Inspiration and support
for menu development and NPD

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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:

Essential information all in one place...

Development

New frontiers in development

The processes changing the culinary game
> NPD
> Manufacturing

Cost watch

Cost watch

What's going up? What's going down? Forecasting ingredients pricing
> Price points

Cost watch

Stats that matter

The evidence to back up your ideas
> All key statistics

Cost watch

Food leaders

Weekly interviews with innovators across the food industry
> All interviews

Hot Topics

Hot Topics

Sustainability, food waste, plastics, PHE guidelines & legislation, etc.
> All "Hot Topics"
> What the experts say...

Yo!

Nails everything I’m looking at, and covers both foodservice and retail. I'm sold!

Mike Lewis,
Group Executive Chef

Co-op

A fusion of the inspirational and the practical.

Katharine Shipley,
Head of Innovation, Delicious Food Team

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24/7 support & inspiration,
in the kitchen, the office or on the go

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Featuring analysis by food specialists, chefs, nutritionists and global trend spotters

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Explore related topics

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Intuitive search functionality

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Create idea books, add notes and share them with project teams and suppliers

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Copy text to your own reports

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Bookmark articles and share them

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Weekly emails highlighting recent content

The Alchemist

Enables me to stay up to date with the latest trends. Great development tool.

Seamus O'Donnell,
Executive Chef

 

Asda

Highly relevant to retail chefs and professionals working in NPD.

Mark Richmond,
Head Development Chef

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Our experts

Tom Lee

Tom Lee

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.

Tom.Lee@foodspark.com

Sarah Sharples

Sarah Sharples

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.

Sarah.sharples@foodspark.com

Claire

Claire Milham

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.

Claire.milham@foodspark.com

Simon

Simon Apps

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.

Simon.apps@foodspark.com

Sparkie

Sparkie

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.

Laura Wyness

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.

David Read

David Read

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.

Campden BRI logo

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.

Streetbees logo

Streetbees

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.

Elior

Trends covered and evidenced – very useful to inspire the team.

Peter Joyner,
Food Development Director

Marks & Spencer

The insights & opinions from Food Spark are an invaluable research source – great investment for us.

Emily Smith, Food Trends Researcher

Jardox

"Hot off the press" trends and insight - an asset to our NPD programme.

Darren Sutton
Culinary Director

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