The Food & Drink Business Podcast: Recent Episodes
Yaffa Media
Food & Drink Business delivers the industry’s most in-depth news and editorial coverage of Australia’s food and beverage sector. The Food & Drink Business podcast is one part of our multi-media platform, which provides: the latest news; expert opinion and business advice; insightful reports on industry issues and trends; new products; the latest research and technology developments; and regulatory updates. Tune in for entertaining and informative interviews with industry leaders, change drivers and experts across all aspects of the country’s leading manufacturing sector.
In this episode, Food & Drink Business editor Kim Berry is joined by start-up Naked Rivals co-founder, Andrew Gordon.
From the kernel of an idea to the relentless anxiety of bringing that idea to fruition, Andrew shares the highs and lows of launching Naked Rivals – a frozen citrus product range that upcycles ‘ugly fruit’ and provides cost-effective convenience year-round.
We talk about the willingness of people in the industry to share their knowledge and experience, and the value that comes from those connections.
Andrew takes us through the key steps of starting a business before we turn to the intense stress and relentlessness of getting a company off the ground. The path to securing capital can be brutal and Naked Rivals has experienced it firsthand.
We wrap up by looking down the road for the company and the power of dogged determination. It is a heartfelt, vulnerable, and brutally honest insight into the reality of being a start-up.
LINKS:
Sponsored by CommBank
commbank.com.au/manufacturing
Naked Rivals
www.nakedrivals.com.au
The Food & Drink Business Podcast is produced by Southern Skies Media on behalf of Food & Drink Business, owned and published by Yaffa Media (www.foodanddrinkbusiness.com.au).
The views of the people featured on this podcast do not necessarily represent the views of Food & Drink Business, Yaffa Media, or the guest’s employer. The contents are copyright by Yaffa Media.
If you wish to use any of this podcast’s audio, please contact Food & Drink Business via their website www.foodanddrinkbusiness.com.au or send an email to editor@foodanddrinkbusiness.com.au
Host: Kim Berry
MC: Grant McHerron
Producer: Steve Visscher
Editor: Chris Visscher
Food & Drink Business - © 2024
In this episode, Food & Drink Business editor Kim Berry is joined by Maria Christina, National Manager of Manufacturing & Wholesale Trade, Commonwealth Bank and the CEO of That’s Amore Cheese, Marco Alghisi, to discuss the current state of Australia’s food and beverage manufacturing industry.
We hinge the discussion off CommBank’s latest Food & Beverage Manufacturing Insights Report, with Maria providing insights into manufacturers’ plans for productivity investments, improved efficiencies, and how they are navigating higher energy prices, inflation, and the cost-of-living crisis.
Marco provides a first-hand lens on the current market as well as sharing his experiences working in leadership roles around the world.
The conversation turns to sustainability and what companies are doing to meet consumer expectations and regulations.
LINKS:
Sponsored by CommBank
commbank.com.au/manufacturing
The Food & Drink Business Podcast is produced by Southern Skies Media on behalf of Food & Drink Business, owned and published by Yaffa Media (www.foodanddrinkbusiness.com.au).
The views of the people featured on this podcast do not necessarily represent the views of Food & Drink Business, Yaffa Media, or the guest’s employer. The contents are copyright by Yaffa Media.
If you wish to use any of this podcast’s audio, please contact Food & Drink Business via their website www.foodanddrinkbusiness.com.au or send an email to editor@foodanddrinkbusiness.com.au
Host: Kim Berry
MC: Grant McHerron
Producer: Steve Visscher
Things you should know:
Guests featured in the podcast are speaking from their personal experiences only. As this podcast has been prepared without considering your objectives, financial situation or needs, you should, before acting on the content, consider its appropriateness to your circumstances. CommBank does not necessarily endorse the views of a particular individual or guarantee the accuracy of the information provided.
Any opinions, conclusions or recommendations made are subject to change without notice. Projects and forecasts are based on a number of assumptions and estimates and are subject to contingencies. Commonwealth Bank does not accept any liability for loss or damage arising out of the use of all or any part of the research.
The CommBank Manufacturing insights report can be found by searching CommBank Manufacturing Insights on the CommBank website.
©2024 Commonwealth Bank of Australia ABN 48 123 123 124 AFSL and Australian credit licence 234945.
In this episode, Food & Drink Business editor Kim Berry is joined by Sam Oakden from End Food Waste Australia to discuss the latest global and local initiatives to reduce food waste.
Sam provides an update on what is happening in the US and EU and the differences in approach between them. The US has just launched a voluntary agreement model, while the EU is putting legislation in place to advance its efforts.
We talk about the success of the Australian Food Pact and how it works with members to achieve ambitious but realistic goals. This links into the importance of collaboration across industry and with competitors.
From there we talk about how End Food Waste Australia is the largest food waste research body in the world and one of the only research bodies that is attached to the agency delivering the interventions.
Before we wrap up, Sam explains what the sector action plans are and their importance in providing sector specific solutions based on research and data.
LINKS:
Sponsored by CommBank
commbank.com.au/manufacturing
End Food Waste Australia
endfoodwaste.com.au/
The Food & Drink Business Podcast is produced by Southern Skies Media on behalf of Food & Drink Business, owned and published by Yaffa Media (www.foodanddrinkbusiness.com.au).
The views of the people featured on this podcast do not necessarily represent the views of Food & Drink Business, Yaffa Media, or the guest’s employer. The contents are copyright by Yaffa Media.
If you wish to use any of this podcast’s audio, please contact Food & Drink Business via their website www.foodanddrinkbusiness.com.au or send an email to editor@foodanddrinkbusiness.com.au
Host: Kim Berry
MC: Grant McHerron
Producer: Steve Visscher
Editor: Chris Visscher
In this episode, Food & Drink Business editor Kim Berry is joined by Australian Food & Grocery Council (AFGC) CEO, Tanya Barden, to discuss the current state of play for Australia’s food and grocery sector.
Tanya gives us an overview of the challenges faced by the industry with increased cost pressures, ageing assets, and a lack of investment. We discuss the role of government grants and tax incentives to invest in Australia’s production capabilities, and the lack of representation of the sector in the Future Made in Australia strategy.
We explore the many inquiries underway in Australia, focussing on the Food and Grocery Code of Conduct Review. Tanya explains the potential to improve relationships between retailers and suppliers, implications if the code becomes mandatory, and her concerns about unintended consequences of some suggestions being considered. We also look at the global market, touch on novel foods and consider the current review of the Food Standards Australia New Zealand Act.
We wrap up by discussing the Council's continued efforts to improve advocacy, industry insights, and reporting trends to its members.
LINKS:
Sponsored by CommBank
commbank.com.au/manufacturing
Australian Food & Grocery Council:
www.afgc.org.au
The Food & Drink Business Podcast is produced by Southern Skies Media on behalf of Food & Drink Business, owned and published by Yaffa Media (www.foodanddrinkbusiness.com.au).
The views of the people featured on this podcast do not necessarily represent the views of Food & Drink Business, Yaffa Media, or the guest’s employer. The contents are copyright by Yaffa Media.
If you wish to use any of this podcast’s audio, please contact Food & Drink Business via their website www.foodanddrinkbusiness.com.au or send an email to editor@foodanddrinkbusiness.com.au
Host: Kim Berry
MC: Grant McHerron
Producer: Steve Visscher
Editor: Chris Visscher
Food & Drink Business - © 2024
In this episode, Food & Drink Business editor Kim Berry is joined by the federal MP Meryl Swanson to discuss the findings and recommendations from the recent House Standing Committee on Agriculture inquiry into food security. As chair of the inquiry, Meryl expands on just some of the 35 recommendations and Australia’s food system.
We start off discussing the recommendations for a National Food Plan, a Minister for Food supported by a National Food Council and a National Food Supply Chain Map. Meryl explains these concepts were rated as most important by the majority of people fronting the committee and submissions.
She talked about the complexity of the deceptively simple term ‘paddock to plate’, and the policy challenges for the sector because it crosses a few portfolios and risks ‘falling through the cracks’.
Meryl explains how these would be implemented, with the National Food Council being an expert advisory panel on all matters related to the food system. She talks about the importance of the Minister and associated functions to sit within the Department of Prime Minister and Cabinet and have ‘clout’ because of the critical role of the food system.
We wrap up by reviewing the suggested tax breaks to businesses who donate food and reduce food wastage, how the plan can foster industry collaboration and innovation, and the next steps for the federal report.
LINKS:
Sponsored by CommBank
commbank.com.au/manufacturing
Australian Food Story: Feeding the Nation and Beyond
www.aph.gov.au/Parliamentary_Business/Committees/House/Agriculture/FoodsecurityinAustrali/Report
Food Security Inquiry delivers report, recommends Food Waste Tax: www.foodanddrinkbusiness.com.au/news/food-security-inquiry-delivers-report-recommends-food-waste-tax
The Food & Drink Business Podcast is produced by Southern Skies Media on behalf of Food & Drink Business, owned and published by Yaffa Media (www.foodanddrinkbusiness.com.au).
The views of the people featured on this podcast do not necessarily represent the views of Food & Drink Business, Yaffa Media, or the guest’s employer. The contents are copyright by Yaffa Media.
If you wish to use any of this podcast’s audio, please contact Food & Drink Business via their website www.foodanddrinkbusiness.com.au or send an email to editor@foodanddrinkbusiness.com.au
Host: Kim Berry
MC: Grant McHerron
Producer: Steve Visscher
Editor: Chris Visscher
Food & Drink Business - © 2024
In this episode, Food & Drink Business editor Kim Berry is joined by Food Futurist, Tony Hunter, to discuss some of the latest food tech developments around the world and their potential impacts on food and beverage R&D.
Kim and Tony catch up on the same day Australian cultivated meat company, Vow, revealed it has created an entire new animal made purely to eat and received approval in Singapore.
We move swiftly into mouse neurons and cyborg computer chips being used for smell, to cultivation techniques used to create meat being used to do so with plants such as cocao and coffee trees, and then onto the potential of AI in food and beverage formulations, before landing on how technology is answering the call for a circular economy by helping develop upcycling processes for food waste.
LINKS:
Sponsored by CommBank
commbank.com.au/manufacturing
Tony Hunter's Future of Food
futuristforfood.com
Quailia: Vow forges ahead, cultivating “entirely new animal”
www.foodanddrinkbusiness.com.au/news/quailia-vow-forges-ahead-cultivating-entirely-new-animal
The Food & Drink Business Podcast is produced by Southern Skies Media on behalf of Food & Drink Business, owned and published by Yaffa Media (www.foodanddrinkbusiness.com.au).
The views of the people featured on this podcast do not necessarily represent the views of Food & Drink Business, Yaffa Media, or the guest’s employer. The contents are copyright by Yaffa Media.
If you wish to use any of this podcast’s audio, please contact Food & Drink Business via their website www.foodanddrinkbusiness.com.au or send an email to editor@foodanddrinkbusiness.com.au
Host: Kim Berry
MC: Grant McHerron
Producer: Steve Visscher
Editor: Chris Visscher
Food & Drink Business - © 2024
In this episode, Food & Drink Business editor Kim Berry is joined by the chair of SPC and executive chair of Perpetuity Capital, Hussein Rifai, and the recently announced director of SPC and managing director of Perpetuity Consulting, former CEO Asahi Beverages, Robert Iervasi.
The pair walk us through the characteristics of a business advisory firm and the services they offer. Throughout the discussion, we get an insight into how their work with clients to raise capital and reduce or eliminate debt, list on the ASX, manage major purchases, and improve profits.
We discuss purposes and strategies behind acquisitions, the importance of planning for short- and long-term goals and preparing for challenges in advance. We also look at why companies look to list on the stock exchange and the factors that must be considered.
LINKS:
Perpetuity Capital
www.perpetuity.com.au
The Food & Drink Business Podcast is produced by Southern Skies Media on behalf of Food & Drink Business, owned and published by Yaffa Media (www.foodanddrinkbusiness.com.au).
The views of the people featured on this podcast do not necessarily represent the views of Food & Drink Business, Yaffa Media, or the guest’s employer. The contents are copyright by Yaffa Media.
If you wish to use any of this podcast’s audio, please contact Food & Drink Business via their website www.foodanddrinkbusiness.com.au or send an email to editor@foodanddrinkbusiness.com.au
Host: Kim Berry
MC: Grant McHerron
Producer: Steve Visscher
Editor: Chris Visscher
Food & Drink Business - © 2024
In this episode, Food & Drink Business editor Kim Berry is joined by Murray Cod Australia CEO, Ross Anderson, and Luke Piccolo, the co-owner and head chef of Limone restaurant in Griffith, New South Wales. The discussion is about Aquna Sustainable Murray Cod, a world leader in sustainable aquaculture.
Ross gives us an overview of how Murray Cod farming was pioneered by Matt Ryan in Australia, which resulted in a successful, highly scalable farming process with low labour costs that delivers high quality produce. Luke shares his experience working with Aquna, the initial challenge of changing consumer perceptions of Murray Cod, and the exponential growth in its popularity as more people tasted it.
We also get a detailed insight into how technology and processes have been revolutionised since the creation of the first pond, with Murray Cod Australia now running 50 ponds, three hatcheries, and 90 staff, and its intentions to grow its production to 10,000 tonnes by 2030.
We wrap up by reviewing the booming global market of aquaculture, how sustainability is embedded in the business, and the ways in which Luke minimises food waste and maximises flavour in the Limone kitchen.
LINKS:
The Hive Awards: www.thehiveawards.com.au/
Aquna Sustainable: aquna.com/
The Food & Drink Business Podcast is produced by Southern Skies Media on behalf of Food & Drink Business, owned and published by Yaffa Media (www.foodanddrinkbusiness.com.au).
The views of the people featured on this podcast do not necessarily represent the views of Food & Drink Business, Yaffa Media, or the guest’s employer. The contents are copyright by Yaffa Media.
If you wish to use any of this podcast’s audio, please contact Food & Drink Business via their website www.foodanddrinkbusiness.com.au or send an email to editor@foodanddrinkbusiness.com.au
Host: Kim Berry
MC: Grant McHerron
Producer: Steve Visscher
Editor: Chris Visscher
Food & Drink Business - © 2024
In this episode, Food & Drink Business editor Kim Berry, talks to Unilever Australia & New Zealand general counsel, company secretary, and head of B Corp, David Dwyer, about how and why the ANZ business set out to become a B Corp.
We start by unpacking what the rigorous certification process involves and the five categories that are assessed to become a B Corp: Environment, Workers, Community, Customers and Governance.
The discussion gives us insight into the two-year journey Unilever ANZ went through to achieve the certification, the challenges it encountered in gathering data, and the surprises David and the team found along the way.
We wrap up by reviewing the impact of the achievement on the company and its employees.
The Food & Drink Business Podcast is produced by Southern Skies Media on behalf of Food & Drink Business, owned and published by Yaffa Media (www.foodanddrinkbusiness.com.au).
The views of the people featured on this podcast do not necessarily represent the views of Food & Drink Business, Yaffa Media, or the guest’s employer. The contents are copyright by Yaffa Media.
If you wish to use any of this podcast’s audio, please contact Food & Drink Business via their website www.foodanddrinkbusiness.com.au or send an email to editor@foodanddrinkbusiness.com.au
Host: Kim Berry
MC: Grant McHerron
Producer: Steve Visscher
Food & Drink Business - © 2024
In this episode, Food & Drink Business editor Kim Berry talks to Cormac Henry from Mintel about their recently released global Food & Drink trends for 2024.
We explore the four primary trends of consumers prioritising healthy ageing, processes they can trust, inexpensive environmental sustainability, and opportunities for convenience. We assess the health focused consumer behaviours of ageing generations, stigmas surrounding highly processed foods such as plant-based alternatives, and the increased utilisation of technology and quick meals to provide convenience.
We wrap up by exploring the rapid onset of AI, and companies who are capitalising on viral moments to market their products within a very short time frame.
LINKS:
Mintel's Global Food & Drink Trends for 2024:
www.mintel.com/food-and-drink-market-news/global-food-and-drink-trends/
The Food & Drink Business Podcast is produced by Southern Skies Media on behalf of Food & Drink Business, owned and published by Yaffa Media (www.foodanddrinkbusiness.com.au).
The views of the people featured on this podcast do not necessarily represent the views of Food & Drink Business, Yaffa Media, or the guest’s employer. The contents are copyright by Yaffa Media.
If you wish to use any of this podcast’s audio, please contact Food & Drink Business via their website www.foodanddrinkbusiness.com.au or send an email to editor@foodanddrinkbusiness.com.au
Host: Kim Berry
MC: Grant McHerron
Producer: Steve Visscher
Editor: Chris Visscher
Food & Drink Business - © 2023
In this episode, Food & Drink Business editor Kim Berry talks to Roberto Carbone from Cucina Classica about his experience with food, from his family’s delis and own enterprises in restaurants and cafés to his ready meal business today.
Roberto shares the experience and process of licensing one of his products – lasagne – with the feline movie star Garfield, the dramatic impact of Covid, the speed with which the company managed to pivot. Roberto shares his insights on the rise of ready meals and their appeal across most age groups plus some of the future trends he’s expecting to see.
LINKS:
Cucina Classica gets Garfield's lick of approval
www.foodanddrinkbusiness.com.au/news/cucina-classica-gets-garfield-s-lick-of-approval
The Food & Drink Business Podcast is produced by Southern Skies Media on behalf of Food & Drink Business, owned and published by Yaffa Media (www.foodanddrinkbusiness.com.au).
The views of the people featured on this podcast do not necessarily represent the views of Food & Drink Business, Yaffa Media, or the guest’s employer.
The contents are copyright by Yaffa Media.
If you wish to use any of this podcast’s audio, please contact Food & Drink Business via their website www.foodanddrinkbusiness.com.au or send an email to editor@foodanddrinkbusiness.com.au
Host: Kim Berry
MC: Grant McHerron
Producer: Steve Visscher
Editor: Chris Visccher
Food & Drink Business - © 2023
In this episode, Food & Drink Business editor Kim Berry talks to plant protein food manufacturer Harvest B’s co-founders Kristi Riordan and Alfred Lo about their aim to provide locally sourced plant-based meat and alternative proteins to Australian food manufacturers.
We discuss the cost, taste, and textures of plant based proteins, with a focus on consumer habits, current market costs, and the processes that the proteins undergo. Kristi gives us a breakdown of how Harvest B developed its shelf stable products, the challenges its faced, and the current trends in the Australian market. We also get an insight into how producers are engaging with Harvest B, how access to animal protein has been disrupted, and the blending of plant and animal proteins.
We wrap up by getting a sneak peek into Harvest B’s upcoming products.
LINKS:
Harvest B: https://www.harvestb.io/
The Food & Drink Business Podcast is produced by Southern Skies Media on behalf of Food & Drink Business, owned and published by Yaffa Media (www.foodanddrinkbusiness.com.au).
The views of the people featured on this podcast do not necessarily represent the views of Food & Drink Business, Yaffa Media, or the guest’s employer. The contents are copyright by Yaffa Media.
If you wish to use any of this podcast’s audio, please contact Food & Drink Business via their website www.foodanddrinkbusiness.com.au or send an email to editor@foodanddrinkbusiness.com.au
Host: Kim Berry
MC: Grant McHerron
Producer: Steve Visscher
Food & Drink Business - © 2023
In this episode, Food & Drink Business editor Kim Berry talks to Fever Tree MD ANZ, Andy Gaunt, about the company and how it disrupted the little thought about market of mixer drinks.
The discussion explores the history behind Fever Tree and its impending 20-year anniversary, and its focus on developing tonic waters – and other mixers – that are the best support act for gin and other spirits. We also get insights into how their tonics are produced, the logistics behind their global distribution network, and some exciting news about its presence in Australia.
We wrap up by discussing the science behind carbonation and Fever Tree’s new line of cocktail mixers.
LINKS:
Fever-Tree Australia: https://fever-tree.com/en_AU
The Food & Drink Business Podcast is produced by Southern Skies Media on behalf of Food & Drink Business, owned and published by Yaffa Media (www.foodanddrinkbusiness.com.au).
The views of the people featured on this podcast do not necessarily represent the views of Food & Drink Business, Yaffa Media, or the guest’s employer. The contents are copyright by Yaffa Media.
If you wish to use any of this podcast’s audio, please contact Food & Drink Business via their website www.foodanddrinkbusiness.com.au or send an email to editor@foodanddrinkbusiness.com.au
Host: Kim Berry
MC: Grant McHerron
Producer: Steve Visscher
Editor: Chris Visscher
Food & Drink Business - © 2023
In this episode, Food & Drink Business editor Kim Berry talks to the founders of ‘attention strategy agency’ Stanley House Studios, David Wasserman and George Redmond. The pair share their experience and insights working with food and beverage companies and brands to grow consumer awareness and market share.
We discuss the chicken/egg dilemma regarding the timing of launching a campaign for a young brand and where to allocate funds and resources. David and George recount brand activations and ongoing content creation, looking at how the industry is constantly changing and the need to be agile.
The pair provide a glimpse into the world of algorithms and ways to finely target a campaign for success.
LINKS:
Stanley House Studios: https://www.stanleyhousestudios.com.au/
The Food & Drink Business Podcast is produced by Southern Skies Media on behalf of Food & Drink Business, owned and published by Yaffa Media (www.foodanddrinkbusiness.com.au).
The views of the people featured on this podcast do not necessarily represent the views of Food & Drink Business, Yaffa Media, or the guest’s employer. The contents are copyright by Yaffa Media.
If you wish to use any of this podcast’s audio, please contact Food & Drink Business via their website www.foodanddrinkbusiness.com.au or send an email to editor@foodanddrinkbusiness.com.au
Host: Kim Berry
MC: Grant McHerron
Producer: Steve Visscher
Editor: Chris Visscher
Food & Drink Business - © 2023
In this episode, Food & Drink Business editor Kim Berry is joined by Bronwyn Cheng, Head of World Foods ANZ at General Mills, to talk about its iconic Old El Paso range.
We get an insight into Bronwyn’s journey to her current position in food and marketing, as well as Old El Paso’s market leadership in Australia. The discussion explores the popularity of its products, how Cheng and her team keep a heritage brand fresh and retain its consumer appeal and loyalty.
We wrap up quizzing Bronwyn on how to eat a taco without making a mess, and take a snapshot of some of General Mills other brands.
LINKS:
General Mills: https://www.generalmills.com.au/
Old El Paso: https://www.oldelpaso.com.au/
The Food & Drink Business Podcast is produced by Southern Skies Media on behalf of Food & Drink Business, owned and published by Yaffa Media (www.foodanddrinkbusiness.com.au).
The views of the people featured on this podcast do not necessarily represent the views of Food & Drink Business, Yaffa Media, or the guest’s employer.
The contents are copyright by Yaffa Media.
If you wish to use any of this podcast’s audio, please contact Food & Drink Business via their website www.foodanddrinkbusiness.com.au or send an email to editor@foodanddrinkbusiness.com.au
Host: Kim Berry
MC: Grant McHerron
Producer: Steve Visscher
Food & Drink Business - © 2023
In this episode, Food & Drink Business editor Kim Berry talks to Coco & Lucas founder and CEO Diem Fuggersberger and managing director David Vu. In a wide-ranging conversation, Diem and David share the experience from start-up to leading national ready meal business.
Diem and David recount the experience of getting started in 2016, the challenges Covid presented for the growing business, and the company's mission in developing plant-based and allergen free meals.
LINKS:
Coco & Lucas
https://cocoandlucas.com.au/about/
Food & Drink latest news
https://www.foodanddrinkbusiness.com.au/news
The Food & Drink Business Podcast is produced by Southern Skies Media on behalf of Food & Drink Business, owned and published by Yaffa Media (www.foodanddrinkbusiness.com.au).
The views of the people featured on this podcast do not necessarily represent the views of Food & Drink Business, Yaffa Media, or the guest’s employer. The contents are copyright by Yaffa Media.
If you wish to use any of this podcast’s audio, please contact Food & Drink Business via their website www.foodanddrinkbusiness.com.au or send an email to editor@foodanddrinkbusiness.com.au
Host: Kim Berry
MC: Grant McHerron
Editor: Chris Visscher
Producer: Steve Visscher
Food & Drink Business - © 2023
In this episode, Food & Drink Business editor Kim Berry is joined by the co-founders of functional beverage Ārepa, Angus Brown and Zachary Robinson, to talk about the science and steps needed to make a beverage truly beneficial.
We discuss the rapid growth of the market with a focus on nutritional drinks that aim to improve brain health, as well as boosts in energy and immunity. We get an insight into the development of Arepa, and the possible benefits it can provide to those with ADHD, dementia, and other neurological conditions, all whilst being natural and caffeine free.
We also explore how Ārepa delivers the therapeutic doses required, as well as the logistics associated with conducting clinical studies, securing supply chains, and ensuring that the product is accessible to consumers.
LINKS:
The brain food berry
www.foodanddrinkbusiness.com.au/news/the-brain-food-berry
Ārepa raises $2.96m, international growth focus
www.foodanddrinkbusiness.com.au/news/repa-raises-2-96m-international-growth-focus
New nootropic beverage to clear your mind
www.foodanddrinkbusiness.com.au/new-in-store/new-nootropic-beverage-to-clear-your-mind
List of clinical studies used to inform the development of Arepa:
www.drinkarepa.com.au/pages/clinical-research
The Food & Drink Business Podcast is produced by Southern Skies Media on behalf of Food & Drink Business, owned and published by Yaffa Media (www.foodanddrinkbusiness.com.au).
The views of the people featured on this podcast do not necessarily represent the views of Food & Drink Business, Yaffa Media, or the guest’s employer. The contents are copyright by Yaffa Media.
If you wish to use any of this podcast’s audio, please contact Food & Drink Business via their website www.foodanddrinkbusiness.com.au or send an email to editor@foodanddrinkbusiness.com.au
Host: Kim Berry
MC: Grant McHerron
Editor: Chris Visscher
Producer: Steve Visscher
Food & Drink Business - © 2023
In this episode, Food & Drink Business editor Kim Berry is joined by Emma Stride and Ali Farid from Kerry APMEA, to talk about consumer tastes for sweetness.
We discuss consumer behaviours in relation to sugar consumption, with a focus on amount, type and products. We also get an insight into Kerry’s Sensibly Sweet campaign to inform businesses, and how regulations controlling sugar in foods changes the palette of a culture. The discussion explores functional ingredients and the flavour implications they can have on products, and the increased focus on health triggered by the COVID-19 pandemic.
We wrap up by getting an insight into the culture and process behind Kerry’s research, and the experiences of Emma and Ali pursuing the research of taste and nutrition.
LINKS:
Sensibly Sweet Campaign
www.explore.kerry.com/sweetness-research.html
Registration for foodpro2023 now open
www.foodanddrinkbusiness.com.au/foodpro/registration-for-foodpro2023-now-open
The Food & Drink Business Podcast is produced by Southern Skies Media on behalf of Food & Drink Business, owned and published by Yaffa Media (www.foodanddrinkbusiness.com.au).
The views of the people featured on this podcast do not necessarily represent the views of Food & Drink Business, Yaffa Media, or the guest’s employer. The contents are copyright by Yaffa Media.
If you wish to use any of this podcast’s audio, please contact Food & Drink Business via their website www.foodanddrinkbusiness.com.au or send an email to editor@foodanddrinkbusiness.com.au
Host: Kim Berry
MC: Grant McHerron
Producer: Steve Visscher
Food & Drink Business - © 2023
In this episode, Food & Drink Business editor Kim Berry is joined by the co-founder and CEO of incubator and accelerator program Seedlab Australia, Hazel MacTavish-West, to discuss what it takes to help a micro business grow and succeed.
We explore how Seedlab works with food, drink, personal and home care product businesses to get their products onto supermarket shelves. Hazel gives us an insight into their Bootcamp Incubator and Cultivate Accelerator programs, and the lessons and experiences that businesses can expect.
The discussion also explores the trends that consumers and businesses can expect in the sustainable product market.
LINKS:
www.seedlabaustralia.com.au/
The Food & Drink Business Podcast is produced by Southern Skies Media on behalf of Food & Drink Business, owned and published by Yaffa Media (www.foodanddrinkbusiness.com.au).
The views of the people featured on this podcast do not necessarily represent the views of Food & Drink Business, Yaffa Media, or the guest’s employer. The contents are copyright by Yaffa Media.
If you wish to use any of this podcast’s audio, please contact Food & Drink Business via their website www.foodanddrinkbusiness.com.au or send an email to editor@foodanddrinkbusiness.com.au
Host: Kim Berry
MC: Grant McHerron
Producer: Steve Visscher
Food & Drink Business - © 2023
In this episode, Food & Drink Business editor Kim Berry talks to Young Henrys Brewing Company co-founder and gentleman at large, Oscar McMahon.
The pair discuss the brewery’s recent B Corp certification and how it fits into the company’s over-arching mission to both save the planet one beer at a time and support the community that supports it.
Oscar explains the success of its carbon emission reduction project with the University of Technology Sydney Climate Change Cluster, and the potential for it to be implemented across the brewing sector.
The episode wraps up with a look at all the other projects and programs run by Young Henrys that touch all aspects of the business.
LINKS:
Young Henrys secures B Corp certification
www.foodanddrinkbusiness.com.au/news/young-henrys-secures-b-corp-certification
The Food & Drink Business Podcast is produced by Southern Skies Media on behalf of Food & Drink Business, owned and published by Yaffa Media (www.foodanddrinkbusiness.com.au).
The views of the people featured on this podcast do not necessarily represent the views of Food & Drink Business, Yaffa Media, or the guest’s employer. The contents are copyright by Yaffa Media.
If you wish to use any of this podcast’s audio, please contact Food & Drink Business via their website www.foodanddrinkbusiness.com.au or send an email to editor@foodanddrinkbusiness.com.au
Host: Kim Berry
MC: Grant McHerron
Producer: Steve Visscher
Food & Drink Business - © 2023
In this episode, Food & Drink Business editor Kim Berry is joined by Michele Stansfield, Co-Founder and CEO of precision fermentation start-up Cauldron, to discuss how the company is unlocking the next evolution of the way we produce food, feed, and fibre globally. Michele outlines how Cauldron has created a continuous hyper-fermentation platform, which is highly efficient, lower in costs, and reduces commercial risk.
LINKS:
Cauldron set to supercharge precision fermentation
www.foodanddrinkbusiness.com.au/news/cauldron-set-to-supercharge-precision-fermentation
The Food & Drink Business Podcast is produced by Southern Skies Media on behalf of Food & Drink Business, owned and published by Yaffa Media (www.foodanddrinkbusiness.com.au).
The views of the people featured on this podcast do not necessarily represent the views of Food & Drink Business, Yaffa Media, or the guest’s employer. The contents are copyright by Yaffa Media.
If you wish to use any of this podcast’s audio, please contact Food & Drink Business via their website www.foodanddrinkbusiness.com.au or send an email to editor@foodanddrinkbusiness.com.au
Host: Kim Berry
MC: Grant McHerron
Producer: Steve Visscher
Food & Drink Business - © 2023
In this episode, Food & Drink Business editor Kim Berry is joined by Professor Paul Wood, a board member at the Australian Academy of Technology & Engineering, to talk about the economic realities of cultivated meat.
We discuss its viability, the logistics, and challenges associated with the field, including costs, regulatory matters, marketing, and scalability.
LINKS:
Vow applies to FSANZ for cultured quail approval
www.foodanddrinkbusiness.com.au/news/vow-applies-to-fsanz-for-cultured-quail-approval
Vow puts mammoth meatballs on the menu
www.foodanddrinkbusiness.com.au/news/vow-puts-mammoth-meatballs-on-the-menu
Related conferences
Cumulus 2023 (Las Vegas, 11th Sept)
www.foodanddrinkbusiness.com.au/yafevent/cumulus-2023
AltProteins conference returns, expands, launches (Melb, 4th Oct)
www.foodanddrinkbusiness.com.au/news/altproteins-conference-returns-expands-launches
The Food & Drink Business Podcast is produced by Southern Skies Media on behalf of Food & Drink Business, owned and published by Yaffa Media (www.foodanddrinkbusiness.com.au).
The views of the people featured on this podcast do not necessarily represent the views of Food & Drink Business, Yaffa Media, or the guest’s employer. The contents are copyright by Yaffa Media.
If you wish to use any of this podcast’s audio, please contact Food & Drink Business via their website www.foodanddrinkbusiness.com.au or send an email to editor@foodanddrinkbusiness.com.au
Host: Kim Berry
MC: Grant McHerron
Producer: Steve Visscher
Food & Drink Business - © 2023
In this episode, Food & Drink Business editor Kim Berry is joined by Ray Hanly, CEO of Beak & Johnston, and Aiden Heke, CEO of Decision Inc Australia, about using data analysis services to expand businesses.
We start off by discussing the role that data analysis plays in growing a business, and the move from lagging data to live data to better respond to changes in consumer behaviours. Ray and Aiden give us an insight into how they undertake analysis of sales and supply chain data, and the typical time frames that businesses can expect in preparation, implementation and utilisation of the data generated by the business.
LINKS:
Beak & Johnston: www.beakandjohnston.com.au/
Decision Inc Australia: www.decisioninc.com.au/
The Food & Drink Business Podcast is produced by Southern Skies Media on behalf of Food & Drink Business, owned and published by Yaffa Media (www.foodanddrinkbusiness.com.au).
The views of the people featured on this podcast do not necessarily represent the views of Food & Drink Business, Yaffa Media, or the guest’s employer. The contents are copyright by Yaffa Media.
If you wish to use any of this podcast’s audio, please contact Food & Drink Business via their website www.foodanddrinkbusiness.com.au or send an email to editor@foodanddrinkbusiness.com.au
Host: Kim Berry
MC: Grant McHerron
Producer: Steve Visscher
Editor: Chris Visscher
Food & Drink Business - © 2023
In this episode, Food & Drink Business editor Kim Berry is joined by Lisa Rippon Lee, Vice President, Public Affairs, Communications & Sustainability for Australia, at Coca-Cola Europacific Partners (CCEP) and John Tortora, Group Chief Procurement & Sustainability Officer at Asahi Beverages.
We discuss Circular Plastics Australia, the collaborative joint venture between the two beverage giants, Pact Group, and Cleanaway to close the loop on PET bottles.
LINKS:
www.circularplasticsaustralia.com/
www.cocacolaep.com/
www.asahi.com.au/
The Food & Drink Business Podcast is produced by Southern Skies Media on behalf of Food & Drink Business, owned and published by Yaffa Media (www.foodanddrinkbusiness.com.au).
The views of the people featured on this podcast do not necessarily represent the views of Food & Drink Business, Yaffa Media, or the guest’s employer. The contents are copyright by Yaffa Media.
If you wish to use any of this podcast’s audio, please contact Food & Drink Business via their website www.foodanddrinkbusiness.com.au or send an email to editor@foodanddrinkbusiness.com.au
Host: Kim Berry
MC: Grant McHerron
Producer: Steve Visscher
Editor: Chris Visscher
Food & Drink Business - © 2023
In this episode, Food & Drink Business editor Kim Berry is joined by the ANZ managing director for ePac Flexibles, Jason Brown, and RED Group’s marketing and communications manager, Rebecca Gleghorn. We get an insight into how ePac provides innovative flexible packaging solutions and the role RED Group plays in recycling soft plastics in Australia. We explore the importance and benefits of soft plastics, dispel misconceptions on plastic packaging and recycling, and discuss advancements in the sector. LINKS: APCO National Packaging Targets by 2025: www.foodanddrinkbusiness.com.au/news/apco-launches-anzpac-2025-targets-roadmap ePac: www.epacflexibles.com.au Red Group: www.redcycle.net.au Packaging Recyclability Evaluation Portal (PREP tool): www.prep.org.au/
The Food & Drink Business Podcast is produced by Southern Skies Media on behalf of Food & Drink Business, owned and published by Yaffa Media (www.foodanddrinkbusiness.com.au). The views of the people featured on this podcast do not necessarily represent the views of Food & Drink Business, Yaffa Media, or the guest’s employer. The contents are copyright by Yaffa Media. If you wish to use any of this podcast’s audio, please contact Food & Drink Business via their website www.foodanddrinkbusiness.com.au or send an email to editor@foodanddrinkbusiness.com.au
Host: Kim Berry MC: Grant McHerron Editor: Chris Visscher Producer: Steve Visscher
Food & Drink Business - © 2022
In a wide-ranging discussion, Food & Drink Business editor Kim Berry talks to Mondelez International president ANZ/Japan and chair of the Australian Food & Grocery Council about the local - and global - food and beverage sector.------------------------------The Food & Drink Business Podcast is produced by Southern Skies Media on behalf of Food & Drink Business, owned and published by Yaffa Media (www.foodanddrinkbusiness.com.au).The views of the people featured on this podcast do not necessarily represent the views of Food & Drink Business, Yaffa Media, or the guest’s employer. The contents are copyright by Yaffa Media.If you wish to use any of this podcast’s audio, please contact Food & Drink Business via their website www.foodanddrinkbusiness.com.au or send an email to editor@foodanddrinkbusiness.com.auHost: Kim BerryMC: Grant McHerronEditor: Chris VisscherProducer: Steve VisscherFood & Drink Business - © 2022
In the largest Asia-Pacific consumer research project for consultancy Bain & Co, 16,000 consumers in 11 different countries were surveyed and 50 hours of one-on-one interviews completed, to gain a greater understanding of consumer attitudes and experience with sustainability and the role it plays in the products they buy.Food & Drink Business editor Kim Berry talks to the report’s lead author and associate partner at Bain, Zara Lightowler, and Bain partner and head of APAC Consumer Products Practice David Zehner, about the report’s findings.Some of the results will surprise, some may even shock. This episode provides real insights into the minds of consumers and business owners, and the challenges still in play when it comes to purchasing behaviour.------------------------------The Food & Drink Business Podcast is produced by Southern Skies Media on behalf of Food & Drink Business, owned and published by Yaffa Media (www.foodanddrinkbusiness.com.au).The views of the people featured on this podcast do not necessarily represent the views of Food & Drink Business, Yaffa Media, or the guest’s employer. The contents are copyright by Yaffa Media.If you wish to use any of this podcast’s audio, please contact Food & Drink Business via their website www.foodanddrinkbusiness.com.au or send an email to editor@foodanddrinkbusiness.com.auHost: Kim BerryMC: Grant McHerronProducer: Steve VisscherFood & Drink Business - © 2022
With more than 20 years-experience with multinational food business Mars, Andrew Loader was looking for a new project to try doing business a little differently.Openway Food Co. is the result. With co-founder Gavin Evans and backing from private equity group Five V, Openway acquired three health food companies, Annex Foods with brands including Red Tractor, healthy snack company Table of Plenty, and Keep in Cleaner.Loader talks about the different approach, with the acquisitions designed to build the companies rather than break them up, and create a platform that makes health food easier to understand and for consumers to find.It has allowed the individual business founders to determine how much they are involved in the business, from still running the company to focussing on an area like R&D.Loader explains that one of the benefits has been that during the disruption of recent years, there has been a depth of experience across the business that has helped keep the focus on goals rather than just the immediate difficulties.We discuss Loader’s thoughts on the health food aisle, and that there are many people who still don’t know what is down there, if it is healthy and whether they can trust it.We look at the challenges for retailers and the need for brands to keep bringing new products to the shelves and the churn that occurs when that doesn’t happen.For Loader, one way to address this is the Openway model, or others which collaborate on certain parts of operations and also greater pressure on technology to help fill some of the gaps when it comes to innovation.We look at how Openway is finding new functionalities for heritage foods, adding collagen for example to Red Tractor Oats. Loader updates up on its launch in the US and the favourable feedback from retailers at a traditional product but offering new benefits.We end with Loader saying while the launch of Red Tractor and Raise the Bar into the US market is a major focus at the moment, Openway is committed to making consistent quality products, managing the complex supply chain. and building something for tomorrow.------------------------------The Food & Drink Business Podcast is produced by Southern Skies Media on behalf of Food & Drink Business, owned and published by Yaffa Media (www.foodanddrinkbusiness.com.au).The views of the people featured on this podcast do not necessarily represent the views of Food & Drink Business, Yaffa Media, or the guest’s employer. The contents are copyright by Yaffa Media.If you wish to use any of this podcast’s audio, please contact Food & Drink Business via their website www.foodanddrinkbusiness.com.au or send an email to editor@foodanddrinkbusiness.com.auHost: Kim BerryMC: Grant McHerronEditor: Chris VisscherProducer: Steve VisscherFood & Drink Business - © 2022
From growing up in the lentil belt of Canberra, to co-founding one of the country’s leading craft breweries, Capital Brewing Co, Laurence Kain talks to and Food & Drink Business editor Kim Berry about being Australia's first climate active certified fully carbon neutral brewery.Laurence and co-founder Tommy Hertel opened the brewery in 2016 after successfully running venues in Canberra and building friendships with Sydney craft brewing icons Young Henry’s and Grifter Brewing Co.Laurence describes his childhood in Canberra’s ‘lentil/Birkenstock belt’ and how seeing the impact of climate change during climbing and skiing trips made the pair committed to making the brewery as environmentally sustainable as possible.He explains how the process to carbon neutrality takes time, is complex and can be expensive and how they decided to work with the consultancy that helped them through the process and the federal government Climate Active certification body to develop a template that could be used by other craft breweries.We talk about some of the achievements and savings made by Capital, and its new sustainability goals.The episode wraps up with news of a new pilot brew system which enables to Capital team to brew small batches for limited releases and new beer flavours.------------------------------The Food & Drink Business Podcast is produced by Southern Skies Media on behalf of Food & Drink Business, owned and published by Yaffa Media.The views of the people featured on this podcast do not necessarily represent the views of Food & Drink Business, Yaffa Media, or the guest’s employer. The contents are copyright by Yaffa Media.If you wish to use any of this podcast’s audio, please contact Food & Drink Business via their website www.foodanddrinkbusiness.com.au or send an email to editor@foodanddrinkbusiness.com.auHost: Kim BerryMC: Grant McHerronProducer: Steve VisscherFood & Drink Business - © 2022
Australian Native Products is the world’s largest grower and supplier of lemon myrtle. In this episode Food & Drink Business editor Kim Berry talks to general manager Ross Norris about the business and this, the queen of lemon herbs.We start off discussing the history of Australian Native Products, its expansion, and establishing a consistent, high quality, organic product.Ross explains how ANP processes the crop to preserve the flavour and medicinal qualities of the lemon myrtle. We delve into the numerous applications for this hardy native including food, agriculture, cosmetics and health.The company is focused on global expansion and Ross gives us an update on his recent trip to the World Tea Expo in the US.------------------------------The Food & Drink Business Podcast is produced by Southern Skies Media on behalf of Food & Drink Business, owned and published by Yaffa Media.The views of the people featured on this podcast do not necessarily represent the views of Food & Drink Business, Yaffa Media, or the guest’s employer. The contents are copyright by Yaffa Media.If you wish to use any of this podcast’s audio, please contact Food & Drink Business via their website www.foodanddrinkbusiness.com.au or send an email to editor@foodanddrinkbusiness.com.auHost: Kim BerryMC: Grant McHerronEditor: Chris VisscherProducer: Steve VisscherFood & Drink Business - © 2022
Food & Drink Business editor Kim Berry catches up with SPC chair Hussein Rifai on the company’s local and global growth, food as medicine, and the domestic challenge of building a level playing field for home grown products and imports.We start with the recent news of a $111m raise and how its value was more than financial. Hussein explains that with the investment coming from Australian companies, the value of new perspectives and ideas is amplified because they understand the local culture, economy, and systems the business is operating in.We then turn to a discussion around the company’s SPC Care division – its dedicated healthcare nutritional business – which was developed in response to the Royal Commission into Aged Care. Hussein’s passion about ensuring the elderly and others with additional needs have quality nutrition is matched by his commitment that the IP developed by SPC can be exported and used around the world.Hussein shares news about talks currently underway to acquire a food company in Spain that will become SPC’s base for Europe and North Africa.The episode concludes with a discussion around the uneven playing field when it comes to Australian products and imports on the supermarket shelf, and food security.------------------------------The Food & Drink Business Podcast is produced by Southern Skies Media on behalf of Food & Drink Business, owned and published by Yaffa Media.The views of the people featured on this podcast do not necessarily represent the views of Food & Drink Business, Yaffa Media, or the guest’s employer. The contents are copyright by Yaffa Media.If you wish to use any of this podcast’s audio, please contact Food & Drink Business via their website www.foodanddrinkbusiness.com.au or send an email to editor@foodanddrinkbusiness.com.auHost: Kim BerryMC: Grant McHerronEditor: Jayden WennholzProducer: Steve VisscherFood & Drink Business - © 2022
Food & Drink Business editor Kim Berry talks to the three directors of The Upcycling Initiative (TUI) Foods: Peter Taitoko, Tony Cartwright, and Mike Nagorcka.We meet each of the men and discuss the experience they bring to the company – Peter’s long background in processing and fitout with his company RMR Process; Tony’s equally esteemed background in FMCG; and Mike’s experience as a fifth-generation farmer.The discussion moves to how the business came about – and how a shared passion for fixing Australia’s broken food supply chain started from a kernel of an idea and is already looking to global markets.The trio discuss how they tipped the supply chain model on its head and then put it back together in a model that was better for farmers as well as the environment and consumers.The result is a model where a processing plant is built on a property in a joint venture model with the primary producer. All the equipment is designed and built locally and where possible by-product is also used, creating a micro circular economy.Product that would have gone to waste is instead upcycled into value-added products, adding an income stream for the farmer and providing Australian ingredients to the food, nutraceutical and pharmaceutical industries here and overseas.We end the discussion talking about growth plans and the number of farms already adopting the model.------------------------------The Food & Drink Business Podcast is produced by Southern Skies Media on behalf of Food & Drink Business, owned and published by Yaffa Media.The views of the people featured on this podcast do not necessarily represent the views of Food & Drink Business, Yaffa Media, or the guest’s employer. The contents are copyright by Yaffa Media.If you wish to use any of this podcast’s audio, please contact Food & Drink Business via their website www.foodanddrinkbusiness.com.au or send an email to editor@foodanddrinkbusiness.com.auHost: Kim BerryMC: Grant McHerronEditor: Chris VisscherProducer: Steve VisscherFood & Drink Business - © 2022
Food & Drink Business editor Kim Berry talks to Chantale Millard, the CEO and managing director of Maggie Beer Holdings, about its growth from the company selling products from Australia's culinary icon Maggie Beer to where it stands today, a scalable premium ecommerce and omni channel business, set to meet its group revenue guidance of $100 million for FY22Chantale recounts her history with the company, from originally working with Maggie and Colin Beer on Maggie Beer Products to being part of the leadership team, as the company became part of a company listed on the ASX, which was then rebranded as Maggie Beer Holdings.We discuss its growth and acquisitions of Paris Creek Farm in South Australia and Saint David Dairy in Victoria, how the culture and ideals of the companies fitted together well and have moved into a growth phase.Chantale talks us through the growth of the company’s ecommerce business when Covid arrived and the remarkable response from the public to Maggie’s cooking videos. To date, the videos have had about 6.5 million views.As the ecommerce business started growing, the company realised the potential in the online marketplace. We discuss the acquisition of Hampers Gifts and Australia and how it has diversified the company’s revenue stream and provided a major growth channel.We talk about the challenges of the supply chain disruptions that have characterised 2021/22 and how Maggie Beer Holdings is managing the situation.Chantale tells us about the upcoming release of Paris Creek Farm branded milk into supermarkets in New South Wales and Victoria and its point of difference being that its milk is now from carbon neutral farmers.We talk about what Chantale loves about her job and she provides the correct answer to the question of what her favourite Maggie Beer product is.------------------------------The Food & Drink Business Podcast is produced by Southern Skies Media on behalf of Food & Drink Business, owned and published by Yaffa Media.The views of the people featured on this podcast do not necessarily represent the views of Food & Drink Business, Yaffa Media, or the guest’s employer. The contents are copyright by Yaffa Media.If you wish to use any of this podcast’s audio, please contact Food & Drink Business via their website www.foodanddrinkbusiness.com.au or send an email to editor@foodanddrinkbusiness.com.auHost: Kim BerryMC: Grant McHerronEditor: Kent RichardsonProducer: Steve VisscherFood & Drink Business - © 2022
The industry leader when it comes to aseptic carton packaging systems and solutions SIG has paired with Australia’s premium stock and bouillon brand Massel to launch its latest range in Australia. In this episode, Food & Drink Business editor Kim Berry talks to Baris Altay, SIG’s ANZ marketing and business development manager, and Mark Caine, the marketing director for Massel, about the new carton and what makes it unique.When most of us pour that stock into our risotto or soup we pay very little attention to the carton it comes in. This episode is about to change that.From helping us understand what aseptic cartons are, through to the challenges of using recycled materials and being recyclable while maintaining food safety, Baris and Mark share the historical information about both companies, how they align and the work that has gone into producing the new packaging product.Baris explains that as a packaging company, SIG has always been driven by developing sustainable and affordable packaging solutions. With a history more than 100 years old, he explains the latest packaging – the SIGnature Full Barrier – sets a new benchmark for the company and the industry.We discuss just what makes an aseptic carton sustainable, with the three key raw materials used in the Full Barrier range coming from certified responsible sources.Mark explains the importance of packaging for Massel and the role it plays in its goal to have no more packaging products going to landfill.Baris talks about the range of products the new packaging will be used with and notes the increase in consumers who want plant-based products to help reduce their impact on the environment.The conversation concludes with Baris providing some insight into what’s on the horizon when it comes to even more sustainable packaging solutions.------------------------------The Food & Drink Business Podcast is produced by Southern Skies Media on behalf of Food & Drink Business, owned and published by Yaffa Media.The views of the people featured on this podcast do not necessarily represent the views of Food & Drink Business, Yaffa Media, or the guest’s employer. The contents are copyright by Yaffa Media.If you wish to use any of this podcast’s audio, please contact Food & Drink Business via their website www.foodanddrinkbusiness.com.au or send an email to editor@foodanddrinkbusiness.com.auHost: Kim BerryMC: Grant McHerronProducer: Steve VisscherFood & Drink Business - © 2022
Brianna Casey is the CEO of Foodbank Australia, Australia’s largest food relief organisation that provides essential food & groceries to front line charities around the country. In this episode, Brianna talks to Food & Drink Business editor Kim Berry about food insecurity and its prevalence within all walks of life in Australia.Even before the Black Summer bushfires and COVID, Foodbank was helping 815,000 Australians every month to obtain essential, safe, healthy and culturally appropriate foods and groceries. Currently, that figure has expanded to well over one million people per month. Brianna notes that it’s not just the homeless or those living in poverty who are struggling to feed themselves and their families. She points out that many Australians are only a missed payday away from food becoming a discretionary item in the home.We talk about the logistics involved in obtaining and distributing food to those in need, the unpredictability of supply through food rescue and the ground-breaking work Foodbank has performed to arrange collaborative manufacturing as well as funding the purchase of food and grocery products thanks to donation of funds to the charity.Brianna recalls the impacts to Foodbank’s ability to operate due to Covid and recent flooding which disabled supply lines to the west and north of the country.She also talks about the importance of working with government and having a seat at the table to drive social policies to support the most vulnerable in Australia and reduce food inequality.------------------------------The Food & Drink Business Podcast is produced by Southern Skies Media on behalf of Food & Drink Business, owned and published by Yaffa Media.The views of the people featured on this podcast do not necessarily represent the views of Food & Drink Business, Yaffa Media, or the guest’s employer. The contents are copyright by Yaffa Media.If you wish to use any of this podcast’s audio, please contact Food & Drink Business via their website www.foodanddrinkbusiness.com.au or send an email to editor@foodanddrinkbusiness.com.auHost: Kim BerryMC: Grant McHerronEditor: Chris VisscherProducer: Steve VisscherFood & Drink Business - © 2022
Ray Hanly left his Irish homeland to join Beak & Johnston, one of Australia’s largest chilled ready meal manufacturers. His goal was to not only grow the company, but to change the minds of Australian consumers about prepared meals. In this episode, Ray talks to Food & Drink Business editor Kim Berry about what that involves.Ray talks about the challenge of breaking down consumer mistrust in the sector and the critical need to listen to consumers if you want to succeed. He talks about how meals must be healthy, convenient, and trustworthy for consumers to develop loyalty and how paramount it is to maintain high quality and consistency.He explains the roles automation and technology play in ensuring the consistent production of high-quality meals but how the crew of 800 people who work at Beak & Johnston are the foundation and reason for its success.We talk about the company’s latest expansion, with works underway on a $90 million kitchen facility next door to its existing factory in Sydney’s West that will ultimately increase the company’s output by up to 40 per cent over coming years.------------------------------The Food & Drink Business Podcast is produced by Southern Skies Media on behalf of Food & Drink Business, owned and published by Yaffa Media.The views of the people featured on this podcast do not necessarily represent the views of Food & Drink Business, Yaffa Media, or the guest’s employer. The contents are copyright by Yaffa Media.If you wish to use any of this podcast’s audio, please contact Food & Drink Business via their website www.foodanddrinkbusiness.com.au or send an email to editor@foodanddrinkbusiness.com.auHost: Kim BerryMC: Grant McHerronEditor: Chris VisscherProducer: Steve VisscherFood & Drink Business - © 2022
Duxton Vineyards produces around six per cent of Australia’s annual wine grape supply, but the business is committed to a lot more than high quality grapes.In this episode, Food & Drink Business editor Kim Berry talks to Duxton’s managing director Wayne Ellis and environmental manager Dylan Klingbiel about what sets the company apart.Wayne provides an overview of the company, with more than 2400 hectares of wine grapes in the Mildura and Sunraysia districts of the Murray-Darling Basin. It is a harsh environment that Duxton is committed to caring for, with Wayne emphasising the need to look after mother earth.Dylan leads us through a sample of the environmental programs, progress, and challenges the company has instigated and grappled with. He shares a remarkable story he had with local Indigenous Australians discovering an Aboriginal firepit almost by accident.It is a discussion that highlights the passion felt for the work they do and the environment they rely on.------------------------------The Food & Drink Business Podcast is produced by Southern Skies Media on behalf of Food & Drink Business, owned and published by Yaffa Media.The views of the people featured on this podcast do not necessarily represent the views of Food & Drink Business, Yaffa Media, or the guest’s employer. The contents are copyright by Yaffa Media.If you wish to use any of this podcast’s audio, please contact Food & Drink Business via their website www.foodanddrinkbusiness.com.au or send an email to editor@foodanddrinkbusiness.com.auHost: Kim BerryMC: Grant McHerronEditor: Chris VisscherProducer: Steve VisscherFood & Drink Business - © 2022
Global food futurist Tony Hunter is back, talking to Food & Drink Business editor Kim Berry about the latest developments in food tech, from cultured meat to mycoprotein and beyond.In our second episode with Tony, he is straight out of the gate reminding us that the future of food is technology and not just those traditionally associated with food and beverage. We talk about how technology from medical fields and AI are now active in the sector, with change occurring faster than ever.We take a little look back to the post-WWII US, when crops were developed using gamma rays in a bid to show Americans nuclear energy could be used peacefully and how many of these grains and crops can today be labelled organic.Tony calls for a fundamental rethink about what we find acceptable when it comes to technology in food production. He also says there is a need for businesses to shift from a B2B mindset when adopting new ingredients and methods to educate and inform the consumer at the same time.We discuss the two big issues for the plant-based meat industry – taste and price parity – and how they are now only a couple of years off.Tony updates us on the amazing output increases being seen in the mycoprotein food industry and we finish up on innovations that are gaining momentum including plant molecular farming.As Tony says, “Change will never be slower than it is today.”------------------------------The Food & Drink Business Podcast is produced by Southern Skies Media on behalf of Food & Drink Business, owned and published by Yaffa Media.The views of the people featured on this podcast do not necessarily represent the views of Food & Drink Business, Yaffa Media, or the guest’s employer. The contents are copyright by Yaffa Media.If you wish to use any of this podcast’s audio, please contact Food & Drink Business via their website www.foodanddrinkbusiness.com.au or send an email to editor@foodanddrinkbusiness.com.auHost: Kim BerryMC: Grant McHerronProducer: Steve VisscherFood & Drink Business - © 2022
For Tim Noakesmith, it has been quite the non-linear career trajectory to his current role as co-founder of cultured meat company, Vow. But when you know he’s life goal was to have a major impact on the world, it makes sense he is now at the helm of one of the international leaders in this ground-breaking field.We start with Vow’s origin story and the basics of how cultured meat is made. Tim explains the quest to cross the ‘uncanny valley’, that space when something doesn’t feel – or taste – how you think it should and your immediate response is disgust or rejection.From there, he talks about the potential for cultured meat beyond simply replicating the animal the cells have come from. As he says, “cells are an exciting ingredient and they’re going to make exciting foods”.Vow raised $7m in seed funding last year and is on the cusp of making some major announcements. Tim says the company’s culture is one that doesn’t like to rest on its laurels, with a diverse team of “really smart problem” solvers making sure Vow is at the front of this burgeoning food technology.------------------------------The Food & Drink Business Podcast is produced by Southern Skies Media on behalf of Food & Drink Business, owned and published by Yaffa Media.The views of the people featured on this podcast do not necessarily represent the views of Food & Drink Business, Yaffa Media, or the guest’s employer. The contents are copyright by Yaffa Media.If you wish to use any of this podcast’s audio, please contact Food & Drink Business via their website www.foodanddrinkbusiness.com.au or send an email to editor@foodanddrinkbusiness.com.auHost: Kim BerryMC: Grant McHerronProducer: Steve VisscherFood & Drink Business - © 2022
Food & Drink Business editor Kim Berry talks to Coca-Cola Europacific Partners vice president and general manager of Australian, Pacific and Indonesia Peter West about the transition from Coca-Cola Amatil to CCEP, how the company navigated the pandemic, and his leadership experience and goals.------------------------------The Food & Drink Business Podcast is produced by Southern Skies Media on behalf of Food & Drink Business, owned and published by Yaffa Media.The views of the people featured on this podcast do not necessarily represent the views of Food & Drink Business, Yaffa Media, or the guest’s employer. The contents are copyright by Yaffa Media.If you wish to use any of this podcast’s audio, please contact Food & Drink Business via their website www.foodanddrinkbusiness.com.au or send an email to editor@foodanddrinkbusiness.com.auHost: Kim BerryMC: Grant McHerronProducer: Steve VisscherFood & Drink Business - © 2021
Food & Drink Business editor Kim Berry talks to Grant Davidson, managing director of Davidson Branding, about the changes in consumer behaviour and the increase in startups in the FMCG sector.The episode opens with Grant commenting on the roller coaster of fundamental shifts in shopper behaviour over the last 18 to 24 months, with COVID speeding up some changes but also the Millennials becoming the most influential consumers and Gen-Z coming of age. He notes that these two groups love discovering new brands and are more likely to shop locally, be health conscious and support ethical, sustainable products, so brand owners need to start adapting to these changes.The discussion then moves to the levelling effect of digital technology, allowing startups to grow faster than the big brands have and to choose whether to stay online or progress through to independents and supermarkets as their production capabilities grow. This leads to a discussion on the packaging freedoms that are offered from online sales as opposed to being on a supermarket shelf and the ability to provide more information about a product's sustainability and provenance.We wrap the episode with the explosion in plant based meats and the rise of cultured meat products, both of which are being fuelled by Millennials and Gen-Z who are more willing to adopt them than previous generations. Grant then notes the increasing pace of change in FMCG, his recommendations for brand survival during this time of change and his views on the near future.------------------------------The Food & Drink Business Podcast is produced by Southern Skies Media on behalf of Food & Drink Business, owned and published by Yaffa Media.The views of the people featured on this podcast do not necessarily represent the views of Food & Drink Business, Yaffa Media, or the guest’s employer. The contents are copyright by Yaffa Media.If you wish to use any of this podcast’s audio, please contact Food & Drink Business via their website www.foodanddrinkbusiness.com.au or send an email to editor@foodanddrinkbusiness.com.auHost: Kim BerryMC: Grant McHerronEditor: Jayden WennholzProducer: Steve VisscherFood & Drink Business - © 2021
Food & Drink Business editor Kim Berry talks to Scott Fry, co-founder of Loving Earth, a maker of vegan, organic, fair trade chocolate, about making amazing chocolate, climate and digital assets.From years spent in India and Mexico working with small Indigenous farming cooperatives, Scott talks about how witnessing the impact of urbanisation, industrial expansion, mining, and the destruction of the natural environment as small holder farmers were moved off their land. His passion and inspiration to create a company that could support small holder farmers in a way that would help them preserve their culture and natural ecosystems they are the custodians off.His time in Mexico resulted in him discovering cacao, working on a project to save the heirloom variety of cacao and feeding his interest in agroforestry and sustainable agriculture.We discuss the challenges of maintaining relationships and ethical supply chains from a distance as well as the realities of being an industry pioneer. For Scott it is ultimately about being as ethical and transparent as possible while staying true to your principals.Scott explains how taking Loving Earth to the US and Europe exposed him to the regenerative movement and the role agriculture can play in drawing carbon out of the atmosphere. We talk about the intersection between ecological services, regenerative agriculture, carbon markets, carbon credits, and digital assets.Just as Scott was at the forefront of ethical chocolate production, he is now keen to do the same with the latest technology and its potential to transform an industry.------------------------------The Food & Drink Business Podcast is produced by Southern Skies Media on behalf of Food & Drink Business, owned and published by Yaffa Media.The views of the people featured on this podcast do not necessarily represent the views of Food & Drink Business, Yaffa Media, or the guest’s employer. The contents are copyright by Yaffa Media.If you wish to use any of this podcast’s audio, please contact Food & Drink Business via their website www.foodanddrinkbusiness.com.au or send an email to editor@foodanddrinkbusiness.com.auMC: Grant McHerronHost: Kim BerryEditor: Jayden WennholzProducer: Steve VisscherFood & Drink Business - © 2021
Food & Drink Business editor Kim Berry talks to James Ajaka, CEO of Darrell Lea, about his first year running the company and what we can look forward to from Darrell Lea.We start the episode with James reviewing the highlights of his first year as CEO, the importance of balancing available resources against opportunities and the benefits being realised from efforts made by previous teams within Darrell Lea. This transitions into a discussion on the future initiatives the company is investing in and the use of research to identify new opportunities through leveraging key products.James also discusses the company's international presence and that it has significant market share of liquorice in the USA and Canada. He also compares the differing levels of COVID impact they have experienced between 2020 and 2021.We then move on to an assessment of the confectionary segment and a discussion of consumer loyalty along with their willingness to try new things. This leads to further discussion of the innovations we can expect to see, including an expansion of the Life Savers brand that Darrel Lea purchased in 2018.The episode wraps with a review of James' career in the food and beverage industry along with his views on both receiving and providing mentorship and support in his role as CEO.------------------------------The Food & Drink Business Podcast is produced by Southern Skies Media on behalf of Food & Drink Business, owned and published by Yaffa Media.The views of the people featured on this podcast do not necessarily represent the views of Food & Drink Business, Yaffa Media, or the guest’s employer. The contents are copyright by Yaffa Media.If you wish to use any of this podcast’s audio, please contact Food & Drink Business via their website www.foodanddrinkbusiness.com.au or send an email to editor@foodanddrinkbusiness.com.auMC: Grant McHerronHost: Kim BerryProducer: Steve VisscherFood & Drink Business - © 2021
Food & Drink Business editor Kim Berry talks to deep tech venture capital company Main Sequence director Phil Morle about synthetic biology, Australia’s role and potential in the sector and projects already underway. We look specifically at precision fermentation, its ability to recreate animal fats and why that will be key in shifting consumers to a plant-based diet.As the global population grows, the reality of needing to produce more food using less space becomes increasingly urgent. Phil talks about how science has done so much to significantly improved yield for current food production processes, and that it is now time to invest in and develop innovative new approaches to food production.Phil acknowledges that plant-based foods are already going a long way to help meet increased demand, but it is synthetic biology and the fermentation of various yeast forms that are allowing producers to directly grow food products. We discuss that this is well established – for example, synthetic insulin production – but we are now witnessing fermentation projects that can produce proteins and fats for dairy and meat substitutes.We look at early-stage innovations that are demonstrating viability, including Nourish Ingredients and Eden Brew. Phil then focuses on the effort involved in quickly transitioning these to market, scaling up to the volumes required to allow prices to approach, if not exceed, parity with traditional animal products.Australia's scientists and their research are taking synthetic biology solutions to the world and we wrap with likely timelines to progress current capability demonstrators and early production projects to a level where global capital can fund the required expansion here in Australia.------------------------------The Food & Drink Business Podcast is produced by Southern Skies Media on behalf of Food & Drink Business, owned and published by Yaffa Media.The views of the people featured on this podcast do not necessarily represent the views of Food & Drink Business, Yaffa Media, or the guest’s employer. The contents are copyright by Yaffa Media.If you wish to use any of this podcast’s audio, please contact Food & Drink Business via their website www.foodanddrinkbusiness.com.au or send an email to editor@foodanddrinkbusiness.com.auMC: Grant McHerronHost: Kim BerryEditor: Chris VisscherProducer: Steve VisscherFood & Drink Business - © 2021
Food & Drink Business editor Kim Berry talks to Professor Lisa Harvey-Smith, Australia’s Women in STEM Ambassador, Skye Raward, the co-founder of Food Futures, and Dr Kirsten Wilkie, senior beverage technologist at Givaudan, about the increasing the presence of women in STEM related fields.The episode starts with Lisa providing a review of statistics for women undertaking STEM related studies and remaining in STEM roles after graduating before noting the improvements businesses are obtaining by having more women in senior and leadership roles. This leads to discussion of improvements to workplace environments and an acknowledgement that while the change is slow, it is underway.Skye then provides an overview of Food Futures work to improve food production in the future and increase the number of indigenous women in the industry, including some of the challenges they are addressing with their projects. This leads to Kirsten discussing her engagement with food technology and sciences, making the decision between academia and industry and then managing to balance her career with having a family.The conversation moves on to how business models are changing and work-life balance is moving away from the 9 to 5 office work that traces its roots back to the industrial revolution, leading to the rise of working from home and support for flexible work models. Skye notes the importance of diversity and there is a discussion on the increasing numbers of women in senior leadership roles and young women graduates.The episode wraps up with discussions on the importance of networks, contacts, role models and mentors along with advice for progressing change and having a career in STEM related fields.------------------------------The Food & Drink Business Podcast is produced by Southern Skies Media on behalf of Food & Drink Business, owned and published by Yaffa Media.The views of the people featured on this podcast do not necessarily represent the views of Food & Drink Business, Yaffa Media, or the guest’s employer. The contents are copyright by Yaffa Media.If you wish to use any of this podcast’s audio, please contact Food & Drink Business via their website www.foodanddrinkbusiness.com.au or send an email to editor@foodanddrinkbusiness.com.auMC: Grant McHerronHost: Kim BerryEditor: Chris VisscherProducer: Steve VisscherFood & Drink Business - © 2021
Food & Drink Business editor Kim Berry talks to Shawn Andrews, founder of Dhuwa Coffee, Australia’s first indigenous owned, managed and controlled coffee enterprise, and Peter Patisteas, managing director of Griffiths Brothers coffee roasters.We start the episode with a discussion on coffee and its role in bringing people together. Shawn explains how the communal nature of coffee was part of the inspiration in creating Australia’s first indigenous brand of the little brown bean. Shawn and Pete talk about their partnership and the connection between Australia’s oldest culture and its oldest coffee roasting house working together.Shawn spends some time sharing his experiences and insights about being an Indigenous person in business. We discuss the need for greater understanding and support in workplaces for Indigenous people dealing with intergenerational trauma and disadvantage. Pete explains the benefits to Griffiths Bros as the two businesses worked together, adding greater diversity and understanding to the workplace.The conversation moves on to developing the Dhuwa brand, sourcing their coffee beans and engaging with Woolworths, including the scale of their initial product request, the short fulfilment timeframe and the logistics associated with it. We then move on to the differences between some indigenous businesses and those which are owned, managed and controlled by indigenous people.Shawn discusses ways to support indigenous people and how even small changes can lead to societal change, allowing people to work together towards reconciliation. Both Shawn and Peter acknowledge the importance of maintaining culture and language, engaging with people and being willing to try new languages and concepts.------------------------------The Food & Drink Business Podcast is produced by Southern Skies Media on behalf of Food & Drink Business, owned and published by Yaffa Media.The views of the people featured on this podcast do not necessarily represent the views of Food & Drink Business, Yaffa Media, or the guest’s employer. The contents are copyright by Yaffa Media.If you wish to use any of this podcast’s audio, please contact Food & Drink Business via their website www.foodanddrinkbusiness.com.au or send an email to editor@foodanddrinkbusiness.com.auMC: Grant McHerronHost: Kim BerryEditor: Chris VisscherProducer: Steve VisscherFood & Drink Business - © 2021
Food & Drink Business editor Kim Berry talks to Matt Michalewicz, founder of Artificial Intelligence software specialist Complexica, on AI’s application in the food and beverage sector.From growing up in a household immersed in the field of AI, Matt has gone on to build his own career in the field, culminating in his current enterprise, Complexica. We start with a quick AI 101 and discuss how best to navigate the hype often associated with AI versus the reality of its use in decision support systems.While AI is often already in use within businesses, Matt explains the importance of identifying a business problem to solve rather than implementing AI simply for AI’s sake. We look at how it can add real benefits through supply and demand optimisation, reaching into sales, marketing, supply chain and production systems and processes.The episode wraps up by covering the need to assess external information as well as information from within the organisation, the use of AI to augment staff and its ability to reduce the complexity of the modern business world. Matt also tells us that modern AI systems provide information supporting their decisions which helps people understand and accept them.------------------------------The Food & Drink Business Podcast is produced by Southern Skies Media on behalf of Food & Drink Business, owned and published by Yaffa Media.The views of the people featured on this podcast do not necessarily represent the views of Food & Drink Business, Yaffa Media, or the guest’s employer. The contents are copyright by Yaffa Media.If you wish to use any of this podcast’s audio, please contact Food & Drink Business via their website www.foodanddrinkbusiness.com.au or send an email to editor@foodanddrinkbusiness.com.auMC: Grant McHerronHost: Kim BerryEditor: Chris VisscherProducer: Steve VisscherFood & Drink Business - © 2021
Food & Drink Business editor Kim Berry talks to Nusqe Spanton, CEO & founder of Provectus Algae, about commercialising one of the oldest microbes on planet Earth.Following a quick review of Nusqe's background in aquaculture, the discussion moves on to the forming of Provectus Algae, the difficulty of growing oysters and the algae species they consume and how different algae species can often be found in specific microenvironments. This leads to the difficulties in growing algae varieties for use in various purposes and the restrictions of current technology to scale algae growth to meet industrial demands.We then move on to how mankind has only identified about 20,000 species of algae from an estimated potential for over 5 million species in the wild, how algae convert light energy into chemical energy and our limited understanding of the different nuances involved in coaxing algae to grow at commercially viable scales. The discussion also covers the use of algae to produce ingredients for food and beverage production, how the most valuable algae are also the most fragile and the ability for algae production to remove carbon dioxide from the atmosphere.We wrap up by reviewing Provectus' work to reach commercial production levels through manipulation of wavelengths of light, their integration with customer product lines and the commercial viability now available through this new technology. The final observation is on the algae's ability to deliver products for an ever expanding global population in an environmentally sustainable way------------------------------The Food & Drink Business Podcast is produced by Southern Skies Media on behalf of Food & Drink Business, owned and published by Yaffa Media.The views of the people featured on this podcast do not necessarily represent the views of Food & Drink Business, Yaffa Media, or the guest’s employer. The contents are copyright by Yaffa Media.If you wish to use any of this podcast’s audio, please contact Food & Drink Business via their website www.foodanddrinkbusiness.com.au or send an email to editor@foodanddrinkbusiness.com.auMC: Grant McHerronHost: Kim BerryEditor: Chris VisscherProducer: Steve VisscherFood & Drink Business - © 2021
Food & Drink Business editor Kim Berry talks to Matthew Salter, the new managing director of General Mills ANZ, about being an industry leader for a global company.After six years based in Switzerland, Matt is back on home soil, keen to use and build on the skills learnt from managing truly multicultural teams. We talk about what it takes to build team cohesion and common goals when people bring different languages and cultural norms to the table, as well as our many other idiosyncrasies.From learning to listen, flexibility and being willing to unlearn what you think you know, Matt talks about how a global business such as General Mills builds and maintains its internal culture. We discuss his experience with the company and its capacity to adapt and adjust to change, as well as the changes he has seen in his many years with the company – the growth of ecommerce, changing markets and the changing needs of consumers.The discussion moves on to the importance of brand association for consumers, the lessons learned from COVID-19 impacts and the innovations such as collaborative supply of product to Food Bank. We wrap up the episode by talking about how General Mills is reacting to new food markets such as the rise of plant-based foods and alternative proteins, and how General Mills continues to foster innovation more than 150 years after it began.------------------------------The Food & Drink Business Podcast is produced by Southern Skies Media on behalf of Food & Drink Business, owned and published by Yaffa Media.The views of the people featured on this podcast do not necessarily represent the views of Food & Drink Business, Yaffa Media, or the guest’s employer. The contents are copyright by Yaffa Media.If you wish to use any of this podcast’s audio, please contact Food & Drink Business via their website www.foodanddrinkbusiness.com.au or send an email to editor@foodanddrinkbusiness.com.auMC: Grant McHerronHost: Kim BerryEditor: Chris VisscherProducer: Steve VisscherFood & Drink Business - © 2021
Food & Drink Business editor Kim Berry talks to Tony Hunter, global food futurist and consultant, about the collision between food and technology happening on the cutting edge of food productionTony starts by explaining what his trademarked concept TECHXponential is, and how it is driving mind-blowing innovation and production methods in food and beverage manufacturing. Plant-based proteins are currently in the spotlight and growing their market share, but product development using cellular agriculture, fermentation, seaweed, algae, wood, and even air are catching up.We talk about the pace of change and scale of technological advancements, and the challenge that presents for consumers trying to keep abreast of developments in food production. Tony raises questions about consumer reactions to genetically modified organisms and attitudes to the development of protein-based foods from mycoprotein, also referred to as fungal protein.We wrap up the episode with a discussion of the rapid approach of alternative protein pricing parity with conventional meat. This is thanks to the benefits of increased volumes through market share increase and technological developments that further improve production. This also leads to taste parity, the impact of big companies entering the plant-based food industry, and the realisation that progress won’t just stop when that equilibrium is reached.------------------------------The Food & Drink Business Podcast is produced by Southern Skies Media on behalf of Food & Drink Business, owned and published by Yaffa Media.The views of the people featured on this podcast do not necessarily represent the views of Food & Drink Business, Yaffa Media, or the guest’s employer. The contents are copyright by Yaffa Media.If you wish to use any of this podcast’s audio, please contact Food & Drink Business via their website www.foodanddrinkbusiness.com.au or send an email to editor@foodanddrinkbusiness.com.auMC: Grant McHerronHost: Kim BerryProducer: Steve VisscherFood & Drink Business - © 2021
Food & Drink Business editor Kim Berry talks to John O'Connor, founder of Goodradigbee Distillers about his journey into the world of distilling spirits and what happens when you age them in Australian hardwoods.We start by discovering how John went from running his own advertising agency and working with some of the world’s leading alcohol brands, to being the unpaid intern and learning the art of whisky making. John talks about the inspiration that lead him to aging a single malt spirit in different Australian hardwoods and the challenges in making it a reality.Unlike traditional aging in barrels, John has developed wooden cubes that make good use of space and are visually appealing. John steps us through his research into making cubes out of various hardwoods that didn't leak or split, the end result that is used for aging and the continuous improvement process he applies to all that he does.John compares buying spirits to distilling them, his small batch production and how you scale without losing quality. We look at distribution, export goals, and differentiating the product for different market segments.------------------------------The Food & Drink Business Podcast is produced by Southern Skies Media on behalf of Food & Drink Business, owned and published by Yaffa Media.The views of the people featured on this podcast do not necessarily represent the views of Food & Drink Business, Yaffa Media, or the guest’s employer. The contents are copyright by Yaffa Media.If you wish to use any of this podcast’s audio, please contact Food & Drink Business via their website www.foodanddrinkbusiness.com.au or send an email to editor@foodanddrinkbusiness.com.auMC: Grant McHerronHost: Kim BerryProducer: Steve VisscherFood & Drink Business - © 2021
Food & Drink Business editor Kim Berry talks to Julia Seddon, the CEO and director of sustainability consulting firm Cress Consulting, on the critical need for sustainability to be a key component of a company’s risk analysis and management planning. By 2030, 2019 will look like a ‘normal’ year. When we consider how impactful 2019 was in terms of extreme weather, it becomes clear that the climate in 2030 is worth assessing and developing a risk management plan. In particular, Kim and Julia discuss water stewardship and how investments in sustainability can help ensure long term viability and profits.The discussion starts with the need to treat climate and water risk in the same manner as you would any organisational risk. With many parts of Australia experiencing reductions in water supply, it is important to establish your water risk profile and consider the impacts of reduced availability, and even where your organisation's drains feed into.Julia notes that while the price of water has been increasing, the current cost is not reflective of its value. An organisation needs to start by assessing the impacts of not having access to water. If it is determined to be critical to the business, then its supply has to be treated as a risk and steps taken to secure it. With history not providing an indication of the future, climate projections are important for determining potential water access issues.With many businesses in the food and beverage industry discovering that investing in sustainability is helping to improve profits and secure their future, it is important to focus improvements and sustainability projects on an organisation’s critical areas and be aware that small improvements in many areas can do more than a single, large and expensive project.We wrap the episode with a reminder that organisations should not take water for granted and identify the importance of good networks with peers for sharing lessons learned and obtaining support.------------------------------The Food & Drink Business Podcast is produced by Southern Skies Media on behalf of Food & Drink Business, owned and published by Yaffa Media.The views of the people featured on this podcast do not necessarily represent the views of Food & Drink Business, Yaffa Media, or the guest’s employer. The contents are copyright by Yaffa Media.If you wish to use any of this podcast’s audio, please contact Food & Drink Business via their website www.foodanddrinkbusiness.com.au or send an email to editor@foodanddrinkbusiness.com.auMC: Grant McHerronHost: Kim BerryEditor: Chris VisscherProducer: Steve VisscherFood & Drink Business - © 2021
In this episode, Lindy Hughson, Publisher of Food & Drink Business and Sam Bakshi, Asia Pacific Integrated Marketing Manager and Sustainable Packaging Segment Leader at 3M, talk about how packaging can solve challenges that the food and drink industry faces today.Sam speaks with Lindy about how automation in packaging is one of 3M’s long term areas of specialisation, and how they help food and beverage businesses grow and stay relevant, as well as navigate around the unique set of challenges that they face.The discussion moves on to brand equity and packaging's importance for protecting it. Sam highlights the impact of the global pandemic on the industry and provides examples of successful businesses that are managing parallel objectives of protecting profits, their staff, and the community.This leads on to the importance of environmental sustainability in packaging to the Australian community. Sam shares global sustainability market trends and drivers demonstrating that Asia Pacific region is leading the charge in this area. He discusses Lifecycle Assessments, End of Life and Packaging Recyclability Evaluations and details 3M’s strong environmental commitment.The discussion moves to the economic climate and Sam highlights how businesses are managing their capital expenditure, return on investment, payback periods, free cash flow, gross margin, net margin & total cost of operation.The conversation wraps up with Sam talking about 3M’s Virtual Packaging Exhibition and a prize that can be won for business engaging with the exhibition.You can view 3M's virtual packaging experience and enter the competition to win a free packaging machine at: virtualpackaging.3m.com/au------------------------------The Food & Drink Business Podcast is produced by Southern Skies Media on behalf of Food & Drink Business, owned and published by Yaffa Media.The views of the people featured on this podcast do not necessarily represent the views of Food & Drink Business, Yaffa Media, or the guest’s employer. The contents are copyright by Yaffa Media.If you wish to use any of this podcast’s audio, please contact Food & Drink Business via their website www.foodanddrinkbusiness.com.au or send an email to editor@foodanddrinkbusiness.com.auMC: Grant McHerronHost: Lindy HughsonEditor: Chris VisscherProducer: Steve VisscherFood & Drink Business - © 2021
Food & Drink Business editor Kim Berry talks with Will and Eddie Brook about the trajectory of growing up with their premium muesli pioneering parents Pam and Martin Brook, of Brookfarm fame, to now running the family business, creating Cape Byron Distillery and building an entirely new business model with We, the many.The episode starts with Will and Eddie’s recollections of growing up during Brookfarm’s early days and how their careers have brought them back to the family business. The passion of their parents for the environment and food that was both nutritious and delicious has been a foundation for both men.We talk about how the family’s core values have driven Brookfarm’s sustainable production of the highest quality and most delicious healthy food while also adapting and adjusting to bring new products to market.The discussion then moves on to opportunities that lead the family to start Cape Byron Distillery. This leads to their use of native indigenous products sourced from the rainforest on their property, the benefits obtained from regenerating the rainforest and their work with indigenous farmers around the country.The episode wraps up by discussing Will’s new business We, the many, which is structured so 50 per cent of profits are directed to verified sustainable, renewable carbon reduction projects.------------------------------The Food & Drink Business Podcast is produced by Southern Skies Media on behalf of Food & Drink Business, owned and published by Yaffa Media.The views of the people featured on this podcast do not necessarily represent the views of Food & Drink Business, Yaffa Media, or the guest’s employer. The contents are copyright by Yaffa Media.If you wish to use any of this podcast’s audio, please contact Food & Drink Business via their website www.foodanddrinkbusiness.com.au or send an email to editor@foodanddrinkbusiness.com.auMC: Grant McHerronHost: Kim BerryProducer: Steve VisscherFood & Drink Business - © 2021
Food & Drink Business editor Kim Berry talks about machine vision solutions for food and beverage packaging with FPC Food Plastics managing director Hugh Donelly and Murtaza Nasir, the machine vision and distance sensors market product manager for SICK Australia.Hugh gives us a history of FPC Food Plastics before we shift to Murtaza explaining machine vision and how it can be applied to the packaging world. Hugh talks about FPC Food Plastic's transition from the sensor systems of the early 2000s to current vision systems and how that has improved the quality and food safety aspects of their product. Murtaza also offers other typical problems in the food and beverage sector that SICK's vision systems can assist with.The conversation also includes FPC Food Plastics’ use of recycling in their manufacturing processes, their production of lighter bottles that still meet requirements, the difficulty in obtaining recycled material to work with and use of SICK's vision systems to improve quality and assist with sustainability.We wrap up with a discussion on the importance of relationships with suppliers and clients to help with innovation, addressing issues as they arise and long-term business outlooks.------------------------------The Food & Drink Business Podcast is produced by Southern Skies Media on behalf of Food & Drink Business, owned and published by Yaffa Media.The views of the people featured on this podcast do not necessarily represent the views of Food & Drink Business, Yaffa Media, or the guest’s employer. The contents are copyright by Yaffa Media.If you wish to use any of this podcast’s audio, please contact Food & Drink Business via their website www.foodanddrinkbusiness.com.au or send an email to editor@foodanddrinkbusiness.com.auMC: Grant McHerronHost: Kim BerryEditor: Chris VisscherProducer: Steve VisscherFood & Drink Business - © 2021
Food & Drink Business editor Kim Berry talks with former CEO of Gourmet Food Holdings Todd Wilson about the experience of running a start-up and the lessons learnt along the way to becoming a market leader.The discussion starts with reviewing the market opportunity that inspired the creation of Gourmet Foods Australia, covering how it was initiated and the effort involved in building a start-up operation. Todd covers the importance of being first to market and also being able to keep a new business agile but controlled while accommodating rapid growth.Topics addressed in this episode regarding innovation and growth in the FMCG market include the importance of prioritisation, overly focusing on the past and fixating on issues you can't change. Todd also explains his views on the founder mentality and managing risk in a high growth business.The episode wraps up with Todd considering what may come next once he completes unwinding from the past few years of long work hours.------------------------------The Food & Drink Business Podcast is produced by Southern Skies Media on behalf of Food & Drink Business, owned and published by Yaffa Media.The views of the people featured on this podcast do not necessarily represent the views of Food & Drink Business, Yaffa Media, or the guest’s employer. The contents are copyright by Yaffa Media.If you wish to use any of this podcast’s audio, please contact Food & Drink Business via their website www.foodanddrinkbusiness.com.au or send an email to editor@foodanddrinkbusiness.com.auMC: Grant McHerronHost: Kim BerryEditor: Chris VisscherProducer: Steve VisscherFood & Drink Business - © 2021
Food & Drink Business editor Kim Berry speaks with Australian Beverages Council CEO Geoff Parker on its report into Australians’ changing consumption of non-alcoholic beverages.In possibly a world first, the Australian Beverages Council has commissioned a 20-year longitudinal trend analysis into Australian sales of sugar sweetened beverages from 1997 to 2018.Geoff talks about how the non-alcoholic beverages industry has been undergoing a portfolio renovation for some time and that the study findings support that. He explains how the research reveals a fundamental shift away from sugar sweetened beverages in favour of low/no sugar varieties, including bottled water, and how that corroborates what the industry was saying anecdotally.Geoff and Kim talk about the research reflecting an important shift in consumer behaviour which is in line with the Australian Dietary Guidelines and the industry’s efforts to encourage healthier lifestyles, including the AusBev Council’s Sugar Reduction Pledge to reduce sugar across the industry’s portfolio by 20 per cent 2025.------------------------------The Food & Drink Business Podcast is produced by Southern Skies Media on behalf of Food & Drink Business, owned and published by Yaffa Media.The views of the people featured on this podcast do not necessarily represent the views of Food & Drink Business, Yaffa Media, or the guest’s employer. The contents are copyright by Yaffa Media.If you wish to use any of this podcast’s audio, please contact Food & Drink Business via their website www.foodanddrinkbusiness.com.au or send an email to editor@foodanddrinkbusiness.com.auMC: Grant McHerronHost: Kim BerryEditor: Chris VisscherProducer: Steve VisscherFood & Drink Business - © 2021
Food & Drink Business editor Kim Berry speaks with Hamish Thomson, the author of “It’s not always right to be right, and other hard-won leadership lessons” to discuss leadership within the Fast Moving Consumer Goods (FMCG) industry.Formerly with Mars, Hamish has built a solid career of leadership within FMCG organisations, distilling his knowledge into a book that provides practical steps and whiteboard tools to help others learn from his experiences. His discussion with Kim covers topics including practical leadership, dealing with volatility, creating trust and assigning responsibility.Hamish and Kim also cover difficult issues such as dealing with downsizing, management vs leadership, taking on risk and extending beyond the comfort zone. Hamish also talks about the importance of life/work balance and recognising the cues that identify when you are losing the balance.We wrap up the episode with effective decision making, re-energising a career and what's next for Hamish.------------------------------The Food & Drink Business Podcast is produced by Southern Skies Media on behalf of Food & Drink Business, owned and published by Yaffa Media.This episode is brought to you by Planet Protector Packaging (http://www.planetprotectorpackaging.com/).The views of the people featured on this podcast do not necessarily represent the views of Food & Drink Business, Yaffa Media, or the guest’s employer. The contents are copyright by Yaffa Media.If you wish to use any of this podcast’s audio, please contact Food & Drink Business via their website www.foodanddrinkbusiness.com.au or send an email to editor@foodanddrinkbusiness.com.auMC: Grant McHerronHost: Kim BerryProducer: Steve VisscherFood & Drink Business - © 2021
Food & Drink Business editor Kim Berry is joined by Phil Morle, partner at Main Sequence Ventures, and Nick Hazell, CEO of v2foods, to discuss venture capital partnerships in the alternative protein industry.The episode begins by discussing industry opportunities for venture capital funds and the importance of capital being used to fund research and subsequent development. After revisiting the launch of v2foods, Phil and Nick identify the industrial and infrastructure opportunities in Australia along with the global market volume that can make the required investments feasible.Phil then discusses the factors that must be brought together in order to realise the opportunities, after which Nick outlines v2foods' future directions. The episode wraps up with Phil showing how funding innovation in the alternative protein industry is similar to being a movie producer.------------------------------The Food & Drink Business Podcast is produced by Southern Skies Media on behalf of Food & Drink Business, owned and published by Yaffa Media.This episode is brought to you by Planet Protector Packaging (http://www.planetprotectorpackaging.com/).The views of the people featured on this podcast do not necessarily represent the views of Food & Drink Business, Yaffa Media, or the guest’s employer. The contents are copyright by Yaffa Media.If you wish to use any of this podcast’s audio, please contact Food & Drink Business via their website www.foodanddrinkbusiness.com.au or send an email to editor@foodanddrinkbusiness.com.auMC: Grant McHerronHost: Kim BerryProducer: Steve VisscherFood & Drink Business - © 2021
Food & Drink Business editor Kim Berry talks to Simplot Australia innovation and growth executive director Angeline Achariya about what innovation in the food and beverage sector looks like.The conversation starts with Angeline discussing her career and background in FMCG along with how she became involved with innovation. She explains how she defines innovation and the many factors involved in making improvements to existing operations and bringing new products to market.Kim and Angeline discuss the importance of targeted innovation and on-going innovation along with the need for a diverse team. We talk about why innovators aren't always the best executors, the importance of establishing an innovation culture and how innovation is about people, not processes. Angeline also talks about innovation needing to produce a minimum viable concept and how collaboration with competitors can produce great results to help grow the market and train future employees.There's plenty of great information in this episode and Angeline will be back in the future to share more of her experiences and industry insights.------------------------------The Food & Drink Business Podcast is produced by Southern Skies Media on behalf of Food & Drink Business, owned and published by Yaffa Media.This episode is brought to you by Planet Protector Packaging (http://www.planetprotectorpackaging.com/).The views of the people featured on this podcast do not necessarily represent the views of Food & Drink Business, Yaffa Media, or the guest’s employer. The contents are copyright by Yaffa Media.If you wish to use any of this podcast’s audio, please contact Food & Drink Business via their website www.foodanddrinkbusiness.com.au or send an email to editor@foodanddrinkbusiness.com.auMC: Grant McHerronHost: Kim BerryProducer: Steve VisscherFood & Drink Business - © 2021
Food & Drink Business editor Kim Berry discusses greater gender equity in operational roles with Kellogg's Australia manufacturing director Maggie Pillay and National Association of Women in Operations (NAWO) CEO Louise Weine. We start the discussion with Louise telling us about NAWO, the key industry areas that make up operations and the ratio of women in each industry area, followed by Maggie reviewing her career in food safety and manufacturing.The topics covered include the importance of mentoring and companies that offer opportunities for women, the cultural shift required to help both women and men support both a career and a family along with how COVID has helped demonstrate that there are multiple ways to a successful outcome for women in senior management roles.Louise notes that “you can't be what you can’t see” and that role models in business at senior levels are required to help women realise that they too could achieve such positions. Support systems, communities and networks are important, as is professional development. She explains NAWO’s network, mentoring and educational programs and the importance of corporate culture.------------------------------The Food & Drink Business Podcast is produced by Southern Skies Media on behalf of Food & Drink Business, owned and published by Yaffa Media.The views of the people featured on this podcast do not necessarily represent the views of Food & Drink Business, Yaffa Media, or the guest’s employer. The contents are copyright by Yaffa Media.If you wish to use any of this podcast’s audio, please contact Food & Drink Business via their website www.foodanddrinkbusiness.com.au or send an email to editor@foodanddrinkbusiness.com.auMC: Grant McHerronHost: Kim BerryProducer: Steve VisscherFood & Drink Business - © 2021
Food & Drink Business editor Kim Berry is joined by Karen Job, head of industry engagement with the independent think tank for alternative proteins Food Frontier to discuss its report into the plant-based meat industry in Australia.The discussion covers consumer engagement, new product and industry developments, the formats that plant-based meats are taking, and the challenges and opportunities faced by companies in the sector.Karen also covers the investment opportunities and corporate growth currently being experienced by companies associated with plant-based meats.We review some of the key findings from Food Frontier’s industry report, the segments of the industry that are engaged with plant-based meats and issues including refrigeration, reduction of food waste and consumer education.The episode wraps up by discussing the export opportunities for Australian products in the alternative protein industry.------------------------------The Food & Drink Business Podcast is produced by Southern Skies Media on behalf of Food & Drink Business, owned and published by Yaffa Media.The views of the people featured on this podcast do not necessarily represent the views of Food & Drink Business, Yaffa Media, or the guest’s employer. The contents are copyright by Yaffa Media.If you wish to use any of this podcast’s audio, please contact Food & Drink Business via their website www.foodanddrinkbusiness.com.au or send an email to editor@foodanddrinkbusiness.com.auMC: Grant McHerronHost: Kim BerryEditor: Chris VisscherProducer: Steve VisscherFood & Drink Business - © 2021
Food & Drink Business editor Kim Berry is joined by Matthew Dunn, three-time Olympian and CEO of Proform Foods to talk about plant-based protein, their new MEET brand and growth plans.Matt shares the company’s origin story, with his father Stephen Dunn creating Proform Foods in 2008 based on his pioneering research with the CSIRO in 2005 and 2006 on large scale plant-based protein production. Matt gives us his recollections of Stephen’s work in the 1980s and 1990s working in cereals production that led to joining CSIRO, forming Proform Foods and its growth as a commercial supplier of plant-based protein to some of Australia’s most well-known brands in the market. Matt also discusses his involvement with the company which started while still at school and then developed further as his progress in elite-level sport drove his research into healthy diet options to provide the essential fuel his body required.Our discussion includes how Proform Foods is managing to avoid some of the major criticisms of plant-based meats while still keeping their products enjoyable to eat and maintaining their associated health benefits. This naturally includes a discussion of the company’s R&D investments, the patents they hold and the custom machinery they’ve developed for use in their new manufacturing facility.Having been a contract manufacturer of plant-base protein products for other brands, Proform Foods have now launched their own consumer range of products under the brand MEET, which holds a 4.5 Star Health Star Rating. We cover the various products available, the base ingredients the company has used and the fact that MEET is currently using 75 per cent Australian sourced ingredients with the goal of becoming 100 per cent Australian sourced in the near future.Matt talks to us about the varied challenges the market faces, including consumer views of plant-based meats and sustainable growth while also looking at the incredible opportunities being offered through the company’s international distribution and their recent partnership with Coles to distribute MEET products across Australia.------------------------------The Food & Drink Business Podcast is produced by Southern Skies Media on behalf of Food & Drink Business, owned and published by Yaffa Media.The views of the people featured on this podcast do not necessarily represent the views of Food & Drink Business, Yaffa Media, or the guest’s employer. The contents are copyright by Yaffa Media.If you wish to use any of this podcast’s audio, please contact Food & Drink Business via their website www.foodanddrinkbusiness.com.au or send an email to editor@foodanddrinkbusiness.com.auMC: Grant McHerronHost: Kim BerryEditor: Chris VisscherProducer: Steve VisscherFood & Drink Business - © 2021
Food & Drink Business editor Kim Berry is joined by Dr Steve Lapidge, the inaugural CEO of Fight Food Waste Ltd, which incorporates the Fight Food Waste Cooperative Research Centre and Stop Food Waste Australia. She's also joined by Dr Simon Lockrey, a leading sustainability and design innovation researcher who has been based at RMIT since 2009 and is now a key leader in the Fight Food Waste CRC, serving as the interim Reduce Program leader.Steve and Simon discuss their backgrounds and how their careers to date have resulted in their current roles with the Fight Food Waste CRC. We talk about the development of the CRC concept, the benefits Australia has achieved through their implementation across multiple environments and the specific projects and goals of the Fight Food Waste CRC, including the national target of a 50 per cent reduction in food waste by 2030.We also look at farm to fork solutions that bring industry, government, NFPs and the community together for win-win-win-win outcomes and the need for a national consumer behaviour change program.We also discuss the R&D funding opportunities with the Fight Food Waste CRC and the benefits associated with Stop Food Waste Australia's Voluntary Agreement opportunity.------------------------------The Food & Drink Business Podcast is produced by Southern Skies Media on behalf of Food & Drink Business, owned and published by Yaffa Media.The views of the people featured on this podcast do not necessarily represent the views of Food & Drink Business, Yaffa Media, or the guest’s employer. The contents are copyright by Yaffa Media.If you wish to use any of this podcast’s audio, please contact Food & Drink Business via their website www.foodanddrinkbusiness.com.au or send an email to editor@foodanddrinkbusiness.com.auMC: Grant McHerronHost: Kim BerryEditor: Chris VisscherProducer: Steve VisscherFood & Drink Business - © 2021
Food & Drink Business editor Kim Berry is joined by the managing director of Pure Foods Tasmania, Michael Cooper. From licking the stickers for bottles of juice in his family’s juice business as a kid, Michael is now leading a company with plans to be a $100 million company in five years.We discuss the company’s growth through acquisitions and capital raising, the fact that plant-based foods are the fastest growing food and beverage category and that plant-based cheeses are leading the charge.Michael reviews the company’s exports into Asia and working with a Singapore based ecommerce group along with a look at how the younger generation are engaging with plant-based foods much more so than adults. We discuss how kids want to know the provenance and traceability of their foods along with how food safety regulations and certifications are struggling to keep up with the market’s developments.COVID -19 inevitably comes up and we learn that it has fuelled demand for the company’s products so much that it has brought their growth and development plans forward significantly. This leads to a discussion of consumer trends, the use of technology to confirm the safety to the consumer of shipped foods and the Health Star Ratings of fresh juice.Michael explains how the company’s incubation fund was established and the benefits that have already been achieved. He also talks about their Monde Nissin distribution arrangement then hints at a future with beverages but we’ll have to wait for a future episode to learn more about that.------------------------------The Food & Drink Business Podcast is produced by Southern Skies Media on behalf of Food & Drink Business, owned and published by Yaffa Media.The views of the people featured on this podcast do not necessarily represent the views of Food & Drink Business, Yaffa Media, or the guest’s employer. The contents are copyright by Yaffa Media.If you wish to use any of this podcast’s audio, please contact Food & Drink Business via their website www.foodanddrinkbusiness.com.au or send an email to editor@foodanddrinkbusiness.com.auMC: Grant McHerronHost: Kim BerryEditor: Chris VisscherProducer: Steve VisscherFood & Drink Business - © 2021
Food & Drink Business editor Kim Berry reviews the 2020 Top 100 Food & Drink Companies Report with Senior Industry Analyst Matthew Reeves from IBISWorld, covering the movements within the list along with the factors that fuelled the changes.During the discussion, a number of causes are noted including re-organisations and changes to reporting periods, COVID-19, climate impacts, changes in consumer demand and increased competition. While it has certainly been a dynamic year, one surprise was that, despite COVID-19, many Australian companies were able to increase their export markets.We also briefly review particular sectors and companies within the list that Matt found of interest before wrapping up the discussion.You can find full details in the report which is being released in the November / December issue of Food & Drink Business. It will also be published on the website at www.foodanddrinkbusiness.com.au.------------------------------The Food & Drink Business Podcast is produced by Southern Skies Media on behalf of Food & Drink Business, owned and published by Yaffa Media.The views of the people featured on this podcast do not necessarily represent the views of Food & Drink Business, Yaffa Media, or the guest’s employer. The contents are copyright by Yaffa Media.If you wish to use any of this podcast’s audio, please contact Food & Drink Business via their website www.foodanddrinkbusiness.com.au or send an email to editor@foodanddrinkbusiness.com.auMC: Grant McHerronHost: Kim BerryProducer: Steve VisscherFood & Drink Business - © 2020
Food & Drink Business editor Kim Berry talks to Robert Giles, CEO of SPC, about the sale of the company from Coca-Cola Amatil (CCA) and his first year in the role. We start with an overview of SPC and Rob's work with the company during the sale process, including the importance of communication and the effort associated with keeping the company operating while dealing with prospective buyers and managing staff concerns.Following the successful sale, Robert tells us that SPC now has a goal of growing to a 1.5 billion dollar company within three years, all while transitioning away from CCA's various processes and administrative systems. He also covers SPC's recent acquisition of two other companies and the benefits to be achieved with them then tells us about SPC's work to help develop skills in the area through scholarships for disadvantaged students in association with GOTAFE.We then discuss the impact of COVID-19 including consumers stocking up on goods and keeping retailers stocked. This leads to a discussion of weather impacts and other issues that make agriculture businesses a dynamic environment to operate in.The episode wraps up with a discussion of SPC's plans for 2021 and then what keeps Robert excited about going to work every day.------------------------------The Food & Drink Business Podcast is produced by Southern Skies Media on behalf of Food & Drink Business, owned and published by Yaffa Media.The views of the people featured on this podcast do not necessarily represent the views of Food & Drink Business, Yaffa Media, or the guest’s employer. The contents are copyright by Yaffa Media.If you wish to use any of this podcast’s audio, please contact Food & Drink Business via their website www.foodanddrinkbusiness.com.au or send an email to editor@foodanddrinkbusiness.com.auMC: Grant McHerronHost: Kim BerryProducer: Steve VisscherFood & Drink Business - © 2020
Food & Drink Business editor Kim Berry talks to author, speaker and founder of Food & Nutrition Australia Sharon Natoli about her project of mapping Australia’s Top 100 Australian Food & Beverage companies against the UN’s Sustainable Development Goals (SDGs).The discussion starts with a review of what the 17 SDGs are and what lead to their establishment in 2015. We then look at the specific goals most suitable for food and beverage producers, which leads into a discussion of larger businesses working with smaller innovators and investors funding start-ups to improve processes locally and globally.Sharon explains the methodology used to assess the Top 100 against the SDGs and identifies those that have the best alignment. We also discuss how measuring performance with the SDGs can benefit market leadership and the importance of authenticity in today’s market.We wrap up the episode by reviewing the overall results, opportunities for future reviews and the benefits companies can achieve through integrated alignment to the UN’s SDGs.------------------------------The Food & Drink Business Podcast is produced by Southern Skies Media on behalf of Food & Drink Business, owned and published by Yaffa Media.The views of the people featured on this podcast do not necessarily represent the views of Food & Drink Business, Yaffa Media, or the guest’s employer. The contents are copyright by Yaffa Media.If you wish to use any of this podcast’s audio, please contact Food & Drink Business via their website www.foodanddrinkbusiness.com.au or send an email to editor@foodanddrinkbusiness.com.au.MC: Grant McHerronHost: Kim BerryEditor: Chris VisscherProducer: Steve VisscherFood & Drink Business - © 2020
Food & Drink Business editor Kim Berry talks to Ian Roberts, Group Supply Chain & Technical Director of Lion, to discuss how Lion has managed to keep their breweries operating despite the many impacts of 2020.Ian has been working with Lion for 30 years, having started at Castlemaine Perkins through a university scholarship. He has worked in various parts of the organisation from brewing through to supply chain, including a number of stints in the brewer’s overseas operations.We ask Ian about the biggest changes he has seen over the years and the scope of his role which now extends from Australia and New Zealand to the US and UK. In his spare time, Ian is on the board of the Institute of Brewing & Distilling based in the UK, which is an educational facility supporting craft brewers across the globe.When discussing the impacts of the COVID pandemic on Lion’s operations, Ian notes that Lion’s culture of solid, motivated teams and their long term, strategic supplier relationships have been critical in supporting the agility required during the year.He notes that Lion has taken a long-term view of the industry and reconfigured their supply chain to support the increase in retail sales from people having to drink at home when venues were shutdown around the country.While venues in some states have started to re-open, the total volume of product being produced is down significantly across the brewing industry. Ian says it is going to be a very difficult 12-18 months for venues, with it possible that there may be a fundamental change in how people socialise.Ian also discusses the ransomware attack that hit Lion over the Queen’s Birthday long week. Once again, the strong relationships within Lion and with their suppliers helped and, thanks to the skills of their staff, Lion were able to be operating again within seven to ten days.We wrap up the episode by asking Ian to tell us what he sees as the big issues in the next few years. He notes the changes in sociability, the increased use of technology for keeping in contact with others, international expansion, and the likelihood of a socially distant environment for a period of time.------------------------------The Food & Drink Business Podcast is produced by Southern Skies Media on behalf of Food & Drink Business, owned and published by Yaffa Media.The views of the people featured on this podcast do not necessarily represent the views of Food & Drink Business, Yaffa Media, or the guest’s employer. The contents are copyright by Yaffa Media.If you wish to use any of this podcast’s audio, please contact Food & Drink Business via their website www.foodanddrinkbusiness.com.au or send an email to editor@foodanddrinkbusiness.com.au.MC: Grant McHerronHost: Kim BerryEditor: Chris VisscherProducer: Steve VisscherFood & Drink Business - © 2020
Food & Drink Business editor Kim Berry talks to Mars Food Australia general manager Bill Heague about his first year in the job, the company’s 75th anniversary and COVID-19.Bill has been with Mars for 12 years, working in Australia, Czech Republic and Ireland before returning to Australia in late 2019 to take the helm of Australian operations.He shares his experience working for a global, family-owned business and the unique qualities that brings. For Bill, a company that thinks in generations not quarters can focus on what is important: strong relationships; science-based solutions that improve the food that we eat; environmental commitments and consumer satisfaction.Bill stepped into the GM role just as the catastrophic bushfires took hold, followed by floods and then COVID-19. In terms of the pandemic, being a global company had its benefits, with Australian operations able to draw on the experience, lessons learned and advice from company locations which were days and weeks ahead in the pandemic’s trajectory. This helped them keep factories open & maintain a steady supply of goods to stores.His take-away from 2020 is that people judge less harshly those that over-react in crises than under-react. Ultimately, any concerns of over-reaction have been quashed as COVID-19 impacts continue to play out.Another important factor that allowed Mars Food Australia to continue operations this year has been the effort invested over the years in supplier relationships, which helped provide the agility required to implement solutions to the problems that inevitably arose.Returning to Masterfoods’ 75th anniversary, Bill notes the importance of continuously listening to the consumer and being able to change the product line to match their needs as they develop. He also relates the importance of using a brand's communications to help customers during these difficult times.Bill also gives us an overview of Mars Food Australia's steps towards a more sustainable future, including reducing their carbon footprint, using science to improve efficiencies of land/water used to generate food and reporting globally on their various initiatives. Mars Food Australia is involved with REDcycle and has signed up to the Australian Packaging Covenant Organisation's target of 100 per cent of packaging to be reusable, compostable or recyclable by 2025.To wrap up the episode, Bill outlines the commitment to healthier eating, including reducing sodium and increasing plant-based food products while ensuring they still taste good. Mars Food Australia have committed to producing a billion more healthy meals with over 800 million supplied to date and are on track to reach the billion during 2021.------------------------------The Food & Drink Business Podcast is produced by Southern Skies Media on behalf of Food & Drink Business, owned and published by Yaffa Media.The views of the people featured on this podcast do not necessarily represent the views of Food & Drink Business, Yaffa Media, or the guest’s employer. The contents are copyright by Yaffa Media.If you wish to use any of this podcast’s audio, please contact Food & Drink Business via their website www.foodanddrinkbusiness.com.au or send an email to editor@foodanddrinkbusiness.com.au.MC: Grant McHerronHost: Kim BerryProducer: Steve VisscherFood & Drink Business - (c) 2020
In our inaugural episode, Food & Drink Business editor Kim Berry is joined by publisher Lindy Hughson, and senior industry analyst for IBISWorld Tom Youl talk about the title’s flagship product, its annual Top 100 Food & Drink Companies report.Lindy provides us with a summary of Food & Drink Business’ history and the report.Lead by Kim and Tom, we then review the companies in 2019’s Top 10 and the factors in 2020 that are likely to influence their earnings including COVID, China's domestic market recovery and polarisation of the market towards the premium and budget ends of the range.We also discuss the importance of brand reputation for companies weathering the COVID-19 storm and supporting their customers along with the on-going impacts from 2019’s drought on the meat industry compared to the benefits 2020’s increased rainfall will bring output of wheat, grain, fruits & vegetables.The episode wraps up with Tom providing his tips on which sectors will be star performers for this year’s Top 100.------------------------------The Food & Drink Business Podcast is produced by Southern Skies Media on behalf of Food & Drink Business, owned and published by Yaffa Media.The views of the people featured on this podcast do not necessarily represent the views of Food & Drink Business, Yaffa Media, or the guest’s employer. The contents are copyright by Yaffa Media.If you wish to use any of this podcast’s audio, please contact Food & Drink Business via their website www.foodanddrinkbusiness.com.au or send an email to editor@foodanddrinkbusiness.com.au.MC: Grant McHerronHost: Kim BerryProducer: Steve VisscherFood & Drink Business - (c) 2020