Our August/September issue of Food & Drink Business is here and packed with news and features for your reading pleasure. There are special features on Ingredients, Snacks & Confectionery, and Beverage Production as well as industry profiles, smart business ideas, new products and more.
On the cover
We’re back on the truck! Earlier in the year we profiled Schmitz Cargobull and how its refrigerated trailers were laughing in the face of 5000-degree days in Lighting Ridge. This issue we find out how the German trailer manufacturer is working with the transportation division of JBS Australia to ensure its meat and meat products get across the country in style. JBS’ fleet covers around seven million kilometres a year so it’s a relationship not for the faint hearted. From page 20.
Our Rising Star this issue is Indigenous owned, operated, and controlled Dhuwa Coffee and I cannot urge you all to read it soon enough. We talk to its Shawn Andrews, who provides such valuable insights into what it takes for an Indigenous business and brand to get off the ground. With business partner Peter Patisteas, the two talk about the success of the brand and their unwavering commitment to ending Indigenous disadvantage and intergenerational trauma. It is both inspiring, educational and serves as a shining light on how food and beverage businesses can be a true vehicle for change. It’s from page 10. (You can also listen to our podcast with the pair here.)
Craft beer brewery Moon Dog entered the hard seltzer market last year to major success. So much so they wanted to get as many of their range into pubs as possible. What happened next (and is still unfolding) is a tale of innovation, skill and determination as the company has developed a post mix system for hard seltzer distribution in pubs. It means Moon Dog can provide as many flavours as the pub wants to run, without having to compete with tap real estate. Read about the project on page 14.
The tech and tactics for getting new ingredients to market
Brian Ruddle from Impact Innovation Group, who also chairs the AgriFutures Australia Emerging Industries Panel, pens a great piece for us this issue on the role of new ingredients and the key motivating factors driving innovation in the market as well as then getting the products into the mix. On page 24.
Fancy pond water
I don’t want to overstate it, but biotech firm Provectus Algae is at the forefront of a synthetic biology breakthrough. Founder and CEO Nusqe Spanton and his team have developed the technology to use algae as a single cell factory to create speciality ingredients for food and beverage, pharmaceuticals, and a host of other industries. It is, as Nusqe says, audacious. Read all about it on page 28. (You can listen to our podcast with Nusqe here.)
Phil Biggs from Foodmach looks at how to avoid the nightmare that is metal contaminants in food and beverage on page 40.
Fight Food Waste provides an update on a fantastic initiative with primary producers in Queensland to turn what would have been waste into extra income streams. Page 48.
Reducing sodium is a need for our health so a must for food and beverage manufacturers. Saltwell, made from salt harvested in the Atacama Desert has around 30-35 per cent less sodium than most other salts. Page 26.
The world of a fifth generation peanut farmer is on page 30 and yet another fine example of how anyone choosing life as a primary producer is made of stronger stuff than the rest of us put together.