Dr Morgaine Gaye

Morgaine consults, develops new products and ideas, writes articles/ trend reports/books, gives public, university and corporate lectures on specific food trends, and she develops new ideas for food-related TV and radio programmes. She researches on all elements of the eating experience from mouth-feel and texture to olfactory perception. She consults to leading blue chip food companies and manufacturers, delivering bespoke trend briefings and NPD ideation. Her academic research papers have been published in a number of journals. Morgaine’s chapter on the Architecture of Scent is published in Royal Academy of Art book, Interior Futures published by Crucible Press, 2019. Her book Fashion to Fork – Why We Eat What We Eat was published in 2023.