The latest print issue of Food & Drink Busines is hitting desks, bringing readers up to speed with the innovations, partnerships and industry achievements shaping the Australian industry.
Hot off the press, the Food & Drink Business Q3 2026 issue is on its way to you in the mail and available online for your convenience.
The latest Q3 edition brings together a broad look at the trends, technologies and industry developments shaping Australia’s food and beverage sector – from emerging protein technologies and ready-to-drink beverages to food safety, sustainability and manufacturing innovation.
The issue leads with Lion’s outlook for the next phase of Australia’s RTD category (page 12). With RTDs continuing to evolve through new flavours and increasingly mainstream brands, the brewer outlines how purposeful innovation, including the expansion of Kirin Hyoketsu’s flavour offering, could unlock further growth and value in the category.
Water is also in focus, with Damien Smith and Gretchen Scinta showcasing a premium mineral water sourced from the Carribie Basin on South Australia’s Yorke Peninsula (page 16). The property sits above a protected coastal aquifer beneath the region’s ancient dunes, providing the foundation for an ambitious move to bring the mineral water to international markets.
The edition also examines the changing protein landscape. Inghams has invested $1.05 million in Brisbane start-up Just Meat Protein, supporting the commercialisation of CSIRO technology that converts mechanically separated chicken into a soluble, odourless and allergen-free protein powder (page 36). The development highlights growing interest in finding higher-value applications for processing by-products.
The cultivated meat sector receives further attention, with University of Queensland and Magic Valley exploring the use of microalgae to recycle cultivated meat waste (page 40). The research could help reduce production costs, resource use and waste while supporting the development of commercial-scale manufacturing.
Foodpro 2026 is reviewed (page 21), including a conversation with Total Construction’s Rob Blythman, examining what the event delivers for businesses (page 26), while the AIFST26 coverage considers developments spanning artificial intelligence, precision nutrition, advanced manufacturing and food safety (page 14).
Elsewhere, the issue covers the latest developments across the industry, including SPC Global’s legal action (page 5), Brownes Dairy’s sale process, Bubs’ US approval, the government responds to Food for Thought report (page 6), Freedom Foods’ case completion, Treasury Wine Estates’ write-downs (page 8), Varley Group acquires Robotic Automation (page 9), Lactalis’ sale of Longwarry, the launch of a Central Coast hub, and FSANZ’s backing of an ACCC inquiry into food fraud (page 10).
The edition also turns to regulation and industry responsibility, with a guide to NSW’s new food waste rules (page 20), alongside coverage of the PIDA Awards (page 34), meat-processing concerns (page 38), WOA expanding Asian manufacturing shortlist (page 44), and the latest developments in food processing technology and products (page 46).
Together, the stories highlight an industry navigating rapid technological change, evolving consumer demand, regulatory pressures and the search for new sources of value across the food supply chain.
