Morgaine Gaye
Food Futurologist
Speaker Morgaine Gaye is a Food Futurologist researching on geopolitics, culture and fashion in order to provide accurate analyses of food trends. Gaye runs bellwether: Food Trends, where she consults for both food and technology companies on all elements of the eating experience. Our food and cultural preferences are interconnected. Which is why Morgaine conducts in-depth research into geopolitics, culture and fashion in order to provide accurate analyses of food trends.
Keynote speaker Morgaine Gaye encourages people to play with their food. As a food futurologist, she delivers public, university and corporate lectures on all aspects of food. Everything from specific trends to developing new ideas for food-related TV and radio programmes. Morgaine’s clients include leading blue chip food companies and manufacturers, where she delivers bespoke trend briefings and NPD ideation.
Morgaine looks at food and eating from a social, cultural, economic, trend, branding and geopolitical perspective. Her work involves running ideation sessions, consulting to food companies, developing new products and ideas; writing articles/ trend reports for PR and ad agencies; giving public , university and corporate lectures on specific food trends, developing new ideas for food related TV and radio programmes and doing research on all elements of the eating experience from mouth-feel to olfactory perception. She consults to leading blue chip food companies and manufacturers, delivering bespoke trend briefings and NPD ideation.
Morgaine is a frequent media contributor in print, radio and TV. A number of her academic research papers have been published. She is a guest university lecturer in UK and Sweden and is on the reviewing panel for the International Food Design Conference and yearly academic journal. As part of the EU Commission, Morgaine was the chair at the Brussels Parliament for 2015. As part of TED X 2016, Morgaine’s talk was ‘It Doesn’t Make Any Scents’. She is currently writing a book ‘A Taste of Things to Come’ about food trends and why they matter.
Morgaine Gaye works with all well-known global food brands from Mondalez, Diagio and Coke to Nestle, Mars and Unilever and she manages product development and ideation sessions with their global teams and innovation chefs. The ideas Morgaine looks at, with the teams, are up to 10 years in advance and they involve mouthfeel perception, packaging and consumer drivers. Although Morgaine primarily work for food brands, she also consults to many technology brands who have an involvement in high end tech such as Panasonic, Siemens, Samsung, DeLonghi, Braun, BMW and Airbus. Their designers and engineers use Morgaine’s trend forecasts to inspire their future products.
In Amazon’s on-line shop of the future, Morgaine Gaye is one of the two Futurologists giving consumers ideas about how we may celebrate and share together in 2050.Morgaine has given a TedX talk on the Future of Scent and Smelling, because part of her work in the food space involves haptic experiences such as touch, mouth feel texture and scent. Morgaine’s chapter on the Architecture of Scent will be published in Royal Academy of Art newest literary publication on sale Autumn 2018.
However, Morgaine’s work is also with brands who are unknown to consumers due to their involvement in either very specific elements of production or even something which is seemingly unrelated – such as banking (RaboBank) or starch development in texture groups (Ingredion) or in working on new potential markets of young Asian consumers of whiskey (Singleton).
Morgaine looks at food and eating from a social, cultural, economic, trend, branding and geopolitical perspective. Her work involves running ideation sessions, consulting to food companies, developing new products and ideas; writing articles/ trend reports for PR and ad agencies; giving public , university and corporate lectures on specific food trends, developing new ideas for food related TV and radio programmes and doing research on all elements of the eating experience from mouth-feel to olfactory perception. She consults to leading blue chip food companies and manufacturers, delivering bespoke trend briefings and NPD ideation.
Morgaine is a frequent media contributor in print, radio and TV. A number of her academic research papers have been published. She is a guest university lecturer in UK and Sweden and is on the reviewing panel for the International Food Design Conference and yearly academic journal. As part of the EU Commission, Morgaine was the chair at the Brussels Parliament for 2015. As part of TED X 2016, Morgaine’s talk was ‘It Doesn’t Make Any Scents’. She is currently writing a book ‘A Taste of Things to Come’ about food trends and why they matter.
Morgaine Gaye works with all well-known global food brands from Mondalez, Diagio and Coke to Nestle, Mars and Unilever and she manages product development and ideation sessions with their global teams and innovation chefs. The ideas Morgaine looks at, with the teams, are up to 10 years in advance and they involve mouthfeel perception, packaging and consumer drivers. Although Morgaine primarily work for food brands, she also consults to many technology brands who have an involvement in high end tech such as Panasonic, Siemens, Samsung, DeLonghi, Braun, BMW and Airbus. Their designers and engineers use Morgaine’s trend forecasts to inspire their future products.
In Amazon’s on-line shop of the future, Morgaine Gaye is one of the two Futurologists giving consumers ideas about how we may celebrate and share together in 2050.Morgaine has given a TedX talk on the Future of Scent and Smelling, because part of her work in the food space involves haptic experiences such as touch, mouth feel texture and scent. Morgaine’s chapter on the Architecture of Scent will be published in Royal Academy of Art newest literary publication on sale Autumn 2018.
However, Morgaine’s work is also with brands who are unknown to consumers due to their involvement in either very specific elements of production or even something which is seemingly unrelated – such as banking (RaboBank) or starch development in texture groups (Ingredion) or in working on new potential markets of young Asian consumers of whiskey (Singleton).
- Future / Trends of Food
- Future / Trends of Confectionary
- Future / Trends of Drinks
- Future / Trends of Snacking
- Olfactory Perception and Future of Scent
- Lifestyle Trends
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