Empowering the brands of tomorrow
As seen in
A NEW CONSUMER
Consumerism has changed for the better
The rise of the ‘Conscious Consumer’, and a desire to understand the origins and journey products have been on. Retail is dramatically changing in response, with retailers seeking out innovative products and brands that meet consumer needs.
3 / 5
millennials believe their purchasing can make a difference to the world
Challenger brands are delivering innovation
Founder-led challenger brands are becoming the new household staples. Created with passion and pride, these brands are fundamentally shifting the industry, delivering on the innovation consumers are demanding.
what we do
Young Foodies empowers the brands of tomorrow to thrive
We believe that the best products and brands should succeed, and we exist to make that happen. With a Community of the fastest growing, most exciting brands, and unique services designed to unlock their next stage of growth, Young Foodies is at the centre of the challenger ecosystem.
Our Community is the hub for the most exciting and disruptive brands from our entire network.
If you value collaboration over competition, apply now to access events, forums, exclusive perks, discounts and be a part of an incredibly exciting force.
Our specialised business services enable high-growth consumer brands to unlock growth and thrive.
We give our brands the best teams, reliable supply chains, access to investment and much more.
Founders trust us
Trusted to help across all business areas
GROW WITH US
Unlock your next stage of growth
Challenger brands are by definition ambitious, but for this to translate into success requires a robust growth plan. Through our unique position supporting hundreds of brands, we have observed the common challenges and how they can be overcome.
Find out more about our Growth Model to understand and plot your path to growth.
Explore our latest industry insights
In this special ‘from-home’ episode, Thea and Andy address the economical and mental health challenges faced by the food &
By Chris Green (This article originally appeared in Speciality Food Magazine on 16 March, 2020) “I must admit from the