Close×

While the idea of eating ‘blood sausage’ might not entice every consumer, an Irish supplier hopes to put black pudding on the menu in Australia.

It wasn’t long ago that black pudding, which has traditionally been eaten as part of a full English breakfast, started gaining traction in health and wellness circles due to its high quantities of iron, potassium, calcium, and magnesium.

Black pudding is a type of blood sausage that is most commonly eaten in the UK, Ireland, and other parts of Europe, and it is generally made of pork fat or beef suet, pork blood, and oatmeal.

Similar blood-based sausage products are served elsewhere in the world, with French ‘boudin noir’ and Spanish ‘morcilla’ being two well-known examples.

Although it’s not your classic superfood, it has been promoted overseas as a healthier alternative to bacon and traditional sausages.

While the product has never really gained mainstream traction in Australia, Irish company Clonakilty is hoping to change all that, and it is making progress, thanks to the introduction of its ‘Blackpudding’ into Woolworths and IGA stores.

Read the rest of this article >>

Packaging News

Australian eco-startup Zero Co, innovator of a closed loop packaging model for cleaning products, has smashed the country’s record for the largest crowdfunding campaign in history, raising $5 million in just six hours and 27 minutes.

In line with its ambitious sustainability targets, food manufacturer Goodman Fielder has changed the packaging for Praise Mayo and Aioli, with bottles and jars made by Pact Group using 100% recycled PET.

APCO, in partnership with Dairy Australia and the ADPF, has published a sustainable packaging roadmap for the dairy industry in a bid to fuel the sector’s 2025 National Packaging Targets.