Dr Morgaine Gaye is a Food Futurologist.
Morgaine looks at food and eating from a social, cultural, economic, trend, branding and geo-political perspective.
As a Food Futurologist, Morgaine explores all the facets of food; future food trends, why we eat what we eat, believe what we believe and what the future of food looks like.
She is a director of the first food trend research compendium and has her own health-food product range of functional food blends called Dr Gaye, which are sold globally on-line.
Her work involves running ideation sessions, consulting to food companies, developing new products and ideas; writing articles/ trend reports; delivering keynote speeches on specific food trends and doing research on all elements of the eating experience from mouth-feel to olfactory perception.
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.
In 2016, Morgaine delivered ‘It Doesn’t Make Any Scents’ at TEDx
Dr 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, Dr Morgaine Gaye is one of the two Futurologists giving consumers ideas about how we may celebrate and share together in 2050.
Part of her work in the food space involves haptic experiences such as touch, mouth feel texture and scent. 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 Gaye speaks about future food trends in an engaging and visual way.
Her presentations include information relating to technology, beauty, health, consumer behaviour, packaging and mouth feel perception.
As a Food Futurologist, she draws on cross-cultural analysis from interiors, fashion, geo-politics and aspirational trends. With over 10 years’ experience in presenting to FTSE 100 international audiences, Morgaine discusses global macro trends and how they shape and impact what we will be consuming in the future, and why.
Popular speaking topics include:
- Future / Trends of Food
- Future / Trends of Confectionary
- Future / Trends of Drinks
- Future / Trends of Snacking
- Olfactory perception and future of scent
- Lifestyle trends
Typically, Morgaine creates and presents a specific slide deck which aims to inspire and surprise, with circa 220 images per 1 hr presentation!