The April-May edition of Food & Drink Business magazine has landed.
The level of ingenuity in food and beverage manufacturing is as relentless as the tide. While cultivated meat start-up, Vow, unveiling its Mammoth Meatball (page 6) is a prime example, this issue showcases many others.
Andrew Walker. Source Aquatic AI.
The two founders of Aquatic AI, Michael Storey and Andrew Walker, wanted to use their skills in a new arena, and decided marron, a freshwater crayfish, was a worthy challenge. Head to page 16 of the April-May 2023 magazine to read Pippa Haupt's report.
Our cover story with global ingredients and flavour company IMCD is about how the company uses its creativity and global insights to help its customers achieve their goals. IMCD’s four major trends are outlined from page 20.
Source Long Paddock Cheese
Tim Grey’s story on Long Paddock Cheese (page 32) is another fine example of an entrepreneur, Alison Lansley, seeing a gap in the market and working hard to fill it.
And when the founders of Never Never Gin Distillery (page 42) started out, there were only about 10 Australian gin companies – imagine that! I spoke with the founders and long-time friends George Georgiadis, Tim Boast, and Sean Baxter about what it takes to stay at the front, if not ahead, of the pack.
Enabling these passions and innovations to come to life is the equipment behind it. Our processing tech feature (page 48), Krones’ new mission and vision (page 44), and Heat and Control’s dairy development (page 40) are evidence of that.
Not all of us are going to develop a woolly mammoth meatball, but there are many opportunities for innovation and creativity. It’s about never saying never.
Special features this issue:
Organics & Naturals – page 22
Dairy Business – page 32
Beverage Production – page 42
Plant Design & Fitout – page 46
Processing Technology – page 48
