Chandos Elletson

Chandos is the publisher and co-founder of PURE NPD. A former food writer for The Times, Chandos was also one of the three founders of Restaurant magazine and instrumental in the creation of The World’s 50 Best Restaurants. Chandos is also a winner of the Glenfiddich Food Writer of the Year award.

PODCAST: How Ulrick & Short changed the clean label game with their pioneering phosphate replacement

In the first podcast by PURE NPD, Chandos Elletson discovers the story behind 'ezimoist' - a revolutionary phosphate replacement from specialist supplier Ulrick & Short that opened up new opportunities with clean label meat products 20 years ago (and took the executive chef of Asda completely by surprise)

Restaurant to Retail: why Hawksmoor’s steak tie-up with Ocado makes sense

Steak restaurant group Hawksmoor now have a range of steaks available via Ocado, with restaurant to retail experts Taste Shakers revealing category data that backs up the move

Keto-friendly product branding ideation in retail (and beyond)

With keto diets rising in popularity in the UK, PURE NPD looks at how existing brands might pivot their existing product branding to incorporate a keto-friendly message

How they made The Collective’s kefir yoghurt drink – Stage III: Marketing

In the third and final part of The Collective's kefir story, product developer Fiona Cramp reveals how the brand set about marketing their range, details the trade marketing tactics used and offers advice on where brands should focus their efforts post-launch in order to keep a product on a shelf

How healthy snacking brand Nibble accidentally created a keto-friendly answer to the chocolate chip home baking gap

PURE NPD discovers how, while developing her new range of keto-friendly biscuit bakes, Nibble founder Erin Moroney found (and filled) a gap in the chocolate chip home baking category

How (and why) snacking disrupters Made for Drink developed their “ambitious” potato crisp debut

PURE NPD catches up with Made for Drink founder Dan Featherstone to discover the bar snack brand's motivations for deciding to tackle the £1bn potato crisp category

Restaurant to Retail: How (and why) chef Pierre Koffmann entered the frozen chip category

In our latest Restaurant to Retail strategy piece, we reveal how revered chef Pierre Koffmann and legendary development chef Neil Nugent combined to create a soon-to-be released range of frozen frites

Glastonbury farm launches new cheese into Co-op

Worthy Farm, the home of Glastonbury Festival, has launched a cheddar cheese into Co-op

Oat-based vegan pizza: branding ideation from AI-based trend analysis

Branding agency Blue Sheep Design explores how an oat-based vegan pizza - touted as a real opportunity in NPD by AI-based trends platform Tastewise - might look if taken through to the retail shelf

Oat-based vegan pizza: translating trends with retail category analysis

After AI-based trend analysis platform Tastewise proved why oat-based vegan pizza could be the next big thing, PURE NPD discovers the latest in pizza category analysis

Flavor teams up with Grateful boxes to offer new sampling route to at-home workers

Integrated sampling agency Flavor have partnered up with a new subscription box service, Grateful, to unlock the potential of product sampling with at-home employees

Six design lessons from the M&S Scottish shortbread range

Former Marks & Spencer senior creative Sarah Kellaghan takes PURE NPD through the design of the supermarket's Scottish shortbread range

Impossibrew and the search for the missing ‘alcohol alternative’

Impossibrew are a newly launched alcohol-free brand that harnesses medicinal plants used for thousands of years by the Japanese

Restaurant to Retail: How (and why) Zizzi developed a frozen pizza range for Sainsbury’s

Chandos Elletson discovers how restaurant chain Zizzi and supplier Estom developed and launched a premium frozen pizza range into a major UK retailer

Talking fresh chocolate and D2C with Russell & Atwell’s Giles Atwell

Fresh chocolate pioneer Giles Atwell reveals how he and partner Steve Russell developed their new chilled chocolate concept

What we learnt from the first international definition of fermented foods

A new scientific report has defined the boundaries of where fermentation in food and drink begins and ends

Hershey’s introduce Kit Kat Thins

Hershey's have launched Kit Kat Thins - an on-the-go sharing version which contains two wafers rather than the traditional three

Scientists crack ‘marbled’ lab-grown meat

Canadian researchers have developed a new method for producing lab-grown meat that contains a marbling effect much like real meat.

The Rolling Stones unleash branded chocolate bar duo

Legendary rock band The Rolling Stones have released two branded chocolate bars.

How PEP Kitchen got their frozen vegan meals ready for Planet Organic

PEP Kitchen co-founder Joe Coulter reveals how he secured a listing for six of the brand's frozen vegan ready meals in Planet Organic

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