Superkeen by B&B Studio
There has never been more awareness of allergens and inflammatory ingredients, with lupins and sulphites now on the mainstream radar alongside common culprits like gluten and dairy. At the same time, nostalgia and anemoia (‘a feeling of yearning for a past that you never experienced’) have become driving forces shaping contemporary tastes. Direct-to-consumer cereals neatly bridge a gap in this...
The Dinner Ladies by Universal Favourite
‘Dinner ladies’ doesn’t have the most glamorous connotations in England – depending on your experience at school, it likely conjures up memories of scoops of greying, tepid mash-adjacent slop unceremoniously plopped onto a plate; something to do with turkey dinosaurs; a troop of formidable but visibly jaded people responsible for making every school smell like on-the-turn cottage pie from around...
Oatier by AllGood
Demand for dairy alternatives continues to surge. In the United States, plant-based milks and proteins are reportedly popular among a third of adults thanks to their perceived health benefits, as well as consumers’ increasing environmental awareness and plant-based lifestyles. Soy, of course, was the OG substitute, until almond milk came to dominate the market. But now, it’s all about oats....
Ashton by LG2
For the rest of the world, Canada is synonymous with a few things – maple syrup; Celine Dion; wholesome, generally nice people; Neil Young; and when it comes to the realm of food, poutine (fries with cheese curds and gravy, for the uninitiated). Having opened back in 1969, Ashton is the oldest poutine chain in Canada. With 23 branches in...
Dirty Vegan by Jens Nilsson
Having been a vegan for almost 20 years now, various tropes have come and gone. In the early days, for the health conscious it was pretty much all about brown paper packaged Holland and Barrett goods, and references to the Young Ones cooking lentils. For the not so health conscious (hello!) it was ketchup sandwiches. Gradually the Quorn contingent came...
Drumroll by Gander
Donuts are one of life’s simplest pleasures, but they haven’t historically been the healthiest choice. Vegan – sorry ‘plant based’ – donuts are nothing new (Krispy Kreme’s been selling some non-dairy alternatives for a while now, and very nice they are too), but until now, we weren’t aware of donuts that also boast high-protein, low-sugar, gluten-free credentials. That is, until...
La Mia by Papanapa
In recent years, we’ve seen artisanal ice cream brands make an obvious departure from the maximalist, saccharine branding that their mainstream counterparts are so known for. In particular, the typeface-heavy, superimposed ice cream tubs of US-based brands have become a benchmark for exactly the kind of branding that more gourmet confectioners are keen to avoid. While Ben & Jerry’s iconic...
Imperia by Landor
As well as being a coastal city in south west Italy (formed in 1923 by none other than Benito Mussolini), Imperia is a pasta machine company that was formed from a ‘little artisan workshop’ in 1932. Imperia soon began to distribute pasta machines around the world; mainly catering to the US’ large Italian community. From its plant in Sant’Ambrogio, Turin,...
Tessas Eplegård by Olssøn Barbieri
One of the many brilliant things about the world of branding is that to work in it, write about it, or just take an interest in it forces you to learn something about pretty much everything. Maybe that’s how LEGO might actually be a better investment than gold; or that Murray’s Parmigiano Reggiano cheese pairs well with a nice New...
Matheson Food Company by Wedge
If nostalgia is a powerful force, arguably ‘fauxstalgia’ – that sense of longing and yearning for something that we never actually experienced – is even more so. Fauxstalgia isn’t the same as trend cycles – the baffling realisation that Gen Z is suddenly, unironically, into Nu Metal, for instance – it’s an internal sensation rather than an external observation. It’s...
WEEKEND by FCKLCK
Who doesn’t love a cheeky cocktail, especially one designed to grab and go? According to WEEKEND drinks, its cocktails are eight times faster to serve than it would take to make the same mix from scratch. With ready-made drinks – that’s ‘RTD’ in marketing slang – becoming increasingly popular, WEEKEND aims to ‘cut through the noise’ with a ‘laid back...
Bimmi by Bedow
When it comes to pre-packaged, semi-liquid meals and snacks, it’s easy to cite the infamous examples that are now stand-ins for whole demographics – I’m talking about SlimFast, the epitome of 90s diet culture; biohacker fuel Soylent; and, more recently, the US-based celeb-backed Daily Harvest, which made headlines due to product recall over food poisoning incidents. But there’s perhaps no...