The September/October issue is here.
September felt like the sixth month of March, as we’re cruising into October perhaps the arrival of Christmas baked treats in the supermarkets (I see your fruit mince tarts, major national supermarket chains) will give us all reassurance – or hope – that time is advancing.
Our latest issue provides plenty of evidence the wheels are still turning and the food and beverage sector still performing.
We have five special features this edition. I encourage you to take a moment and read the insights, profiles, case studies and more.
Editor’s Picks
One tub at a time
Three friends had a mission to make a no added sugar ice cream that would classify as an ice-cream, not a frozen dessert. The result was Denada. From 800 tubs to 60,000 tubs a month, national distribution and now exporting to the UAE in three years. It is our Rising Star this issue. Read from page 8.
Mastering a crisis
When Bill Heague took the helm at Mars Food Australia fires were raging across the east coast. Then COVID-19 arrived and there was the company’s 75th anniversary to consider. It’s been quite the year for Heague and the company, read all about it from page 16.
The Frosty flexibility
The well-known dessert and beverage manufacturer has diversified for the first time since it opened in 1976, tapping in to the $36 million Australian well-being market. It’s supplements range, Wellboost, has seen the company embrace automation and production space flexibility. From page 28.
The rise of organic snack food
Globally, the organic snack food market is worth around $8.7 million, and expected to grow to $24 million by 2025. In Australia, 28 per cent of consumers said they purchase organic confectionery and snacks every month. Fleur Michell looks at this market and profiles ten Australian products. Read from page 24.
The evolution of food processing technologies
Many new and emerging food processing techniques have been around for a long time, it is just that now technology is allowing them to scale. Food microbiologist Dr Philip Button writes about how these thermal and non-thermal processors can combat foodborne diseases and spoilage. From page 38.
Special features in our September/October edition
- Ingredients – from page 16
- Snacks & Confectionery – from page 24
- Plant Design & Fitout – from page 28
- Processing Technology – from page 34
- Dairy Business – from page 38
