HFSS has been hitting the news a lot recently. Journalists, government advisors, food and drink brands, as well as health officials have all joined in the conversation, but with so much chatter, are you clear on what is going on?
Below, we’ve prepared a small* summary on what HFSS is, what laws are coming in and who they might affect.
Language and food; two of my favourite things. Working as we do at a leading food and drink marketing agency, office conversation routinely turns to the latter – restaurant recommendations, preferred snacks, new recipe triumphs (new recipe fails), sweet vs. savoury, favourite trends, overrated fads, kitchen hacks – the list goes on.
I was fortunate enough to banish the January blues earlier this year with a ski trip to the Austrian Alps. I returned full to the brim with cheese and chocolate – here are some of my favourite spot Read More
At a time of year when summer feels so far away and the dreams of exploring warm European cities seems out of reach, I find myself daydreaming of past holidays to pass the dreary month of January. One of my favourite cities in recent years is Lisbon, which is full of culinary delights, sunshine and interesting culture and architecture. What more do you need from a city?
January is often seen as a month of fresh starts and new beginnings. At jellybean, we see it as a perfect opportunity to focus on wellbeing, as individuals, a team and the wider community. As an employee-owned agency that values workplace culture, and has wellbeing at its heart, we believe in starting the year with small but meaningful steps toward a healthier, happier future.
As the founder of jellybean 37 years ago I am proud to announce that as of September 2024 we are an employee-owned business through an EOT (Employee Ownership Trust).
As you may have heard, November marked World Vegan Month, and as Veganuary is just around the corner as well, the need for inspirational, and flavourful plant-based meals you can cook at home has never been higher.
Well it’s better (slightly late) than never. Art Director Luca and myself have taken a look at the most reported (and evidenced) design trends for 2023.
The findings of which proved rather sobering for me (Andy) at least, as it turns out that the design vernacular of my childhood (90’s / rave) have now returned – nothing makes you feel so old as the confirmation that your not-so-long-ago childhood is now a fit subject for nostalgia.
If you didn’t already appreciate the importance of Google when it comes to marketing, well, where have you been? Whether it’s search, advertising, local SEO via maps, or YouTube, they’ve got things pretty much sewn up. And you can add to the list, website page speed. If you’re not already obsessing over your page speed metrics, you ought to be. The fact is that your page speed score is vital.
Along with the disaster of the COVID-19 pandemic, many of us – including myself – have had our own disasters in the kitchen (Let’s not talk about the time I tried to make mozzarella sticks with Babybels). With all the free time we’ve had, many of us have turned out attention to the kitchen and thought…’let’s try and learn some new cooking skills.’
This week our client Hobart – the UK’s leading catering equipment manufacturer and service provider – announced that it is to make the healthcare sector its “absolute number one priority” helping keep public sector kitchens operational in the face of overwhelming demand amid the coronavirus pandemic.
Hot on the heels of our Gambella refugee project of 2019 I am delighted to announce that in 2020 Jellybean is supporting a new initiative for educating adolescent girls in Zimbabwe. Plan International’s project aims to give 21,780 of the most marginalised girls, in one of the world’s poorest countries, the chance to advance their education and go on to earn a fair wage and make a safe living.
We can talk the talk but can we walk the walk? An evening in the kitchen with the Beans…
Anyone who knows or knows of Jellybean, knows that we can most certainly boss our way through the marketing and PR of any food brand… But can we cook?
On Friday 11th January, as a late Christmas celebration, the Beans ventured to The Underground Cookery School in Old Street.
Progressive, outward looking and dedicated to quality at every turn; just some of the ways in which you can characterise the modern face of one of our industry’s most vast dining fraternities, the cost sector.
KIN TOH serves up a Mayan-Mexican avant-garde cuisine that combines methods and local ingredients from our native cuisine with international elements to offer our guest an experience where all senses are involved in each dish.
Jellybean Creative is a leading food service agency. We help top brands with foodservice pr, foodservice marketing, digital and design. If you feel we could help you with your marcomms, strategy, public relations, creative or digital then drop us a line today.
Our passion for food and drink across foodservice, hospitality, retail and consumer is what drives us, and has done for the last 31 years. We take an integrated approach to help our clients grow their brands and hit the sweet spot. It’s what we do and what we love. Great people, great clients, great work. Take a look below and we think you’ll see what we’re all about.
Foodservice
Profit sector, cost sector, out of home, on-the-go, chefs, buyers, front of house, back of house, – whatever your target, we’re the food service agency that knows it inside out. Foodservice is our heartland and we’ve been trusted by leading brands to guide them through this dynamic and complex market for the past thirty years.
Convenience Retail
Convenience retail is growing fast and it can be a highly lucrative market for food and drink brands. Using our vast experience and relationships we know how to get your product flying off the shelves and even more importantly, how to get it there in the first place! From category management to retailer engagement, start-up to blue-chip brand, whatever your challenge, we can help.
Consumer
Of course, we’re all consumers, but it takes a certain special magic to cut through and engage with the right creative message, on the right channel, catching your target audience at the right moment and we know just how!
As dedicated foodies we were keen to see what ‘Chef Creator’ Steve Drake (previously of Michelin Star restaurant Drakes in Ripley) would be cooking up at his new fine dining restaurant – Sorrel, down the road from us in Dorking. Watch our vlog to find out more…Read More
I’m not a massive fan of meat, but I do love a crispy pancetta and the famous, award-winning Porky Whites’ Surrey sausages tucked up in a wrap on a Saturday morning too much to actually become a fully fledged veggie.
Technology influences every aspect of our lives from managing your home’s central heating to Alexa reminding us to put toilet roll on our shopping list. In more recent years’ it has made its way into the hospitality industry with ‘pay at table’ mobile payment and never having to queue at a busy bar again thanks to Weatherspoon’s app launch.
Foodie holidays don’t come much better than Padstow. With everything from pasties to Michelin stars, seafood to scones this corner of Cornwall has it all. Often Nick-named PadStein due to Rick Stein’s high profile presence with restaurants, a bar, deli and gift shop, it’s not all about Mr Stein however, as chefs including Paul Ainsworth and Nathan Outlaw, amongst others, have made their mark on this picturesque corner of the South West. Take a virtual trip to the Cornish coast with our latest Jellybean vlog, but be prepared to feel hungry!
Back in the day (circa 1985) food to go was an M&S sandwich or a Ginsters pasty from a petrol station. Today, as our lives get busier and our tastes more adventurous and eclectic, the food to go market has risen to the challenge. With street food, healthy choices and cuisines from around the world, matched with lightning fast service and convenient locations, food to go it seems is getting it right. Food to go really is delivering for the ever more so discerning consumer exactly how they want it, when they want it and where they want it. So you would be forgiven for imagining that the humble sandwich has been overtaken by some of the more glamourous new-comers, but you would be wrong. Despite the rise in wraps, salads, bagels, soup pots, porridge pots, curry pots, paninis, bento boxes, poke, burritos, sushi, burgers, and much more, sandwiches are still no.1. As they are the most popular lunchtime food product to go according to MCA Insight and their Food to go report.
