Welcome to our February/March issue of the Food & Drink Business magazine. The year has already delivered some major acquisitions and people movements, and while change is always underway, 2025 is a special one for Yaffa Media as it celebrates 100 years.
Any company with a 100-year history is impressive, but when that longevity is in the competitive fickle media industry, it is even more so. Head to page 40 for our feature on the history of the company and its plans for the future.
From one successful family business to another, our cover story on Taylors Wines (page 16) looks at what drives the Taylor family to maintain its reputation for premium wines while adapting to a changing sector and an increasingly unpredictable climate.
Our trends feature starts on page 20 and provides insights on what is breaking, changing, and on the horizon when it comes to the forces influencing consumers.
Looking at the dairy sector, Jed Simpfendorfer and Amanda Leigh-Jones from T Garage reveal their latest consumer research findings and how to tap into white space or build on what is already on the shelf in the chilled dairy market (page 28).
Clive Phillips from Curtin University shares what interviewing 140 dairy farmers uncovered. It is sobering to say the least. Have a read on page 30, as Phillips asks some important questions about the industry and its future in Australia.
University of Adelaide researchers have found a seed that can make “fluffier” gluten-free bread (page 33) and the UTS Data Science Institute has collaborated with tech start-up The Yield to provide fresh produce growers with better predictions on when to harvest (page 34).
Some of us may be only one project in on building a legacy or are perhaps just part of that legacy creation, and that is okay. What matters is you are turning up, ignoring the noise, and doing the work. As another year begins, that is enough.
Onward.
