Food Spark supports busy food professionals, marketing and insight teams who work in retail, foodservice and manufacturing.
Available as a digital subscription service, Food Spark provides:
Nails everything I’m looking at, and covers both foodservice and retail. I'm sold!
Group Executive Chef
A fusion of the inspirational and the practical.
Head of Innovation, Delicious Food Team
Featuring analysis by food specialists, chefs, nutritionists and global trend spotters
Explore related topics
Intuitive search functionality
Create idea books, add notes and share them with project teams and suppliers
Copy text to your own reports
Bookmark articles and share them
Weekly emails highlighting recent content
Enables me to stay up to date with the latest trends. Great development tool.
Highly relevant to retail chefs and professionals working in NPD.
Head Development Chef
Eating his way from London to Shanghai and back again, Tom is obsessed with exploring how traditional tastes are evolving in the modern world. His decade of experience in food-focussed publications has seen him grilling an international cast of culinary characters and stuffing his face with all manner of weird and wonderful ingredients.
Having grown up in Australia, Sarah has eaten everything from kangaroo to crocodile, and loves the huge influence of Asian cuisine in the country. Her 10-year career as a journalist and editor has helped to fund travels throughout Europe, Africa and America, where she has fed her obsession for new foods and tasty treats.
An experienced food journalist and an industry expert on staging in kitchens, Tom is the founder of Way of the Chef – the world's first chef website focused on training and internships. He has also written for a number of leading publications and organisations, including World's 50 Best Restaurants and Restaurant Magazine, and worked stints as a chef in over 40 top kitchens across the UK and Europe.
The front-line of the Food Spark team, Claire looks after all online subscribers and is the woman to speak to for any user queries or issues. She enjoys trying new and exciting foods and dishes, especially ones inspired by her favourite cuisines: Thai, Mexican, Italian and Chinese.
Simon looks after Food Spark’s clients whilst handling new subscriber requests. Having recently joined the vegetarian population, he is constantly foraging for eating inspiration and is particularly partial to British, Thai and Italian cuisines.
They say he can spot a trend before its metaphorical bubble has even broken the surface. His capacity to sniff out a future opportunity from a pile of fads is legendary. Obsession doesn’t quite cover it. Kitchen tyrant or benevolent genius? We don’t know. But we do know he’s agreed to share his professional lifetime of food expertise exclusively with Food Spark.
Dr Laura Wyness
Laura is a freelance registered nutritionist with her own nutrition research and communications consultancy. She has a strong background in reviewing scientific evidence and translating the findings into clear messages, having previously worked as a Senior Nutrition Scientist at the British Nutrition Foundation in London and at the Scottish Centre for Food Development and Innovation in Edinburgh.
After 20 years in catering operations, David founded supply chain consultancy Prestige Purchasing in 1998. Since then, it has become recognised as the thought leader on food and drink procurement and distribution within the foodservice sector. The company's annual Food Inflation report has become an important part of the sector's calendar, and is widely respected as the major source of insight into historic and future food market performance.
The team at Campden BRI
Campden BRI has over 2,500 member companies from 80 countries, including all of the top 10 UK retailers, the top 15 global food and drink manufacturers and many of the world's biggest brands. It provides technical, legislative and scientific support and research to the food and drinks industry worldwide – with a comprehensive 'farm to fork' range of services covering agri-food production, analysis and testing, processing and manufacturing, safety, training and technical information services.
Over 2.5 million users – or 'bees' – across 150 countries worldwide use the chat-style Streetbees app to share moments from their daily lives via videos, photos and text, giving as much or as little information as they like. Through applying advanced natural language processing technology to the results, Streetbees uncovers not just what they do, but also why they do it, and what drives them – and predicts what they may do next.
Trends covered and evidenced – very useful to inspire the team.
Food Development Director
The insights & opinions from Food Spark are an invaluable research source – great investment for us.
Emily Smith, Food Trends Researcher
"Hot off the press" trends and insight - an asset to our NPD programme.