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Food Innovation Solutions

Food Innovation Solutions 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

Do you want to WOW your customers? Trust our food innovation experts to create a practical, profitable and tasty menu th...
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!

Super excited for the London Coffee Festival tomorrow!Getting to see our wonderful clients and innovative brands is alwa...
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!

Meet the Team Monday featuring Emma Wood 🤩Emma has 11 years working in FMGC and food service. Prior to joining F!S Group...
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]

Last-minute Mother's Day ideas 🌻Check out these M&S “Mumosa Mallows”, prosecco flavoured mallows with a raspberry & oran...
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/

Ready for foodie Friday breakfast on World Waffle Day. We are celebrating with this delicious creation 🧇Tag us in all yo...
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!

Kelly was speaking at Hotel, Restaurant and Catering Show alongside thefoodpeople's Charles Banks talking all things pla...
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!

Spring has sprung…we know this, we can smell it! ⁠The wild garlic (otherwise known as ransom) is shooting up with its as...
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.⁠

Take Your Food and Beverage Products From Concept to Market with our team by your side🚀What we do:💥Consumer Understandin...
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!

Meet the Team Tuesday's with Emily James who is our  Senior Consultant. Her commercial background allows her to streamli...
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!

In a world where the average person receives 121 emails a-day, is exposed to almost 5,000 daily advertising messages and...
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/

Eat them… or lose them🔥Our food trend this week is the realisation that the Gen Z population may well be adventurous wit...
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!

With our own kitchen and team of food innovation experts, we can make sure dishes sound, look and taste incredible. We’l...
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 💬

We wanted to celebrate International Women's Day with a few of the thousands of amazing women from the Food and Drink in...
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!

Are you going to the Hotel, Restaurant and Catering show? Kelly Dowson, MD of Food Innovation Solutions is  speaking at ...
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

Happy National Employee Appreciation Day to our FIS team! 👏Our culinary team’s experience is vast, with 27 years within ...
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!

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...
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]

Food Safari featuring fish innovation - a welcomed innovation to the food industry with the rising awareness around sust...
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?

American pancake stack, toasted pecans, clotted cream and salted caramel! Recipe below ⬇️Ingredients: 2 eggs170g of cast...
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

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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!