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  • Albert Huynh, Creative Commons (2013) ©

A sector snapshot of eating and drinking

Why is 'natural' enjoying a rebrand? How has convenience food smartened up? Is local liquor the new craft beer? And why is everyone eating breakfast for dinner?

Location Global

We’re busier than ever, but with foodie culture showing no signs of abating, we’re not about to start lowering our standards. Why can’t diet food be natural? And why shouldn’t ready meals be fresh or fancy?

Today’s diners and drinkers want it all; the most exciting innovations are blending convenience, craft, quality and health to give them what they want, whenever they want it.




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    Brinner: eating breakfast for dinner

    From trendy cafés that serve cereal until 10pm to high-end restaurants that boast late night menus featuring egg and waffle, breakfast food is no longer limited to the early hours of the day. Almost half of Londoners profess a love for ‘brinner’, but what's the appeal of a truly all-day breakfast?

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    How snacking is taking over the US one bite at a time

    More calories were consumed in snacks during the 2015 Super Bowl than at Thanksgiving dinner in 2014. Snacking in the US is at an all-time high, with 91% doing it daily. So why is the 'little and often' habit replacing traditional meals? And what does the average American really want from a snack?

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    Are we all ready to start veggin' out?

    Only 3% of the UK population identify as vegetarian. But thanks to a switch in tactics, the movement is gaining pace – and a weekly slot in people's stomachs. Can meat-free Michelin-starred restaurants, celebrity chefs, and veg delivery services cure people's appetite for meat?

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    Why we want our gin and vodka to be craft

    Around 90% of people worldwide consider spirits to be an affordable luxury. No longer is drinking vodka, rum and gin just a means of intoxication – it's an experience to be savoured. But with the definition of ‘craft’ unclear, is it becoming little more than a marketing tag?