The Food & Drink Business August/September magazine edition has landed. We provide a full and thorough debrief on foodpro 2023, call on the experts to discuss cultivated meat, look back on the first five years of Fight Food Waste, and more.
What a fantastic time was had at foodpro 2023. A shout-out from us to the organisers for such a top show, and particularly to comms maestro Fleur Michell for her stream of updates and photos keeping us all in the loop.
The Food & Drink Business Media Hub was where it was at, ‘it’ being 43 live podcasts as well as interviews, introductions, writing, recording, and publishing as quickly as we could. It was an energy!
When we asked exhibitors about their foodpro highlights, two responses dominated; how great it was to be ‘back’ and able to see each other again, and the high calibre of visitors with genuine enquiries and business leads.
Our show review starts on page 46.
Our cover story this issue is by Nathan Wardell, the founder of leading packaging machinery company Packserv. He reflects on the company’s challenges and growth since it launched in 2007. It’s a frank and thoughtful piece about running your own business and making a difference. That’s on page 18.
cultured meat production.
The Alternative Proteins feature concentrates on cultured – or cultivated – meat. CEO of Cellular Agriculture Australia, Dr Sam Perkins, provides a useful primer on where the industry is at here and overseas (page 22), while chief scientific officer for Vow, Dr James Ryall, reviews recent research controversy and how we frame cultured meat into our food supply (page 28).
It has been five years since Fight Food Waste was established and seven years until the goal of halving our food waste is here. Its CEO Dr Steve Lapidge looks at what has been achieved so far, and what is needed now. Read his report on page 24.
All our regular features are inside including Blume Prebiotic Tonic as our Rising Star, Blue Sky, New in Store and so much more.
Read the issue here.
