With extensive experience working with food, beverage, technology, media and agency clients on bespoke briefs; from creative ideation sessions, NPD, strategic brand positioning, consumer analysis, product and category specific brainstorming, food design & process, design driven innovation and insight workshops and long-term media-related strategies; all work is tailored to specific requirements of the brief, agenda and time-line.
A consultancy can include
/ Strategic analysis of your brand and product
/ Future trend presentations across business
Aligned application of future trend research and insight, plus ideation sessions
/ Primary and secondary research, stimulating NPD, offering practical solutions and consumer perception analysis
/ Workshops re-evaluating, updating and defining new possibilities for innovating products and services
/ Current media analysis of trends in relation to your business
/ Bespoke workshops which coach and support: design driven innovation and eating design
/ Technical advice on product manufacture from recipe to factory applications
We have a consultancy team whose expertise span semiotics, eating design, supply chain logistics, technical manufacturing, recipe solutions, chocolatier and patisserie chef, trend forecasters in food and technology.
Each brief is so unique that a consultancy can be as minimal as a one hour phone call to stimulate ideas or as in depth as a yearly ongoing contract which lays out deliverables for future output. Each project is bespoke.
Consultancy with PR and branding agencies includes working on client briefs to deliver subject-specific tailored reports, providing media quotes and representing brands as a speaker at launches and on a variety of media channels including radio and television appearances.
Government, Education & NGO’s
Once a full-time university senior lecturer, Morgaine gives guest university lectures and seminars to undergraduate and post-graduate students. She also delivers symposium papers at academic conferences.
Raising awareness of social or environmental issues, we help NGO’s with their campaign message by adding to their understanding of consumer trends and aiding in their media briefings.
/ Taste and Texture(keynote)
International Food Design and Designing for Food Conference, London Metropolitan University
/ The Formal 18th Century Dining Table as a Social Commentary and Spectacle,The 36th AAH Annual Conference, Glasgow School of Art, Glasgow
/ The Cultural Significance of Aspirational Foods and Dining in 1970s Britain
Re-Defining Research, NTU, Nottingham
/ Advertising and the Advent of Olfactory Marketing, Texas A&M, AFCERC, FDRC annual conference, Florida
/ Food as Fashion
The Future: Food and Fashion conference, ICA London
/ Scent Spaces and Olfactory Architecture
Interior Futures, RCA, Crucible Press 2018
/ The Cultural Significance of Aspirational Foods and Dining in 1970s Britain,
/ Re-Defining Research,
/ My Voodoo,
Capstone Publishing Limited, 2002
/ Current member of advisory board of the International Journal of Food Design ISSN 2056-6522. www.intellectbooks.com