Mandy Saven spends her time charting developments across the food, beverage and hospitality industries for the innovation research and advisory firm, Stylus. She is expert at distilling best-in-market innovations and extracts to create actionable insights for consumer brands. She was previously executive editor of Global Innovation Reports at insights consultancy, GDR Creative Intelligence, where her client list included Moët Hennessy, Coca-Cola, Tesco, Marks & Spencer, Waitrose, McDonald’s, Kraft and P&G. She has been a thought leader for trends portal Canvas8, has co-edited trend reports for Contagious magazine and is a member of the Advisory Council for World Brand Congress.
The kitchen has always been the heart of the home and the nexus of food preparation. That’s not changing any time soon, but trends such as ‘snackification’, the evolution of connected technology and shifting perceptions of what makes a meal are transforming the way the way consumers cook and interact with kitchen spaces. Smart food business must create products that ‘fit’ the new kitchen because, when it comes down to it, the way people cook defines the way people buy. The latest Stylus Industry Report investigates reveals how the kitchen of tomorrow is setting the agenda for new product development today.