country are out in the woods busy foraging for this wonderful, & free if you know where to look, ingredient.
If you fancy a forage here are our top tips:
The season starts early to mid-March & is done & dusted by June, don’t hang around though if you want young, tender leaves as these are at their best early season, they tend to become a little bitter later on, the white star shaped flower head clusters will be along in another month or so, a beautiful adornment to any spring dish. You can literally smell the plant, especially if it has been a little damp so it shouldn’t be difficult to find. It grows well in deciduous woodlands, thriving in damp, shady areas. Pick carefully, no striping bare of individual plants & don’t pull out the roots. A little goes a long way, it’s very flavoursome; fresher, greener, milder than the garlic bulb, giving not only flavour but colour to your plate.
Of course, if this is all too much trouble head off to a local restaurant or pub, one that specialises in local, seasonal produce, you’re sure to find it on the specials’ menu, chefs, they always know when they are on to a good thing.
Take Your Food and Beverage Products From Concept to Market with our team by your side🚀
What we do:
💥Consumer Understanding
💥Idea Generation
💥Market Strategy and Business Analysis
💥Product Design and Development
💥Market Testing
💥Market Entry and Commercialisation!
Meet the Team Tuesday's with Emily James who is our Senior Consultant. Her commercial background allows her to streamline projects from start to finish, facilitating progress and getting the best results for every client🧑🍳
Emily’s specialism lies in confectionery and trendy plant-based cuisine and has such worked with a range of large FMCG clients including Unilever and Subway!
In a world where the average person receives 121 emails a-day, is exposed to almost 5,000 daily advertising messages and instant gratification rules, it’s unsurprising that the average attention span of a consumers is 8 seconds which is why your packaging needs to stand out on a shelf!
We have identified some great packaging that stands out on the shelf; @bolfoods, a plant-based, ready meal brand with engaging packaging! 🌱
Read more here: https://foodinnovationsolutions.com/boosting-shelf-attention/
Eat them… or lose them🔥
Our food trend this week is the realisation that the Gen Z population may well be adventurous with their food but it appears they are not quite so keen on some of our more traditional British dishes according to data from msm.com. It appears that a number of our older favourites are about to get relegated into the history books over the coming decade as a number of these dishes haven’t even been heard of, let alone tasted. Cockney Favourite jellied eels seems to be the least popular, two thirds of Gen Z’s admitting to never having even tried them, close behind is haggis, with almost half of the 1,500 respondents claiming never to have eaten. Other dishes losing favour are pork pies, ploughman’s lunches, black pudding, Lancashire hot pot, bubble & squeak & Welsh rarebit. More concerningly however is that Artic roll, baked Alaska, spotted Dick & bread & butter pudding are also on the list… never to have witnessed the joy of a flaming baked Alaska, especially one with warm cherries oozing out the top, come on you Gen Z’s, dare you to try this one & not love it!
We don’t want to lose these beloved classics, but if you are looking to modernise your menus and would like some inspiration, we'd love to be on your food journey with you!