Food science and technology students from William Angliss Institute recently unveiled cutting-edge food and beverage concepts at the institute’s bi-annual New Product Launch. The concepts reflected the latest trends in ethical, sustainable, gluten-free, vegan, low-sugar, and zero-alcohol markets.
This year’s judges, Halycon Proteins business manager, Martin Eagle, and Goodman Fielder Quality Assurance manager, Del Teasdale, praised the “exceptionally” high standard of the students’ creations.
Australian Institute of Food Science and Technology (AIFST) Victoria branch chair, Sarah Crisp, congratulated students for their commitment to sustainability and the use of native and locally sourced ingredients as key trends shaping the future of the industry.
Miles Diez claimed the top honour with his Tasteology Lemon Myrtle Yuzu Margarita, a cocktail mixer designed to elevate cocktail experiences. Featuring ethically sourced native Australian lemon myrtle from NATIF, which supports Indigenous farmers, Diez said, “I wanted to create something that embraced local ingredients and balanced the herbaceous complexities of lemon myrtle with zesty Yuzu.”
Diez had graduated in 2018 with a Bachelor of Culinary Management but had returned to William Angliss Institute to further his technical expertise.
“I’ve always been interested in the science behind food and how much innovation, creativity and work goes into making a product that can be mass produced to market shelves,” he said.
Audrey Marcocci took home second place, impressing judges with her Delizioso Italian Style Beef Ragu, an authentic dish inspired by her family’s culinary legacy.
“This product brings the rich flavours of Italy into Australian homes, offering convenience without compromising tradition,” Marcocci said.
Balancing part-time study with work commitments, she appreciated the course’s flexibility and networking opportunities.
Two students shared the spotlight for third place:
Ashlea Tampling for her Lupin Butter Spread, a high-fibre, plant-based, gluten and refined sugar-free alternative.
Cassie Hedger for her Mushroon Catsup, a vegan condiment inspired by 18thcentury preservation techniques that uses salt to draw the natural moisture out of the mushrooms delivering a bold and unique flavour profile.
The New Product Launch at William Angliss Institute provides a platform to showcase student talent and connect them with industry professionals.
