Speciality-Food-Magazine-November-December-2024

38 FINAL CALL 5 MINUTES WITH CARL CLARKE, PARTNER AT SHELFLIFE brands, all while striving for more convenience, quality, and value. These are exciting times for brands that really want to change the game…. TEA OR COFFEE? Tea, I’m Irish, we LOVE tea for any occasion. Notably Barry’s Tea, world’s greatest. WHAT’S YOURMOTTO/WORK MANTRA OR ETHOS? Fail Fast, Fall Forward – don’t be scared of failure, there’s no such thing. You either win or you learn then you just go againwith all those lessons. Einstein said, “Logic will get you from A to B but imaginationwith get you everywhere…” WHAT’S THEWEIRDEST THING YOU’VE EVER EATEN? Whale vomit… don’t try this at home alone, kids. FAVOURITE BOOK? The Tso of Pooh – Tso is the ancient practice of just being. Pooh Bear has got this locked down. SWEET OR SAVOURY? Sweet every time. WHAT INSPIRES YOU? Interacting with inspiring founders, individuals, and brands who are genuinely solving problems and making ameaningful impact is incrediblymotivating. London, in every way, consciously and subconsciously, fuelsmy creative spirit. Working alongsidemy partners is a continuous journey of learning, and themost rewarding part is witnessing the joy our work brings to thousands of people every day. WHAT’S YOUR FAVOURITE PART OF THE JOB? I amgenuinely passionate about all forms of creativity – it’s what truly lightsme up. My superpower is the ability to future gaze and feel what the world genuinely needs. This guidesmy work on a daily basis. Collaborating with talented co- founders, other creatives, brands and contributing to the creation part of the journey is not only fulfilling but also a rich source of learning and growth for me. Despite chronic ADHD, I have an unquenchable thirst for knowledge, and particularly love the learning and strategic aspects integral to every project. Ultimately, my deepest joy lies in the making of things visually captivating that relate to current culture and, above all, cool. AND YOUR LEAST FAVOURITE? Looking at P&Ls &mind-boggling financial forecasts. Basically, all the adult stuff! WHAT ARE YOUR THOUGHTS ON THE FUTURE OF UK FOOD RETAIL The future of UK food retail is constantly evolving, bringing both challenges and excitement. Adapting to post-pandemic consumer behaviours, meeting the demand for transparent supply chains, and the emergence of entertainer-led A s 2024 comes to a close it’s a perfect opportunity to reflect on the year that’s past, and the delicious changes we’ve seen within the speciality sector. It really truly is a moveable feast, and we never fail to be impressed by the nimble, agile, innovative approach of both producers and retailers as they continually update, improve and react to bring consumers ‘the next big thing’. In the next edition of Speciality Food we’ll be letting you in on the trends you need to watch in 2025, working alongside experts across categories and industries to deliver the ‘need to know’ products to make room for (once the business of Christmas and NewYear are out of the way, of course).For now, let’s remind ourselves of what whet shoppers’ appetites this year. First up, we cannot forget the enduring appeal of ‘swicy’ food - the irresistible combination of sweet and spicy that’s hadmouths watering up and down the UK. Hot honey has undoubtedly been the star attraction, filling baskets fromAberdeen to Aberystwyth, and being used almost ubiquitously now in restaurants, cafes and street food settings. We don’t think it’s going anywhere in 2025. Sticking with spice, the three cuisines that have resonatedmost in speciality retail this year are Asian, Middle Eastern andMexican. We (and analysts) predict flavours from these parts of the world will be evenmore heightened across the comingmonths, as consumers dig deep, searching for regional, authentic, intriguing products and formats designed for simplicity and ease of use. Meanwhile, Asia dominates in condiments as a wave of hungry foodtrepreneurs have swept in to freshen up this offering with truffle-infused teriyaki, chilli crisp oils, peanut rayu, and hyper- regional pastes and spice mixes. Finally, health has been at the forefront of everyone’s minds. Manufacturers have reacted to HFSS regulations with new formulations of existing products and investment in NPD. And customers, more conscious of their health and wellbeing (especially gut health), are responding well, seeking functional, natural alternatives to their favourite drinks and snacks. Do you have a story to share or expertise to pass on? Please get in touch with charlotte.smith-jarvis@artichokehq.com In the next issue: TAKEPART INOUR PRODUCT SAMPLING PROMOTION! We are looking for ten companies to offer a product sample to our readership. Get in touch for more details and costs. Are you a Producer? Are you a Retailer? Look out in our January/February Issue for the opportunity to sample new product ranges. • Taste Direct: Product Sampling • Scottish Special • Chocolate • Refurbishment & Business Expansion • Cheese Pairing • Family Food & Drink • Breakfast Centrespread For more information contact: louise.barnes@artichokehq.com 01206 508629 specialityfoodmagazine linkedin.com/company/ speciality-food @SpecialityFood BE CONNECTED FOLLOW SPECIALITY FOOD ON SOCIAL MEDIA TO HEAR MORE FROM FOOD AND DRINK INDUSTRY VOICES CONTENT Editor Holly Shackleton, 01206 505110 holly.shackleton@artichokehq.com Content Creator Charlotte Smith-Jarvis, 01206 505981 charlotte.smith-jarvis@artichokehq.com Art Director Lee Whiteford lee.whiteford@artichokehq.com Published by ArtichokeMedia Ltd, Global House, Global Park, Moorside, Colchester Essex, CO1 2TJ COMMERCIAL Senior Account Manager Jessica Brett 01206 505901 jessica.brett@artichokehq.com Senior Account Manager Louise Barnes 01206 508629 louise.barnes@artichokehq.com Accounts artichokemedialtd@integral2.com Publisher Sam Reubin 01206 505936 sam.reubin@artichokehq.com