Top branding and packaging design agency Brandality, specialists in food and drink sectors, are offering a free 30 minute consultation at IFE 2019.

Brandality Logo PurpleStrapAltMany brands attending or exhibiting at IFE are not entirely convinced that their brand or packaging is good enough to excel in such a busy and competitive marketplace. Brandality is therefore offering a chance to get a FREE 30-minute consultation to review and chat about your brand, packaging and consumer engagement. The Brandality ‘Branding pod’ will be located within the Health & Wellbeing area at stand N2776. 

If you are looking to launch a new brand, wanting to optimise your current brand’s personality or feel your packaging needs reinvigorating then make sure you take advantage of this free consultation. 

Brandality is an award-winning branding agency who have been helping ambitious brands achieve success through intelligent branding and captivating design since 2003. Clients include Aldi Supermarkets, Herbalife, Brakes Food Services, Lyons Seafoods, Butlins, Viva Naturals and Lee Valley Leisure to name a few. Brandality has studios ‘down south’ in Loughton on the outskirts of London and ‘up north’ in Harrogate, Yorkshire. 

Find out more about Brandlity on their website at

Ensure you don’t miss out on this opportunity, book your appointment now by visiting:

St Ewe Free Range Eggs are a new exhibitor to IFE 2019. They are a growing, family run business from the Westcountry of Britain producing high quality, beautiful tasting free range hens eggs for retail and food service and British, free range pasteurised Liquid Egg for food service and manufacturing. They are a Great Taste Producer holding multiple awards for their range. 

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It is a perfect time for St Ewe to exhibit at IFE, they work closely with the Department for International Trade on their existing export accounts and as they grow have opportunity to explore other markets.

St Ewe put quality and nutrition at the heart of what they do. They have worked with a Royal appointed feed company, creating a bespoke St Ewe feed blend that ensures the hens have the best quality feed for their health and digestive system. Which in turn means they can lay rich tasting eggs.

Their British, free range Liquid Egg is unique in the market; it is the only Liquid Egg to have received a Great Taste Award further demonstrating how St Ewe put quality first. It is unstabilised with no added preservatives, giving chefs and manufacturing a clean deck product – a convenience product with no compromises for high end chefs.

St Ewe support the farming industry, and are experts in their field with other 30 years of farming experience. They have supported and championed first generation farmers into the business. Their director, Rebecca Tonks is an active member of farming institutions and sits on the board for the Egg Council - ensuring welfare and quality standards are championed.

St Ewe want to share their fantastic products with people around the world.

You can find them at Stand: N307, click here to visit their website.

Rootlabs is a design and horticultural consultancy based in London. Our studio creates temporary and permanent installations that transform spaces into socially and environmentally productive places. Our services include the design and build of vertical farms, interior and exterior landscaping, and office planting. Farmbus

Having worked in the industry for the last 5 years, over this period we have seen a real shift towards businesses wanting to take control of their supply chains by growing their own produce on site. New technologies have brought about the possibility of doing this indoors and in other previously unsuitable locations.  

We have been working with distilleries, bars, restaurants and hotels to deliver a diverse range of growing projects, from creating visually stunning environments to delivering highly productive food growing systems. 

“Our projects engage with the public and stimulate conversation about the wider environmental and social issues affecting our planet”.

It is a fact that plants improve wellbeing; whether by providing a beautiful backdrop, producing delicious sustainable produce, or simply by oxygenating your air. As well as installations, we provide corporate masterclasses using plants to increase wellbeing within the workplace.

Milena Lazarevska, Head of Origination, Future Brands, Sainsbury’s

What Food & Drink Trends are Leading the Way?

As Head of Origination of Future Brands for Sainsbury’s, my division is responsible for finding exclusive brands that help Sainsbury’s build differentiated ranges and give customers more reasons to shop with us. Because of my role, I often get asked what the next big food or drink trends are.

While there are many different food & drinks trends, which are either emerging or continuing to grow in popularity, in 2019 these trends are leading the way:

Health & Wellness

It would be hard to miss the nation’s growing interest with health & wellbeing. This encompasses many different types of food & drink, and many different approaches.

As customers become more conscious of their sugar intake, products with less or no added sugar are becoming the norm across all product areas. The scientific advancement of our understanding of our microbiome has led to an explosion of gut health claims from new emerging brands, as well as consumer interest in products like kombucha, drinking vinegars, sauerkraut, activated seeds/nuts/grains, and sourdough breads/pizzas. Added protein will also continue to be popular, even penetrating categories like functional drinks.

We’re also seeing more customers look for delicious alcohol-free alternatives. From no- and low- alcohol wine and beer, ready-to-drink mocktails, to no-alcohol spirit alternatives, the range of options is only going to continue to grow.

Alternative Proteins & Plant-Based Eating

Plant-based diets have taken off massively this year – more than any of us would’ve perhaps expected. As the trend matures, we’re starting to see more vegan alternatives across all categories, such as vegan seafood, wine, and vegan ice cream. It’s worth noting however that the majority of customers are flexitarian rather than vegan, i.e. will go meat-free on certain days rather than cutting out animal products out entirely.

Alternative proteins come in a variety of guises – plant-based but also including newer sources such as insects. Insects certainly offer strong nutritional benefits – they’re naturally very low in calories and suitable for gluten and dairy-free diets, as well as being packed full of protein. Insects are also incredibly sustainable and can help to reduce our carbon footprint.

It may not be a trend for 2019, however there has been significant investment and innovation going into lab-grown meat. It is not yet affordable for the average consumer, costing several hundred pounds per 100g, but will hit restaurants and even grocery shelves in the not so distant future.

Interest in plant-based diets and alternative proteins is not only due to consumer interest in health & wellbeing but also the drive to be more conscious of the environment.

Sustainability & Transparency

The sentiment of 2019 goes beyond recycling to focus on not creating waste in the first place. As such, we will see more brands providing complete transparency and methods for which consumers can lower their waste levels.

With many significant developments taking place in the food & drink industry and new consumer movements coming through, it’s both an exciting time. For the industry to meet and embrace these trends, we need brands and businesses that are continually innovating in a customer-centric and sustainable way.

Why I am excited to be an IFE Ambassador:

Being able to contribute to the largest food & drink event in the UK is an honour – I look forward to helping make it a roaring success!

My advice to exhibitors at IFE 2019:

Prepare – it’s a huge show so do some research beforehand, know who you want to meet and what you want to see, and talk to as many people as you can – you never know what useful contact you might bump into!

What’s the best piece of business advice you’ve been given / heard?

Learn how to fail fast, and then get up and go again.

About Milena

Milena leads Origination for the Sainsbury’s Future Brands team, looking for exciting new brands that Sainsbury’s shoppers will love. Her passion for food & drink has seen her hold senior roles in strategy & trading, including leading the buying function for canned goods, food enhancers (sauces, stock, gravy), hot beverages, and homebaking, with sales of over £1bn.

How 'Root to Stem' makes fighting food waste fun

The food trends emerging these days never fail to make me do a little happy dance, as practically every conversation is around the things that really matter: sustainability and the environment, health and wellbeing, purpose, authenticity, and more. Whether we’re embracing ugly fruit or pushing back on plastic, collectively we’re becoming so much more considerate in the way we behave and look out at the world, and it’s a breath of fresh air.

While some food trends hold a passing appeal and can be a lot of fun for short-term campaigns, some of the trends suggest a societal shift - a serious call from customers to be part of long-term positive change.

‘Plant-Based’ is a prime example of such a shift, one swiftly emerging in response to growing concerns about the way we live, and the impact it has, and is reflected by a rapidly-growing interest in vegetarian cookery and cuisines. For some, it’s about individual health and nutrition, for others, animal welfare and intensive food production, either way each becoming increasingly well-versed in exploring the world of vegetables and seasonality for the greatest health benefits and least harm to the environment.

‘Zero-Waste’ is another such example. With new awareness of the role of rotting food waste in climate change, as well as the urgent need to redress food poverty where possible, we’re consciously finding ways to reduce and redistribute food surplus before it hits the landfill.

What is Root to Stem?

‘Root to Stem' is a relatively recent trend representing an age-old wisdom, one that’s ideal to promote plant-based recipes, zero waste and cookery skills. The catchy phrase has been circulating for a while now, but it’s no passing fad; it’s timeless knowledge (and, dare I say it, what all our grannies used to do by default…).

Taking pointers from the Nose to Tail movement in meat - where every cut is considered and cooked up as ingredients for meals, stocks or soups, and nothing is wasted - Root to Stem applies in exactly the same way to plants, championing the use of the entire vegetable -  carrot tops, cauliflower leaves, onion skins, potato peelings -  every single scrap and scraping. shutterstock 173335607

From spontaneous soups to spiralising, it brings culinary creativity to the fore. And it’s a hit for health, given that the parts of vegetables we normally throw away are laden with nutrients; potato peelings, for example, are packed with Vitamin C, fibre and iron. Minimising what we throw away also means we get to be a bit more thrifty with our pennies, stretch food further, and reduce the harmful emissions produced by food waste. And fundamentally we can achieve a better balance between animal- and plant-based food resources, putting less pressure on the meat industry, encouraging quality over quantity, and an ethical supply chain.

Inspiration for everyday life

Our changing habits are already reflected in supermarket shelves, food magazines, menus and cookery shows, whether we’re simply adding some ‘Wonky Veg' to our trolleys, or introducing more vegetarian and vegan recipes to our repertoires and restaurant choices.

But from a cookery and recipe development standpoint, Root to Stem is particularly compelling, as there are hundreds of unexpected ways to use the different parts of vegetables normally discarded - whizzing hardy kale stems into a nice pesto, pickling root stems, simmering up some hearty stocks, soups and stews, shoving things through spiralisers and seeing what comes out. It has been cleverly demonstrated to the public in recent years by Sainsbury’s ‘The Vegetable Butcher’ pop up, where
expert Amber Locke spiralised, sliced, diced, grated, roasted and juiced her way through a wealth of fruit and vegetables, sharing imaginative techniques to an increasingly health-conscious crowd.

And with plant-rich diets spanning ancient to modern-day cuisines, meeting somewhere along the journey of necessity, responsibility, culture and creativity, there is also a variety of experiential inspiration to explore.

The Middle-Eastern influence, so wonderfully embodied by Yotam Ottolenghi, evokes exotic ingredients, jewel colours and mismatched, worn utensils. His book, Plenty, is a rich resource. Ecocentric initiatives inspire outdoors vibes; ingredients home-grown and hand-picked, against a backdrop of sustainable materials and earthy tones. Healthy living - and cookery for kids - conjures up a clean, fresh and uplifting environment, where the ingredients themselves provide cheery colour pops. And cultural heritage is creatively revived with time-honoured recipes and methods, age-worn equipment and muted rusticity - warmly perfected by the late Antonio Carluccio in his cookery book, Vegetables.

Yes, Root to Stem is a lot to do with common sense, and a very grounded approach to take, with firm roots in topical messages that people are strongly supporting for GOOD.

But there’s a magic in it, this Root to Stem concept, with its timeless and ageless appeal - endless experiments and an element of inventiveness that transforms kids and adults alike into magician mode, to make that veg waste disappear. And part of that magic is that Root to Stem applies to everyone, meat-eater or not. This vibrant world of vegetable waste brings endless flavour possibilities that everyone can enjoy, and a rainbow of uplifting colours and undiscovered cuisines to engage with and explore.

People are hungry for solutions with shared goals. So how can our product development consider the scraps we normally sling out? How can we encourage home cooking with carrot tops and cauliflower leaves? For with this global wellbeing and environmental need comes a creative opportunity that can’t be contained - the Root to Stem concept, capturing widespread imaginations, while conjuring up tangible positive change.

First published at

About Carra Santos CarraSantos CreativeFuturistBrandConsultant

Carra Santos is a creative futurist and brand consultant shaping positive food culture and communication, working with brands to develop a conscious brand culture and ecosystem that can help fix the future through food. She has worked with industry leaders including 100% Design, British Council, Formica Group, The Flava People, and The Food People, with projects featured internationally in a variety of publications, including Wallpaper, ICON, New York Times, and Wired Magazine. 

Find out more about Carra at or join her on LinkedIn and Twitter