Our Work

We have the privilege of working with some of the world's top brands. Here's a quick overview of some of our work.

American Express

  • We worked on an insight brief to help American Express update its global brand positioning to take into account the changing status of status.
  • We used stakeholder workshops, supplemented with international consumer insight research, to segment the brand’s target market by core personal values.
  • The outcome was the successful global brand repositioning of the American Express brand around creative values, manifested in the Long Live Dreams campaign.

Bacardi-Martini

  • We’ve been insight and innovation partners with Bacardi since 1999, working both in domestic markets and globally.
  • UK innovation projects have included ready-to-drink, mid and full-proof spirits plus new category development.
  • Global positioning and innovation work has ranged from white and dark rums, including in-market and experiential development, through to aperitifs and whisky.

Nestlé

  • We’ve worked with Nestlé on insight and innovation projects since 2000, across both food and confectionery divisions.
  • Our insight work has included consumer trends development, to ground business strategy, and brand positioning projects on KitKat, Rowntree and After Eight.
  • Our innovation work has covered chilled desserts, confectionery brand development and new category development (including a new better-for-you confectionery range).

LVMH

  • We worked with LVMH on an insight brief to develop a new brand positioning for the relaunch of Krug, the world’s best champagne.
  • We used expert interviews and ran a series of stakeholder workshops to uncover a deeper level of insight.
  • The result was the successful brand relaunch of Krug, with a compelling new brand positioning.

GSK

  • We worked with the GSK team to develop a new brand positioning for Aquafresh, the leading oral care brand.
  • Using a combination of expert interviews, insight mind maps and stakeholder workshops, we identified a shortlist of new competitive territories that the brand could own.
  • The outcome was the successful repositioning of Aquafresh, which has since spawned a series of new product launch initiatives.

Masterfoods

  • We have worked across a whole range of human and pet food innovation with Masterfoods since 1999.
  • Food innovation projects have included ice cream development, cooking sauces and occasion-based innovation.
  • Pet food innovation projects have covered both dry dog and cat food, snacks and treats development for both cats and dogs (across the Whiskas, Pedigree and Frolic brands)

Müller

  • We’ve been working with the marketing and innovation teams at Müller, both to revitalise existing brands and to develop new ones.
  • The development briefs have spanned new brands, new categories and blue-sky innovation.
  • We’ve also participated in departmental and brand planning sessions, offering insights on both consumer trends and innovation critical success factors.

ABInBev

  • We have run innovation projects for InBev both globally and in local markets.
  • Global projects have included new needs-based innovation, primary and secondary packaging, and technology-based innovation.
  • Local market projects have included both blue-sky work for the UK, and beer brand innovation with the Canadian team (Labatt’s).

SC Johnson

  • We worked on an innovation brief to create a functionally superior second generation liquid-electric air freshener.
  • Using insight mapping techniques, we identified that the fragrance from liquid-electric air fresheners tends to concentrate around the plug.
  • So we helped to develop Glade Circul’air, a liquid-electric air freshener with a silent fan to ensure a fresh fragrance is circulated quickly and evenly.

Kraft

  • We worked with the Kraft team to help re-engineer Bird’s Custard (the country’s oldest grocery brand) to increase its 21st century relevance, before its sale to Premier Foods in 2005.
  • Using generation, selection and Pioneer Panels research techniques, we established that personal indulgence combined with nostalgic warmth could help to re-energise brand appeal.
  • The subsequent launch was Bird’s Liquid Custard, made with dairy cream and sold fresh from the chiller, boosting parent brand awareness and perceptions.