We are hurtling towards the end of 2022. Our LIVE event is on the horizon, just two weeks away (have you bought your tickets yet?) and we are deep in spreadsheets working with IBISWorld to bring you the annual Top 100 Food & Drink Companies report.
But before we reach that peak, here is our October issue, packed with the latest news, company profiles and industry insights, starting with our cover story, by RMR Process founder and managing director Peter Taitoko. Peter founded the business in a bid to curtail food manufacturing moving offshore. The company developed a scaling model for food and beverage manufacturers, enabling growth while adapting to an ever-changing market. It means businesses can make the right decision – rather than a rushed one – on how to cost effectively grow while managing risk. (Page 16)
EDITOR’S PICK
Rising Star: SuperSeed ice crème
SuperSeed founder Susie White brought some serious credentials to her kitchen bench when she wanted to create a dessert the whole family could enjoy. A background in product innovation for multinational food and beverage companies, combined with a coeliac diagnosis and Covid lockdowns saw Susie create 42 different ice cream variants, eventually settling on hemp. The result is an ice crème that is as good for the environment (hemp absorbs 22 tonnes of CO2 per hectare, the highest of any other land crop) as it is delicious to eat. Yet again, amazing innovation for a sustainable and tasty outcome. (Page 14)
The Weight of Change
As Lite n’ Easy CEO Dennis Stark says, 10 years ago the company was considered a weight loss brand, but today, almost a third of its customers use its meals for healthy convenience. We take a look at how a company with such a rusted-on association with dieting has evolved to tap into the insatiable better-for-you health and wellness segment and reframe its reputation in the competitive ready meal market. (Page 18)
A spring in the slice
Springhill Farm started with a muesli slice in the 1980s. Today, daughter of its founder, Fiona Whatley, is overseeing a major facility upgrade as the company experiences exponential growth. In FY22, Springhill Farm recorded a 40 per cent increase in revenue. With its substantial range of gluten rich and gluten free slices and baked goods that plant upgrade will accommodate increased production, its new Boodles line of chocolate treats, and warehousing and improved production processes. (Page 28)
Streamlining processes
Also in the bakery field, our story on Kez’s Kitchen looks at how its plant redesign and fitout has streamlined its production processes for maximum results. The company worked with Process Partners, which focused on more efficient use of existing space and process flow. It also designed and built bespoke cooling tunnels, replacing an expensive and inefficient system. (Page 32)
