PPL News

PPL Insights are committed to delivering a high quality service to our clients and business partners.

In these challenging times, PPL Insights has business continuity plans in place that will ensure we will make every effort to keep your projects running smoothly.

PPL Insights are at Impact 2020 - we’d love to hear about any research challenges you’re currently facing, as well as discuss how our services can help you in these challenging times.

PPL Insights will continue to be your valued research partner and it’s business as usual for 2020.

Laura Hannibal has been promoted to Senior Research Executive.

PPL Insights’ Managing Director Yvonne Taylor is to stand for election to join the Market Research Society Main Board.

Yvonne Taylor is attending the Food & Drink Science, Tech & Formulation Conference.

Steph’s talk will be addressing what the future will look like for sensory and consumer science.

PPL Insights’ Steph Mitchell has been awarded Chartered Scientist status by the IFST.

PPL's Yvonne Taylor, Mark Lifton, Audrey Bell, Simon Howitt, Stace Gothard and Laura Hannibal will be at Food Matters Live from 19–20 November 2019.

PPL Insights is proud to announce that, following an extensive audit, it has been awarded its certification for ISO27001 :2013.

PPL Insights raises £267.75 for Macmillan Cancer Research.

PPL Insight Research Executive, Harry Wootton, has passed the MRS Advanced Certificate.

PPL Insights will be at Food Matters Live.

Lisa Creaye-Griffin has joined our sensory team as a Sensory Technician.

Summer Shayne has joined our team as a Trainee Research Executive.

PPL Insights had a great time at the recent 13th Pangborn Sensory Science Symposium in Edinburgh.

PPL Insights are looking for a full time Market Research Executive.

PPL Insights are seeking a full time Sensory Technician (temporary).

As SSG Chair, PPL Insights’ Senior Sensory Manager, Steph Mitchell, will be attending the 13th Pangborn symposium alongside Yvonne Taylor (Managing Director) and Gill Lunn (Director).