Inside UK gochujang trends with consultant development chef, Philli Armitage-Mattin

With the UK starting to go for gochujang, PURE NPD gets together with development chef Philli Armitage-Mattin to discuss dishes, combinations and other potential opportunities in the Asian condiment space

Inside plant-based fish trends with Louise Kirby, development and brand lead at Good Catch

In our interview with Louise, we discuss the advancement of plant-based fish from a development point of view, the different ingredients used in creating seafood alternatives and the unusual idea of vegan ceviche

Catching up with incrEDIBLE, the plant-based edible spoon guys

PURE NPD chats with Dinesh Tadepalli, co-founder of plant-based edible spoon operation incrEDIBLE, who have been making eco-friendly waves of late

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

“Business went up 400% in retail and 200% online during lockdown. It was crazy!” – Inside frozen ready meal brand byRuby

PURE NPD visits premium frozen ready meal brand byRuby to see how their business has evolved

Family, flavours and the magic of fermentation

Kenji Morimoto reveals his motivations for exploring the weird and wonderful frontiers of fermented foods

Talking jobs, NPD and wildcards with Hannah Dolan, former head of global food innovation at Pret A Manger

In our latest interview, Hannah Dolan discusses the food developer job market and reveals how ‘wildcards’ can provide NPD teams with the freedom to introduce trailblazing products

“People really appreciated what we did” – the lockdown pivots of The Red Lion, Ealing

Chandos Elletson tells the story of The Red Lion in Ealing and finds out why its recent retail experiment has given it a new lease of life

Christmas NPD and trend forecasts with Farmison’s Jeff Baker

Farmison & Co’s executive development chef, Jeff Baker, talks COVID-influenced Christmas planning and upcoming launches, his ongoing sausage revamp at the online butcher and how his restaurant days continue to influence him

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