Engineering Goodness

Increasing consumer appetite for alternatives to products perceived to be unhealthy drives the growth of solutions reshaping our overall diet.


Aspiring to ‘clean eating’ and pure lifestyles

Going back to basics with raw, paleo or clean foods

Bland alternatives to meat, dairy, salt or sugar


Innovation in healthier, ‘super taster’ ingredients (i.e. miraculex)

Increasingly affordable and exciting GM meat and dairy analogues (i.e. Impossible Foods meats, Clara Foods eggs)

How is this manifesting?
Through the eyes of our StreetScapers…

“Food and drink in Japan occupies a strange place in 2018. In general, consumers are inclined to eat at cheaper restaurants – McDonald’s has seen a massive sales spike in recent years – although interest in more expensive and novel alternatives is also skyrocketing.”

Patrick, Japan

“Green restaurants and cafes began opening all over Copenhagen from the end of 2016 and have become hugely popular. This counts as places that have a strong focus on health-oriented alternatives to traditional dishes, often lab-grown.”

Kinvara, Denmark

£5.2 billion projected value of the global meat substitutes market in 2020.

Identifying plants that blend like egg

Given the vilification of high levels of cholesterol found in eggs, and therefore mayonnaise, JUST mayo’s yellow split pea formula is true engineered goodness.

Vegan seafood: New Wave Foods and Ocean Hugger Foods enter US institutions as part of the ‘Healthy for Life 20 by 20’ initiative

Vegan prawns and plant-based raw tuna are free from marine toxins, high mercury levels & contaminants found in polluted ocean fish farms.