Wine Australia has released its 2024 National Vintage Report, showing that although the Australian winegrape crush had a 9 per cent year-on-year increase, it still falls well below the 10-year average.

Wide Open Agriculture (WOA) has successfully used its proprietary technology to develop functionally enhanced protein isolates from pea and faba beans. CEO Matthew Skinner said the testing demonstrated the adaptability of the technology and its potential use with a wider range of alternative proteins.

Manufacturing Skills Queensland has released its 2024-25 Annual Training Plan in collaboration with the Queensland Government, representing a $5.06 million manufacturing industry investment.

Global ingredient company, Barentz, will distribute Canadian FoodTech company, Crush Dynamics’ proprietary ingredients, which are made using advanced fermentation technology and upcycled ingredients.  

180-year-old Australian winemaking company, Penfolds, has announced the recipients of its inaugural Penfolds Evermore Grant Program. Four projects that contribute to the community have been selected to share in $200,000 of funding.

The reverberations from PwC Australia’s misuse of confidential federal tax information for commercial advantage continue, with Treasury revealing it is reviewing foreign takeovers that involved the consulting firm.

Stanbridge sits in the middle of the Riverina region of New South Wales, roughly between the towns of Whitton and Leeton. While its official population is around 204, there’s a fair bit of activity now with Aquna Sustainable Murray Cod constructing a $20 million project featuring 78 free range ponds to farm Murray cod.

Researchers in Korea have discovered a way to improve the taste of cultivated meat, using a flavour-switchable scaffold that can release meaty flavour compounds at cooking temperatures to replicate the taste of conventional meat products.

Researchers at the University of Queensland (UQ) are focused on protecting the future of the Australian macadamia nut industry, through a long-term breeding program using genomic selection.

An academic literature review on the potential health benefits of 100 per cent juice found it may have anti-inflammatory properties and lead to improved blood pressure. The study was commissioned by Hort Innovation and AUSVEG and completed by food and nutrition science organisation, FOODiQ Global.

Pure Foods Tasmania is realigning management and its board as it looks to reduce operating costs and offload underperforming businesses, with managing director, Michael Cooper, stepping down after four years.

The latest government inquiry into diabetes by the Standing Committee on Health, Aged Care and Sport has recommended a 20 per cent tax on sugar sweetened beverages as one of its 23 recommendations, but industry bodies say there is no evidence such taxes are effective.  

The Australian Institute of Packaging will be running a panel at the upcoming National Food Waste Summit, with a focus on Save Food Packaging. The summit runs from 24-25 July at the MCEC in Melbourne.

End Food Waste Australia says the tabling of Western Australian senator Dean Smith’s private Senators Bill in federal parliament will revolutionise Australia’s approach to food donation.

One of the toughest challenges within any business, let alone a start-up in a crowded drinks space, is the ability to identify real opportunities for growth over tempting easy wins. Mr. Consistent chief brand officer, Kahrissa Bell, explains how finding the right balance and blend of your team’s expertise and customer data can lead to lasting success. 

Food and beverage manufacturers and distributors are in focus in the latest edition of CommBank’s Manufacturing Insights Report, which examines emerging trends reshaping the dynamics of manufacturing, wholesale trade and transport distribution.